Gabriel K. (Q&A ID 1061)
Gabriel K. (Q&A ID 1061)
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- Gabriel K. (Q&A ID 1061)
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Not to product place, but, I've recently bought a few pieces of Made-In cookware. It's five ply and has high sides and long handles on the sauce pans. I ordered a 12 in stainless fry pan, but its been on back order for a few weeks. If it cooks as we…
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Very few San Marzano's are actually from San Marzano. United States brands have been fooling consumers, with tricky label's, for years. I have always followed the advice of Lidia Bastianich, buy whole canned tomatoes and crush, dice, puree yourself.…
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As far as proportions go, a little goes a long way. If I'm making a 16 quart pot of chicken stock, I will add 3 or 4 rinds. Sometimes less, depending out how pure I want to make it. It really isn't about getting the parmesan flavor, just about the d…
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We live in the middle of the MidWest. Rhubarb grows everywhere! You'd be hard pressed to find a yard or farm without a small patch of the stuff. Most, if not all, of the applications and recipes I've used or have seen all are for sweet or sour. You'…
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I have an old set of Calphalon stainless I picked up on clearance some 20 years ago. I've had the same problem with a few of my pans over the years. When this happens, forgive me, this might be frowned upon, but I have used a scouring pad or light s…
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I learned an effective trick from my many years of reading and watching Jacques Pepin. Before you decide to seed or leave whole, try a little piece of the pepper. If its too hot? Seed it, or partially seed it. If it's not hot enough? leave them in. …