Cooking and Baking | Forum profile

A little bacon and green chiles in my cornbread is nice. Other things I've tasted were ok, but have not won me over.

Mostly use a spoon at a time for things that might crystallize (fudge, etc) because the corn syrup (like cream of tartar) will keep the sugar crystals from growing large. In cookie icing to make it glossy Popcorn balls - a much underrated treat. Let's make popcorn balls.

I use it for making candy, which is usually just around Christmas time. Other than that, it just takes up space.

Definitely Michael Ruhlman's Charcuterie. Meat grinder or grinder attachment for the KitchenAid. A few different sized die (the metal plate that the meat is extruded through to make different sized ground meat). Natural collagen casings for sausage. Cheesecloth for wrapping and hanging cured meat.

I use it to make candied/spiced pecans or walnuts. Warm a little in the microwave, then toss it with the nuts, dust with sea salt, ground pepper, granulated sugar, and a pinch of cinnamon. Transfer to a parchment paper-covered sheet pan, and toast in the oven until the glaze begins to bubble and foam. Cool to room temp, and enjoy.

Like Shecooks said, it's the LBD of the freezer. I try to keep a package on hand all the time (and phyllo, too). There's pot pies, turnovers, all those cute mini-muffin appetizers, Napoleons, brie (or cream cheese) topped with very thick orange-cranberry sauce en croute, Pithiviers (a la Julia Child), cheese straws (Ina Garten has a nice recipe--try it, then come up with your own version)...

No sure fire substitution, but could you grind the polenta a little finer in a food processor? Or a food mill, should you have one? Although I don't see why the regular polenta couldn't be used. It would change the texture I little, but I don't think it would necessarily be in a negative way. But then, I am so not a baker. Take what I say with a grain of salt here...

I have used corn meal in place of polenta often so using polenta in place of fine corn meal would work in baking.

i only use it to make brown rice krispies treats without using marshmallows...

get your nose in there. It's the best barometer. You'll know if something smells off. THen, as others suggested, give it a good long boil.