Recent content by inchrisin

I don't get to use parma ham enough. This is going to happen next time I try ravioli. I like that you can be making the dough while you cook some parts of the filling down. Thank you so much!

Thanks. I think a big problem was trying to cut the ravioli too close to the filling. Let it hang out a little more next time and just make MORE dough. Maybe not 3 pounds, but I may as well go all out if I'm going to put in the efforts.

It's my first time. :) So, do you have a percentage of semolina you have in mind for the dough? I'd guess dusting didn't get me past 10%.

Po-tato Poh-tado. Prove `em wrong with your cookin`. Then you get to say how it's pronounced.

Hey all, Short version: I'm new to ravioli and I tried to make mushroom stuffed ravioli. It was way too wet and my ravioli didn't seal. Any tips? Long version: So, I tried ravioli for the first time today. I spent about 3 hours working my butt off on 2 different fillings. I have a pasta...

I think the thing that appeals most to me about liquid yeast is that it's something I can produce at home. An endless supply of yeast, if you will. You'd divide a measurement out for a loaf of bread and you'd keep the rest healthy in the fridge. Kind of like buttermilk.

Vienna Bread / Pain Viennois - The Real Deal Cooking Channel I nailed this recipe the first time I made it. I've tried 4 times after and I'm failing it. I'm looking to perfect it because it is LIFE ALTERING. It's perfect for any kind of sandwich, if you can wait that long to eat it. Highly...

I hate to respond a question with a question. Are you eating it fresh or are you canning it? We're talking about botulism and making your salsa acidic enough to make sure your range is lower than the shelf life of that terror. If you're eating your salsa fresh you don't have to worry about...

I have a little experience with yeast because I'm a successful homebrewer. I buy commercial packs of liquid yeast and dried yeast to make batches of beer. I re harvest them and make more beer off the original yeast. I guess you'd call this propagating yeast. I'm new to making bread. I've...

Frozen sounds like a great idea. I don't think you'd kill the lacto this way. I'll pull off half of my next batch and and vacuum seal it. I'll write back if it's awful. :)

I'd try it. I see a lot of videos recommend shocking your egg and leaving it in water overnight in the fridge. Bon Appetit has a video on it. Maybe it should be a touch under cooked when you shock it.

Hey all, I'm in Indiana and my ambient kitchen temperature is about 72F. I'm making sauerkraut with mixed success and I'm wondering how long you all ferment your kraut before you package it(refrigerate it)? I've had luck at 3 to 5 days and it tastes great. When I come back to the kraut...

chili and red pepper, maltodextrin, salt, sugar, wheat, paprika, garlic, turmeric . I know that's pretty vague. :)

I got a really good deal on chili seasoning packets. They're pretty generic and I'm hoping to use them up. I know I can make a vat of chili, but I'm hoping to make other dishes with my 20 packets as well. Does anyone have any good ideas for how to use this seasoning otherwise?

I've been sick with a chest cold. Sorry to keep you in suspense. :) Stalker. :) I'll try the freezer instead of the fridge next time and may move to the oven to reheat. No ice cream--yet. Thanks for all of the good ideas and support.