EvaToad's Profile

Display Name: EvaToad
Member Since: 11/16/09

Latest Comments...

Does the yolk stay soft and runny? I guess that's where under-poaching comes in? How long would you suggest cooking a large egg the first time around if you're going to reheat it for a minute later?


The Make-Ahead Egg Trick That Will Change Brunch Forever Culinary School Diaries
7/17/14 06:48 PM

Agreed. HUGE problem for vegetarians at every gathering, large and small, formal and informal. (Pizza party with your class? Order extra cheese pizzas!) Everyone eats 'vegetarian' food, and rarely do omnivores think of those who only eat that kind of dish.


5 Questions to Ask Yourself Before Deciding to Cater a Wedding or Other Large Event Gatherings from The Kitchn
6/17/14 03:47 PM

Totally cool if this is your thing. But I don't understand why this is necessary... brownies are one of the THE SIMPLEST things to make well at home. They require almost no baking "expertise" or experience, and there are hundreds of good recipes for all styles of brownies.

And as many commenters pointed out, this is just a recipe for a highly processed version of a flourless chocolate cake. If you want a truly dynamite one, look to Fanny (hers has five ingredients, but they are all pure).


How To Make 2-Ingredient Nutella Brownies Cooking Lessons from The Kitchn
6/10/14 04:49 PM

You know, my first instinct is to agree. I cook a lot, love spices, and can almost always recognize them at a glance. But here are two reasons for labeling spices, from my own experience:

First, I sometimes buy new spices or two versions of something (e.g., several new types of ground chile), and later can't recall which is which, or want to look up the properties and recipe advice for something I didn't happen to jot down. Labels help!

Second, I share my kitchen with several other people, and like to invite friends to cook in my kitchen. Not everyone has the same level of familiarity with the same spices, and labels are crucial when someone is new in a kitchen or not as experienced in recognizing spices by color/smell. My partner is a great cook, but he certainly relies on labels, particularly given my penchant for acquiring new spices....


A Truly Organized Spice Drawer Reader Kitchen Project
5/22/14 11:35 AM

The one thing about those swing-top bottles is that they are impossible to get fully, satisfactorily clean! Sometimes a nice hefty shake with soapy water will do the trick, but if anything cakes up inside, or adheres.... nope! Anyone found a solution?

Otherwise, great list! I second or third the big Blanda Blank bowl––we have two or three in our household! So useful for salads (and for sushi rice!).


15 Smart & Inexpensive Kitchen Goods to Buy at IKEA Shopping Guides from The Kitchn
4/24/14 01:46 AM

Agree.


Self-Cleaning Subway Straps To Keep Us All a Little Healthier Design News
4/11/14 01:58 PM

Seconded! There's a joke about this being one of the ways you can tell a converted Jew from one born into the culture/religion.

If you ever had to go to school for a week toting matzoh-tuna and matzoh-peanut butter sandwiches, you really can't fully love matzoh.

I'm happy for non-Jews to eat and enjoy matzoh, but I don't appreciate being told how great it is, or that they don't get what the big deal is about having to eat it for eight days.


Rye Matzoh and Beyond: 9 Varieties of Matzoh to Suit Every Taste
4/11/14 01:56 PM

May I offer a plug for sharpening your knife? This will do a couple of things for you:
a) less crying because it doesn't bruise the onion as much
b) easier slicing/dicing
c) fewer injuries from the "sawing" and extra pressure you have to apply to a knife that isn't super-sharp

Even Emma's knife in the video seems less-than-ideally-sharp, as evidenced by her sawing and pushing motions. With a truly sharp knife, each cut should be a single motion: place the blade, glide it down to the cutting board.

Getting a knife professionally sharpened (and using a steel in between sharpenings) is the single best investment you can make to become a better and less-injured cook. Seriously!


Video: How To Dice an Onion Video Tips from The Kitchn
4/11/14 01:45 PM

What I especially like about this kitchen is that it showcases the windows: the blue surrounding them actually emphasizes the windows, while the white cabinets facing them reflects the maximum natural light into the rest of the kitchen. I lived in Portland for almost ten years and natural light is a hot commodity 10 months out of the year! This design really puts it front and center, rather than obstructing it with upper cabinets flanking the windows (for example).


Kitchen Before & After: An Old Kitchen Gets Some English Flavor Professional Kitchen Remodel
1/6/14 06:46 PM

This remodel is really gorgeous! Totally refreshes the kitchen without actually making it look like a different room.

If anyone is truly jealous of that vintage stove and is in the SF Bay Area, um...let me know! We have an old Wedgewood that is just gorgeous but really doesn't fit in our kitchen and needs a bit of repair (I think to the gas line?). We would like it to go to a loving home (for a very low price), but have been unable to find one so far. Right now it's taking up precious bike storage room in our basement.

I grew up cooking on this stove and I can attest to how great it is. The biggest problem is that it is extraordinarily heavy, so moving it is a major feat.


