Recent content by kbreit

For less fuss I'm preferring to go with a fridge pickle. I also don't have room at this moment to store a significant number of pickles for weeks on end. So maybe vinegar pickles aren't for me. I can do some experimentation as it does probably have a place in my recipe but to me, 3:2 sounds...

So far I've been using the same bottle of apple cider vinegar for each batch. There's no label on it anymore so I don't know the acidity level. I'll keep an eye on that wen I buy new. My preference for less fuss (and probably risk?) is for refrigerator pickles.

I did. But it makes me wonder if the first time I tried, I included more salt so it was more salty and perhaps what I'm looking for. It's the only idea I've had.

I am growing some pickling cucumbers so I can get into pickling this year. I've tried multiple batches with very inconsistent results. From what I can tell, it can take a very long time to make a very flavorful pickle but I've seen many recipes saying as little as 2 days. The two recipes I've...

My wife and I are in the market for a new oven/stove range, all gas. She wants a double oven and I am very hesitant about it. - Heat bleed between ovens - Lack of space could make baking more challenging due to lack of flexibility of rack position - Feels like an all year compromise with once a...

I came here looking for something similar. I probably want controls in the top and not the front (2 year old) but close. Have you made any purchases?

I heard this one too at some point but never understood how that would work. I fill up with cold water to avoid the wait and wasted water while the water heats up, but that has nothing to do with the speed of how fast it gets hot.

What is their reason for it working? Is there an explanation or just “it works!!!”

I normally toss if I have a question. Not only is it not worth the risk, but I won’t enjoy eating it as much as I’ll spend the whole time worried.

I’m with everyone else on this one. If you are open to a rare or medium rare steak, that looks pretty spot on. I wouldn’t flinch at eating it. There are a lot of methods of cooking steaks. Try them out. But right now, it looks like you did a good job with your first attempt. If you want to...

I haven’t heard that one before. Seems a little ridiculous to me.

What is the #1 cooking myth that you wish would disappear? For example, mine is that a ton of water is needed to cook pasta.

That’s probably what I would have done but I have a 2 year old and being able to spend the better part of a day with the smoke detectors going off isn’t a luxury I have. My microwave is over the stove and doesn’t vent outside so the house tends to get smokey if I season indoors. It’s why I put...

I have a cast iron dutch oven which needed to be reseasoned. I scraped the old seasoning off and used flax seed oil on the grill this afternoon. I noticed two problems. First, there are some areas which didn’t seem to take the oil. Please see this video...

I do. I crush it in a mortar and pestle with the sugar.