Recent content by dianabell

Thanks everyone. You've all given me good ideas. Diane

I roasted a smoked ham this weekend and then sliced it into family sized portions and froze it. After reading lately about not throwing away chicken carcasses and beef bones, I made chicken and beef broth last weekend. I looked at the big bone with the joint in the middle and the toasty...

Michael, I went to the Wikipedia site and read about the Maillard reaction. Very interesting. I love learning new things. Thanks for posting! Diane

Thanks for pointing that out. I did a Google search. I have cut resistant. Majestic Dyneema. This is the pair I have: The top right corner. Cut Resistant Gloves-Palmflex-1-800-856-4817 Now that I know it's cut-resistant, not cut-proof, I think I'll use the glove and a Scotch-Brite...

That's wonderful to know. I'll definitely try the flat stoneware pan too. Thank you! Diane

"cut your finger to the bone" That would be awful! I'll stick with the cut-proof gloves. Thanks for the warning. Diane

Thanks for saying that. I'm just bored with a lot of things I've been eating and have been looking for other ideas. I'm sure I'll still eat some canned vegies sometimes. I eat canned or frozen fruit sometimes too. I eat canned tuna and salmon. One thing I really don't like though is canned...

You've all given me wonderful tips. Thank you so much. Robo, I Googled au gratin pan to see what you meant by low sided. The ones I saw ranged from 1-1/4 to 2-1/2 high. I'm guessing the lower the better for roasting vegetables. I have a confession to make. I'm so culinarily challenged I...

What is best to roast vegetables in -- roasting pan, baking sheet lined with parchment paper or without parchment paper, casserole dish, cast iron skillet, enamel coated cast iron, or what? I'm going to be using olive oil and different seasonings/herbs. No butter. (C..r..e..a..k.)...

wysiwyg, I checked out the link you posted. I realized after I bought mine I would have been better off buying one like the one in your link. Here's a link similar to the one I bought: http://www.chefscatalog.com/product/22272-de-buyer-mandoline.aspx You'll notice the one I bought gets 2...

Wysiwyg and Breezycooking, Thanks for both of your tips! I've been using a serrated tomato knife but when I read BreezyCooking's idea about the serrated bread knife, I tried that and it did work better. I got super thin slices. It was better than the tomato knife and any other straight...

Pacanis, I did a search after clicking the link. It gets pretty high ratings. Does the pressure go up to the 15 psi? That's the standard used in most recipes or timing charts. It has some very nice features! Jeenkinz, Thanks for the compliment. I've learned a lot lately. There's still a...

Picanus, No, I don't have an electric pressure cooker. I have a Kuhn-Rikon stove top and a Fagor stove top. I cooked this in the Kuhn-Rikon. I cooked the bones with the pressure cooker lid on and reduced it in the pressure cooker pot with the lid off, using it as a stock pot, so I didn't have...

Thanks for answering my question Marko. Pacanis, Yes, that's a pretty long time for cooking it in a pressure cooker. I'm sure that was overkill because I couldn't remember how long to cook it and couldn't find any notes on it. I also didn't want to wait for an answer and wanted to get it...

This weekend I made my own homemade beef broth. I used four beef bones from the grocery store (lots of marrow), covered them with water (I'm guessing about 5 qts. of water), added spices, and cooked it in the pressure cooker for a couple of hours. Then I strained it and reduced it for eight...