Posts by gerdosh

I see the problem is more the question of the collection of spices and herbs. Professionals always use reasonably fresh seasonings, whether dry or fresh, while many, many home cooks' collection is badly dated, often many years old...

Quote: Originally Posted by Clove  http://www.epicurious.com/recipes/re...s/views/231348 I found the above recipe on Epicurious and it is now my favorite method for roast chicken. I was a little suspicious of the...

Pizza dough doesn't have to rise, the yeast will do their work as the dough heats up. But it improves tremendously if proofed once or twice before shaping then briefly after shaping.

My guess is that you underbake the bread -- there is still too much moisture inside that slowly seeps through the crust, making it soft. Try to increase baking time by 15-20%, see what happens

same: phyllo is a Greek/middle-eastern term, strudle is German.

Nonsense. I had cut onions stored in a wide-mouth jar in the fridge that I eat raw or use it in cooking. It sits in there sometimes for many days yet I never had problems eating onion. Even though high in sugar, the environment is likely...

Just be happy with what you have at your Farmers' Market. I live in a California rural county and the market here is really poor. Growing season is short and the dozen or so sellers only have basic stuff: summer squash, peppers, tomatoes...

When I buy leaf lettuce, I wash it at once in my kitchen, shake off most of the moisture and wrap it tightly in a kitchen towel. The whole thing then goes into a plastic bag. This way the lettuce keeps fresh for many days, even a week!

Quote:Originally Posted by Blueicus I love keeping the skinny root end of the beet, makes for a very dramatic presentation.  You can skin them with a kitchen towel too.Now, these are both a great suggestions! Skinning with...

Quote:Originally Posted by French Fries If I'm in a hurry, I simply boil them whole. Then dice, and add a little lemon-juice, olive oil, salt and pepper, that's it. OK, I do the same. But after boiling, do you peel, French...