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Cooking Q & A | Forum profile
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Forum profile page for Cooking Q & A on http://www.recipezaar.com.
This report page is the aggregated overview from a single forum: Cooking Q & A, located on the Message Board at http://www.recipezaar.com.
This forum profile page summarizes the general forum statistics such as: Users Activity, Forum Activity, and Top Authors, which are reported in either a table or graph below for a given reporting time period.
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Posting activity on Cooking Q & A:
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3 Months
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Threads:
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380
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1,028
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2,786
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Post:
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1,449
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4,114
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10,978
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Cooking Q & A Posting activity graph:
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Top authors during last week:
user's latest post:
Almond Paste
Published (2009-11-24 21:30:00)
Bethany Taylor wrote: Thanks so much! I'm feeling much better about this recipe... I was planning on letting it come to room temp before using. I was so happy to help you out, Bethany Taylor! What's so fun about Zaar is that when you're alone in your kitchen, plugging away at a recipe, down the road you might get a chance to share your knowledge with someone. And they can pass it on to someone, and so on and so on.... Step #3...
user's latest post:
Seeking information about:...
Published (2009-11-24 19:42:00)
Chef 1431646 wrote: Is this whole peppers or slices ?? I'd slice them if I were making this pie. I've contacted the contributor with your query. Hopefully, you'll have an answer straight from the source very soon. By the way, welcome to the forums! It's very nice to meet a new friend. Being new here, you might find clicking on FAQ's and Additional Information for Recipezaar Navigation , a thread FULL of great...
user's latest post:
frying time?
Published (2009-11-24 21:29:00)
You know, I remembered seeing that, but never paid attention. I need to reread a few things I guess. Silly me
user's latest post:
Seeking information about:...
Published (2009-11-24 17:44:00)
Hi, and welcome to Recipezaar! It's very nice to meet you. It calls for pumpkin puree, which is not pie mix, and pumpkin pie spices. I suppose you could swap out the pie mix and omit the spices, but it might taste different than the original recipe. Some pumpkin pie fillings have sugar added, so that will affect the results, too. I'd try it as written the first time. I'd like to invite you to click on FAQ's and Additional...
user's latest post:
pavlova
Published (2009-11-24 23:34:00)
There are quite a few recipes here by that name. Can you tell us which one you're asking about?
user's latest post:
Seeking information about:...
Published (2009-11-24 23:41:00)
King's Hawaiian Bread (Copycat) Most yeast doughs benefit from an overnight rise in the fridge, I'm sure this one will be fine.
user's latest post:
How would you grind this recipe?
Published (2009-11-24 22:38:00)
You could chop everything, but the food processor or blender is going to be a lot quicker and easier.
user's latest post:
Getting paid to cook?!?
Published (2009-11-23 21:40:00)
Fingers crossed for u then re the bids Think my diving career is well and truly over, but I still snorkel thought the Caribbean was the most magical underground aquarium until I snorkelled the Great barrier Reef...is literally BEYOND belief! WHOO HOO!
Chicagoland Chef du Jour
24
user's latest post:
Seeking information about:...
Published (2009-11-24 16:22:00)
SmoochTheCook wrote: If I was to make this sauce (just the sauce) ahead of time and just put it in some applesauce jars that I've been keeping, how long would it last in the fridge? Or would it be best to freeze it? I think maybe it would be nice in a chicken lasagna for a change?????? Chicken Pasta Salad With White BBQ Sauce If this is the recipe, I would not advise freezing the sauce. If you make it ahead of time, I would say it will...
user's latest post:
Roasting a turkey
Published (2009-11-21 23:16:00)
duonyte wrote: Our mother always stuffed the turkey with cut up apples and prunes. They absorbed the juices and made a wonderful side with the turkey. I still do this when roasting in the oven, although I will usually plump up apricots and prunes in some hot water or cider, then toss them with apples and a little melted butter and chopped fresh herbs, esp. thyme, before tossing in the turkey cavity. I know veggies are more customary, but...
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Latest active threads on Cooking Q & A::
Started 1 day, 7 hours ago (2009-11-25 02:20:00)
by Chocolatl
Despite my current financial problems, I'm thankful for my wonderful, hard-working husband and wonderful work-shirking son! And of course for all the lovely people here on Zaar!
Started 2 days, 17 hours ago (2009-11-23 15:42:00)
by Chef TotalFark
Safe-if bought frozen and kept frozen, yes.
The quality is kind of a crapshoot-if the bird was wrapped in a really good covering, and it never got partially defrosted, the loss of quality could me minimal; but you really won't know until you try.
Then again, without a good wrap on it, and bad storage it could be almost inedible.
Personally, I wouldn't rely on it.
Started 1 day, 6 hours ago (2009-11-25 02:58:00)
by mickeydownunder
Classic Green Bean Casserole
1 pound fresh green beans
1 can cream of chicken soup
2 sliced onions
1 tablespoon extra virgin olive oil
Boil the green beans or cook them in the microwave. Transfer to a lightly greased casserole dish. Add the chicken soup and mix thoroughly. Saute the onion over medium heat in the oil until soft and brown. Arrange the slices over the top ...
