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  1. redvan

    Old chicken parts

    I have an ongoing problem at home where thawed food gets lost in the fridge because others just push stuff in at the front. I thawed several packages of chicken legs for a recipe about a week ago and repackaged from their cryo-pack from the wholesaler because I nicked the edges when separating...
  2. redvan

    Crispy chicken

    Hi, I'm watching a well-known cooking challenge show and they're making really, really crunchy fried chicken that looks so good. I've tried making fried chicken in a cast iron skillet like mom and grandmother did. I even bought a table top deep fryer and albeit the chicken comes out crunchy...
  3. redvan

    Working stiff weekday lunches

    I may have already asked this question but not sure of its title so I searched but.... I need some ideas for weekday lunches that can be reheated in a microwave. Either in one or two containers like noodles and something or rice and something. Been to most of the popular sites and I'm not...
  4. redvan

    Aging steak

    Hi, I defrosted a steak several weeks ago (5 or 6) and it got pushed to the back of the fridge and was forgotten. It was vacuum sealed by me, as is all I freeze, and still retains its vacuum. It's an 18 ounce rib-eye and now the wife says toss it and I say it's well aged. What is the...
  5. redvan

    Securing stuffed stuff

    Hello again, My wife likes items that are either stuffed or rolled up and I need a new approach to securing the item from losing it's contents. For instance; when I make Chicken cordon bleu, I double dip the item, in other words; egg, bc, egg, bc again so the item is kind of thick and using a...
  6. redvan

    Erupting pot of hot water!

    Hello, I need a professionals opinion... I put a pot of water on to cook some pasta and after it came up to a boil, I shut it down because something came up. Later on, I returned it to heat and just as it was coming to a boil, I added my salt and I suddenly discovered how people felt when...
  7. redvan

    Boiling cast iron to clean

    Hello again, I heard that boiling a cast iron skillet to clean it is a good thing and that boiling prevents losing the seasoning. I asked for further clarification and was told "fill the skillet with an inch of water and bring to a boil on the largest burner. Repeat again if necessary." Any...
  8. redvan

    Frozen solid

    Hello again, While cleaning out the depths of my garage freezer, I came upon a package of lamb loin chops (12) I remember packaging some time ago. Unfortunately, it was far longer than i thought.... 10 years to be exact. I frequently re-inventory the freezer as my wife never updates the...
  9. redvan

    Used oil storage and re use

    Greetings, I use vegetable oil for frying small batches of food in a frying pan rather than break out my table top deep fryer. Afterwards, I dispose of the oil. Recently, a guest told me to strain and save the oil instead. She said she uses a store bought steel can with a built in strainer...
  10. redvan

    Proper Way To Cool Food Before Storing in The Fridge?

    Hi, What is the proper procedure when you have a pot of hot tomato sauce or soup, or anything else for that matter that is piping hot, and you want to refrigerate/freeze it for later use; do you take it from the stove or oven and go right into the cooler or do you let it cool a bit or all the...
  11. redvan

    scallops

    Hi all, I had some scallops in the fridge but one thing after another kept coming up and I forgot about them. Today (more than a full week later) I discovered them pushed to the back of the fridge. They were watery but were not slimy or smelly. In fact they smelled like scallops, as fresh as the...
  12. redvan

    Sirloin top plate

    I recently picked up a full sirloin sub primal from my local wholesaler and removed the top plate for later use. This way I could have nice uniform sirloin steaks when I cut up the remaining chunk of meat rather than just cut through the top plate like most markets do and end up with a skinny...
  13. redvan

    Fresh meat vs frozen

    My father was the last generation of a family of butchers thanks to the emergence of the mega-markets. Dad always said nothing beats fresh cut meat and most nights, that's what we had for dinner, some cut of meat, usually the best cut of whatever was on hand in his shop. Now, I can get...
  14. redvan

    Meat resting time

    Hello foodies, I recently was at a bbq where the wife of the gentleman who stood up to cook at the hosts grill argued with me very matter-of-factly that it's necessary to rest a chunk of meat for 20+ minutes before slicing and serving. I said 5 minutes is sufficient and 20 minutes would result...
  15. redvan

    Using aluminum foil to clean a grill

    A friend of mine insists that laying out sheets of aluminum foil across the grilling racks of his propane grill in between cooking batches of food and then tuning the heat way up keeps his grilling racks clean! When I first fire up my propane grill (or charcoal grill for that matter) I always...
  16. redvan

    stewing meat

    Several times in my life I have encountered various dishes involving stewed meat of some type and each time, the meat was fork tender, thoroughly cooked and yet a redish-pink hue through out. I have tried using chuck, round (both top and bottom) and cannot obtain this level of satisfaction...
  17. redvan

    Stews and hot pots

    I love one pot meals, especially meat and potato types. I was watching Gordon Ramsey's kitchen nightmares and he mentioned a dish called a Lancaster hot pot. It looked delicious with browned meat, potato's and onions all in one pot. Does anyone know of a recipe for this dish as well as other...
  18. redvan

    Egg freshness

    I have an egg cooker that was given to me as a gift. It's a neat little egg shaped cooker made by Cuisinart. For those not familiar with it; it cooks eggs to a specific doneness by steaming them, based on the amount of water you add to the cooker. They supply a cup with markings for 1-7 soft...
  19. redvan

    old cutting boards

    Hi, A friend told me that he had the opportunity to revitalize a old kitchen this past weekend. Among the stuff found in the kitchen were old butcherblock style cutting boards. Some of which were so big, they had handles on the sides and were found on edge behind some cabinets. Being a...
  20. redvan

    Lobster

    I made a large lobster tail this evening and although I may have overcooked it a tiny bit (it was still slightly frozen so I gave it a few minutes more). When I got down to enjoying it, I noticed there was a faint hint of an "off" aroma and i was wondering what this could be. It wasn't mushy or...
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