TOTALLY GEEKED!

NJN: How did you get the pie out of its pan?

Momala wrote:

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My Aunt bought me a set of Belgeque cookware. Stainless steel that looks as good today as it did 20 years ago! All the lids have 2 small holes to let the steam escape, rather than condensing on the lid and adding water to your sauces/gravies. Cleans up in a breeze, and has a heavy bottom for even heat.

The one thing I'd really like is a GOOD knife sharpener. A sharp knife is safer than a dull knife. My dream would be to have a knife grinder (you know, the old fashioned kind who would drive through a neighborhood clanging his bell) come to my home and sharpen ALL of my knives and scissors.

Has anyone heard of a knife line called "Sabatier"? It says it is imported from France. I got a chef's knife in Maine back in 1996, and it fits my hand perfectly. It is well balanced, and holds a sharp edge fairly well, but I'd like to get several other sizes.

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 We still have one of those! he does everything from lawnmowers to ice skates to my good  antique Victorinox knives.

I love those knives.

 

 

chef wrote:

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Nobody Just Nobody wrote:

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chef wrote:

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NJN: How did you get the pie out of its pan?

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     Um out of it's pan?  Easy.  Turned it upside down on a plate.  Then what happened is DH and I worked together to turn it over with him holding the plate and me the pie.  Um, yeah, I think sliding it off the plate might have been a better idea.  It immediately started falling apart.  But we got the pie in the center pretty much like it was supposed to be.  Just cracked all over.  When we cut it I'll see how it came out!

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 I probably would've done it the same way you did.

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 Here's my advice if you are going to try this...  Put a plate on top of the pie and flip it over so it's basically bottom side up.  Then, gently put another plate on the bottom and flip it back right side up.  You DON'T want it in the pie tin because you won't be able to get it over the side.  The flatter plate you have the better.  Then, with the pie right side up, using the largest spatula you have, slowly work the pie into the batter.  Then pour the cake mix over it.  I used a box mix but made my own pie.  SS's favorite is apple so he helped me make the pie.  Handed me apples, measured them into the cup and poured them into the bowl, and read out ingredients.  Also, he loves to help me cook so I make him use cooking to do math.  I told him we needed six cups of apples and had a two cup measuring cup.  How many measuring cups will we need.  If I double a recipe I make him do the fractions to work out the recipe.  He thinks he's having fun and I'm teaching him!  Win/win!

Nobody Just Nobody wrote:

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chef wrote:

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Nobody Just Nobody wrote:

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chef wrote:

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NJN: How did you get the pie out of its pan?

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     Um out of it's pan?  Easy.  Turned it upside down on a plate.  Then what happened is DH and I worked together to turn it over with him holding the plate and me the pie.  Um, yeah, I think sliding it off the plate might have been a better idea.  It immediately started falling apart.  But we got the pie in the center pretty much like it was supposed to be.  Just cracked all over.  When we cut it I'll see how it came out!

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 I probably would've done it the same way you did.

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 Here's my advice if you are going to try this...  Put a plate on top of the pie and flip it over so it's basically bottom side up.  Then, gently put another plate on the bottom and flip it back right side up.  You DON'T want it in the pie tin because you won't be able to get it over the side.  The flatter plate you have the better.  Then, with the pie right side up, using the largest spatula you have, slowly work the pie into the batter.  Then pour the cake mix over it.  I used a box mix but made my own pie.  SS's favorite is apple so he helped me make the pie.  Handed me apples, measured them into the cup and poured them into the bowl, and read out ingredients.  Also, he loves to help me cook so I make him use cooking to do math.  I told him we needed six cups of apples and had a two cup measuring cup.  How many measuring cups will we need.  If I double a recipe I make him do the fractions to work out the recipe.  He thinks he's having fun and I'm teaching him!  Win/win!

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 There is a cake I make, family recipe, and it is all from scratch.  This is what I have to do to get the cake out of the pan, but not plates, because the cake is rectangular I bought two plastic rectangular cutting boards.

I know what to do_sometimes wrote:

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Nobody Just Nobody wrote:

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chef wrote:

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Nobody Just Nobody wrote:

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chef wrote:

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NJN: How did you get the pie out of its pan?

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     Um out of it's pan?  Easy.  Turned it upside down on a plate.  Then what happened is DH and I worked together to turn it over with him holding the plate and me the pie.  Um, yeah, I think sliding it off the plate might have been a better idea.  It immediately started falling apart.  But we got the pie in the center pretty much like it was supposed to be.  Just cracked all over.  When we cut it I'll see how it came out!

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 I probably would've done it the same way you did.

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 Here's my advice if you are going to try this...  Put a plate on top of the pie and flip it over so it's basically bottom side up.  Then, gently put another plate on the bottom and flip it back right side up.  You DON'T want it in the pie tin because you won't be able to get it over the side.  The flatter plate you have the better.  Then, with the pie right side up, using the largest spatula you have, slowly work the pie into the batter.  Then pour the cake mix over it.  I used a box mix but made my own pie.  SS's favorite is apple so he helped me make the pie.  Handed me apples, measured them into the cup and poured them into the bowl, and read out ingredients.  Also, he loves to help me cook so I make him use cooking to do math.  I told him we needed six cups of apples and had a two cup measuring cup.  How many measuring cups will we need.  If I double a recipe I make him do the fractions to work out the recipe.  He thinks he's having fun and I'm teaching him!  Win/win!

