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Posts by phatch

Dome gives you more enclosed volume. So for a braise it could hold a bigger hunk of meat. Done drain to the side in theory rather than dripping down on what you're cooking. In theory. Dome tend to warp less, but I find they ding on the edges more easily. Dome can be trickier to store.
Thanks for the input. 
I don't have that problem, but we might have different technique. I find that the mushrooms quickly soak up the fat and don't release it again until they're just about done. At that point, I've reduced the heat usually as well.  So there isn't really opportunity for the butter to burn. I was also only on medium heat for this because there wasn't that much mushroom in the pan.  I only had maybe a teaspoon of butter in this pan so it wasn't heavy with butter. Just enough for...
  That's a good dish. I usually have some dried wood ear on hand--most often use it in some form or Mu Shu.  There was a blog a few years back that was doing a charcuterie challenge. The author did a chicken ballotine with wood ear mushrooms in place of the traditional truffle. It looked quite good.  Now you have to tell me what to do with the snow fungus I bought on a whim. I've seen it done in soup, but am looking for something with more punch to it. But maybe snow...
A basic omelette. Button mushrooms, jarlsberg (very swisslike) and bacon.     Sauteing in butter with some salt, pepper and dried thyme. A little minced garlic will be added later.     Filling the omelette. I'm one of those heathens who doesn't like runny egg in my omelette.     Ready for Breakfast. Picture has some odd forced perspective as the plate is square...       Yum!  
The point is that the cake needs 1 1/3 cups of total liquid. You're already have 1 1/4 cup of milk in the container. The difference between those two measures is about 1 1/3 tablespoons. That amount will be oil. It's just simply a fast way to make the second measurement without dirtying extra measuring spoons over fussy small amounts. 
I'll note the cooking method to illustrate how a home cook can make something Asian without everything stir fried. Stuffed boneless 8 jewel duck - oven Soy chicken in aromatic oil - braised mostly though there are a few other steps that are done ahead Vegetable lo mein - stir fry Egg drop soup - stove top Braised celery cabbage and mushrooms - stove top clay pot dish Marinated cucumbers - cold Steamed rice - rice cooker Dessert is not fully decided at the moment....
No boil it oven ready is what that are called.    https://www.amazon.com/Ronzoni-No-Boil-Lasagna-Pasta/dp/B000R4LP1C/ref=sr_1_1_a_it?ie=UTF8&qid=1482503085&sr=8-1   Yes, they were cooked at the factory then specially dried. But for the consumer, you just assemble and cook. Doing that with a regular lasagna noodle turns out poorly in comparison.
Normally, the noodles are pre cooked fully before assembling the lasagna unless you're using the no-boil noodles. Those you just add extra liquid to the recipe for baking which the no boil noodles will absorb.    From what you've described, I'd cook regular noodles, assemble it, and freeze it for baking on the night of use. No reason to pre-bake it unless you're trying to save some extra time. But I think you'd get better texture if it's not pre-baked. 
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