http://www.discusscooking.com/forums/ This is the place to ask questions about and give suggestions for cooking terms and cooking techniques. en Fri, 20 Nov 2009 23:50:53 GMT vBulletin 60 http://www.discusscooking.com/forums/images/discook/misc/rss.jpg http://www.discusscooking.com/forums/ http://www.discusscooking.com/forums/f32/cool-trick-for-cleaning-61354.html Thu, 12 Nov 2009 15:36:00 GMT I read about this trick a few weeks ago, but just had my first opportunity to try it yesterday. When you have some stubborn baked on food stuck to your pot/pan/crock what have you try using dishwasher detergent instead of dish soap. Put some dishwasher granules in the pot to be cleaned and... I read about this trick a few weeks ago, but just had my first opportunity to try it yesterday.

When you have some stubborn baked on food stuck to your pot/pan/crock what have you try using dishwasher detergent instead of dish soap.

Put some dishwasher granules in the pot to be cleaned and fill with hot water to soak overnight. The next morning wash as usual. Most, if not all the hard stubbon stuck on stuff will come right out with little or no scrubbing.

I made a crock pot meal (which was lousy, but that is for another thread) and it overcooked and really baked stuff on there good. I was NOT looking forward to cleaning it as it was a serious mess. Well I tried this trick and it worked amazingly well. I still did need to go after a few tougher spots with a scrubby, but I only needed to go over them, not really scrub them. This trick saved me a lot of elbow grease. Give it a shot next time you have something that needs a soak to clean. ]]> GB http://www.discusscooking.com/forums/f32/cool-trick-for-cleaning-61354.html http://www.discusscooking.com/forums/f32/umami-61285.html Sun, 08 Nov 2009 03:20:11 GMT Much has been made of this term in the past couple years. Some, including marketers of the Food Network, insist that it is the undiscovered fifth sense of our taste buds and that our science books ought to be rewritten. Some respected chefs say the same. I understand sweet, salt, sour and... Much has been made of this term in the past couple years. Some, including marketers of the Food Network, insist that it is the undiscovered fifth sense of our taste buds and that our science books ought to be rewritten. Some respected chefs say the same.

I understand sweet, salt, sour and bitter. What is umami?

For a discussion starter... the literal Japanese translation is basically "essence which makes delicious." ]]> spork http://www.discusscooking.com/forums/f32/umami-61285.html http://www.discusscooking.com/forums/f32/bakeware-and-oven-temp-61233.html Wed, 04 Nov 2009 20:06:32 GMT I just bought a nice, heavy weight Chicago Metallic 9X9 non-stick baking pan. The directions state to set oven temperature 25 degrees lower than specified in recipe. I am afraid to do this. I plan to make shortbread and recipe is 325. That would mean I would set it for 300. I not sure that... I just bought a nice, heavy weight Chicago Metallic 9X9 non-stick baking pan. The directions state to set oven temperature 25 degrees lower than specified in recipe. I am afraid to do this. I plan to make shortbread and recipe is 325. That would mean I would set it for 300. I not sure that will work. Any suggestions??
Thanks ]]> julesthegolfer http://www.discusscooking.com/forums/f32/bakeware-and-oven-temp-61233.html http://www.discusscooking.com/forums/f32/my-ultimate-cooking-secret-to-preventing-dry-re-microwaved-food-61202.html Tue, 03 Nov 2009 20:42:11 GMT Im a newbie to cooking but I sure have eat a lot of microwaved food in the past. Take a web napkin and simply place it on top of your food dish. This creates vapor in the microwave which keeps the moistness from food being lost. Im a newbie to cooking but I sure have eat a lot of microwaved food in the past.

Take a web napkin and simply place it on top of your food dish. This creates vapor in the microwave which keeps the moistness from food being lost. ]]> imlearning2cook http://www.discusscooking.com/forums/f32/my-ultimate-cooking-secret-to-preventing-dry-re-microwaved-food-61202.html http://www.discusscooking.com/forums/f32/how-to-eat-a-chicken-wing-61165.html Mon, 02 Nov 2009 16:41:04 GMT YouTube - How to Eat a Chicken Wing]]> This is such a great way to eat a chicken wing. I can't wait to try this.

YouTube - How to Eat a Chicken Wing ]]> GB http://www.discusscooking.com/forums/f32/how-to-eat-a-chicken-wing-61165.html http://www.discusscooking.com/forums/f32/basic-cooking-rules-61140.html Sat, 31 Oct 2009 01:51:55 GMT Here is one of mine, chime in with yours or disagree with others... 1 The larger and thicker the meat the lower and slower you cook it. Thin cuts get done fast and hot, that includes ribs. Here is one of mine, chime in with yours or disagree with others...

1 The larger and thicker the meat the lower and slower you cook it. Thin cuts get done fast and hot, that includes ribs. ]]> Kingdaddy http://www.discusscooking.com/forums/f32/basic-cooking-rules-61140.html