Recent content by crankin

It calls for 1 (8 oz) package precooked farro.

i have a recipe calling for an 8 oz package of precooked farro. I can only find normal uncooked farro, how much dry uncooked would equal the 8 oz bag precooked? Thanks

I am making a chocolate frosting recipe which calls for "1 to 2 tablespoons evaporated milk" - is there something I can substitute in this small quantity? I can't see buying a whole can of evaporated milk for 1-2 tablespoons and I would have no other use for it. Thanks

I've been looking for the best way to cook a bone-in pork rib roast, and found two very similar recipes from Cook's Illustrated ("Slow-Roasted Bone-In Pork Rib Roast" https://www.cooksillustrated.com/recipes/7613-slow-roasted-bone-in-pork-rib-roast?ref=new_search_experience_18&incode=MCSCD00L0)...

I'm making a pumpkin pie pudding and want to top it with a crumb topping. Does anyone have advice on how to make just the crumb topping when I'm not going to be baking it on top of a dessert? Can I just mix it together and bake on a sheet tray?

When you cook a thick steak with a fat side (like NY Strip) or a pork chop, is there a general rule as to the best way to render/sear the fat side so you don't end with a thick layer of white fat? I was wondering if it's better to lay the fat side down on the pan/grill first or last or if it...

I normally simmer lentils with the lid on the pot, but I've noticed most recipes don't specify to do this, so I was wondering if they are supposed to be simmered uncovered?

I have some recipes for braising in a dutch oven on the stove top and I'd like to try it in my slow cooker. Is there a good rule of thumb for converting? Would a 2 hour low simmer on the stove equal 2 hours on low heat in the slow cooker?

I made homemade granola last night and baked for the recipe's time. I assumed it would get more crunchy as it cooled, but when I tried some this morning, it was still pretty soft and chewy. Can I re-bake it a day later to get it more crisp? Will that negatively impact it in any way in terms...

I have a recipe for key lime pie, which calls for a traditional 9 inch sized pie plate, and I want to use store bought mini graham cracker crusts. It looks like those are sold in sets of 6 - can I prepare the same amount of filling of the normal pie for the 6 mini crusts? I wasn't sure because...

A few weeks ago I made a pork loin roast, bone in, about 5 pounds. I cooked it at 375 until my probe thermometer read 135 and then pulled it out, placed it in another dish and covered with foil to rest. I left the thermometer in the meat during resting and saw that the temperature rose to the...

Should a peach pie crust be prebaked? I see some recipes calling for prebaked, others not - both call for cooking the peaches in the oven at some point (in other words, the filling is not fully cooked before adding to the crust). I'd prefer not to prebake since it's just an extra step and time...

I find a lot of recipes for braised lamb shanks that call for slowly simmering on the stovetop for about 2 hours. I would prefer to do this in the oven because I often have a hard time maintaining an even simmer with my burners... what would be a good starting point for oven temperature and...

I have this recipe I want to make for cipollini onions & apples - Cipollini and Apples with Bacon Recipe | MyRecipes.com But I have a number of other dishes to prepare on the stove top and would prefer to roast this instead. What steps would you do or change? For the sake of easiness I...

Just bringing this back as a follow up but I'm wondering if making this recipe, which calls for 2 tablespoons cider vinegar, in a cast iron skillet would cause either any problems for the cast iron itself or for the food to take on a metallic taste. Cipollini and Apples with Bacon Recipe |...