ChefsLine Blog » tdomf_17f10

STUFF

Sarah — Thu, 15 Jul 2010 17:07:54 +0000

I’m on a budget I have baked beans, corn, beef tips,bacon and cauliflower what can i make?????

freselles

maddy — Thu, 15 Jul 2010 17:06:56 +0000

I need to know where I can purchase freselles in New Hampshire. I am moving from CT and use freselles quite often and the last time in New Hampshire I couldn’t find them as a Hannaford supermarket. They are made at Apicella’s Bakery in New Haven CT and distributed but I can’t seem to find them up north. Any idea where else I can get them?

Garlic

Jennifer — Thu, 15 Jul 2010 17:06:04 +0000

I minced six large cloves of garlic, and added it to 1/4 cup spanish olive oil and some diced spanish onion that were already cooking. Yikes- most of the garlic turned green. Oh, I also had added about 2 tsp. lemon juice. Can I still use the garlic, or is something wrong with it?

raw egg refrigerated

David Bates — Thu, 15 Jul 2010 17:05:40 +0000

I made some hamburgers in a meatloaf style so I added 2 eggs to the mix. I only cooked 2 of the burgers and I have 4 left which I’ve kept in the fridge for a couple days.. but it just occured to me that perhaps the raw egg in the mix even though refridgerated might go bad ? or ? is there anyting I should be concerned about as long as I cook it thoroughly ?

Ratatouille

beth — Thu, 15 Jul 2010 17:05:20 +0000

When I lived in Provence 30 years ago, I learned to make Ratatouille, but I find no recipe using the same method. The Provencal method I learned involved first slicing the eggplant and zucchini, salting the slices to remove the excess moisture, then breading them with flour and sauteeing them, placing them on brown paper bags to drain the excess oil. The vegetables were then layered in a cassarole, interspersed with a tomato-based sauce (made in the interim) and baked until the juices are thickened. Do you know any recipes which go in this direction?

cooking a ham

tonya — Thu, 15 Jul 2010 17:05:04 +0000

I want to cook a 14 lb. ham bone in and to use brown sugar and mustard as the glaze. What oven temperature will keep this from drying out, and for how long?

scortched green chili gravy

Sandy Bramwell — Thu, 15 Jul 2010 17:04:51 +0000

I was browning some flour for my gravy and I scortched it. Now the green chili gravy taste scortched, what can I do?

cookie recipes

Penny — Thu, 15 Jul 2010 17:03:59 +0000

What is the difference in a cookie recipe to make it soft and chewy as opposed to crisp?

chocolate

james — Sat, 12 Jun 2010 17:34:11 +0000

what effect does adding salted butter to chocolate have other than flavour?

Rich Fruit Cake

Patricia Drake — Sat, 12 Jun 2010 17:34:04 +0000

I’ve just made a rich fruit cake for a golden wedding and when I came to clear up I discovered the sugar.
It had been in the oven for 1 hour but I’ve mixed it in and put the cake back to cook.
Will it be OK?

expired yogurt

Marcia — Sat, 12 Jun 2010 17:33:31 +0000

Hi I just came home from the grocery store. I bought some yogurt on sale and when I got home I realized that it is already five days past the expiry date. Is this ok? also, can I freeze it without making a mess of it?

freezing raw veg.

Judith — Sat, 12 Jun 2010 17:33:26 +0000

I have several bell peppers & don’t want to lose them. Do I need to do anything before freezing them?

Making Chicken Gumbo

Dennis Miller — Fri, 04 Jun 2010 20:21:19 +0000

I am at the point of adding stock to the roux and vegies in my chicken and sausage gumbo. While adding hot stock, it has become a seporated mess! I still have alot of stock left to be added. IT WON”T smooth out!
Is there any saving it??
Dennis

bone out prime rib cooking time

james boustead — Wed, 26 May 2010 17:29:41 +0000

i have 3 12 to14 pound bone out prime rib to cook . i would like to do it in a roaster but unsure how long to cook it .

catfish

kenney — Wed, 19 May 2010 02:26:46 +0000

what’s the easiest way to fillet them