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Posts by BrianShaw

Redundancy is not an issue.  If you get a German Chef Knife then you will have a knife that can do what your Japanese knife cannot -- cut a chicken. Don't forget Heckels in your investigations.
You are on the right track with the German chef knife.   I remove the wishbone with a small boning or paring knife, remove the backbone with scissors or a German chef knife.   If I want to take out some of the bones I bend the breast backward to pop out the breastbone.  Sometimes I use paring knife to also remove the ribs.  Then gill whole.  But at that point you can use any knife to split since it is just meat and skin.   If you really want to keep all the bones in...
No doubt and in full agreement.  BTW, that is 1/3 cup.  Ha ha ha.  With pastry all measures are relatively approximate for a successful pate so, fortunately for all of us, that level of accuracy/precision is not required.  But in general I agree with weight measures and often annotate my volume-based recipes with the equivelent weights.
Whether weight or volume measurement, multiplication of all ingredients is the answer to the original question.
Unfortunately I've seen worst.  Similar kind of place and while using the men's room I saw a cook leave the stall and walk straight into the kitchen.  He even looked into the mirror to tidy his hair but never even thought about washing his hands.  I left and never returned again.  If I had seen the spoon re-use I'd probably have left that place too.  I worry that unsanitary behavior may be more commonplace than we are aware.
Thanks very much. I found that entire series of booklets yesterday.  Great reading, but it did dissuade me a  bit from thinking about canning anything requiring pressure sterilization (I don't have a pressure cooker and wouldn't know where to store a large one anyway). I was thinking the same about pre-sterilizing the jars.  Seems like a potentially extra step if everything gets sterilized during the waterbath processing.  The dishwasher seems like a very reasonable way to...
Thanks; a lot of good information to consider!
So this I exactly the transition I'm making.  I generally would hot-pack into clean (not necessarily sterile, though) jars and cap with sealing lids.  Then cool and the lids would "pop".  But then I'd refrigerate or freeze for storage since I was concerned about food safety. Now I'm more interested in shelf storage. I asked my mother-in-law about her canning history and she took the first approach, shelf stored, and was happy to report that nobody ever got sick eating her...
Thanks for that good advice, Mary.  Before getting too far into my adventure I read the USDA booklets on canning and the material provided at the Ball web site.   Interestingly, Ball does not even recommend simmering lids anymore.  So I wiped them off and put them onto the jars after filling and processed in water bath.  It all worked great.  Now I have 4 pints of zucchini relish and I'm ready to make something else soon with my new-learned skills.
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