Posts by gerdosh

Having been in the business for decades, my suggestion is to get GOOD knives. Not top of the line but in the middle-range. You won't regret is, they will last for decades. I have been using my Chicago Cutlery for at least 40 years and...

Can you get a fair-sized convection oven? Start with your own fresh biscuits and scones (these are easy once you get the technique), a variety of muffins (3-4 kinds) are also easy to make, coffee cakes are not hard and much appreciated....

Yes, this is much too lean. Almost anything you make will be dry. You need to add a little extra fat or oil and meatloaf is about as easy to make as anything. Next time buy something a little less lean. If you have weight problem, simply...

Flip once is definitely better. The more you handle a piece of meat the more chance there is to lose flavorful juices. And don't EVER, use a fork to flip meat. Each piercing with a fork results on further losses of the juice.Once one...

Yes, refrigerated, all fat keeps for many month. Eventually oxygen attacks fat and slowly turns them rancid. If you have a way to eliminate oxygen, fat keeps fine forever. Placing in a Ziploc bag or a plastic container from which you...

Reading labels is not going to be easy: they give total carbohydrate and sugar, the difference should be starch. However, these are not accurate figures. For most accuracy look in reference books such as Food Values of Portions Commonly...

Yes, chilling the dough while shaped into cookies on the baking sheet is one answer. Also, don't grease the baking sheet--dough tends to spread more on greased sheets like if they were on ice.

Happened to be so that I just finished baking a mocha cake, ready to be iced with a mocha-buttercream icing. Not difficult and you can do it within 60 minutes, including icing. Here is my recipe:

The ASSemblyman should be; on a salt-free diet for a year--how would get sick within a few months as his electrolyte balance would go wacky and probably dead well before his year's diet is up.But admit, he made a name for...

We have two groups of common potatoes: the dry, high-starch, mealy and fluffy russet and the lower-starch, moist, waxy types that include white and red potatoes. Higher starch potato is better for frying and baking and it is the choice...