http://cookbooker.com/test-dir/forum/categories/advice/feed.rss Mon, 07 Apr 25 11:20:00 -0400 Root → Advice en-CA http://cookbooker.com/test-dir/forum/discussion/330/sous-vide-suggestions Tue, 22 Oct 2019 22:26:04 -0400 hipcook 330@/test-dir/forum/discussions http://cookbooker.com/test-dir/forum/discussion/316/problems-with-adding-photos Mon, 25 Jun 2018 14:59:33 -0400 southerncooker 316@/test-dir/forum/discussions http://cookbooker.com/test-dir/forum/discussion/322/any-spiralizer-fans-out-there Mon, 19 Nov 2018 04:44:52 -0500 kaye16 322@/test-dir/forum/discussions http://cookbooker.com/test-dir/forum/discussion/301/food-grinder-recipes Wed, 28 Dec 2016 17:15:04 -0500 hipcook 301@/test-dir/forum/discussions
If nothing else, the quality of my chili ought to go up, since I'll always be able to get coarse-ground beef.]]> http://cookbooker.com/test-dir/forum/discussion/242/anyone-made-burgoo Sat, 18 Oct 2014 19:35:28 -0400 lisakelsey 242@/test-dir/forum/discussions http://cookbooker.com/test-dir/forum/discussion/115/food-adventures-while-traveling-advice Thu, 23 May 2013 13:55:49 -0400 Queezle Sister 115@/test-dir/forum/discussions
I will be traveling to Shanghai, Suzhou, Helsinki, and Paris over the next few months. What dishes are not-to-be-missed, any restaurant advice, or are there interesting (and import-able) ingredients or tools I should look for?

Thanks! ]]> http://cookbooker.com/test-dir/forum/discussion/210/big-mac-dessert Fri, 24 Jan 2014 03:14:23 -0500 friederike 210@/test-dir/forum/discussions this type), a disc of cinnamon ice cream for the patty, cranberry sauce as a tomato ketchup substitute, and candied orange peel as french fries. But I would still like to find something for the lettuce leaves. Any ideas? And any other suggestions?]]> http://cookbooker.com/test-dir/forum/discussion/52/tips-and-tricks-of-the-trade Tue, 21 Jun 2011 16:28:58 -0400 friederike 52@/test-dir/forum/discussions One of mine is that I always prepare salad dressings in old jam jars and then just shake them instead of stirring - works like a charm. Let's see, what else? For flambéeing, the food needs to be as hot as possible as with many alcohols (esp. those with a lower alcohol percentage) you won't be able to reach the temperature necessary for burning - cover with a lid, heat up quickly, then uncover and flambé.
What are your special tricks?]]> http://cookbooker.com/test-dir/forum/discussion/207/confusing-recipe-instructions-help Sun, 22 Dec 2013 20:04:59 -0500 Queezle Sister 207@/test-dir/forum/discussions this recipe. However I am confused by the spice measurements -- "1 X 1/4 tsp". Mathematically this should means 1/4 tsp, but I do not understand why anyone would bother to write "1 x" in front. Any thoughts or advice? Many thanks.]]> http://cookbooker.com/test-dir/forum/discussion/123/adding-to-recipe-box Fri, 26 Jul 2013 22:43:38 -0400 carlalown 123@/test-dir/forum/discussions http://cookbooker.com/test-dir/forum/discussion/43/measurements Sun, 01 May 2011 17:19:29 -0400 friederike 43@/test-dir/forum/discussions
When I'm cooking I usually prefer to use measurements in grams and millilitres - for me they are are so much easier to calculate and rescale. However, for stuff like flour and sugar I've gotten so used to measurements in cups that I could probably convert units in my sleep. But now I face a different kind of problem: non-powdery kind of ingredients.

I'm tempted to make this Strawberry-Rhubarb Crumble from Smitten Kitchen, I just have one problem - how much are 1 quart strawberries and 1 1/2 cup rhubarb? You see, I can easily find out that 1 quart equals 1.36 liters - but how does that translate into strawberries? Around here, strawberries are sold per gram, usually in 500 g boxes, but it really depends on the size of the strawberries how full such a box ends up to be.

And 1 1/2 cups rhubarb - well, you wouldn't take a knife and a cup to a supermarket and then cut a rhubarb into pieces to measure it, would you? I suppose you just estimate, and if you're bad at it you'll always have leftovers, or not enough? And if you'd finely chop the rhubarb, you'd get to use more of it, right?


