
eGullet Forums » Cooking
2,745 FOLLOWERS
Here at eGullet Forums find a collection of information on cooking anywhere. Discuss savory cooking techniques & ingredients, share recipes, find tips for cooking, talk about cookware you use, and much more.
eGullet Forums » Cooking
5d ago
Just got back from a trip where I had the smoothest corniest-tasting polenta I've had. Silky smooth.
I can figure out how to get the increased corn taste...corn juice.
But I can't figure out how to get it so creamy. Is there a particular type to buy?
Or do you zizz the hell out of it ..read more
eGullet Forums » Cooking
1w ago
How to Boil an Egg? Scientists Claim to Have Cracked the Recipe. (NY Times article)
Quote
The task was harder than it might seem, as many home cooks know. The yolk and the egg white, or albumen, have different chemical compositions, which call for different heating temperatures.
  ..read more
eGullet Forums » Cooking
1w ago
I'm going to start serving breakfast at my restaurant and want to add creamed chipped beef on toast to the menu. None of my suppliers carry the Hormel brand of dried beef. I'm not even sure exactly what it is, which adds to the difficulty. At first I was thinking some kind of salami, since it's dried. I was also thinking of bresaola. But what is it? Is it a Hormel brand of a certain category of cured meat?   ..read more
eGullet Forums » Cooking
2w ago
There seems to be an obsession on the internet now about vintage cooking. It's being fueled by the younger generation that has no idea what they are talking about. They didn't live in these times. I did.
The main focus is on bizarre food concoctions. They don't realize that most of the weird stuff that they are posting were recipes that were dreamed up by advertising companies. Yes, they caught your eye but few serious cooks would have even considered making them.
I won't deny that there was plenty of bad or weird food served in past years but it was probably for the ..read more
eGullet Forums » Cooking
3w ago
I've rarely used dried mushrooms, and the few times I have I've soaked them before using them in a recipe. If there was any dirt in the 'shrooms, it would leach out into the water and be discarded, or so I've read and believed.
I want to make mushroom powder from dried 'shrooms I found in the cupboard a few days ago. Instructions I've seen say to grind 'em up, and no mention was made about dirt.
Do I need to be concerned about dirt and grit in these mushrooms? Are some types of mushrooms more problematic than others? Is the whole dirt and grit thing about dried mushrooms ov ..read more
eGullet Forums » Cooking
3w ago
There's some heavily gelatinized stock in the fridge and a desire to cook some beans. Will the beans cook well in a stock with lots of gelatine? Is there anything special I should consider if doing that ..read more
eGullet Forums » Cooking
3w ago
I sometimes make Turkey Ragu , when the Turkey is on sale .
I use this turkey , as its more than a lbs and works for baking etc because its thicker , thus easier to bake ' rare-er '
Ive made this many times in the past , and this time decided to try canned tomatoes , rather than prepared sauce. I was looking for minimal added salt
Tj's used to have a no-added salt can , but no longer . tired MarketBasket NAS , and Tj's Cento SM's.
MB has about 1/2 the salt of the SM tomatoes. both tasted tomato-ey to me , with little di ..read more
eGullet Forums » Cooking
1M ago
I've only used Snow's once and was not impressed by them. I've recently decided to try a Linguine and Clam Sauce "weeknight" recipe, i.e., simple and quick. Are there any prepared clams that you'd recommend? Quality takes precedence over price. There's no need to suggest fresh clams, as I've got sources for them. I'm just looking for a good-quality pantry item. Thanks ..read more
eGullet Forums » Cooking
1M ago
I posted elsewhere that I got the Ninja Foodi PossibleCooker Pro 8.5 qt. a couple of months ago. I wanted to replace the huge heavy slow cooker I had. I finally tried this yesterday with a variety of things, mostly just to see what it could do and to use up some stuff that needed to get used.
I sauteed some Italian sausage and it turned out great. Got plenty hot--I used the saute/sear setting on HI. Best of all, the pot I'd deep so I didn't get grease splatters all over. I took out the sausage and l left the grease/drippings. Put in some potatoes that were at the use it or lose it stage ..read more