Well, being the lazy cow that I am, I found a cookbook, Cook Something, by Mitchell Davis, that told me that if I had a food mill, I could just bung the apples...
HEY! It's delicious!! I added cinnamon, cloves and allspice and some more sugar and it's Apple Butter! I do wish I hadn't thrown the butter in, but what...
The concept of molecular gastronomy, almost a reaction to nouvelle cuisine, is being pushed by several high-end chefs. There are even several books on the ...
I was having a conversation with a co-worker who is interested in making her own curry powder. I was certain that the topic has been covered here, but a ...
Hi Marc, I've used this for a chicken curry which was reasonably yummy. Didn't blow my socks off, but wasn't bad. I also have a great book called THE MAGIC...
Marc, Curry powder is an English invention. And you did not identify what country of origin you are thinking about. Among the countries that have something ...
I cooked a 14.5 pound turkey on Monday and thought I'd share the experience. I used a butter/oil/spice mixture on it. I stuck a whole apple in the cavity. I...
FYI, current safe food handling practice says you can hold hot foods at a minimum of 140 deg F for up to 4 hours. the ideal serving temperature is between 138...
So, Gene, how would you cook turkey in the Aga? Lesley Chapin ________________________________________________________________________ Email and AIM finally...
Like I would if it were a conventional oven - start hot (400 or RO) for about 20 minutes, then for the remainder of the time at 325 (or BO) for the remainder...
Gene do you cover the turkey and if so at what point? Thanks! _____ From: agalovers@yahoogroups.com [mailto:agalovers@yahoogroups.com] On Behalf Of Gene Lugo ...
No cover - the main thing is that it needs to be near room temperature when placed in the oven, and it shouldn't be stuffed - bake the stuffing separately ...
Hello: What with talk of roast turkeys and Thanksgiving and all, I have to ask the question that will help us all: What's the best way to de-grease the ...
I have another question related to Marc's question - does anyone ever put turkey stock in the bottom of the pan when roasting a turkey? I have a recipe that...
Marc - do you ever scrape juices and browned bits from roasting pan into a large glass measuring cup? This should then make it easier to spoon the fat off the...
I usually end up pouring it into a bowl and pour and spoon the grease off the top. But the last 1/4 inch of grease is usually a pain. I've never tried a bulb...
Pour off the roasting juices into your stock, let everything settle down for a couple of minutes, then use your choice: * A ladle to skim the surface of the...
Hmmm. Good point. Thanks Millie. I love this group - it's such a great way to tap into other people's experience! HAPPY THANKSGIVING! I can't wait to cook...
Steaming is part of the cooking process - steam transfers heat quicker than dry heat - radiant or convection - and serves to bring the entire bird up to ...
I've never eaten a Panade before, and I was expecting more of a soup. But this recipe is almost more like a soufflé but with bread and greens in it... I...
Sounds great! Your result sounds perfect - it should be pudding-like in consistency. Cantal is a nice flavor here, but I really enjoy this when made with...
I did actually use cave aged Gruyere (the half pound it calls for seemed a lot, but it was quite scrumptious) and we drank a nice Malbec Merlot blend with it,...
I remember someone in this group recently asking for recipes for butternut squash, and I found this one that I've done before that was easy to do and yummy. ...
I have two favorites. One is a soup, the other is a side dish. You can replace some of the chicken stock with coconut milk and add some star anise to the soup...
Jo Verity in Australia posted this somewhere in the archives; I found it this summer, and have been looking forward to trying it out in the winter. We just...
Fry 'em up as you would spaetzle. In butter, with some sort of gravy or sauce. Freeze if you intend on keeping them longer than a week, otherwise just toss...
If there's anyone around - I'm making the below cranberry tart, which calls for regular flour, and I stupidly just measured out bread flour and mixed it with...
It will taste fine but with the directions you supplied it will very likely be tough. The less you handle (knead) any flour-water mix, the better. I would not...
Thanks for all responses. I ended up scrapping the bread flour mix, and starting again. Wasn't brave enough to try your suggestions Gene - sorry. One bummer...
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