candide001's Profile

Display Name: candide001
Member Since: 7/19/12

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another important fact about tea (and coffee) is that they dramatically block absorption of iron (60 to 70%). that's why anyone with concerns about anemia should not drink tea or coffee 2 hours before and 2 hours after a meal.


What You Should Know About Black Tea Tea Essentials
3/10/14 03:39 PM

lemons that have become hard while sitting in the frig can be brought back to life by a day of soaking in cold water.


The Best Way to Keep Lemons Fresh for a Whole Month Tips from The Kitchn
2/26/14 02:55 AM

i'm really into baking but i've never learned to appreciate the tanginess of sourdough, though i've given it a go several times, even using silverton's quite laborious (and wasteful) grapes method.

using a poolish made with a small amount of commercial yeast gives me the flavor i'm looking for.


How To Make Your Own Sourdough Starter Cooking Lessons from The Kitchn
2/24/14 10:17 AM

this classic french orange cream cake doesn't meet any of your criteria except being citrusy.

but it's a show-stopper and not as widely known to americans as something so complex and delicious deserves.

http://www.joepastry.com/2013/making-rosace-a-lorange/

btw i'm looking forward to thekitchn featuring some more complex baking projects.


Ideas for a Citrusy Dessert for an Orange-Themed Baby Shower? Good Questions
2/10/14 10:21 AM

this winter i've been making a lot of glaceed apple slices using the time honored method of blanching the fruit to soften it (be careful not to turn it into a compote), then soaking it in progressively stronger sugar solutions until sugar has replaced most of the water in the fruit. finally air-dry them for a few days and store for up to two years. the flavor is intense and the syrup can be further reduced to a jelly which can also be used to glaze cakes and fruit tarts. i do a lot of french pastry work.


Fresh Recipe Ideas for an Abundance of Apples? Good Questions
1/27/14 10:06 AM

Hershey's is chocolate? Could have fooled me.


Dandelion Chocolate’s Best Advice for Tasting Chocolate
1/24/14 02:47 PM

would be even better with homemade puff pastry. the frozen stuff available in most supermarkets isn't pure butter.


Freezer Recipe: Grown-Up Prosciutto & Cheddar Hot Pockets Recipes from The Kitchn
1/23/14 08:59 PM

Here's the verdict of Kenji of seriouseats after testing:

"Moral of the story: If you've got the time, salt your meat for at least 40 minutes and up to overnight before cooking. If you haven't got 40 minutes, it's better to season immediately before cooking. Cooking the steak anywhere between three and 40 minutes after salting is the worst way to do it."

This applies to poultry as well.


This Simple Seasoning Tip May Just Change the Way You Cook Tips from The Kitchn
1/21/14 12:40 PM

calcium/dairy products also inhibits absorption. vitamin c, on the other hand, enhances it.

i eat very little meat and tend to be borderline anemic. i've found avoiding coffee before and after meals has helped. i've adjusted to drinking it only in between meals. i also try to eat some citrus or other vitamin c rich food at every meal when i'm having non-heme iron foods like beans. for me, it's helped my blood levels without resorting to pills or larger amounts of meat.


Why You Should Have Your First Cup of Coffee a Little Later in the Morning Food Science
1/14/14 04:22 PM

coffee and tea also interfere with iron absorption especially from non-heme sources. tea reduces absorption by 75% and coffee by 60%. so drinking coffee within two hours of eating is a bad idea unless you're a big meat eater and you consume iron to spare.


Why You Should Have Your First Cup of Coffee a Little Later in the Morning Food Science
1/14/14 02:10 PM

those croissants are terrible! they completely lack the open alveolar interior structure of the best croissants.

you want to learn to make croissants that compare with the best you'll find in paris? go here:

http://www.thefreshloaf.com/node/22677/poolish-croissant-pursuit-perfection

or here:

http://www.thefreshloaf.com/node/23342/croissant-sourdough-starter-txfarmer-vs-tx-summer


Recipe Review: Homemade Croissants from Tartine Bread
12/17/13 11:53 AM

no interest in retempering the chocolate or else making sure it doesn't lose its original temper?


Homemade Gift Recipe: Chocolate-Dipped Figs with Sea Salt Recipes from The Kitchn
12/2/13 02:09 PM

freeze milk in ice cube trays. problem solved.

powdered milk works too, but it's generally non-fat.

making yogurt is also a good way to use up extra milk, if you don't want to freeze it.


I'm Tired of Wasting Milk! What's the Best Way to Have Milk for My Coffee? Good Questions
11/18/13 04:07 PM

lol. if it takes you more than a few minutes to hand grate a pound of carrots, you need to spend more time in the gym. think what our grandmothers would say.


Shredded Carrots: I Put Them in Everything!
11/15/13 09:44 PM

lol. if it takes you more than a few minutes to hand grate a pound of carrots, you need to spend more time in the gym. think what our grandmothers would say.


Shredded Carrots: I Put Them in Everything!
11/15/13 09:44 PM

i too use a lot of shredded carrots but i can't see wasting money on buying them already shredded. if you don't want to use your cuisinart, you can even just use a hand grater and it only takes a couple of minutes to do a whole pound.


Shredded Carrots: I Put Them in Everything!
11/15/13 02:34 PM

i too use a lot of shredded carrots but i can't see wasting money on buying them already shredded. if you don't want to use your cuisinart, you can even just use a hand grater and it only takes a couple of minutes to do a whole pound.


Shredded Carrots: I Put Them in Everything!
11/15/13 02:34 PM

have your blood checked from time to time. i became a little anemic. so i compromised. just a half pound of red meat a week and i'm ok. the rest is veg.


Words of Advice for a New Vegetarian? Good Questions
11/4/13 01:56 AM

@emma--i'll be eager to have a definitive answer on this. in the past when using baking chips to coat truffles to make the chocolate more fluid i've added cocoa butter bits the lady at the candy counter at my local whole foods store sells me for cost.


How To Make Peanut Butter Cups Cooking Lessons from The Kitchn
10/30/13 11:12 PM

there's a lot of conflicting information out there about using chocolate baking chips for tempering. can these really be tempered? or do the things they add to them to keep them from melting in cookies inhibit the process? i know they don't have very much cocoa butter in them--which means when melted they're not very fluid, so they're not good for dipping or enrobing.

the ghiradelli site tells you to add some vegetable shortening (not oil) to the chips for dipping. but then that's not tempering--no crack and no shine.

can you get some sort of definitive answer on this, since the baking chips are the most readily available and cheapest form of chocolate for most people?

should people just forget about regular chips and go for the bar chocolate?


How To Make Peanut Butter Cups Cooking Lessons from The Kitchn
10/30/13 01:32 PM