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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 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 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...

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...

Last night I made some minnestrone from an Italian cookbook I have. It had onion, celery, carrot, green beans, potato, tomato, zucchini, and cabbage in it. The author stressed that you should sautee the onion first, then add each next vegetable in a specific order and sautee it for a few...

Whenever recipes call for chicken stock and I don't have 5 hours to whip some up from scratch I use Minor's chicken base. I think it is basically chicken stock that has been condensed into a paste. It is much easier than making stock and takes up less space than canned stock. I'm all out of...

I had this discussion with my fiancee the other night. When I was little canned peas were served with regularity in my household. To this day, I find nothing more insipid than canned peas. When we have kids we both agree that fresh vegetables, which are just as easy to prepare, and infinitely...

Olive oil? It seems like you press and crush the olives, then add some water to the pulp, than press out the oli/water mixture, and finally separate the liquid from the oil. Seems easy enough. Has anyone tried this on their own? If I had access to olive trees I'd be all over this one...

I think that here in America when most people think about steaks they think about flame grilled steaks on a BBQ. Recently, I tried a new method that is a more traditional French approach. That is to preseason the steaks and then pan fry them over a fairly high heat in a cast iron skillet and...

This morning before work I turned 3lbs of pork shoulder roast, various herbs and spices, and 10 feet of medium hog casings into 3lbs of Louisianna hot links. I was 1/2 hour late for work. :cool: Drew PS: My kitchen is destroyed. Didn't have time to fully clean up.

I'm just curious. I'm a guy and I do virtually all the cooking in our household. I love it! It gives me a tasty, creative outlet that helps to offset the dry, sterility of my workdays in the lab. I see a lot of references to DH (dear husband) but not so many to DW. :cool: What do you...

I am a certified jerky finatic and I eat it like a :pig: . I have tried many, many different recipes and this one is my all time favorite. It is somewhat of a teriyaki style but with enough other stuff to keep it interesting. Here we go.... 5lb lean beef (I use london broil) sliced into...

I recently tried to make some creamy pralines from an Emeril Lagasse recipe and they came out like chunks of crystallized brown sugar. The recipe has sugar, brown sugar, a couple tbsp of butter, some sweetened evap. milk, and a touch of salt in it. The sugars never seemed to melt at all. Even...

I have tried many many times to make a decent streusel topping for pies and coffee cakes and I just can't get it right. I like my crumb topping pretty crunchy. I've had it "fry out" on many occasions. Sometimes it is too dry, other times, too moist and not crumbly. I'm wondering if it has...

My screen name is SilvrBck but you can call me Drew. :smile: I was very happy to find a healthy forum dedicated to my favorite pastime: making and then eating excellent food. Sometimes I nail it, sometimes I don't. A cookbook doesn't have the cumulative help of 3700 cooks like this board does...