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Posts by ricwhiting

I have been attempting to make a truly weep-proof meringue for pies and I have had some limited success but I need some guidence.  To make the meringue I use 3 egg white(with-out a hint of yolk), 3/8 tsp cream of tartar and 6 Tblsp sugar. I have tried doing the meringue by combining the egg whites and cr of tartar, beating to soft peak stage then gradually adding the sugar until stiff peaks, then spooning it onto a hot filling and baking. Seldom really worked. I next...
I know this may sound like a pretty strange question but, here it goes. I am a retiree living in the Philippines and cooking is my life. Until recently I have been able to obtain a browning and flavoring sauce known as "Kitchen Bouquet". For the last 50 years I have been using Kitchen Bouquet in sauces, gravys, soups, etc. Unfortunately, the importer stopped supplying it. I tried going on the internet and I found some "recipes" for Kitchen Bouquet but when I tried them...
I surprised that no-one has mentioned the fact that the cut fries (russets only please) need to be soaked in ice water for at least 1/2 hr., then dried before frying at 280 degrees for about 3 minutes. The time can not be more accurate than this because of the variables of: fry thickness and size of fryer. Following the 1st cooking, the fries will be white and extremely limp. After cooling on a drip screen, the fries are then cooked a 2nd. time at 375 degrees. It should...
I am over-seas and I want to make my own corned beef. The problem is that I no longer have access to the "cure" that I used back home. Please don't give me a brand name to use because they woun't have it here. What I need is the name of the chemical that both cures the meat and keeps it red during cooking. Also, the amount needed to cure the meat would be helpful. Thanks
I live over-seas and need a good way to make flour tortillas from scratch. Please note: I do not need a recipe USING flour tortillas. I need a recipe for making flour tortillas. Thanks for your help.
I TOO HAVE HAD THE SAME PROBLEM. i'VE TRIED VARIOUS POTATO VARIETYS, OIL TYPES AND TEMPS, ETC. ETC. ON AND ON. BUT THE REAL SECRET IS ANIMAL FAT, AT LEAST IN PART. MCDONALDS IS ALWAYS BEING SUED BY IDIOTS WHO EAT VAST PORTIONS, MULTIPLE TIMES PER WEEK, NEVER EXCERCISE AND ARE NOW FAT. GO FIGURE. THE REASON MCDONALDS RESISTS CHANGING THEIR FORMULA IS BECAUSE IT MAKES THE BEST **** FRIES IN THE WORLD.
Of the suggests given, the only one that I have not yet tried is the hot brick in the water trick. I can't wait to try it. I gather from all of the hints, that a brittle crust is strictly a function of: oven type, temp, humidity in oven. At least I don't have to worry about my dough, rising or benching method. Thanks all.
I'm baking AT HOME. NO STEAM OVEN. That said, is it possible to get quality results. I use bread flour, dried yeast, table salt and water, nothing else. I just can not seem to get that thin brittle crust that I'm looking for. I've tried: cast iron pan on the floor of the oven with ice cubes thrown in as bread goes in, very long oven pre-heat, etc. but no real nice brittle crust. Please help.
I now have plenty of recipes on making pepperoni. As it will take 6 weeks to "cure" it will be awhile before I know how it comes out. Thanks all. End thread
Yes, Moderator, I am indeed asking for a recipe for peperoni making. I make a killer pizza provided I can obtain the ingredients. And for me, I'm a hard core sausage, mushroom and pepperoni guy.
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