Posts by mavryk76

wouldnt foil on the bottom do the trick? Sure, it doesnt protect the sides but I imagine the sides are less likely to be affected since gravity MUST happen no matter what direction the spatter flies off in.

What a coincidence, I've been working on perfecting a recipe for lasagna my own family! In the past I've not used bechamel but after reading several recipes with it I decided to give it a try. We really liked it a lot. Here's where...

I have already searched the forums for this topic and, although it was breifly addressed, I didnt quite get the answer for which I was hoping. FoodNetwork.com recipe for lasagne, chef Giada She claims that if the sauce is too acidic...

Is that the only one? And if so, what's the differentiating factor? Payment?

Where is the line? OK, that might seem like a silly question but consider these scenarios: 1) I invite friends for dinner no payments are exchanged. 2) I bring a dish to pass at a bbq. 3) I provide a full meal, free of charge for...

Last night's dinner went swimmingly. My local supermarket had bone-in breasts on sale for only 1.49 / lb so I went that way and deboned them myself. I used 20 6-8 oz breasts, knowing I had several vegetarians in the mix and went home...

The school actually has some stupid rule about classes bringing in outside food of any type. The cafeteria is supplemented by the building and they count on student revenue to keep it in the building. I've gotten special permission to...

there are no ovens to rewarm - its going from oven to car to sterno for 2.5 hours. Will that not hold temp over 145? Edit: Investigating the Sterno site says that it will hold temps above the critical 140 threshold.

Thanks all for the responses; I appreciate so much quick support. As for the chicken cuts, I've been practicing with getting the cuts but never have tried deboning. I'll attempt this tonight. And for the sauce, my understanding of...

I'm in school to become a teacher and next week I want to cook for my class, a total of approximately twenty. I've always loved cooking and enjoy pretending to be good at it :) (This will be relevent later) My menu is Greek themed with...