Kitchen Before & After: A New & Improved Kitchen for Under $400 Reader Kitchen Remodel
1/6/14 06:06 PM

Elizabeth––super remodel! Looks great.

We are going with many of the same choices in our upcoming remodel, and I am trying to make some decisions about whether to use wood countertop (same one from Ikea) surrounding the sink or whether to only put wood on a separate piece of counter and use a stone of some kind (quartz?) around the sink.

How do you like that overmount farm sink? Do you see any signs of water damage to the wood around the sink? (maybe too early to tell...)

Thanks for sharing!


Kitchen Before & After: A California Bungalow Kitchen Loses the Orange! Reader Kitchen Remodel
1/6/14 05:51 PM

Like itslunchtimeca above, I've used it for a lovely curd––I much prefer it to the traditional lemon because it has a softer flavor.

But honestly, you can use it for anything you'd put lemon zest into.


5 Things to Do With a Buddha's Hand
11/9/13 12:54 AM

Third vote for recognizing this as a self-saucing pudding. Looks deeeeeelicious!


Recipe: Old-Fashioned Chocolate Cobbler Recipes from The Kitchn
9/27/13 11:11 AM

Same as nannypoo above, I thought, "Come on!" at first, then realized... this is genius. Love the ease of portioning as well––a two-puck day alongside some fresh fruit? a three-puck day for an early morning meeting? Awesome.

Also underrated: homemade frozen waffles. We had a waffle brunch party a couple weeks ago and made wayyyyyyyyy too much batter, so we just churned out the leftovers into stacks of waffles, then popped them into the freezer in gallon bags once they'd cooled. Yeah...they're amazing. (I know many grad students and other busy people won't have time to churn out waffles for an hour––I've been there!––but if you share the burden with one or two others, it can be pretty quick and oh so rewarding.)


Recipe: Frozen Single-Serve Oatmeal with Almonds & Dried Cherries Recipes from The Kitchn
8/30/13 11:33 AM

I respectfully submit apple butter as another great beginner canning recipe. Really, really easy, and you can do it in the autumn/winter when apples are plentiful and steaming up the kitchen actually seems like a good idea. ;)


Why Strawberry Jam and Cucumber Pickles Are the Worst Ways to Start Canning
8/7/13 02:14 PM

That floating counter above the kitchen cart is genius!


Audrey's Comfy Cork Floor Kitchen Small Cool Kitchens 2013
7/17/13 01:43 PM

I know The Kitchn isn't in the business of politicking about food, at least for the most part. I am grateful for that.

However, I just want to point out that, while quinoa is wonderful, it is politically/socially problematic right now. Many in Bolivia, where most quinoa is grown, can no longer afford to buy their own staple grain as international demand has pushed prices inexorably higher. You can read more here if you're interested.

Now that a few farms are growing it in the US, it's best to make sure your quinoa comes from domestic producers––not just because it's great to support local farmers, but because backing domestic production will increase it and bring prices for Bolivian quinoa back down.


13 Next-Level Quinoa Recipes You Need To Try Recipe Roundup
7/8/13 12:26 PM

SO important not to overload it –– at first. Level 2 takes you to Taqueria Mastery: creating a tidy, taut burrito cylinder despite completely overloading the tortilla with delicious fillings. The über-skilled taqueria employees who can put roughly two pounds of beans, rice, meat, crema, and salsa in one of those suckers and create a perfectly rolled burrito in five seconds flat are my heroes.

Can you send this post anonymously to the good people at Chipotle?


How To Wrap a Burrito (So It Doesn't Fall Apart When You Eat It!) Cooking Lessons from The Kitchn
5/21/13 12:58 PM

I think you many want to think about which fruits and vegetables are included in each. I have Ripe and it's great for a lot of things, but I notice he simply doesn't include many fruits that are relatively common here in California––they don't grow in his garden in England. So your region (and the things you already like to cook and eat) may play a role in this decision.

My partiality for Slater goes beyond the recipes (though I can vouch for them!). I find his writing, his little tidbits, his recipe headnotes and commentary to be really compelling. I like Alice Waters a lot, but she and I don't bond in the same way. ;)


Help Me Pick the Best Fruit & Vegetable Reference Books! Good Questions
4/3/13 12:28 PM

Another thing that can affect the texture of the finished macaroons is the shred size/gauge of your coconut. Some people prefer to make little "piles" using big coconut chips, others prefer the more delicate consistency of the finely shredded coconut. These look to be made with something in between.

My personal preference is for the finer end, and I really like scooping with a little ice cream scoop, which requires you to pack the dough in very tightly––it yields a more tender, denser macaroon.

I am also a sucker for the "black and white" style, half-dipped in chocolate, sparkling with a tiny pinch of crunchy sea salt. Ohhh yess...


How to Make Easy Coconut Macaroons Cooking Lessons from The Kitchn
3/26/13 11:42 AM