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 There is a cake I make, family recipe, and it is all from scratch.  This is what I have to do to get the cake out of the pan, but not plates, because the cake is rectangular I bought two plastic rectangular cutting boards.

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Don't you guys have cooling racks?

That's what I use to get cakes out of the pan, and flip them back over. 

If i get a Dutch Oven which one should i get?

I think the Tramontina ones are on sale at Walmart for under $40. But, i will check out the Lodge ones on Amazon.

Mellow Momma wrote:

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Le Crueset. I am biased because I own 3 and I love them. They are worth the price. It's one of those things that I just think is worth investing in. I am not buying cheap stuff anymore to just replace it in a few years.

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 I agree.   I don't have any problem spending to buy what i want.   But, i would have to see an obvious difference in quality. 

Mellow Momma wrote:

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Le Crueset. I am biased because I own 3 and I love them. They are worth the price. It's one of those things that I just think is worth investing in. I am not buying cheap stuff anymore to just replace it in a few years.

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 What size do you use mostly?  I looked them up.  I like the Flame (orange) one.

Lady Gaga Snerd wrote:

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I also got one of those cheese graters like they use at Olive Garden to bless your food with Parmesan. But the stupid thing broke after only a couple of uses. So, now i just use my box grater.

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I got mine from Pampered Chef, LGS.

It's about 15 years old, and still going strong. 

Mellow Momma wrote:

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Lady Gaga Snerd wrote:

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Mellow Momma wrote:

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Le Crueset. I am biased because I own 3 and I love them. They are worth the price. It's one of those things that I just think is worth investing in. I am not buying cheap stuff anymore to just replace it in a few years.

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 What size do you use mostly?  I looked them up.  I like the Flame (orange) one.

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 I have a 3qt I think. But I want a bigger one. We love leftovers and I am always cooking for a crowd (drop in teenagers) so I need a bigger one. You may be able to do with the 3 qt. I love that they are enamel lined inside and they are a really nice weight. 

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My Dutch oven is a 6 qt. I think if I were going to spring for a fancy one, I'd go for the 7.5 qt. 

Fort Worth Mom wrote:

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Mellow Momma wrote:

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Lady Gaga Snerd wrote:

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Mellow Momma wrote:

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Le Crueset. I am biased because I own 3 and I love them. They are worth the price. It's one of those things that I just think is worth investing in. I am not buying cheap stuff anymore to just replace it in a few years.

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 What size do you use mostly?  I looked them up.  I like the Flame (orange) one.

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 I have a 3qt I think. But I want a bigger one. We love leftovers and I am always cooking for a crowd (drop in teenagers) so I need a bigger one. You may be able to do with the 3 qt. I love that they are enamel lined inside and they are a really nice weight. 

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My Dutch oven is a 6 qt. I think if I were going to spring for a fancy one, I'd go for the 7.5 qt. 

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 That's the one I want next. 

NAOW wrote:

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Lady Gaga Snerd wrote:

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Let's talk saran wrap. I used to get the Glad plastic wrap, but it is a PIA. I never had tried any other brand. Well, i got some Reynolds plastic wrap and it works great! But, now nobody carries it. I can't even find it a Walmart let alone any of the other stores. And, ordering grocery type items on Amazon isn't cost effective, even with Prime. Their grocery prices are higher than local.

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 I've been using the press n seal stuff. It's much easier to use.it think it costs a bit more but worth it since it actually works.

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 I use that, too!

Press 'n seal gives me pause. I don't like the sticky part touching my food. I recently bought the home store brand (Giant) with the slide cutter on it. I love it.

I have a Le Creuset dutch oven in cobalt blue. I have several Le Creuset baking dishes, too. I am picky about my colors, so it's either the blue or plain white.

My pots/pans are Calphalon. I have a few non-stick pieces, but my pans and a couple skillets are just the strong, thick, steel they don't even sell anymore. My large, deep skillet is non-stick, Cuisinart. I really should get the stainless skillet, for the reasons mentioned (healthier). Now I'm on a mission...

-- Edited by FNW on Sunday 10th of January 2016 01:15:13 PM

lilyofcourse wrote:

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I've often thought about getting a vacuum sealer.

But I wonder if it would really be worth it.

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 Personally, i can't imagine vacuum sealing everything.  I would find that annoying.

Mellow Momma wrote:

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jlbear71 wrote:

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Mellow Momma wrote:

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chef wrote:

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Great thread idea!

Things I want:
the spiralizer attachment for my Kitchen Aid
canning stuff
pressure cooker

Foods I want to attempt:
piecaken (totally forgot all about attempting it for Christmas)
turducken (it intrigues me)

That's all I can think of for now. I'd love to get some quality one-on-one time with Gordon Ramsay. When we get a house, I want a good set of professional-grade knives and one of those sharpening knife blocks. I also want a good set of cookware.

