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TdeV

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  1. Roasted Cauliflower

    Thank you for all 18 pages of this topic! Only took me a few days . . .
  2. Coffee and vegetables

    I have a hankering for something made with coffee and I can't find any vegetable-with-coffee suggestions on egullet. Ideas?
  3. Baked Brie

    Last time I made baked brie, I had too many layers of puff pastry which didn't cook enough. I've looked at a few blog posts where it seems "other people" are able to have many overlapping pastry leaves, see link. Suggestions about how to avoid undercooked dough?
  4. Inverter Microwaves

    This is the only discussion I can find on inverter microwaves. Are there updated opinions?
  5. Dinner 2017 (Part 6)

    @Kim Shook, sorry for my delay. Could you please say what is the topping on this dish? Thanks.
  6. My casserole looked the same as others on this thread, but I've got to say: these slow roasted tomatoes are absolutely fabulous! If you haven't tried this, you wouldn't know how out of this world they are.
  7. Beef for stir fry

    OK @FeChef, what do you use to tenderize beef?
  8. Beef for stir fry

    What cut of beef do you use for stir fry? Do you use marinade to tendertize it? What's in the marinade?
  9. Prepping Ahead - Yea or Nay?

    @Fernwood, I have always cut Monterey Jack or Mozzarella into large chunks (which will fit in the feed tube) and put those in the freezer for 20-30 minutes. Then the cheese is hard enough to shred well with the Cuisinart medium shredding blade. Give the blade a quick rinse under hot water to remove any stuck lumps and put as is into the dishwasher.
  10. Sous vide Chinese long beans

    Sarah James Essential Sous Vide has a recipe for slow-braised green beans which takes 3 hours at 183F. She also has a recipe for green beans which takes 1 hour at 183F. Has anyone done Chinese long beans sous vide? How long? Also, when eating out at Chinese restaurants, one dish I always ordered was long beans with red pepper. What is the relationship between how much heat one puts into the bag vs. what comes out? E.g. for many things, one needs less spice for sous vide cooking.
  11. Dinner 2017 (Part 6)

    @Shelby, looks yummy. What is a CSO?
  12. Dinner 2017 (Part 6)

    Pizza. Homemade dough, tomato jam, fresh mozzarella, freshly ground parmesan.
  13. Oops, I forgot to mention that this is the best conversion table I've found yet www.chefs-resources.com/culinary-conversions-calculators-and-capacities/dry-spice-yields/
  14. I used to have one of those scales. It could measure an amount, but one was unable to add a few grains of spice (or tea leaves) and have the scale re-calibrate. So I tossed it.
  15. @rotuts, why the worry about a double set of gloves? Which part has the possible contamination?
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