Recent content by christianmomof3

Ok, good, because mine did come out gellied. I simmered it about 2 or 21/2 hours and I did refrigerate it and scrape off the fat from the top. I used two cups of it in my gumbo and two cups of water and two beef bullion cubes - and I froze the rest of the stock in sandwich bags of one cup...

Thank you all for your great replies! I am making gumbo later - will the stock work for that? The recipe I have for the gumbo calls for water and beef bullion cubes.

oh, that sounds yummy. I just chopped up 1/4 onion, a carrot and a celery stalk and threw those in along with some parsley stems and about 5 peppercorns. I put in the juice leftover from roasting the chicken already and I had put some Marsala wine in and on the chicken, so that is in the...

I roasted a chicken and am boiling the bones to make broth. How long do I boil em? Any good seasoning? I have no idea what I am doing. Thanks

the instruction page is level one. Highlight it to see what is hiding in the dark. Look at the forum there for more clues if you need them.

this is cool www.weffriddles.com i am on level 34 now :wacko:

Thank you - I looked at the science made simple, but it still is not cooking measurements. I got the flour from grams to ounces, but really a dry measure would be in cups, and our measuring cups measure fluid ounces, not necessarily dry ones - will it work if I just weigh it?

Hi, is there a conversion chart somewhere for measurements? I was given a bar of baking chocolate from France and it had a muffin recipee on it. I got a friend to translate the recipee, but it is in grams and ml. Is there a chart to convert to cups? It calls for 220g of flour, 100g powdered...

Hi, I am new and have not checked out this site yet. I have 3 children ages 4,7, and 13 and my 7 yo has dairy sensitivities - it makes his nose run and gives him a tummy ache. We just figured this out last Nov., and I am still learning to cook w/out dairy. It is worth it because he no longer...