kbjesq
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Posts posted by kbjesq
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48 minutes ago, JoNorvelleWalker said:
Here is what I use:
https://www.nordicware.com/store/product_detail/heritage-bundt-pan#.VqPoQWco7CM
Never had problem with sticking and I find the pattern lovely. Almost too pretty to cut.
If I were to get a fancy pattern, that was my #1 choice. I've seen photos of cakes made in that pan and I agree they look too pretty to cut.
I wish that I had friends or family nearby who were bakers. I could justify buying and storing such a pan if I thought that it would be used more than a few times per year by me or if I knew someone nearby that would be willing to "share" it with me.
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1 hour ago, Lisa Shock said:
Nonstick Pan Coating
56 grams granulated lecithin
200 grams vegetable oil (I like using peanut, it works well at high heat, but be cautious about allergies.)
Place both ingredients in a blender or food processor and mix for 20-30 seconds until smooth. Store in the refrigerator. Use to coat baking pans.
Wow! Thank you. It just so happens that I have both of these ingredients on hand, so I will try this method for greasing my new bundt pan when it arrives. We have no food allergies, thankfully. Thank you very much for the suggestion & instructions.
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Thanks @Alex - I had completely forgotten about the "tunnel of fudge" & the store-bought mixes of the 1960s/1970s made especially for bundt pans. Nice walk down memory lane there.
Thanks for the other comments as well, I'll bite the bullet and buy the classic (non-non-stick) Nordicware bundt plan. Although the fancy designs are tempting, I think simpler is better in the long run, since I plan to purchase only one pan.
Love the idea of a "lending library" for specialty bakeware - sadly, not available here in the middle of nowhere land.
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14 minutes ago, palo said:
I have a Pullman Loaf Pan from them and it works as advertised. I have the small one that fits and and functions in my CSO.
p
A Pullman Loaf Pan is also on my want list.
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So, I am in the market to replace some bakeware and have decided on the "USA" brand nonstick for cookie sheets, loaf pans and regular cake pans. See example here: USA Bakeware
Unless anyone has a better recommendation, (bearing in mind that these products will be used for home baking only - I'm not a professional baker and have no plans in that direction).
I would also like to purchase one good bundt pan, as the 3 that I have now are cheap garbage that have been around for ever and I really don't enjoy using them. My thought is that if I purchase better bakeware, I'll enjoy baking more and get better results, thus causing me to prepare more home-baked goods and lessening my spouse's habit of purchasing cookies and cakes at our local grocery store (blech).
I looked through the forums and didn't see a thread devoted to this topic. So please, if you have experience with bakeware (especially the USA Brand and bundt pans), please chime in with your thoughts.
With regard to the bundt pan, I've been looking at Nordicware which seems to be highly rated. But there are so many lovely patterns. Are the patterns impractical? Should I just buy the "classic" bundt plan? I don't want to buy more than one as I really don't have the space to store them and I'll likely use it once per month or less. Thanks in advance for your comments and suggestions.
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13 hours ago, br3wster said:
Another failed attempt at poached eggs tonight. I bought these 4oz ramekins to use. Buttered them, put 2 in the IP with a cup of water, and set it to steam for 3 mins then did a quick release. They still came out hard boiled.
I've also failed with a 2 min/high pressure/QR run using slightly bigger ramekins.
I have the IP-LUX50, fwiw. Any other ideas?
I use smaller ramekins, one large egg fills them nearly to the top. 2 min on HP, quick release. They come out perfectly cooked to my taste (soft, but cooked through whites + very runny yolks)
My guess is that it is the size of your ramekins that is affecting the outcome, but that is just a guess
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8 hours ago, Ann_T said:
Crumb
Would love to know the secret to getting my bread to have that type of crumb! I could eat a piece right now. Great work.
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I have made both poached eggs and hard boiled eggs. After some confusion, described up thread, I finally figured out two methods that work perfectly for me.
For poached eggs, crack eggs into buttered ramekins and place on top of the steam rack inside the stainless steel pot. Add 1 cup of water to the pot. Set for high pressure - 2 minutes, quick release. It does not matter how many eggs you cook, for a very runny yolk which is how we prefer poached eggs, use two minutes and quick release. If you want a more solid yoke I would add one more minute.
For hard boiled eggs, the easiest HB eggs I have ever made in my life, and that number is in the many thousands, place eggs in the steam basket, add 1 cup of water and cook on high pressure for 4 - 5 minutes, depending on how hard boiled you like your eggs. Once again we prefer them to be barely cooked through so we use 4 minutes, regardless of how many eggs we are cooking. Immediately remove the eggs from the steamer and plunge into a bowl of ice water, lightly tapping the egg shells on the edge of the ice water bowl to crack them as you do so. Once they are cool enough to handle, the shells will slip right off. It is nothing short of amazing.
