Recent content by bikergal34

Chuck is actually not lean at all...full of fat and connective tissue....a low braise for a 3-4 poud Chuck roast...low and slow...should take about 3-4 hrs....I like to let it get to room temp in it's braising liquid...allows the roast to re-absorb the juice....wrap the roast separate from...

Lard was not up to questioning...Lard is always the best way to go...if not thinking health aware...but the options were shortening vs. light oil...shortening is Crisco...not lard...lard is rendered pork fat...all things good in lard!

Must have always... Lemons: Use in everything...sauces, rice, and at the end of everything I make(except marinara...let the acid from the tomatoes stand on their own) Onions and Garlic: The pair made in heaven...Always together forever...half a soffitto. Always! Red Pepper flakes: LOVE..if...

Grilling or Flat top?...I like the sear and crust you can achieve from direct heat of a flat top...but,I love the sound and smell of a charcoal grill...for flavor and texture...flat top done right..but the child in me says...charcoal!

Thanks Dawgluver...I'll get to those recipes...have some...finding this site a bit hard to navigate...any help? nice to meet you...BTW!

Choice in oil for deep frying is always up to debate..for doughnuts...well I think any light oil (veg, canola...etc.) But shortening is the best for fried chicken or french fries for that matter (of course duck fat would be best frech fries...but what home cook can do that? lol) Doughnuts? go...

I agree with Hammster...If you want ultimate in cookbook's....technique and precision.."Mastering the Art of French Cooking"...By The Amazing Julia Child...But to Americanize good cooking...go with "The Joy of Cooking"...It is an amazing cook book...The authors illustrate and walk you through...

Ok, Put the crockpot on LOW for that amount of time...even if you don't have one with a warm feature....at the temp the crockpot on low keeps it at...10 hrs will be fine...why it was dry?....you had it on high too long....try the low feature when you are going to be braising that long. Good...

Hi Everyone..My name is Jane...tried to pick an avatar...a bit computer illiterate...But LOVE food. They, I mean the web site said to introduce my self...so here I am...been cooking....I mean really cooking since I was 7....Had a cake business with my sister...knew how to make a buttercream...