Started 1 day, 7 hours ago (2009-11-25 02:24:00)
by Felix4067
You can, of course, use whatever spices you'd like. However, five-spice powder tastes nothing at all like allspice, as it's a mixture of five spices rather than just being one.
According to Cook's Thesaurus :
Chinese five-spice powder = five-spice powder = five-fragrance powder = five heavenly spices = five perfumes = five-flavored powder
Notes: Don't confuse this with ...
Started 1 day, 7 hours ago (2009-11-25 02:21:00)
by Felix4067
If you can't find your posted recipes by going to the "My Page" dropdown menu at the top of the page and clicking on "My Public Recipes", or if you can't find your saved recipes from other chefs by going to the "My Cookbooks" dropdown menu at the top of the page and clicking on "My Main Cookbook", then you should probably post in the Customer Support forum, as the staff will be far more likely...
Started 1 day, 7 hours ago (2009-11-25 02:18:00)
by Felix4067
http://www.gourmetsleuth.com/timetable.htm#Poultry
Depends on if it's stuffed or not, but figure at least four hours.
Started 1 day, 7 hours ago (2009-11-25 02:17:00)
by Felix4067
It normally calls for two 14.5 oz. cans, so you can figure the weight from there.
Started 1 day, 20 hours ago (2009-11-24 12:51:00)
by Felix4067
It depends on my mood, how much I'm working, and how much effort the new recipes are. This year I'll more than likely still be off work, so I'm making five kinds I usually do plus two new ones. Plus two different kinds of bread.
Started 1 day, 14 hours ago (2009-11-24 19:19:00)
by Love to Eat!!
WAY TOO LONG....
Also, sorry to tell you but low salt brining doesn't work.
Source: http://virtualweberbullet.com/brining.html
Edited to add: If you have literally JUST put them in I would increase the salt to a normal amount and leave a maximum of 2-3 hours.
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Hot threads for last week on Cooking Q & A::
Started 1 week, 1 day ago (2009-11-17 11:08:00)
by The_Swedish_Chef
I also use loads of eggs in recipes that aren't cooked.
At my grocery, there are pasteurized eggs which claim to be "safe" for making recipes with raw eggs.
I choose to believe them. I've been eating them for years and no one has gotten in in my family. And trust me, I'm the "Canary In The Mine Shaft" regarding spoiled or bad food!
Started 6 days, 10 hours ago (2009-11-19 22:57:00)
by Felix4067
We were just discussing this tonight over dinner! I don't get it, either, no matter how many times someone explains it to me.
Started 2 days, 17 hours ago (2009-11-23 15:46:00)
by The_Swedish_Chef
didyb wrote: Hi, I'm making " Peanut Butter and Jelly Coffee Cake " tomorrow for teachers, but noted that the first time I made it, it was a little dry. To add moisture, do I increase the milk? Add another egg? Add more jelly?
Thanks!!
Hey, didyb! I'd like to recommend that the next time that you think about making a baking recipe, that you really read through the reviews! Of the...
Started 5 days, 7 hours ago (2009-11-21 01:51:00)
by Chocolatl
I'd put some lemon juice on them.
Started 3 days, 14 hours ago (2009-11-22 19:15:00)
by The_Swedish_Chef
Nikki B wrote: So today someone asked if I would be willing to cook for her and her partner. They would buy ALL ingredients and I would make things that can be stored in a freezer... like soups and casseroles or whatever. How much should I get paid? Is this per dish? Or per hour. They left it up to me, but I WANT TO BE FAIR. Any suggestions??? Amounts??
Thanks,
Nichole...
Started 5 days, 15 hours ago (2009-11-20 18:11:00)
by duonyte
There are so many options it's hard to know where o start - definitely use the rack in your roaster, it helps the turke````y cook more evenly, better crispy skin.
Two resources for your here - look at the left top edge of the screen under the turkey and you'll see a link for the Thanksgiving HQ - a huge amount of info there.
Also, there is a Thanksgiving Forum for specific questions...
Started 2 days ago (2009-11-24 09:21:00)
by Karyl Lee
Sarasota Cook--I would bet that the concern there is that people might either burn themselves on the rack, the oven, or with the pie getting it out of the oven, if they are novices. So, by using a baking sheet, you eliminate the concern on whether or not you're giving a novice a bad idea. You keep doing what works, I always do!
Started 2 days, 19 hours ago (2009-11-23 14:22:00)
by Chocolatl
What else are you having?
We always cook a pan of stuffing alongside the bird, never adjusted the time or temperature or anything. Our birds always seem to decide for themselves when they're done, anyway.
The turkey should rest for about 20 minutes after it comes out of the oven, so anything with a short baking time can be put in after it comes out.
Started 1 week, 1 day ago (2009-11-17 23:33:00)
by The_Swedish_Chef
Ali-Cat Roberts wrote: If you use coca-cola to tenderize and make meat moist, juicy, and tasty, will the coca-cola make the meat taste sweet?
Not in my experience. I use soda's all the time: Pepsi, Coke, 7-Up, and you'd never know that they were in the recipe.
Started 1 week ago (2009-11-18 15:42:00)
by Leslie in Texas
I usually pour off any oil that has risen to the top, cutting down on the grease and calories. You might want to try this recipe, Recipe 60992- it's the only one I use anymore and it's very quick!
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