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19 hours ago, cakewalk said:
Hi, these buns look great. What do you use to keep the sesame seeds attached? I've tried all recommendations but any seeds or toppings always fall off after baking. Especially frustrating when I go to the trouble of making homemade bagels (which is the only way to get a decent bagel here in the mideast coast of Florida)
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This is just a homemade "half brioche" that I made using no recipe, per se, just took a regular brioche recipe and lightened it up. Someone took a bite before I could snap a photo. LOL
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29 minutes ago, BeeZee said:
I'll fess up, but this happened when I was a broke college student. There was a Roy Rogers fast food burger place within walking distance of our freshman dorm. I went with a friend who would purchase a meal...and make a "ghetto salad" from the fixin's bar (lettuce, tomato, mayo+catsup = dressing).
But did you spend the whole afternoon there, hog the few available tables, repeatedly ask for free samples and for the help to change the music? To be honest, in the situation that I described, I blame the mgt/owners as much as the women in question
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40 minutes ago, cdh said:
Given the sad state of tea produced by commercial establishments, I don't know if I can blame your horrible women. Making tea right really is an art, and no place is going to be able train staff in the subtleties of doing it right. The old saws about freshly boiled water and such are a pale shadow of what you need to know and do to get a good result from any particular variety of leaves.
Were your horrible women completely and totally freeloaders? Never bought a thing that you can remember?
They never purchased anything while I was working. As far as the tea itself was concerned, they were not tea connoisseurs, just cheap. What I couldn't understand was why the neither the manager nor the owner seemed to care
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@Shelby - your "cabbage soup" was a big success in this house. I used the soup button and it came out great. I threw in a bunch of chopped vegetables that had been hanging around a bit too long as well as cabbage and diced, canned tomatoes & homemade veg broth. Also added some dried mushroom powder (from Asian market) and finished with nutritional yeast flakes. Even the carnivores had seconds.
This morning, I made oat groats for breakfast in only 18 minutes under high pressure + natural release. 1 cup of groats to 1.25 cup of water and 1 tsp of butter to avoid foaming. The easiest groats that I've ever made.
The instant pot was definitely a great investment.
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Many years ago, when I was in college, I worked part time in a small cafe/deli counter at the back of a health food store in a small college town in Northern New England. IIRC, there were 4 picnic-style tables that seated maybe 6 per table. This was in the pre-internet era.
Every day, in the middle of the lunch "rush", a group of 8-10 college women would come in, each order a cup of hot water, AND THEN PROCEED TO USE THEIR OWN TEA BAGS (not purchased at our store) and help themselves to our condiment selection, including wild flower honey, etc. They would also constantly ask for "samples" of the food for sale in the deli case (store policy required me to give a free sample to anyone who asked).
Especially if it was a cold day out, they would stay sometimes for several hours getting out their textbooks, spreading their books and backpacks all over the place, studying and generally chit-chatting away the afternoon while our paying customers would end up with no place to sit and eat.
I repeatedly asked the store manager, then finally the store owner, to establish a policy or time limit or minimum purchase or something to address this problem but nothing was ever done about it to my knowledge. I ended up getting a better job elsewhere but I will never forget those women! Oh and I forgot to add, they would always make special requests for me to change the music station, usually butting in front of a paying customer to do so, and always while I had my hands full.
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Rotisserie cook @350F, indirect heat if possible, for about an hour (depending on the size of the duck), remove from heat when internal temperature of the breast is 130F and let rest for 15 minutes before carving. Be sure to use a drip pan as the duck will render a lot of fat! By cooking it on a rotisserie you are basically basting it in its own fat during the entire cooking process as well as developing an extremely crispy skin.
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I made goat cheese awhile back using the yogurt setting of the IP. 2 qt of goat milk, 1.5 tsp of powdered citric acid, but I could have substituted a few Tbs of lemon juice for the powdered citric acid, I think. It was delicious. However, when I was done, I had a lot of whey (I guess that's the term) left over from draining the curds through cheese cloth. I didn't want to throw it out but didn't have any idea what to use it for, so I threw it in the freezer. For those of you making yogurt and then draining it to make a thicker style yogurt, what do you do with the exudate? It seems wasteful to throw this out (esp since where I live, goat milk is $5/qt) but I have not a clue what to do with the frozen whey. Should I use it in bread baking? Other ideas? Preferably other ideas using the IP. I don't know if it's just the infatuation stage but I'm using the IP several times per day. Right now, I've got 3 frozen chicken breasts cooking that will be made into chicken salad. How convenient to be able to cook meat from frozen and in a short period of time!
