How long can I "hold" cooked pasta in its cooking water?
sooz
10 years ago
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Comments (9)
foodonastump
10 years agodcarch7 d c f l a s h 7 @ y a h o o . c o m
10 years agoRelated Discussions
What long ago favorite haven't you cooked for a long long time?
Comments (19)Here's the recipe for cottage cheese daughter has! She got it from the program 'Good Eats'! She and her two boys, ages 4 and 5 love that show! They tape them and the boys beg her to play them over and over. They've really gotten interested in cooking, themselves and even use play dough to reinact the shows! She's letting them help her alot now! Quick Cottage Cheese 1 gallon pasteurized skim milk 3/4 cup white vinegar 1 1/2 teaspoons kosher salt 1/2 cup half-and half-or heavy cream Pour the skim milk into a large saucepan and place over medium heat. Heat to 120 degrees F. Remove from the heat and gently pour in the vinegar. Stir slowly for 1 to 2 minutes. The curd will separate from the whey. Cover and allow to sit at room temperature for 30 minutes. Pour the mixture into a colander lined with a tea towel and allow to sit and drain for 5 minutes. Gather up the edges of the cloth and rinse under cold water for 3 to 5 minutes or until the curd is completely cooled, squeezing and moving the mixture the whole time. Once cooled, squeeze as dry as possible and transfer to a mixing bowl. Add the salt and stir to combine, breaking up the curd into bite-size pieces as you go. If ready to serve immediately, stir in the half-and-half or heavy cream. If not, transfer to a sealable container and place in the refrigerator. Add the half and half or heavy cream just prior to serving. Oh, and her hubby (our SIL) is here with the boys right now, having watched Ohio State and Illinois (boo hoo--OSU lost) and he says it's really good and not gritty at all, when she makes it!...See MoreIt's not the equipment, it's the cook.....
Comments (10)This is reminiscent of another recent thread which discussed Mark Bittman's tiny, low-end NYC kitchen. I'll make the same point here. I think in many ways, the better the chef, the less he/she is reliant on good equipment. As I related, one of the most impressive meals I've ever had was one cooked for us by a friend, who was also a classically trained head chef and owner of a restaurant. He prepared a phenomenal meal on a 20 year old range and a cheap Walmart grade charcoal grill. The crowning achievement was a perfect souffle baked in the oven with no reliable means of temperature control and a door that would not fully close. There is no way in the world that I, or any typical amateur cook, could have done what he did on that equipment. And that's where I can justify the high end equipment we have in our kitchen--I need all the help I can get! So for me, a great stove and oven, and great ventilation, are ways I can compensate. Another point: I suspect that Achatz cooks relatively infrequently at home, and when he does, it would typically be simple family style food. Indeed he says his favorite foods at home are a simple pasta with capers, scrambled eggs, and toast. I could make those in his kitchen too. I can't imagine he does any over the top "show off" cooking there--why, when you have Next to do that? For the rest of us, though, if we like to entertain and make interesting, challenging food at home, then we really do need more equipment--an ice cream maker, a deep fryer. We don't have line cooks prepping for us, so a food processor is great. No staff to wash dishes, so a top notch dishwasher (or two) helps. In many ways, folks who love to cook as amateurs are really trying to do "restaurant cooking at home." Therefore it almost makes sense that we should be comparing our kitchens to professional restaurant kitchens, more than to kitchens of professional chefs, who don't do fancy cooking at home. And restaurant kitchens have great ranges putting out mega BTU's. Great thread to get you thinking....See MoreFirst attempt at induction cooking & pressure cooking
Comments (20)Bobby, I'm sure you will have a great time with Cathy on Tuesday. Kevin and I are thinking about a trip to Florida ourselves because he has a friend in Tampa he went to graduate school with, and she has been begging us to visit and stay at her house. I think it would be a nice trip, but as Gina noted before, there aren't good flights between L.A. and Tampa, and so we thought we might fly to Orlando, rent a car there, and then drive to Tampa. I have no idea when we will get around to this. I have to say that I am extremely careful about pot placement on my induction cooker, and so it is always centered in place. The PC pots are exactly the right size for this burner, and so I have not been concerned about the control buttons, but I will keep that in mind. I do love the timer, and yesterday I cooked a bunch of potatoes with some onion plus one cup of water. I closed the lid, set the cooker to #10 (highest heat) for two minutes and then turned it down to 250 degrees on the temp scale and set the timer for 10 minutes and let it go. I was waiting for sausages in the smoker, and when they were done, so were the potatoes, and oddly enough, there was no water left. I think it escaped as steam when I opened the steam valve. That was a new experience for me! So we only had potatoes and sausage last night, but we also smoked a large boneless turkey breast that I will use for sandwiches, etc. We also assembled our Big Green Egg (much more of an ordeal than we expected, partly due to insufficient/faulty instructions) and put up lights in the pergola. I can see that we will be spending a lot more time in the pergola, now that it is properly lit. I'm looking forward to cooking more things in the PC! I really like the conbination with the induction cooker, since it will turn off from the timer, and so I can sort of forget about it once it is set. Lars...See MoreHow long should I cook it?
Comments (5)Beef or pork ?? and frankly I guess it doesn't matter to get "pulled" meat...but I'd say maybe even more than 15 hours given it's 25 sold pounds, yes??, not broken up in to "large chunks".. I do a 5lb pork shoulder over night...atleast 12 hours on 250F in the oven....See MoreJasdip
10 years agosleevendog (5a NY 6aNYC NL CA)
10 years agopkramer60
10 years agocompumom
10 years agocolleenoz
10 years agosooz
10 years ago
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