PS: My physicist boyfriend just argued that fruit contains so much water that their weight in grams should roughly equal their volume in millilitres, and that we should therefore buy 1 kg strawberries and 350 g rhubarb - which sounds like an awful lot of strawberries relating to rhubarb. Also, this assumes that the strawberries and the rhubarb are measured as liquid, i.e. puréed - but they're not, right? So if I take the bubbles of air in a box of strawberries into account that would leave me with... 500 g strawberries? And maybe 200 g or 300 g rhubarb?]]> http://cookbooker.com/test-dir/forum/discussion/120/finding-my-reviews-on-recipes-in-a-cookbook Wed, 10 Jul 2013 17:23:02 -0400 kaye16 120@/test-dir/forum/discussions I'm looking for all the recipes I've reviewed for a particular book. I can find the list of all the recipe reviews I've done, but that's umpty-ump pages long and I don't really want to search through those pages looking, looking.

I sort of expect to be able to go to the recipe reviews for the book and filter only mine (or someone else's?) reviews out, but I'm not seeing how to do this?

Is there another approach?

Help!]]> http://cookbooker.com/test-dir/forum/discussion/84/problems-with-adding-a-photo Sun, 12 Aug 2012 10:49:40 -0400 southerncooker 84@/test-dir/forum/discussions http://cookbooker.com/test-dir/forum/discussion/80/small-scale-scale... Sun, 29 Apr 2012 13:53:01 -0400 andrew 80@/test-dir/forum/discussions
Here's the details for anyone interested: American Weigh SC-2KG Digital Pocket Scale.

Oh and as an amusing aside, I was perusing the listings of these small scales, often known as jewelery scales (you can weigh your peppercorns in troy ounces!), and Amazon was suggesting some other purchases that seemed a little odd, such as large quantities of small plastic bags, when I realized that a major use of these scales must be in weighing illicit substances!]]> http://cookbooker.com/test-dir/forum/discussion/75/duplicating-a-recipe Mon, 27 Feb 2012 15:25:33 -0500 Zosia 75@/test-dir/forum/discussions
thank you
Zosia]]> http://cookbooker.com/test-dir/forum/discussion/64/skim-milk-or-whole-milk-that-is-the-question Sat, 31 Dec 2011 14:59:21 -0500 Queezle Sister 64@/test-dir/forum/discussions Thanks- 13-daughter ]]> http://cookbooker.com/test-dir/forum/discussion/69/need-to-remove-a-photo Wed, 11 Jan 2012 09:11:51 -0500 MilkMaid 69@/test-dir/forum/discussions http://cookbooker.com/test-dir/forum/discussion/62/weights-vs-volume-in-cookbooks Wed, 07 Dec 2011 22:30:45 -0500 andrew 62@/test-dir/forum/discussions Great article in the Canadian newspaper The Globe and Mail about how useful a scale is in the kitchen. Especially interesting to us cookbookers is this part on page 2 (and it applies to American cookbooks too):

"Kitchen scales are the dirty secret of Canadian recipe publishing. Everybody in the business knows that weight measures are superior. And yet not a single major Canadian food publication (The Globe and Mail as well) uses them outside of meat, poultry and some vegetables – ingredients that are sold by weight. “Volume measurement is just how Canadian cooks cook,” Ms. Shneer said. Translation: They don’t think we’re ready for it."

