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Posts by phatch

Bacon has the added issue of sugar and less supporting structure. It sticks to carbon and cast iron too. Bacon will mostly release if allowed to, but it might be more done than you'd like it to be depending on your taste.    I've taken to baking bacon en masse on a rimmed baking sheet. There's enough grease and the heat gentle enough that sticking isn't much of a problem even if not cooked to a crisp stage. It also curls a lot less. You can then refrigerate or freeze the...
Just to keep it looking like dairy. Sort of in the manner of white chili.
 This is actually how it's supposed to be and I think your comment is indicative of some weak cooking technique.  The meat will stick, AND BROWN, then let go (mostly) when it's done. If you want to fuss with it early, it's going to stick and tear and be a poor experience. Once the food touches the metal, leave it alone.  This is what you should be doing: Heat the pan Add the oil--there's an adage, Hot pan, Cold oil, Food won't stick. It's not absolutely true, but its more...
most any of the italian minestra soups can be based in bacon and beans. Usually with some stock and tomato. No reason you couldn't take a minestra in a sort of bolognese direction with dairy.     If you use a white bean for the base and are careful with the seasoning, skip tomatoes, puree some of the bean, you'll have a thick comforting soup with the appearance and  thickness of dairy all without dairy. 
Paprika is the most popular cloud based ipad app, last I checked. Which was a while back.  I don't know how easy it is to share recipes across multiple accounts/logins. You'd have to buy a license for every device, including your desktop where you'll likely be entering the content.    Evernote would work just fine as well and it would be my preference.  It has good collaboration tools so you could even use mulitple accounts, which will become important in a minute....
Not mine. I think my climate is too dry for that.
You'll enjoy them. For the work, it's a very rewarding sausage.
Single crust is all I do for pot pie. The double crust is always gummy and I'm not a big fan of pie crust.
Not exactly what you're looking for as these are filled with trendy snark.   http://www.candyboots.com/wwcards.html   http://www.badanduglyofretrofood.com/2012/12/1970s-finest-recipe-cards-17.html  He has many other pages as well.   http://www.thekitchn.com/retro-find-the-1971-betty-croc-149673   https://vintagecookbooktrials.wordpress.com/
A  whole chicken releases a fair amount of liquid. As it falls among the vegetables, it is sheltered from the higher heat and so it lingers. This isn't necessarily bad as it can impart chicken flavor, but it does inhibit crusting as you've discovered.    A rack will help in some ways, but not totally unless it gives you 3 or more inches of elevation.  It will still be less crusty directly under the chicken, but the bottoms will get crustier.  This technique with a...
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