Topic profile page for Cheesecloth.
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Topic "Cheesecloth" was discussed 0 times on 0 sites in last 3 months
Started 3 weeks, 3 days ago (2009-12-14 19:27:00)
by Glen Lambert
I've finally decided that this Xmas I will attempt Sarah Kramer's Tofu Roast. I need cheesecloth. I know what it is but where (as in what sort of shop) would you buy it? If anyone knows a place in Leeds/Wakey that sells it then please speak up. Cheers.
Started 1 month ago (2009-12-05 00:00:00)
by W.D.W.
I'm going to do a roast in the crockpot and the recipe says to put the spices (peppercorns, whole cloves, etc.) in a cheesecloth. I don't have any and not going to go to the store just for one thing. Does anyone have any suggestions for a replacement? I was thinking of sticking them on the outside of an orange but don't know if that would work or not. Thanks! WDW
Started 1 month, 2 weeks ago (2009-11-23 10:31:00)
by annesurfs
Hi, I wonder if anyone could recommend a shop or store / chain for me please? I´d love to buy some white, billowy, floaty, thin cotton tops - pure cotton. Maybe a cheesecloth / gauze one, too. I have two from a decade or more ago, but they are so worn out, I am ashamed of taking them with me. I just took some needle and thread to them. They are the best ...
Started 1 week, 1 day ago (2009-12-31 10:43:00)
by Insomniac
Does anyone know of a strainer / press combination, like a big garlic press; that can get all of the THC rich butter out of the plant material? IOW, something better than just squeezing it by hand through cheesecloth.
Started 4 days, 16 hours ago (2010-01-03 18:38:00)
by petitepedal
Well...I think my yogurt turned out okay!! I drained a bit of the whey off using cheesecloth so it is a bit thicker...it is a little lumpy..but not bad...I will report in...unless it kills me Seriously...looks good..would probably need to make a bit more than a 1 quart batch per week...we'll see.....
Started 4 days, 1 hour ago (2010-01-04 09:14:00)
by feisty7780
There were 85! posts on this topic. I didn't want to get lost to some who replied to my ?'s. Thanks for the cheesecloth tip and the thermometer tip. Kathe really had me laughing about sticking her hand in the turkey. Sounds like a nightmare. Spoiled I suppose. Not slaving over a hot stove unless baking. I can bake. I love the part when you take a deep breath; hoping the cake, etc. comes ...
Does anyone out there make them anymore? I am cooking and blogging thru a Jewish Cookbook and made them...using cheesecloth but they didn't stay rolled. I know the traditional way is to use sausage casings but what a pain to stuff them! Suggestions on how I can make it...but make it easier. It is delicious!!
Started 6 days, 22 hours ago (2010-01-01 11:46:00)
by mo_xx
Running errands, so warm today, loving it! Sportsgirl vintage/lover'esque, cheesecloth with embroidery and wooden buttons, 3/4 sleeve blouse messily tucked into S&B evh's cut up into short shorts with frayed edge Vintage tan belt Tan gladiator sandals blonde hair all pulled up into high messy bun
Started 5 days, 13 hours ago (2010-01-02 21:36:00)
by onetrumpeter
thanks to the ladies who suggested my kefir needed a bit more time; I think it last cultured almost 48 hrs; definitely got to the curds and whey stage which helped me better understand (SEE) what was going on and developing. So when people say it "thickens," do they really mean the curds develop? hope that question makes sense. What I had was a thick layer of curds at the top and thin ...
Started 1 week ago (2009-12-31 12:59:00)
by aephi alum
Quote: Originally Posted by cheerfulgreek I bought 4 chickens. Oh dear God, I just realized that I know how to suture raw chickens but I don't have a clue how to cook them. Get a vertical roaster. Get a ~4lb chicken. Place it legs down on the vertical roaster. Season it with whatever you want - pepper, rosemary...
Started 5 days, 21 hours ago (2010-01-02 12:46:00)
by Victor Sack[_1_]
A beef daube is a kind of stew that is just right for the cold weather - and that is what I cooked, using the following recipe, which I posted before. It is from _Bistro Cooking_ by Patricia Wells. Victor Daube de Boeuf Auberge de la Madone aux Cèpes et à l'Orange Auberge de la Madone's Beef Stew with Wild Mushrooms and Orange 4 1/2 pounds (2.25 kg) stewing beef, ...
Started 6 days, 23 hours ago (2010-01-01 10:58:00)
by whimsical
Quote: Originally Posted by precious_venus View Post » Update: I am a home-made mascarpone failure. I couldn't get my hands on pure cream (the only thing close at my supermarket was some organic cream, set to expire the next day and the same price as mascarpone anyway) so I went ahead and bought thickened thinking, "a ...
