Posts by castironchef

For cooking measurement conversion (very useful when scaling up recipes to restaurant / catering volumes), I really like Online Conversion - Various Cooking Conversions and Calculators. For flour, you've got a problem. Because flour...

You're right. I didn't realize that none of the links work right. I emailed Wear-Ever about the problem and I suggest that you do the same.

Go here and see which pressure cooker manual best matches what you have. WearEver: Where to Buy

From what I've seen, "petit boule" means 248 F, or firm ball.

You can also try using butter flavored shortening. Sounds nasty, but tastes pretty good.

You have two misconceptions in your question. The first is that you'll need or want a "set" of knives. Like cookware, no set really "does it all," and certainly not what you may eventually be wanting to do. The...

Well. I found out. The "Forces of Mediocrity" struck a couple of weeks before the dinner and, citing fears of "no one will agree to come if there's going to be pork," demanded a new menu. On top of that, they...

On TV, he appears to know what he's doing, why he's doing it and shows good skills. He's a good teacher and appears like someone you'd like to have a few beers with and scarf down some good food. I have standards, too. But for the...

I'm doing a 5 course meal for the local Boy Scout District Dinner (for adult volunteers) next month and I'll be featuring pork for the main course. I didn't realize that I'd tapped into a trend. Good to know. (I am a bit curious as...

Plan B is always a lifesaver! If you don't have one, or can't invent one inside of 60 seconds, you're screwed. Something ALWAYS goes wrong, usually not just one thing and usually at the worst time.