PS I found that spraying the stainless steel inner bowl with cooking spray really makes clean up a breeze.
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Thank you @Shelby - I've a large assortment, of vegetable tidbits. It sounds perfect for this recipe. I also have some frozen vegetable stock, homemade, so I will use that as the seasoning. I am thinking of also adding barley. I love barley in soup.
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To each their own, it is truly a matter of preference. I like my fish on the raw side of cooked through. That's my preference. As far as parasites or pathogens, 140F will not guarantee safety either, although I freely admit that is the recommended temp by USDA. There are loads of pathogens that survive above 140F. Theromophiles, for example. They thrive in high heat environments.
Then again, I eat a lot of sashimi, which is not cooked at all. This is not a one-size -fits-all scenario. That's why I love cooking - there is usually no single *correct* answer
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@Shelby I'm very interested in the cabbage soup. Please provide details. I also need to cut back on calories during the day. Bear in mind that I do not eat meat but I am creative. So please do share. Thank you so much
37 minutes ago, Anna N said: -
I'd take it off the heat at 115F, cover with foil for ten minutes or less & serve. I believe the perfect temperature to be approximately 125F. But I'm one of those people who absolutely cannot stand over-cooked fish. USDA food safety guidelines would have you cook it to 140F or above. That does not work for me
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6 minutes ago, Anna N said:
@Anna N thank you! Homemade marmalade is the best. I don't like it too sweet, such as is normally sold in my local markets
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On 12/22/2015 at 1:52 PM, HungryChris said:
I too am a fan of the green tomato pickle. This picture is from pickling day in late October, but in the last month they greatly improved in flavor and have been outstanding. I did not have enough from my garden and had to buy these from a local farmer.
HC
Huge fan of green tomatoes here. I will eat them any way I can get them. Some years ago we ended up with a bumper crop of green tomatoes and in addition to pickles, I made a green tomato chutney adapting a recipe from the Martha Stewart website for red tomato chutney. It was fantastic and we ended up with 12 pints which didn't last very long, even though we have a small family. I currently do not have access to any green tomatoes in bulk, but I do have access to an abundance of tomatillos. I wonder if I could substitute tomatillos for green tomatoes and make pickles and/or chutney?
I also have a bumper crop of Meyer lemons, looking to make some type of marmalade which is more popular in my household then candied rind. I already have a freezer full of Meyer lemon juice and zest.
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I read the Bread Baker's Apprentice and all of that when it was published but basically I am just a home cook. I cannot wrap my head around a lot of the finer points when it comes to bread baking. For this reason, I generally just make my dough and if I have the time, I let it rest in the refrigerator for at least 24 hours, sometimes a lot longer than that, depending on what's going on in my life at that moment. As a matter of fact last year I inadvertently forgot about a bowl of dough that was in the refrigerator in my garage for over a month. I was going to throw it out but figured what the heck, let me see what I can do with it. I warmed it up to room temperature, added some more water and some more flour and lo and behold that sucker turned out to make the best loaves of bread I've ever made in my life! Don't ask me how or why this happened, I have no idea about the food science behind it. All I can tell you is that my garage refrigerator is set extremely cold, 38 degrees Fahrenheit. Maybe that had something to do with it?
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26 minutes ago, Smithy said:
As an interested reader who hasn't picked up an IP (yet) I am one who may eventually benefit from this experience. In all this topic, it hadn't come through to me that the stainless steel liner was critical to the operation.
Thanks for posting about it.
@Smithy check out Amazon warehouse deals. I bought mine there for $85.00 (7-in-1 model) with free shipping . It only had a tiny dent, less than 1 mm, in the back, had all original packaging, and came with full manufacturer's warranty as well as Amazon 30 day return policy
Not that I'm trying to be an enabler or anything
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What is this knife?
in Kitchen Consumer
Posted
I'm happy to report that nearly 4 years later, I still have the entire set of knives and all of my fingers. I use all of them, even the weird one (maybe not in the way it was intended, but I'm happy and it's my knife so who cares?)
I always hand wash and hand dry all of my knives, putting them away safely immediately after use, so these are no different.
And I'm grateful to the person who gave them to me. I think of him every time that I use these knives. It was a generous and thoughtful gift.
I still have my carbon steel 9" chef's knife by Sabatier, and I love that one too, for different reasons (it was my first "real" knife purchased well over 30 years ago)