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TdeV

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    Absurdly, stupidly basic cooking questions (Part 2)

    in Food Traditions & Culture

    Posted · Edited by TdeV
    Clarity (log)

    2 hours ago, FrogPrincesse said:

    Another question. When baking in a metal pan (regular, not a non-stick), is this a bad idea to cut in the pan? It leaves marks obviously; I don’t care so much about the esthetics, I just want to make sure it doesn’t affect their longevity etc. 

    I make recipes for parties that call for a 1/2 sheet plan and it would be challenging to take the pie out before cutting, hence the question. I am considering lining them with parchment but wanted to hear other people’s thoughts. 

     

    My pizza cutter has both a metal and plastic blade. When cutting pizza on the aluminum pan, I use the metal blade (chewy pizza crust). When cutting pie dough on a coated 1/4 sheet pan, I use plastic blade. Makes sense to put parchment paper down first.

     

     

    • Like 1

    Mint: Uses & Storage

    in Cooking

    Posted

    I have a book about making various pestos and mint is one of the additions used. I think you could throw in a teaspoon's worth and see how well it works.

     

    A couple days ago I baked chicken thighs and added a thick smear of fig/date mustard under the skin — it was delicious. So, perhaps some experimenting with under-the-skin pastes. Say green olives and garlic and dried mint?

    Anova Precision Oven: Features, Accessories, Troubleshooting, and "Should I Buy One?"

    in Kitchen Consumer

    Posted

    Andrew Janjigian at Wordloaf is selling his (clean) Anova Precision Oven for something really cheap. See here.

     

    Noteworthy because he says "As you may know, I’ve been developing recipes for and testing the Anova Precision Oven for the last few years, and have loved it. I use it for bread all the time, both for proofing and baking, with and without steam, and it works great. I also use it for sous vide, “air fryer,” and traditional cooking; it comes in handy when I need extra oven space or simply don’t want to fire up my main range for something small. (It’s great for reheating pizza, for example.)

     

    "Anyway, Anova has a new version in the works; not a replacement for this one, but rather a Pro model, with a touchscreen and some updated design. I just got sent one to test out, and I need to make room for it, so I’m going to sell this one at a deep discount."

     

    I can find NO information about the new model online. But I'm interested.

     

    (Do you think it has a self-clean cycle 🤣 ? )

     

     

    • Haha 1

    Your Daily Sweets: What Are You Making and Baking? (2017 – )

    in Pastry & Baking

    Posted

    On 3/30/2024 at 4:05 PM, MaryIsobel said:

    ... Tried a different recipe for Hot Cross Buns. They didn't get nearly the browning desired but the internal temp was spot on and they feel very light. 6 for us, 6 for each of my daughters and 6 for our elderly widowed neighbour who loves any kind of baked goods.

    Hot Cross Buns - 1.jpeg

     

    MaryIsobel, could you please post the recipe?

    Instant Pot. Multi-function cooker (Part 5)

    in Kitchen Consumer

    Posted · Edited by TdeV
    Added some example beans (log)

    For some reason (can't remember), I bought a 3 Qt Instant Pot. Still haven't used it yet.

     

    Can I cook a full pound of Rancho Gordo beans in the 3 Qt Instant Pot? Just ordinary beans, not humongous ones (e.g. small black beans (Midnight), Cranberry, Domingo Roja, Flageolet, Mayocoba, Cowpea).

     

    (Will post a link to this question in the Rancho Gordo bean thread).

     

     

    Stoves and Ovens: Wolf? Thermador? Bluestar? Viking?

    in Kitchen Consumer

    Posted

    On 4/20/2024 at 6:27 AM, dans said:

    One more thing for your consideration. A lot of these high-end ranges don't have a self-cleaning feature.

     

    I have an Anova Precision Oven (Combi oven, sous vide, steam, dehydrator, etc.) about which I'm mostly thrilled except that it DOES NOT HAVE A SELF-CLEAN FEATURE. Just to put this in perspective, every oven I've owned since 1997 has had a self-clean feature. 😡

    • Like 1
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    • Sad 1

    Garlic Presses

    in Kitchen Consumer

    Posted

    As an amusing aside, today I've been reading THE COMPLETE GARLIC LOVERS' COOKBOOK FROM GILROY, THE GARLIC CAPITAL OF THE WORLD (it's a bunch of greatest hits recipes). I suppose I first went to that festival in 1979 or 1980. Anyway, I mentioned to DH tonight that I was going to make a dish from the book (maybe 60 clove chicken) for our next Wine Time and wondering how much information I need to disclose to the (unwary) participants. I mean the cookbook says that after one cooks garlic for a long time, it's quite sweet. But what it DOESN'T mention is that the participant will be tooting for several days to come, and their sweat will be marvellous. I remember feeding a friend a roasted garlic head/toe with brie and baguette (dinner) and she went home to her husband (who had not attended). In the middle of the night he moved out of the marital bed to the couch because he just couldn't stand the toots!

    • Thanks 1
    • Haha 2

    Starches: The Topic

    in Pastry & Baking

    Posted

    When younger, I used to make a lot of things destined for the freezer. Somewhere I read that corn starch survived being frozen better than roux. But this theory didn't consider potato starch and I know very little about potato starch.

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