Starkman

Thanks, but I'm still not sure, then, how to deal with chiantiglace's posted formula (100%, 50%, 33%). Your formula hits on with the chart, but chiantiglace's doesn't (at least not as I'm understanding the formula); yet it seems to be acceptable. How is that? Thanks, Starkman

Hello all, Can someone help clear up two things for me, please. 1. on Artisan Yeast Conversion Chart, what is the category "Portn-.06 Oz" under the Cake Yeast section? How does this relate to the ounces to the far left under the Cake Yeast category? Second, earlier posts in this thread noted this formula for conversion: fresh compressed yeast = 100% Active Dry Yeast = 50% Instant Dry Yeast = 33% Now, looking back at the chart (and disregarding the Portn-06 Oz category), there is quite a discrepency, if I'm understanding this correctly, in determining conversions using the chart and using the formula I note above. One Oz of active dry yeast — now look straight left to the cake Yeast figures — shows 2.4 Oz of cake yeast. Using the formula I note above (100%, 50%, 33%), however, suggests that the cake yeast should only be about 2 ounces. Isn't this a bit of a difference, which will affect recipes? Thanks, Starkman

Okay, so . . . A few quick questions after having read through most of the posts, which is taking forever, and I'm short on time, and that's frustrating, and someone should invent a 30-hour-day with the additional six hours being strictly for reading eGullet . . . Dredging: flour first? Egg wash first? What's your preference? Salt brine AND then a buttermilk bath for a while (or overnight) or one or the other? Bone-in chicken - is this really that much more trickier than no-bone chicken when trying to obtain a good crust and a cooked interior. If so, what are some quick one-liner techniques to make bone-in easier? Thanks much. (I also tried searching for the following in one search but just couldn't nail this down: dredge "flour first" "egg wash first" Thanks again,

Hey, thanks for the input, folks, Thanks,

Hello all, I was wondering what the updated information out there is about cooking with (uncoated) aluminum. There was the theory that aluminum has been found to cause or increase alzheimer's disease. It's also been said that aluminum is toxic to the body (too much of it, at least). If you do cook with aluminum, do you use coated or straight aluminum? Thanks, Starkman

Thanks for the input,

Hello all, I suppose that this question has been asked several times, and I did search "+nutrition +slow +destroy*" (no quotes), but I couldn't find anything. The question: when meat, particularly a tough cut, has been cooked for so long that it falls off the bone, does it loose nutrition? If so, how much? Thanks,

I live in rural Minnesota, and outside the door of the old, charming farm house my wife I and rent are fields and fields of corn. But this ain't the sweet stuff, so I suppose I wouldn't be too adverse to a little bleach on it!

Isn't it true that you need to at least blanch the corn on the cobb before freezing it, to slow down the sugar-to-starch deal?

Rats! I ate all the darned corn and had nothing left to store! Starkman