I was pleased to find both imperial and metric measurements in Heidi Swanson's Super Natural Every Day, published earlier this year, and the current challenge author, Rose Levy Beranbaum, has always included precise weights with her recipes, but I wouldn't be surprised if they both had to browbeat their publishers into accepting this!]]> http://cookbooker.com/test-dir/forum/discussion/60/culinary-opportunities-in-the-berlin-area Thu, 01 Dec 2011 02:58:28 -0500 Queezle Sister 60@/test-dir/forum/discussions http://cookbooker.com/test-dir/forum/discussion/28/polenta-advice Mon, 03 Jan 2011 22:12:14 -0500 andrew 28@/test-dir/forum/discussions
I've spread it on a sheet pan to cool and I'm going to try roasting it tomorrow, or doing the polenta hash. Hope springs eternal...]]> http://cookbooker.com/test-dir/forum/discussion/51/favorite-summer-time-meals Thu, 16 Jun 2011 16:08:57 -0400 BethNH 51@/test-dir/forum/discussions
What do you like to eat for dinner in the summer?]]> http://cookbooker.com/test-dir/forum/discussion/11/how-do-you-store-and-organise-your-herbs-and-spices Fri, 01 Oct 2010 14:49:47 -0400 friederike 11@/test-dir/forum/discussions How do you store you herbs and spices? What makes you find what you need quickly?]]> http://cookbooker.com/test-dir/forum/discussion/38/substitutions Wed, 30 Mar 2011 16:32:16 -0400 friederike 38@/test-dir/forum/discussions http://cookbooker.com/test-dir/forum/discussion/42/white-asparagus Wed, 27 Apr 2011 12:33:04 -0400 Queezle Sister 42@/test-dir/forum/discussions Any advice is welcome!]]> http://cookbooker.com/test-dir/forum/discussion/31/cabbage-club-cooking-with-winter-vegetables-and-the-new-york-times Sun, 23 Jan 2011 21:44:40 -0500 andrew 31@/test-dir/forum/discussions http://www.nytimes.com/2011/01/12/dining/12vege.html?ref=dining - My wife and I got excited, as we've resolved to eat more seasonally, and have already been exploring greens like kale and cabbage. I'd recently made a couple of nice cabbage soups from Epicurious, and so I happily plunged into the featured recipe, Bess Feigenbaum's Cabbage Soup.

Ironically, I didn't check my own site for reviews before going ahead. If I had, @aj12754 would have informed me that I was in for a big disappointment. You can see the results here: http://www.cookbooker.com/recipe/12785/bess-feigenbaums-cabbage-soup

I'm still interested in charging onwards, however, and doing more cabbage from the Times and elsewhere. Anyone want to join me in cooking things cabbagy and wintry? I've currently got an oxtail stew cooking away in the oven (I'm doing it a day in advance to let the flavours combine) with a recipe from Jennifer McLagan's 'Bones' and the wonderful smell is banishing the sense of failure that was lingering in the kitchen after dinner (I actually feel a bit depressed after a recipe turns out to be a dud).

In the 'Recipes for Health' section of the TImes, there's a huge trove of cabbage recipes: http://topics.nytimes.com/top/news/health/series/recipes_for_health/cabbage/index.html, and I'm intrigued by the cabbage and caramelized onion tart, for one. Also, my wife really wants to try this Andean stew with butternut squash and quinoa: http://www.nytimes.com/2008/11/06/health/nutrition/06recipehealth.html

Anyone else?]]> http://cookbooker.com/test-dir/forum/discussion/24/christmasholiday-cooking Sun, 19 Dec 2010 15:34:45 -0500 Queezle Sister 24@/test-dir/forum/discussions
I've been asked to bring a side dish to a gathering of friends at Christmas Eve. I'd really like to bring the Warm Carrot and Asparagus Salad with Sesame Dressing from High Flavor/Low Labor. Unfortunately, I cooked from a borrowed (library) copy, and for some reason, I didn't copy down that recipe. I also cannot find anything similar by googling.
Can anyone email me the recipe for the dressing? Or could you suggest a similar alternative?

What special things are you cooking for the holidays?]]> http://cookbooker.com/test-dir/forum/discussion/6/question-about-challah Sat, 04 Sep 2010 22:06:24 -0400 bhnyc 6@/test-dir/forum/discussions I am hoping someone can help me. I would like to make a raisin challah next week. I was planning on using the challah recipe in Artisan Bread Every Day (I see that a number of people gave it a high rating). However, this recipe does not call for raisins. Can someone suggest how much I should add? Or do you have a different recipe you recommend? Thanks!]]> http://cookbooker.com/test-dir/forum/discussion/10/what-is-your-favorite-cookie-recipe Wed, 29 Sep 2010 20:23:14 -0400 bhnyc 10@/test-dir/forum/discussions In one of the other posts Andrew mentioned a chocolate cookie bake-off. It made me think that I should get your thoughts on this one...For the past three years my work has a bake-off of some sort: chocolate desserts, cakes, pies. The next one, in February, is a cookie competition. I have practiced a few already but nothing that would win.

My question for you is: If you could enter only one cookie what would it be?

Please reference the cookbook, too. Then I will continue practicing!

Thanks-
B
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