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Old 09-09-2008, 09:03 AM   #71
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Beef Rendang!
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Old 09-09-2008, 09:36 AM   #72
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Quote:
Originally Posted by QSis View Post
Jilly, a thermometer with a probe attached to a cable, that allows you to constantly read the meat temp without opening the oven REALLY helps with roasts!

Polder and Taylor both make them, and they are worth their weight in gold!

Lee
I agree, I have one too.
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Old 09-09-2008, 09:46 AM   #73
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Stirfrys. I always overcook my vegetables.

Coconut Cake with pineapple filling from scratch

Yeast breads
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Old 09-16-2008, 10:45 AM   #74
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Quote:
Originally Posted by black chef View Post
for those having trouble cooking rice;

now, to get back to my original problem, i need advice on TOASTING garlic NOT roasting garlic; the tastes are completely different (to me).
Blackchef, try to chop up the garlic evenly. Then deep fry in hot oil over medium-low heat while constantly stirring. Use heavy-bottomed saucepan. Strain garlic as soon as it turns light golden brown. Don't let the garlic turn brown (it only takes seconds!). Turn strained garlic out onto paper towel to drain. Sprinkle fine salt over the garlic.

Good luck. Tell me how you fare.
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Old 09-16-2008, 11:03 AM   #75
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My three are
1. Bread - I can't seem to get it right.
2. Fish - can't seem to get seasonings right for good flavor
3. Angelfood cake - doesn't rise well but tastes okay.
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Old 09-16-2008, 12:42 PM   #76
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Sometimes that big Thanksgiving turkey. No prob w roasting a chicken, but the larger the bird, more cooking time involved, buttering, basting & flipping the thing over - then trying to get a bizillion side dishes to all come to the table at the same time. A little tricky.

Souffles & baking at high altitudes. Love making souffles. Tried making one in a high altitude location, & it would not puff/rise correctly. Don't know how to adjust recipes for high altitudes.

My dream kitchen (saw one on HGTV), had two ovens & a pizza oven... then I could roast a turkey in one, make a souffle or bake in another, & make pizza all at the same time. (And, there were two dishwashers ;-) )
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Old 09-16-2008, 01:25 PM   #77
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you guys are stewing over nothing...listen to an ol' grandma here...........you don't need 3 ovens unless you have your heart set on them and have the money...then invite me over.....some of you are in my will..........cause you are going to be in your graves early if you keep at this pace........ why and .what for???
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Old 09-16-2008, 03:46 PM   #78
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jabbur, you could try oldbay seasoning/sprinkling of sage powder/garlic powder/seasalt/black pepper, sprinkle over delicate fish, bake, add lemon wedges, yum
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Old 09-16-2008, 03:49 PM   #79
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Originally Posted by expatgirl View Post
you guys are stewing over nothing...listen to an ol' grandma here...........you don't need 3 ovens unless you have your heart set on them and have the money...then invite me over.....some of you are in my will..........cause you are going to be in your graves early if you keep at this pace........ why and .what for???
i don't see stewing posts. i simply am a lousy pastry chef!!! i can't bake. i'm not sweating that.
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Old 09-16-2008, 03:51 PM   #80
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i thought about this, and realized that i am afraid of cooking thai and indian dishes. it's the balance of the blend of spices that i find intimidating, and never seem to get right.
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