Search results

If they check their Prime rib at 125 DF Internal and then start to reverse sear, heat conduction latches on to the "perfect" internal temperature and increases it through the searing process. Remember that lukewarm cup of coffee that wound up boiling? Also, after the reverse sear and you take...

Exactly? Each and every time? I don't think so. Since your hunk of whatever is on a low temperature and beef and turkey cook from the outside, IN, it's a matter of heat conduction. Ever heat a cup of instant coffee in a microwave using cold water. 2 minutes later, you have a perfectly...

Yep, preferences and methods! IMHO, to me though, "reverse sear' is like pitching your tent AFTER the rain has come down. Yeah, go low for the interior and THEN sizzle that suckers exterior at the end. One problem though- when you sear at the END of the roasting cycle, you're just heating up...

So many solutions for the "perfect prime rib" when KISS always works. This is NOT rocket science here, it never was, to our fathers and grandfathers and mothers and grandmothers who did this cut of beef a THOUSAND times over. However, in the NOW, your roasting pan SUCKS...

Had some boiled potatoes leftover from last night so, I decided to have them for breakfast. For some reason, I thought back to the '70's and how I just LOVED Shakey's Mojo Potatoes(the pizza wasn't bad either). Then the cook in me takes over and I think to myself, without Googling the recipe...

I'd use Smart Balance in place of butter and Egg Beaters in place of eggs.

Couldn't find anywhere else to put this,but it IS a question so,here goes. I have an idea for a new flavor of fried chicken and I feel that it is unique enough to pursue on a local level. I'm also doing national research to make sure my idea remains unique. I've put out an initial feeler on...

For that matter,anything that comes in a bag or box that is a cereal, or chip of one sort or another is fair game. Crunchberry chicken,anyone? Tempura salmon?

Need superfast breadcrumbs? Take a rolling pin to a bag of store-bought croutons! Easy! Want bearnaise sauce without the time consuming hassle? Make white sauce and toss the bearnaise ingredients into it. Put an end to dry fish. Dip in spiced cornmeal,then buttermilk,then cornmeal again...

Wookie Sauce + Soy Sauce = FANTASTIC! :cool:

Thanks for your input garlic. I think if the mix is dry enough and I spray them with Pam,they should have a good shot at browning. Pan frying is not an option as my dad is a heart patient so,the oven it is! I'm also thinking that pumping up the temperature from 400 to 425-450 degrees would...

Potato flour? Try using mashed potato mix instead! I would recommend "Paradise Valley" brand.

I just use the crumbs that are left over in my big ol' bag of gourmet croutons that I picked up from Costco...

I want to get a french fried effect with mashed potatoes so my question is this- What is the best ratio of liquid to dry mix to use? I want to be able to form these up like biscuits,so...... What would be the best oven temp to get these nice and golden brown? Should I use hot or lukewarm...

Take 1/2 of your syrup and combine with 1 cup oil and 1/2 cup vinegar. Toss in some basil while you're at it. Marinate and then grill chicken breasts. Don't forget the wood chips. Use the leftover marinade to make a white sauce based condiment. Serve with angel hair pasta and asiago.

Anyone here ever try making corn bread out of blue cornmeal?

I myself,would go with a tortilla loaf,though I don't know if any such beast exists.However,going on the principle of making wheat bread,I would try and use half flour and half corn masa. I would add such refinements as marjoram, Smart Balance, cumin,etc. If the loaf comes out smelling like a...

Great tip,vera! Thanks! :mrgreen:

How about Italian-Flavored Bread? Not ITALIAN bread like you get at the bakery but bread with Italian spices rolled into it. Garlic,majoram,rosemary,basil,oregano,just to name the usual suspects. You could also use red wine vinegar and olive oil and parmesan cheese. Maybe a little red pepper...

Being from Alaska,I usually use Diamond Willow. But sometimes I grow a wild one and toss on some mesquite and hickory in addition, like I did with my last big hunk of venison.

I don't place the burger on the grill anymore-I just use a large cast iron and eliminate a few problems such as falling through the grill,grease flares etc. Here's something you can try. Classic Beef Marinade 1 cup oil 1/2 cup white vinegar 1/4 cup sugar 1 t sea salt 1 t black pepper 1 t...

Sure,give us your hot wing tips-knowledge IS power after all.... I've been doing some thinking about hot wings lately and come to a couple of conclusions. 1. The cooking method is wrong. Or at the very least, too separated. 2. Hot Wing sauce should be more than just hot sauce and butter...

Once you learn the basics about spices,then their usage will only be limited by your imagination. For instance I almost always put cinnamon in my spaghetti sauce,along with the "usual suspects"(basil,garlic,oregano etc.)It just seems to add that "something extra".

Here's a versatile Turkey Spice Recipe: 1/4 C parsley 1 T sage 2 T rosemary 1 T thyme 1 t savory 2 T marjoram 1/2 t anise 1/4 t black pepper 1/8 C season salt(Suggest Lowrys) 1/2 t allspice 1/2 t granulated garlic The first use is as a rub for the turkey-don't be...

I always use milk when I bake bread-it just makes it better somehow. I also add different types of oils and/ or butter.The type of oil used depends on what kind of bread I'm baking i.e. Italian Bread= Olive Oil.