Shel_B

It was a cold, wet, stormy afternoon, and I stayed home and watched a few episodes of Iron Chef America on Hulu - found the shows quite by accident. However, there were only about six episodes available for viewing, and I'd like to see some more. Does anyone know if these shows are available on line, and, if so, where they may be found? Also, are any Iron Chef recipes available on line? Thanks!

Maybe I'll give that a try when making the next batch. It'll make cooking the curd a little simpler. I've always used a double boiler - that's how I was taught.

OK, but what about when adding sugar to beaten eggs containing both yolk and white? I often use whole eggs in my recipes.

I make my lemon curd using a double boiler. Is there an ideal or recommended temperature for the water so the curd doesn't cook too fast or get too hot? I've been keeping the water below boiling, around 200-deg F, but is there a better temp? Thanks!

Too much for me, but it sure looks delicious. What about you? Would you take the time to make it? http://video.pbs.org/video/2365380521/

When I did the boiling water test by boiling the water in a saucepan on the stove, instead of in the microwave, the Thermapen registered within 2/10ths of a degree +/- depending on where in the pot the probe was inserted. It registered 212-deg in some spots as well. The ice water test, once I got the technique down, was accurate also.

In another discussion, it was said that if one leaves the yolks and sugar together too long before blending and adding the other ingredients, that can lead to graininess. The sugar kind of "burns" the yolks. This is new news to me, but I've not baked and made desserts a lot. Is this true? Does the same thing happen when combining whole eggs with sugar? How long is "too long?" What does it actually mean to burn the yolk? At this point I'm mostly making curd and puddings, and some quick breads, like banana bread.

I used their software ... my elevation is about 55 feet above sea level. Essentially a non issue.

No salt in the water - just plain, filtered tap water. I will try again later with water boiled in a pot on the stove, as recommended by ThermoWorks.

Hmm ... I attained 217-deg with basically just tap water (not pure water, if by pure water you mean absent any impurities), and there was plenty of vibration as the microwave table rotated. I'm assuming the Pyrex bowl in which the water was heated is a "smooth" vessel.

OK, super heated water ... thanks.

After a few months of hesitancy, I splurged and purchased a Thermapen which arrived yesterday. The calibration instructions say not to test the boiling point of water using water heated in a microwave oven, but to only calibrate using water heated on a stove burner. Why is that? I did check the boiling point using microwaved water, and, SURPRISE! the temp of the boiling water was greater than 212-degrees. I recall 217-degrees. Assuming the new Thermapen is accurate (and other tests suggest that it is) how can the boiling point of water be greater than 212-degrees? And why when heated in a microwave oven?

Thanks so much for posting the chart. I found the original at CI: http://www.cooksillustrated.com/how_tos/5524-how-to-substitute-dairy-products?incode=MCSCZ00L0 for those who have access and wish to look it up themselves. It has much more info than what you posted here. I'll be happy to share the chart ... just PM me and it'll be on its way.

Back around 1978 I acquired a Krups coffee grinder, like this one: http://www.bedbathandbeyond.com/store/product/krups-coffee-grinder/100211?mcid=PS_googlepla_nonbrand_coffeetea_&adpos=1o1&creative=39230273869&device=c&matchtype=&network=g&gclid=CjwKEAiA2JqkBRDshIOY_9eMghkSJABvNd1Qt0VCLLPoCb9dm362tEC9W0ofqfQF12bQWrU33gkCNhoCqQvw_wcB I used it for a couple of years and then replaced it with a burr grinder, and put the workhorse Krups in a cabinet somewhere, out of sight, out of mind. Some years ago I started to use it as a spice grinder, and after a while it disappeared. When I moved into my retirement apartment, the Krups reappeared, and now it's on it's third cycle, being used once again as a spice grinder. Works great, but that puppy is showing its age.

What percentages would you use to wing it?

Yesterday I did a trial run using some inexpensive, commercial pork chops that I picked up at TJ's. I chose them because they were thick, like the one's I'll be using for the dinner I'll be making later on. I used my old All-Clad sauté pan for this trial and, for the most part, was very satisfied with the results. The chops had a good crust on the bottom, and ended up with a nice, but not so deep, crust when I turned them and put them in the oven. Next week I'll try the cast iron skillet, but I do like the All-Clad for making the pan sauce. Plus the pan is much lighter than the cast iron and has a better (for me) handle, therefore making it easier to move the pan around. Thanks for all the input.

There are two recipes I want to work with, one of which requires 2% milk and the other full-fat milk (4.0%?). All I have in the fridge is 1% milk and half-and-half. In what proportions should they be mixed to give an overall fat content of 2% and 4%? What's the math for determining the proportions? Thanks!

It's real simple: Toots and I were looking for brandy today to use in some eggnog I'm going to make. She had an almost empty bottle of "Napoleon" brandy in her cupboard, liked it for her purposes, and wanted to get some more of the same. She asked if I knew what Napoleon brandy is compared to other brandies, I didn't know, so I said I'd ask here. Neither of us drink, so we're pretty ignorant of the various types of alcoholic beverages on the market, although we do enjoy an occasional beer and sometimes some wine and, for special times, a bit of champagne. You've answered my question about the different types of brandies. I'm curious to see what others say about Napoleon brandy. Thanks!

In what way does Napoleon Brandy differ from regular brandy? What are the different types of brandy?

Thick pork chops will be seared in a hot skillet, turned, and finished in 300-deg oven. I'm just curious if you'd use a stainless steel pan (in this case either an All-Clad skillet or sauté pan) or cast iron skillet for this, and why you would use your preference over the other?

Assuming a fattier chop, as from some heritage pork, what temp might be recommended?

What's the difference between a center cut pork chop and pork loin chop? From which could I get the thickest chop? I checked a butchery diagram and couldn't see any difference. Thanks!

That's what I did this evening. I crushed a few cloves of garlic and put them into some olive oil, and heated the mixture in the microwave for about 2 1/2 minutes. That seemed to give a nice infusion which was lightly brushed on to the potatoes before roasting. In this case there was a subtle garlic flavor and aroma, just about what I was looking for. I used some of the infused oil to sauté some greens, and tossed some of the crushed garlic cloves into the mix as well. Overall, a satisfying result.