Jump to content

Lisa Shock

society donor
  • Content count

    3,765
  • Joined

  • Last visited

Profile Information

  • Location
    Phoenix, AZ

Recent Profile Visitors

8,280 profile views
  1. Lisa Shock

    Gluten -free meatloaf

    🤢🤮
  2. Lisa Shock

    Trader Joe's Products (2017–)

    Just tried the dried clementines and love them! (from the dried fruit and nuts section) Next week, I'm getting the dried lemons.
  3. Lisa Shock

    Gluten -free meatloaf

    Well, that brought memories of the 1960s flooding back! For a while there, small meatballs in a chafing dish were a popular cocktail party food. The 'porcupine meatball' seemed like a good idea in theory but never really worked out well in real-world applications.
  4. I haven't had problems, and I and super-sensitive to particles in the air. Sometimes if the pollution levels are really high I have to stay home and avoid exercise. That said, all the convection ovens I have used have been in commercial kitchens and had their vents in the back. And, the ovens were located on the same wall as the cooktops, underneath the giant industrial hood. So, I am guessing that anything which did escape the oven was pulled out of the kitchen by the hood.
  5. Lisa Shock

    Gluten -free meatloaf

    My mom, an adequate cook, not a great cook, always made meatloaf with old fashioned oats and it held together just fine. HERE's the recipe I think she used, straight from the box of oats. She'd occasionally make one with onion soup mix in it, too.
  6. Lisa Shock

    RoccBox

    It looks cool, but I watched the gas version video and they put a raw pizza into the oven when it hit 450°. Sorry, but between my broiler, my MC steel plate, and the knowledge gained here at eG, my regular electric oven can make a pizza just as well. I mean, I guess this is nice if you don't want to heat up the kitchen, but I was expecting something like 800°.
  7. I like the above 3 ingredient recipe. However, I am not a fan of cheddar cheese. So, I make it either with swiss or I make it with mozzarella and top it to replicate a lasagna top with: grated mozzarella, a sprinkling of dry oregano, and paper-thin sliced onions. (ok, ok, the kids probably won't like the onions)
  8. Lisa Shock

    Lefties in the kitchen

    Just a historical footnote here, a generation ago, if you wanted to work in a professional kitchen you used your right hand as the dominant one. Culinary schools forced everyone to be right handed so that in close quarters on the line (often just 24" of counter space per person) no one would bump elbows. I know of one very famous pastry chef who did his apprenticeship in Switzerland as a teenager in the 1970s and was given a whipping every time he tried to use the left hand. Yes, that's right, hauled outside and whipped. He stuck with it and is essentially ambidextrous now but proudly uses his left hand. That said, I studied under chefs who encouraged everyone to develop skills in both hands for the sake of speed. Life is a lot easier if you can crack eggs or shape rolls with both hands, switch off while whisking, etc.
  9. Lisa Shock

    Value to "resting" foods after cooking them?

    Not to mention the fact that even those who do have a sous vide setup don't use it for every meat all the time. I tend to find it useful to know about as many aspects of cooking an ingredient as possible and not limit myself to just one technique. The beauty of cooking for most of us today is that we have access to a vast variety of ingredients and many types of cooking equipment, unlike in the past where most people were lucky to have the catch of the day, an herb or two, a couple of pans and an indoor fireplace.
  10. I've only seen it cut with roller devices, either small batches with a pizza cutter or larger, full tables cut with steel rolling pins with multiple blades attached. That's how the automated and semi-automated machines work, they send candy through roller dies.
  11. Plastic wrap formulation changed in the late1990s to remove BPA, that's why modern wrap doesn't cling as well as it used to. Also, when I taught culinary school, we had one of those machines that made tart/pie shells from a ball of dough. It was great, you could make hundreds in an hour. We used to sell pumpkin pies as a fundraiser, thousands of them, and we could never have managed without it.
  12. On vinegar chicken, @Shelby I just read THIS this week, what a coincidence! (I think sherry vinegar may be the secret.) As for sharing, I will do it, but, I give my formulas out with weight-based measurements for dry ingredients. I think most home users are not prepared to use commercial formulas at least for baking, where we're talking gallons of water at a precise temperature, sugared yolks, diastatic malt, etc. I am also nervous about my modernist experiments, wondering if the recipient will properly hydrate xanthan gum before use, etc. Let's just say I get weird looks many times when I share. For the hot side foods, I am always up front with people about recipes from cookbooks and websites. I usually also tell a story as I give out recipes because it's the root of my fears about passing recipes on. I shared a recipe long ago with a woman who attended a workshop I had catered. It was for oatmeal cookies. It was pretty much right off the box of that famous brand of oats, except that I used butter and I added a little nutmeg. (the recipe on the box has changed, you have to get the one I am talking about on their website) I got a phone call a few days later, the woman was furious. She just kept shrieking that I owed her money because the recipe was wrong and her ingredients were ruined. I asked if she had followed the recipe and she said, "yes." Really? I pressed her about each step, so I started by asking if she thoroughly creamed the butter and sugar. Well, she then admitted that she had subbed olive oil for the butter and an equal amount of rice syrup instead. I then asked about flour and she told me she used rice flour instead of wheat. I asked about the rest of the ingredients (salt, baking powder, oats) and discovered she left out the baking powder and salt and used steel cut oats instead of old-fashioned. *facepalm* The nutmeg was the one thing she did correctly. So of course, she had a pan of hot sweet soup instead of cookies. I patiently explained that cookies rely on fats which are firm at room temperatures like butter, lard, shortening, and margarine. And how liquid sugars usually cannot be substituted in equal measure for the white stuff. And how wheat gluten binds a cookie, while rice flour can't. And then the oats. Anyway, my biggest fear is recipe tolerance: the fact that people will always tweak the recipe, and I don't want to bear the brunt of experiments gone wrong. I don't usually worry much about recipes getting out and making someone else famous. In my experience, people tweak things so much, it would be a miracle if someone managed to make money off an exact recipe of mine. Every place I have worked, one of the toughest parts is getting people to follow procedures and formulas. I developed a series of recipes for a cafe once, and the owner just let people riff on the recipes so they can be 'creative.' So, one day the tomato soup would be spicy, on another day it would be sweet, and another day it would taste like canned spaghetti sauce. I don't really care that I gave her a bunch of recipes, her employees aren't following them anyway. I also suspect that some people who ask for a recipe may not be emotionally equipped to actually make it anyway. I tend to fuss and add extras and make it all from scratch. Over time, some of my recipes have grown to be large projects. I make a version of Italian Easter Pie with three layers inside, which takes time to make and involves breaking down several raw artichokes, making a red sauce, making a white sauce, making ricotta cheese, making a crust, and more. The last time I typed it out with a complete procedural, like in culinary school, it was eleven pages long. Some of you guys would make it, but, the sweet but not so bright woman who tailors my clothes probably would be stymied by it.
  13. Lisa Shock

    First Steps in Cooking

    He's gonna have some issues with the health department, though...😎
  14. Lisa Shock

    New from Annapolis MD

    Greetings! I'm a Johnnie and one of my uncles was a founding member of the Eastport Yacht Club. (but, I live in Phoenix now)
  15. Lisa Shock

    Golden Girls Cookbook

    Well, her character was from St. Olaf, Minnesota.
×