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Everything posted by Marlene
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Convection ovens seem to differ in performance from manufacturer to manufacturer. With my KA convections, I always needed to turn down the temp as stated earlier by about 25 degrees, for longer cooking periods, like roasts. It didn't seem to make much difference to a 12 minute cookie bake though. My Miele oven for some reason goes up and down in increments of 10's. I can set it for 320, but not 325 for some odd reason and my Dacor ovens perform differently in that I still roast at 325 convection instead of 300 as I did with the KA's. Some experimentation will be called for. However, you are going to love the way a roast comes out with convection cooking.
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This has been my thought exactly. The ones I've seen have all been the same size. I guess I'm not sure what a tagine would cook better than my LC' stuff.
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I'm not overly happy with the quality of hand mixers these days. I've run through a couple and I use mine infrequently. I second the thought of getting yourself a KA 5 or 6 quart. You can get extra bowls and beaters and whisks and you'll be all set.
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I'll be interested in replies since we keep seeing those tagines and wonder whether we should get one too!
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Parsley as a garnish does NOT count. ← hmph. I had green beans last night and will have brocoli tonight. So there. Jack, I love hot cross buns. I wonder why you only see them at Easter? I'll pass on the fish pie though. Sorry.
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Lead us not into temptation ..what is your worst?
Marlene replied to a topic in Food Traditions & Culture
Mel, I don't hide food, I hide new kitchen toys. -
Good question. Besides alchohol, potato chips. Or any salty snack.
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I'lll have you know, I had greens last night and will again tonight too. Green beans sound really good though.
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Ah well, that explains it then. jake, alcohol is right up there but not everyday. Really.
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EVERY day?
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Right. I'll have a pot of coffee in the morning and usually make another one around one. My ex used to get headaches from caffiene withdrawal, until he swtiched to a blend of decaf and caffinated. Me, I'll take the straight hit. But foodwise, there is not food I have to have everyday. Just coffee.
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ham and scalloped potatoes were traditional when we were growing up. (yes chocolate too!), but I detest scalloped potatoes really.
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Coffee. It's really the only thing I HAVE to have everyday. I can make everyone's life pretty miserable until I get it. So those nearest and dearest to me always make sure there's coffee in the morning.
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Our cabinet maker makes solid hardwood cabinets, including shelves. In general, I've found my kitchen guys to be several thousand dollars lower than the average kitchen deisgn place here. The other words to look out for are "filler strips". Many contstructors of cabinets use these to "fill in" spaces between cabinets etc. A really good cabinet maker can do this without any filler strips at all.
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Kent I do this all the time now with chicken and beef fat from stock. I do re render it to make sure all the water is out and I keep it in the fridge. The beef fat has been really good for roasting potatoes and making yorkshire puddings. A discussion onbeef fat from stock
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World Grits Festival, St. George, SC 4/7-4/9
Marlene replied to a topic in Southeast: Cooking & Baking
Let's not. They actually have a national conference for this? -
I promise I'm not looking to pick on your new found love , but for that quantity of ground pepper wouldn't you use one of those $20 coffee grinder doo-hickeys? Or can this peppermill produce the same quantity over the same period of time? ← I suppose, if I was grinding that much pepper every day, but I can't see me buying a coffee grinder to grind pepper like that when I only use that much at one time occassionally. That's another appliance I have to find storage space for, drag it out, plug it in and clean it up after I'm done grinding. This peppermill was darn near as fast and I will use it all the time by the stove for seasoning other dishes etc.
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Yes, I think that's where mine will live, by the stove. There are lots of applications that the peppermill is wonderful for though. Large batches of ground pepper, salting potatoes and pasta quickly at the stove. I can see me using mine a lot, but probably not for dinner table application.
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Here's what I started out with: Rubbed: After being wrapped in foil, in a 250 degree oven and then grilled for 5 minutes: These were way too smokey for my taste. Ronnie's ribs look like I wanted mine to be like, but that didn't happen. I have no idea what went wrong, but so far, it may be a while before I attempt to smoke ribs again.
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Yes there were three racks. Next time I'll invest in rib racks. I honestly think that must have been the problemm, not enough space on the grill. While I didn't expect them to be done in 5 hours, I expected them to be hotter to the touch than they were and to show at least a few signs of browning. The ribs are in the oven and I can smell the smoke so they must have got some. Maybe we'll get dinner in the next half hour or so!
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Um, Andie, goddess of all things kitchen and gadget related, I must disagree on the VillaWare. I have one, (albeit a belgian one) and I've never had a problem with uneven heating.
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I'll be smoking a turkey this Easter. Not sure about sides yet other than traditional mashed potatoes. Help?
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By the way, just as an aside, our next smoking project will be turkeys on Easter Sunday.
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The ribs were brined. They were on the smoker from 2:00 p.m. to 7:00 p.m. They were on the bottom rack. Lots of water in the pan. The only thing I can think of is that there were too many ribs on the grill and not enough room for circulation. I don't get it.
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What about using pressure cookers for fried chicken? Anyone?