Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
I picked up enough boneless short ribs to make 3 meals for my Sweetie and me. One meal will be pan-braised tonight. One has been vacuum-sealed and is in the freezer. My question is about seasoning, sealing, freezing, then defrosting and cooking at a later date. I'd like to season and seal the 3rd meal's worth. Can I use a dry rub on the meat, then seal, freeze, and cook at a later date? Does anyone else do this?
So I've now found myself at the water's edge of Modernist Cuisine. Specifically, using sodium citrate for emulsifying all kinds of cheeses. What I'm after is making an emulsified Parmesan sauce as well as another emulsified cheese sauce (most likely using Cheddar or Colby) that I can freeze and use later. I'm a single guy and am no stranger of tweaking recipes for freezing but I haven't done it for modernist stuff yet. I'd love to make a big batch of cheese sauce, freeze it into ice cubes for up to 3 months or so, and then take a few cubes out to thaw on a weeknight and toss with pasta, drizzle over veggies, etc.
I looked at the modernist cuisine FAQ and saw this specific post about the cheese sauce that is "probably" freeze-able because it uses something called carageenan. Has anyone been able to freeze sauce and keep it frozen for, say, a few months? And not have to use carageenan?
By Norm Matthews
I saw an episode on the Property Brothers where they did kitchen cabinets in dark blue. I showed Charlie some kitchen like that on line. He liked them too. I have been planning new floor and counter tops but this I could do myself. The job isn't finished but it is far enough along to see how it looks. The next one was taken within a month of so after we moved in in 2012 and the last one is how it looked in April.
My new house is in the early stages; it is barely framed up but I'm already dreaming of my dream kitchen.
Yesterday I went to our one big appliance store (other than HD and Lowe's) and I think I'm going to go wild with the new units.
First up I'm thinking of a Sub-Zero side by side. A Thermador 30" slide-in dual fuel range, a Bosch d/w as well as a new m/w and a new hood of a type yet to be determined. All this is really overkill since I'm by no means a big presence in the kitchen, and these expensive appliances do not define the home which is really rather modest. But I'm figuring this is my last rodeo, if you will.
I have heard of some folk having trouble with Sub-Zero repairs so I plan to add a warranty protection plan..
Anyone have any negative experiences with any of these brands?\
ETA: I have been reading reviews online about Sub-Zero fridges and I may have to re-think that choice. Those reviews are not good.
Much as I'd like to have a custom-size I'm beginning to have grave concerns about repairs.
I am in the process of packing up my kitchen—we’re about to demo and remodel—and am sorting about 20 years of accumulated cookery bits into pack/donate/trash categories. Which led me to an article from the expert advisors at Epicurious, “The 9 Kitchen Tools You Need to Replace Every Year,” in which they advocate for an annual household purging of Microplanes, cutting boards, paring knives, dish towels and more (ideally replaced via convenient affiliate links).
Two questions (at least) arise from this:
How much cheese and nutmeg grating does it take to dull a Microplane? I haven’t noticed a diminution in mine’s powers, and I’m pretty sure it’s at least decade old. Is there anything that you do replace annually on principle, regardless of its condition?
For the record, I don't think they're wrong about sponges.
(Also, Hello! I’ve been away from eGullet for quite a while and am ineligible to post a Welcome Our New Members Thread, but I’m a domestic dabbler in Portland, Ore. Mostly stovetop and sous vide of late, since my ovens have been out of commission for a few years… looking forward to getting my bake on soon).
Recently Browsing 0 members
No registered users viewing this page.