Posts by bscepter

Quote: Originally Posted by phatch  Simmer the potatoes in the milk mixture. This way you don't have to cook it so long and you can better control how done the potatoes are. yep. i make gratin dauphinois...

i've used a chinese-made atlas copy for years and now i want to get the real thing. are they equally good? or is there a reason to chose one over the other?   any input would be appreciated. thanks!

Quote: Originally Posted by ChrisBelgium  What about cooking meat at low temperature in the oven? I'm so done with it! Look at the picture below. I nicely seared a rack of lamb in a pan, then continued in the...

Quote: Originally Posted by KYHeirloomer  Braising liquid should come up about 2/3-3/4  the height of the food, not cover it. i have always wondered about this. when you braise, wouldn't the portion of meat under...

follow up:   so, the chuck turned out great... it just took a while. after 3.5 hours, it was still tough as old boots. by this time, it was too late for dinner, so we whipped up something else and let the chuck cool enough to...

thanks for the advice. the chuck's in. we'll see in a few hours...

so, our bosch range is on the blink - the oven doesn't work at all and won't until a faulty part is ordered and installed. until then, we have to cook on the range top only.   i was thinking of doing a chuck roast and veggies...

one minute, it worked; the next—zip.    we have a 30" bosch gas range/oven that we bought in 2007. so far, it's been great. friday, however, i went to roast some mirepoix for stock and the oven was still cold after...

Quote: Originally Posted by boar_d_laze  Your first fry is too cold, and the potatoes are probably soaking up the oil instead of developing an impermeable skin.   i just spoke with a chef at a local...

so, i followed Ed's advice, and it turned out pretty great. the frozen costco tails were obviously not as nice and sweet as fresh, but in the dish, they were just fine. the whole thing went over very well. next time, though, i may...