Recent content by dmb88886

I appreciate your response! However, I don't know what I like! That's what I'm trying to figure out as I simply don't know how each wine affects the flavor. I'm just trying to get info on how Pinot's relative to Oaky/Buttery Chardonnay's vs Non-oak acidic French Chardonnay's all would affect...

Thanks! That's a good point, and true I should just try it next time with the Pinot. However, do you know how those those different ones I mentioned should in theory affect the flavor? Or do you know of any resources on the web that talks about that? You would think there would be plenty out...

For many years I've been making a Mario Batali Ragu Bolognese recipe. It uses pancetta, veal, pork and beef, tomato paste but not tomato sauce/or canned tomatoes. It's an excellent recipe that calls for a Dry White Wine. I love the White Wine in it (rather than Red). I've always used a...

So its widely known that if you steam vegetables too long or boil them at all or too long, you start to lose some of the nutrients and benefits, and I think if I'm not mistaken out into the water. I've always wondered, if you boil them for a long time in the form of a braise or in soup, since...

Thanks for all the info

Yep, I patted dry with paper towels. I mean there was a lot of liquid in the pan. The scallops didn't have a ton of room in the pan, but they weren't touching or even that close to touching. I'd say maybe a half inch between scallops.

Yeah, I don't think I overcrowded too much and the heat was very high. They came sitting in a white liquid, is that normal for dry?

Hmm, now this is interesting. I order my groceries from freshdirect in new york. I just went to their site and it says I ordered dry scallops and they won't even seem to offer non-dry. I'll have to call them.

Thanks! Is there a trick in case they aren't dry to help get rid of that liquid? I'd guess not.

Hi, i'm new to this forum, first post. I made scallops last night, and for the 2nd time this happened to me. I go to sear it (used a stainless steel pan) on a pretty high temperature and they started out searing nicely on the first side, and I flipped them over, and next thing you know all...