Shel_B

I thought I'd asked about but when I searched, nothing came up.

There have been a few recent ads for titanium pans which claim that they are truly nonstick. Is that a valid claim? Anyone use titanium pans?

I get the celebratory thing ... I have thought about baking a bundt, but not beng into baking that much, it's alwys been on the back burner. The pics have given me some inspiration ...that dripping frosting looks so inviting, and while I don't find much taste advantage to a marble cake, they've always made me smile and feel good. Time might be coming soon to do a little baking.

That looks so delicious ... mmmm, I want a slice ... I've never made a bundt cake. I imagine it'sno different than a loaf cake except for the pan

Chris Young, the Costco stock guy, worked on Modernist Cuisine as well. I priced out the stock made using the posted MC recipe, and it was quite a bit more expensive than the Costco stock in my area. The posted MC recipe yields 5 cups of stock at a greater cost than the 8+ cups of Costco stock and takes twice as long to make. I'm not advocating the Costco stock as better, although it could be in certain situations, and as for me, it's not the only choice I use, but there are times when it's advantagous.

The Costco rotisserie chickens weigh about 3.25 lbs raw. There's a very precise minimum weight, but it's close to 3.25-lbs. The intent is to provide 3-lbs minimum cooked weight.

And what's your point? This was never intended to be a classic stock, and stocks made with salt or other seasonings serve a purpose just as real as unseasoned stocks.

This is about technique. Theres nothing to prevent you from using a chicken other than Costco's. Around here, at least, many markets carry rotisserie chicken, some even high-end organic or air-chilled birds. At least one market has salt-free birds the last time I checked.

I didn't see that. I looked for comments and for some reason, even after two tries, I didn't see them. Thank you.

Wereyou pleased with the result? How was the salt content?

I watched the video several times and saw no mention of him using the entire carcass. I saw no bones in the meat hesparated, but images went by quickly. He did mention wanting a meaty stock.

Are you using the entire carcass or just the meat and skin?

While I usedabout 33% more water, I also used twice the amount of chicken, so I don't think the water was the issue. I'm starting to believe, from comments hereand my own investigations, the lesser amount of skin used was probbly the issue. I removed the skin to cut down on the salt. Thenext batch I make I'll use of all the skin but rinse the excessie salt and seasoning and see whatt that does. Thanks!

Yes, I'm fully aware of that. My question was whether the amount of air space above the ingredients can affect extraction flavor and gelatin production. In the videoI saw, gelatin seemed to be produced from just the meat and skin, and that did not happen in my case. Hmmm ... maybe my problem stems from the lack of skin I used. I discarded some to reduce the amount of salt on the stock.

CAR COOKIES: TJ's mini chocolate chip cookies Many of us often pick up something to snack on for the drive home from the market. TJ's has these small, snack-sized packages of single-bite chocolate chip cookies that make for a perfect treat if you lean in the direction of such a snack. I call them Car Cookies because of their size, low cost (99-cents), and because the package, unlike other similarly packed items, is easy to open as there's a cut in the top (Note the notch in the upper right corner of the pacage) that allows the bag to open easily and form a little pouch that fits perfectly into my car's console.