Recent content by SeanCan'tCook

Oh my God, what a great idea! Thank you so much. What a dummy I am for not thinking of that.

OK, so I've been cooking in Pyrex glass bakeware. The problem is the cleanup. It gets this brown gunk all over that won't come off no matter how much I scrub. I saw a video on youtube where a lady put ammonia in a trash bag and left the glass bakeware sealed up inside overnight. It worked as...

UPDATE: Gunk Vs Ammonia, We Have A Winner! So I put some ammonia in the gunked-up glass baking dish, wrapped it in a black trash bag and stuck it out on the back porch for 40 hours. When I unwrapped it, things were immediately promising, as there was gunk floating in the ammonia and I could...

OK, update: The Chicken: I cut it down from 1 to 3/4 teaspoons of Montreal steak seasoning per side. Delicious, but still a little too salty/peppery. After this batch is consumed, I'll go down to 1/2 teaspoon MSS (Montreal Steak Seasoning). The Grinder: So, I really don't enjoy rubbing the...

I've been googling this and saw several youtube videos where they took really crusty glass bakeware, put ammonia in them, sealed them in plastic bags, let them sit overnight and the crud came right off. I'm trying it. Of course, after I decided to leave it outside so Lily wouldn't have to...

I suspect the cooking spray as well. Is there a difference between brands? I've been using the Wal Mart house brand in the butter flavor.

Boy, I'll tell you, I've been scrubbin' and scrapin' on this thing all day, and It's nowhere near clean yet. This just ain't worth it. I try to hard be green, but when I can get aluminum foil roasting pans for a buck apiece, it's hard to justify all this grief and drudgery.

So first, I want to thank everyone who so kindly offered their help and advice in this now-closed thread: https://www.discusscooking.com/forums/f15/finally-solved-baked-boneless-skinless-chicken-breast-connundrum-107385.html Second, I want to apologize for ghosting that last thread. For some...

I thought so too, but I'm using a ThermoPop thermometer, taking it out at 160, and it's not dry ... it's tender and juicy.

So McCormick's make a 25%-less sodium Montreal steak seasoning. I ordered some tonight. I want to get the amounts right with the high-test version before I try the other, though. https://www.mccormick.com/grill-mates/flavors/seasoning-blends/grill-mates-25-less-sodium-montreal-steak-seasoning

It was 6 pieces, and I'm cutting it back each time I make it.

Thank you so much for taking so much of your time to help me. That was very kind of you.

McCormick's website recommended it for the Montreal chicken seasoning, so I figured it would be the same for the Montreal steak seasoning. I'll just keep cutting the amount down until I find the sweet spot. A couple of months ago I found an article where they interviewed one of Col. Sanders...

So I've been trying to figure out an easy, tasty boneless, skinless chicken breast recipe to use as a 2-3 times a week staple for over a decade. I've tried grilling, poaching, steaming in a rice cooker, pan frying and baking. None have been satisfying. Recently I started experimenting with...

So I just tried the America's Test Kitchen baked potato recipe. It was amazing! Here's the video: https://www.youtube.com/watch?v=Vr-o01qiRYI Here's the recipe: * Use russet potatoes * Poke 6 holes in each potato with a fork * Mix 1/2 cup of water with two tablespoons of salt. *...