breezie's Profile

Display Name: breezie
Member Since: 2/12/10

Latest Comments...

Lots of good suggestions so far but many shouldn't relate to texture as long as you follow a reputable recipe, it's ingredients, and steps. I'm thinking it has to do with how you measure. Get a good scale and find a recipe that uses weights - that's the best way to bake.


Why Do All My Cookies Turn Out Cake-Like?
Good Questions
12/14/12 4:24 PM

Great designs - looks like Apple products!


Win: RÖSLE Gift Pack Holiday Giveaway
12/11/12 4:07 PM

Me and my Fiance make the Fois Gras ones from Thomas Keller's Bouchon Bakery Cookbook. It's the ONLY homemade one the little brat has actually enjoyed.


Cookies For Canines: 9 Homemade Dog Treat Recipes
11/1/12 11:22 AM

I've tried a handful of recipes from this book and it's been a delight to cook from. I strongly recommend it as well as Hugh's Achesons "New Turn in the South" for folks interested in southern inspired cooking.


Fire In My Belly by Kevin Gillespie with David Joachim New Cookbook
10/29/12 10:18 AM

This is pretty cool. I would love to see more modern cooking techniques used in home kitchens!

Marion - don't be so quick to dismiss sous vide cooking. I started with a zip lock bag, thermometer, a beer cooler, and some warm water. I was so impressed with the results that I've since invested in an immersion circulator that I use several times a week! It's truly evolved my cooking more than any other appliance.


ChefSteps.com: Free Online Cooking Classes From the Modernist Cuisine Team Food News
10/1/12 10:01 AM

Another vote for the rice cooker method. Less time, less dishes, and perfect results. Here's my approach to it: http://cookingforshelley.blogspot.com/2012/06/steel-cut-oatmeal.html


How To Cook Steel-Cut Oats for Breakfast the Night Before
9/11/12 9:54 AM

1/2 Cup of pine nuts? This is a very expensive recipe for pancakes...


A Healthy Breakfast: Mark Bittman's Cornmeal Pancakes
Recipe Review
9/10/12 9:42 AM

I'm going to cross-post my comment from "How to Soft Boil an Egg".
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I just sous vide my eggs. It takes longer but there's really no other way to achieve 143 Degrees (F) which is the "perfect" texture for eggs on toast. With boiling, a degree off and you'll have the yolk and/or whites still too wet or too set. Another plus- you don't have to worry about over/under cooking, altitude, if the egg is just out of the fridge or not, etc.

Chart for temperature reference: http://www.fitbomb.com/2011/07/lucky-peachs-egg-chart.html


The Perfect Egg
9/6/12 3:48 PM

I just sous vide my eggs. It takes longer but there's really no other way to achieve 143 Degrees (F) which is the "perfect" texture for eggs on toast. With boiling, a degree off and you'll have the yolk and/or whites still too wet or too set. Another plus- you don't have to worry about over/under cooking, altitude, if the egg is just out of the fridge or not, etc.

Chart for temperature reference: http://www.fitbomb.com/2011/07/lucky-peachs-egg-chart.html


How To Soft-Boil an Egg Cooking Lessons from The Kitchn
9/6/12 9:42 AM

Looks cool but I'm curious to see if you can still get the "shine" from a nice temper of chocolate. Based on the pictures - it doesn't look very good out of the mold. Kinda grainy and no shine.


Mold Chocolate in Any Shape Using a Common Baking Ingredient
8/31/12 2:06 PM

Why Not? Because you can buy a cotton candy machine for less than $45?


Make a Cotton Candy Machine for $45! Make
8/22/12 10:08 AM

Oops - why you'd boil milk --- Helps the thickening in bases used for Ice Cream, sauces like Bechamel, Puddings etc. People also boil milk to reduce it's fat content.


Help! I Keep Letting Milk Boil Over. Is There a Gadget That Can Help? Good Questions
8/22/12 10:06 AM

@ NUTMEAGHAN, I don't think the issue is the milk boiling but rather the milk boiling "over" the pot and making a mess on the stove.

For the question, you either need a larger pot or the patience to keep an eye on the milk & heat. It's less than 10 mins to boil milk.


Help! I Keep Letting Milk Boil Over. Is There a Gadget That Can Help? Good Questions
8/22/12 10:01 AM

This reminds me of Tofuyou which is a delicacy in Okinawa. It's probably even harder to find than Misokuke Tofu.

Here's a quick definition: Tofuyou was fermented by soybeans and rice malt for over six months. It's descended from the Ryukyu dynasty. It taste like cheese and goes well with the local alcohol, Awamori. Tofuyou was once secret follow only royalty and upper-class.


Beyond Vegan Foie Gras: Tasting Tofu Misokuke (Miso Marinated Tofu)
8/21/12 3:43 PM

I got Pine Mouth from Trader Joe Pine Nuts. AVOID!


Mighty Tasty, Mighty Expensive: Pine Nuts Ingredient Spotlight
8/16/12 3:15 PM

How about Mr Bento by Zojirushi!


Which Lunch Bag Do You Recommend? Good Questions
8/16/12 3:14 PM

The oil is a complete rip off for $35. You can buy pure mineral oil at the drug store for a dollar or two. It doesn't have the bee proprolis which I doubt improves the effectiveness on cutting boards, but if you wanted, you could pick up proprolis at health food places for $5 a JAR to mix in.


Blackcreek Mercantile & Trading Co: Cutting Board Oil and Handcrafted Goods Store Profile
8/8/12 10:03 AM

You could always use Iota Carrageenan + Sodium Citrate and thicken WITHOUT milk or starch for the Modernist Cuisine version.

http://abcnews.go.com/Nightline/mac-cheese-recipe-modernist-cuisine/story?id=13926126


How to Make Creamy Macaroni and Cheese on the Stovetop Cooking Lessons from The Kitchn
7/31/12 4:03 PM

Reminds me of this post: http://www.thekitchn.com/eric-gowers-easy-flavored-salt-109334

He mentions that Sel Gris is the best salt to use.


How to Make Flavored Salts Cooking Lessons from The Kitchn
7/20/12 2:53 PM

I like Jeni's - tapioca syrup is the secret to preventing the icy drawbacks of American style.


French vs. American Ice Cream: Which One Do You Like the Best?
7/18/12 4:44 PM