Search results

I keep a couple of those small "coffee" grinders that you push down on to "gind" (actually chop) coffee beans. These work like a charm and there is no mess at all.

Its the best way to get steaks Buying large (sub primal) cuts and slicing steaks is by far the best way to save on summer steaks. Here in ON there was a sale on at a grocery chain of whole beef tenderloins for $5.97 per pound. At that price the whole tenderloin ran about $28-29. The...

Here's how I teach my students After peeling... cut a slim slice, this gives you a flat surface to rest the potato on. Now with a very sharp knife (don't try unless the kife is absolutely sharp and steel it often) cut the potato in the thickness you want the fry to be. Then taking 2 or 3 of the...

I've seen some of those cans have a whitish plastic like lining and that turns me off any idea of baking in them

It seems to have far too high a side for a crepe pan. As for brand... I'm thinking of Cuprinox. It looks like the line carried by DeHillerin in Paris. Does it have "Made in France" stamped into the side by the handle

SS lined copper I started out years ago with tin lined but when I had a chance to use the SS lined it was all over for me. I once left a tin lined on the stove and forgot it. You know the results. I found a place in Penn. that retinned it but the job they did was quite poor. Btw, I use a rust...

It sure sounds like the eggs were well past their prime. Try sepparating eggs with your hands. Just break the egg into a bowl and use your hand like a "claw game" and gently grasp the yolk and lift out.

I count on a cup of loose leaves being 3 oz so just buy by weight.

One little aside here once you have found the market or vendor you like. Ask what cultivar each of the fruits is. Strawberries for example have dozens of different cultivars and the berries can vary from huge and tasteless to small and exceptionally sweet. The difference betwen cultivars can be...

0800Z ? What is Johnstown Ohio, Z+6 or +7? A clandestine meeting at 1 or 2 in Johnstown, wouldn't that be a bit conspictuous?

I use round bannetons which are small wicker baskets lined with raw linen cloth. The are not expensive. I get mine in Paris but as I remember they are also available at KAF online.

You can come up with scores of reasons for not doing something but until a government or an administration has the cojones to simply get behind it and mandate the change, the over all change to a totally metric system is going to be put off and put off. A wholesale change now for the largest...

Now there is a travesty indeed. Which chemicaly enhanced "athelete" gets into the hall of fame. To change the football field by just over 8 yards total would be a terrible thing, don't college teams already play on a different field? If it were not for the use of two systems one of the mars...

Surprisingly, the variables you ask about are negated when you weigh the recipe components. For example, the weight of flour changes in only a minute percentage when it's humidity changes and this change is almost guaranteed to be within the error factor of a scale. The weight to volume...

As for the yeast measurement, 1 tsp of fresh yeast weighs .11 oz the same as active dry yeast and instant yeast. Just convet .11 oz to grams and you get 3.12 gms

Bingo!!! Let the dough relax under a damp cover and don't fight it. It will always win in the end. A dough recipe with a little less flour helps a lot too.

He's a suggestion that will deliver a thin but very crisp crust with a soft crumb interior. Reduce the flour in the recipe until you have a dough so soft that you think it's going to be a pancake. By using a recipe converted to weight measure, and using the baker's formulae method of...

Oky doky, when you are dealing with yeast breads and that includes sourdough starters, bigas, poulishes etc as well as the finished loaves, you simply can't halve or double the recipe. Breads simply don't work that way successfully. The method to increase or decrease formulae is based upon the...

Calphalon made in China, where have I been...Aghaaaaaaaa

Just add variety here, I use a tera cotta wine cooler instead of the bowl. This extends the bag to it's full length and I find it a little less finiky.

While raspberries can obviously be made into freezer jam, I would choose not to in favour of a traditional cooked jam. These little pearls just seem to expand their flavour profile when cooked where as the strawberry unless a home grown FULLY ripe variety like "Tristar" or any day neutral...

And now for something completely different...With a veg peeler shave off some large and thick slices of P. Reg and drop some of the Aceto on the slices but be conservative with it. If it came in a large bottle then you likely don't have the high end stuff that gets handed down in the wills of...

Pesto is quite simple to make if you use a food processor rather than the traditional mortar and pestle. For one serving, take the fp bowl to the garden and stuff with leaves. Avoid the stems, they are quite bitter. You may wish to wash the leaves after you get back to the kitchen Add a...

I swear by Cuprinox and the house brand from Dehillerin in Paris. I thik they have their house brand made by Cuprinox. The sides are all straight with no lip and the handles are cast iron. They guys are heavy but they simply do not wear out so in the long run they are far less expensive to...

As far as my experience goes, only the US and Canada still routinely use volume measures for dry ingredients. The professional end of the food biz do not measure indry volumes, it's all weight, either gm or oz. If you want to significantly increase a recipe you already have then it is far far...