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 Get the pressure cooker!!!!!!!!! I love my InstaPot!! It's amazing. I have only made 2 things in it so far but I love it. And you can use it for canning. 

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 Love, love, love my Instant Pot.  And no, you cannot use it for canning.  It does not have enough pressure unless it is an acidic item like tomatoes.  Even though some sites say you can, Instant Pot says no.

 

i have used my IP 4 times just today alone.  And will be used twice tomorrow.  

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 Boooo! I was looking forward to trying to can with it. 😢

What did you use it for this weekend? 

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 Breakfast was made in the IP yesterday. I took some custard cups and laid in a few pieces of thinly sliced tavern ham. Then I cracked an egg into that and seasoned with pepper. Cooked on steam for 2 minutes and NPR for 1. Made a hollandaise sauce and put it all on an english muffin.  It was good. The eggs were cooked a little more than I wanted. The yolk was soft but not runny. Next time, I will cook for 1 minute so that the yolk will be runny.

I also made a quick onion soup.  http://meatified.com/quick-onion-soup-aip/

I used olive oil instead of what they recommended. I used ham stock instead of pork stock. I did not add any salt figuring that the ham stock was salty enough. And I adjusted the fresh thyme to several other dried herbs we have on hand - poultry seasoning, thyme, dill, chives, basil, white pepper and a dash of cayenne.   

We are reheating it up now with a little heavy cream in it to make it creamier and richer. I did puree it up first. Here is a picture without the cream added.  DH is cooking some sliced duck breast to go with it.  We also added a little nutmeg to the bowls.

Today, I will be making broccoli cheddar soup.  I am basing it on a recipe from this book.  Any recipe I have tried from this book has turned out well.

http://www.amazon.com/Presents-Wardens-Ultimate-Pressure-Recipes/dp/1934193798

ETA I also made a chicken stock/bone broth with it last night.  I got a package of chicken necks from the Asian grocery store (2 lbs for less than $3) and 4 chicken legs for the meat.  Filled the pot with water and a cap of apple cider vinegar.  Cooked for 120 minutes with NPR (Natural Pressure Release) for about 40 minutes.  Still had steam to release.  Now I have almost 2 gallons a nice rich stock.

-- Edited by jlbear71 on Sunday 10th of January 2016 01:40:31 PM

jlbear71 wrote:

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lilyofcourse wrote:

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I've often thought about getting a vacuum sealer.

But I wonder if it would really be worth it.

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 I love my vacuum sealers.  I use them quite a bit.  I have 2 extra freezers and they are both pretty full.  I buy in bulk when it is cheaper.  I vacuum seal almost everything into portions that we will use.  Since it is just the two of us, it is easy to pull extra if we have company.  I have stuff from 2 years ago that still tastes as fresh as when I froze it.  Yes, occasionally the bag or the seal breaks but the money we have saved by doing this is worth it.

We use it from everything to portioning meats (2 chicken breasts or 1 lb of ground meat) to single serve soups for quick, easy lunches to enough chili for a dinner to flash freezing fruits and vegetables.  

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 If I had the room in the kitchen to store one, I would get it.  I too buy in bulk when prices are good and freeze into 2 person meal portions.

For "saran" wrap I use stretch lite.  It has the cutter doesn't cling obsessively but enough.

Non stick foil is the best. Absolutely the best. And I bake fries and things like that and they do stick. I also love the Press and Seal but if I want to wrap a sandwich or something I just wrap it inside out. Then it doesn't touch my food.

I have three cooling racks but they wouldn't have worked at all for transferring the pie. Had to be something solid. We keep one cooling rack out all the time for various things.

I have a wonderful box cheese grater that I got when I was out with FWM. We use it all the time. I would love to get an Olive Garden type one though.

We had one almost identical to that, FWM.

it finally gave up the ghost.

Ours was all metal.

Mellow Momma wrote:

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Le Crueset. I am biased because I own 3 and I love them. They are worth the price. It's one of those things that I just think is worth investing in. I am not buying cheap stuff anymore to just replace it in a few years.

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   Would they work on a ceramic stove?

LGS ~
If you're having trouble with plastic wrap clinging to itself, store it in the freezer! The static cling will be greatly reduced, but it will still cling to the top of your bowl.

Lindley wrote:

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Mellow Momma wrote:

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Le Crueset. I am biased because I own 3 and I love them. They are worth the price. It's one of those things that I just think is worth investing in. I am not buying cheap stuff anymore to just replace it in a few years.

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   Would they work on a ceramic stove?

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 Yep! I just wouldn't yank the pot across the stove - it might scratch. 

I use my le creuset pot on my glass flat top range. Just try not to slide it too much. I'm using it now as I type.

As for salt, I cook with kosher salt, but I do try and include some iodized salt in daily. We need iodine in our diets.

Me, too. And the boys love to salt their food. And I'll make bread with olive oil & garlic powder, and add a little iodized salt before broiling.