Recent content by elitecodex

Awesome - thanks for the info Rocklobster!

I dunno... chicken always feels "slimy" to me.. how slimy are we talking? I always do a smell test on food and was kinda thinking I would use that as my last line of testing. So two or three days isn't that bad for chicken? barring any smells or slimy discharge i mean...

I did a search and could not find out an answer to my question so Im hoping someone can chime in. I bought chicken tenderloins and froze them when I returned home (probably a couple of weeks ago - use by date is Feb 21). Took them out on Saturday night so they were ready to cook sunday night...

Hey everyone... I have a question. I have tried twice now making chocolate covered pretzels. I used a double boiler and semi-sweet chocolate chips (one time I used a little bit of shortening, thats the only difference). Both times I let them cool in the refrigerator for about 30 min. My...

Thanks alot everyone... I will try cooking the bechamel as Andy suggests for a little bit on my next attempt.

Snoop Puss - I don't think so... perhaps not all the water is gone when I add the butter? im not sure... is there a way to determine the water content? I assumed all butter is 20% water. Bert - Sounds good in the taste department and I will certainly try those. However, I think my initial...

Hey everyone... After my third failed attempt I figured I would ask here to see what Im doing wrong. My research is not helping any. I am attempting to make a basic cheese sauce using a bechamel. Everytime I do it comes out grainy and not tasting "right". It has a horrible feel when you eat...

Thanks everyone for their input. Just as a note, I brought it home, took what I needed and froze the rest immediately. I did end up cooking it and am still kicking at the moment. I guess time will tell :) Thanks again to everyone for their input and help.

Hey everyone... Sorry if this has been answered before but I could not locate any posts regarding it. I had a little less than a pound of ground hamburger meat (80/20 i think) in the freezer for probably a week. I took it out two days ago and let it defrost in the fridge. Its been in there...

I got a 12x12 piece of marble tile today... I figured it was a good way to start. I wanted to ask about the granite. Im assuming that the surface has to be real smooth, but what is the worse that would happen if I used a piece of Granite? I did see some 18x18 pieces of Granite that may work.

Thank you everyone for your responses. I guess I need to take a trip to Home Depot/Lowes and see if I can find a 18"x18" marble tile. Thanks again for all your input!

Hey everyone... I want to experiment a little with fondant and found a simple recipe to make at home. Its basically melting alot of sugar in water with cream of tartar until it reaches 240 and pouring it on a marble slab. My question is on the marble slab... what does it do and is it really...

Yes, immensely. Thank you very much. I will now experiment a bit more with that knowledge.

So the way I did it was expected because I didn't rinse it? Is the twice as much liquid as rice just a rule of thumb or does it change based on rice that is rinsed/not rinsed? Does it matter with short grain or long grain rice?

Hey everyone... I am a beginner cook still and experimenting as I go. I bought a bag of real rice (non instant stuff) and followed a recipe to cook it. Here is a quick rundown of the recipe: melt 1 tbsp of butter, add 2/3 C rice/juice of 1 lime and mix for 1 minute. Add 1 C of water, bring...