Recent content by SilvrBck

Just a few of the dishes we have cooked.

I guess I should have qualified my statement! I was simply basing this on my experience with cheap-o non-stick cookware. I love using metal utensils and I always thrash my non stick stuff. The Calphalon One is a perfect choice for me.

Well, my parents came through and hooked us up with a set of Calphalon One! They are awesome. I'm sure I'll have some questions as I get used to cooking with these beauties. :smile:

Thanks for all the replies!

This weekend I made a cheese sauce that used a bechamel base with fontina. I had it simmering on low on the stove and it started out creamy but turned grainy. :glare: Is this because I let the sauce get too hot after adding the cheese or was it perhaps the cheese I was using? I like my...

I can go as high as I want but the instructions said that the slowest speed should be used. They claim that chill times increase as you churn faster. That's why I set to the lowest setting.

I set my mixer to the lowest speed per the instructions. I think that I might try lowering the setting in my freezer to get the mixer colder. I will also increase the butterfat content of my recipe and avoid adding anything that may interfere with the freezing process. Thanks for all the tips!

As I usually do, I improvised a little in the recipe. This is what I did: 2 C half and half 1/2 C skim milk scalded, added to 8 egg yolks 1 C sugar Mixed, heated until thick and steaming, added to 2 C heavy whipping cream 1/2 C skim milk 2 tbsp instant espresso powder pinch of salt...

I just got a Kitchenaid ice cream maker attatchment and tried it out for the first time. Everything seemed to go fine except that while the mixture was churning, the texture looked a bit lumpy. It wasn't silky smooth like I imagined it should be. When it was finished, I put it in an airtight...

I just got back from Philly where I had some great shepherd's pie and I'd like to try making it myself. This is what I'm going to do: Coursely grind some top sirloin Sautee some onion brown the meat with the onion add in some primary veal stock, a spoonful of tomato paste, worchestershire...

I am getting married to a great girl in July. We went this weekend to register and I had absolutely no idea which cookware we should register for. I want a set that will last a lifetime. I'm assuming this wipes out ALL non-stick options. I know of none that stand up to time and I hate having...

That almost sounds like a challenge! :lol: I'm gonna get it! My mortar and pestle are in for a workout!!! Thanks. Drew

I have many great cookbooks. It seems, however, that they all deal with French or American style cuisines. I have never found a very good Chinese cookbook or Thai cookbook. I have access, living in San Diego, to a lot of very authentic Asian ingredients and would like to start trying out some...

One thing you could make that would be really cheap is a large batch of fresh salsa. Everyone loves chips and salsa! Especially home made. Various forms of chicken wings are always a hit, too. Good luck! Drew

Best turkey I've ever made was on the Weber charcoal grill. I have the 22 inch grill and a rotisserie that I used for the turkey. I brined it overnight, then skewered an orange to keep the turkey centered on the spit. I seasoned it up and cooked it over indirect heat. It only took a couple of...