Started 1 week, 3 days ago (2009-12-11 23:08:00)
by Dilbert
two roasts in the oven at the same time will not drastically affect the start to finish cooking time.
the boneless roast will cook more quickly. when you say "not rolled" - if it is boned out and simply "flat" it will cook even
more faster.
in your place, I'd "roll up" the boneless one to make it close to the diameter of the bone in one, give the bone in a head start in the oven (...
Started 1 year, 9 months ago (2008-03-05 03:12:00)
by alison - uk
Hi, your recipe seems to be missing some components. Scroll down this link for a good recipe. Have to say, for the best results a
sugar thermometer is the way to go. Once you have one you'll be able to make all sorts of toffee/candies properly.
http://www.gastronomydomine.com/2007/07/cinder-tof fee.html
Started 3 years, 2 months ago (2006-10-15 17:51:00)
by Taamar
My standard advice when it comes to "I cant get ****, what can I substitute?" is 'find another recipe that uses what you have'.
A classic Italian
buttercream is more work than confectioners icing, but I think you'll find it to be that tastiest you've ever had.
http://www.pastrychef.com/htmlpages/recipes/italia n_butter.html
Started 2 months, 3 weeks ago (2009-09-30 08:54:00)
by danicamoore
I guess you should bake it for 3 hours before your guest arrives. It's only my opinion though. Anyone can give an appropriate calculation on this one?
Started 1 year, 3 months ago (2008-09-17 16:31:00)
by Michael Chu
Do you like the taste of the Chardonnay that you used in your recipes in the past? I don't really like Chardonnay's and usually lean towards
Sauvignon Blanc and Pinot Gris...
Started 2 years, 8 months ago (2007-04-12 06:49:00)
by Michael Chu
Believe it or not, there are a variety of methods to boil eggs hard. The best methods actually involve little or no boiling. My favorite is to place the eggs (on a single layer) in a pot with enough cold (
room temperature) water to cover (by at least 1/2-in.). Place the pot on your stove set to the highest heat level (uncovered). Once it starts to boil, cover, move the pot off the heat, and wait....
Started 2 years, 3 months ago (2007-09-23 19:18:00)
by wapsi
Started 1 year, 6 months ago (2008-06-10 12:56:00)
by kgb1001001
Once when I was cooking
Easter dinner for family and friends we were checking up on side dishes and realized that I hadn't made anything for the "pickier" eaters (like my son) that wouldn't eat certain vegetables.
So, in a rush through the refrigerator and pantry I realize that "Hey, I've got this set of leftover cheeses from other recipes, and I have egg noodles -- this sounds like ...
Started 3 months ago (2009-09-21 22:58:00)
by Dilbert
>>>Any other tips
uhmmmm, yeah.
"moister" hamburgers are those with more fat, so
"Use
ground beef chuck, which is about 20% fat (ground beef tends to be near the 30% range). And all this time I've just been using ground beef..."
is a problem.
next, your local supermarket probably has ground beef in various grades from 10% to 30% fat content.
then again, I would ...
Started 1 month, 3 weeks ago (2009-10-29 11:20:00)
by Dilbert
some "whites on the loose" can't be avoided, but a couple things to try:
have the eggs at room temp - allows the white to set up faster
a little vinegar or other acid (lemon juice, etc) in the water helps set the white - not much -
one teaspoon per (+/-) 2-3 cups in a shallow pan
if you have anything like the "egg rings" (for round fried eggs) put that in the pan and pour ...
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