What is the best potato for a pot roast recipe?
Ummm, gold potatoes, especially the Yukon variety, invariably is the top of my shopping list if there’s a stew-type recipe on the week’s menu. I have a long term relationship with my slow cooker and this potato will hold its shape in a long simmer versus the familiar Idaho baking potato which slumps and falls to pieces.Psst, lean closer, and I’ll tip that I have grated a single small baking potato into a stew simmer on purpose. These potato bits gently dissolve and provide thickening that isn’t the same with flour or tapioca. Comfort food mouth joy.There are the occasions when gold potatoes aren’t available or there’s a tempting sale on red potatoes. A bit more waxy, red potatoes are still a literally solid second choice to the gold varietals. Although I prefer red potatoes in a warm German potato salad or steamed, it’ll work fine in a stew. Doesn’t top a gold tater, but backups are good to know!
Can I make Au Gratin (scalped potatoes) from a box without the butter?
I was going to make scalped potatoes from a box as a side dish tonight, yum yum, haha. However I just found out I have no butter or margarine. It calls for 2 cups of hot water, 1/2 cup of milk and 2 tablespoons margarine or butter. Will it make much of a difference if I dont use butter/margarine?
Is there a difference between russet and baking potatoes?
Baking potatoes, also known as russet or Idaho potatoes, are oval tuberous vegetables with thick brown skins and white flesh that has a dry, mealy texture when cooked. They are ideal for baking, mashing, or frying. Choose firm, well-shaped potatoes, without sprouts or a greenish cast. Store in a dark, dry place for several weeks.For other potato varieties, see boiling, new, red, sweet, white potatoes and yams.
What is the difference between Russett Burbank Potato and Russett Norkotah Potato? Both say they are Idaho.?
They're both standard Russett potatoes, as far as the Idaho part well the Russett Burbank was first grown by botanist Luther Burbank in 1871 on the east coast in Mass. The Russett Norkotah was first grown in 1987 in you guessed it North Dakota University. They are grown in Nebraska. I'm sure they are both grown in Idaho as well because of the warm days, cool nights, and volcanish ash soil. They are both good any way you prepare them. Hope this helps.
What side dish should I make with steak au poivre?
As a family tradition, my sister and I make dinner for our parents' anniversary, which is tomorrow. We're going grocery shopping today. I found a great recipe for steak au poivre and I'm wondering what sort of side dish would be best. What's your opinion?
Can I substitute self-rising flour for all purpose flours for making gravy?
Yes you can—with no change in outcome. Self-rising flour adds baking powder (which in a “closed” loaf cause a cake or biscuits or other bread to rise due to the generation of CO2 when heated.) Making gravy involves stirring in an open container and that will cause the CO2 to dissipate with no change in the browning of the flour/end result.
What is the difference between convection, microwaving, and grilling? How does one know which food items should use which of these modes?
I take this opportunity to answer this question in laymen terms as far as possible to make you comfortable to use your microwave & before I answer this question I would like to tell you my profile as I have worked with IFB industries limited & Godrej & Boyce Home appliances division. So I am in position to answer these Washing Machine(TL & FL)Microwaves & Refrigerators related queries as I have been playing with them since I passed out of my engineering.Microwave mode- When you simply want to cook something like Rice, maggi, boiling potatoes etc. So for cooking microwave mode should be used where magentron(frequency generator) inside works & generates high frequency waves which cooks food from inside-out.Convection mode- It is used for baking of cakes & cookies etc . In this mode heater turns on & fan is provided inside microwave chamber which circulates the air throughout the chamber to give that baking effect to the item placed inside. Grill mode- It is simply used for grilling. There is a another grill heater placed at a specific location which can provide grilling effect which is required most of the times in chicken. It gives the same effect which you often see on barbeque at parties. Micro + Oven mode- Cooking + baking is requiredMicro + Grill mode- Cooking+ Grilling is requiredGrill + Oven mode- Grilling + Convection is requiredRemember with either Grill or Convection or dual mode Microwave mode is turned on automatically & program which one has selected determines which mode will work for how much time.Rest for cooking menus you can ask your company to provide you cooking booklet which will tell which program to select for what food.I hope this will helpThankx
How do product managers prepare Thanksgiving dinner?
We usually host Thanksgiving dinner at our house and have both sides of the family come over. There’s a few baseline assumptions that hold every year:As host, I’ll be responsible for the main roast of the mealHusband’s family usually comes through with Chinese banquet dishes - a soup of some sort, roast chicken sticky rice, lobster noodles, etc.My family will come with support side dishes - my mom’s macaroni salad is a must every year, somehow my dad considers BBQ ribs a side…My brother will grab dessert from some awesome bakery in SF - this year we’re getting mission pie, previous years included b. patisserie which is a personal favorite.I’ll then figure out what additional sides will help round out the meal. This usually means being responsible for at least 1 vegetable dish - because apparently no one brings veggies to a party…When I go into menu planning I think about a mix of tried and true recipes + new bets to try out and keep the years interesting/exciting. I also look for recipes with high ROI - maximum YUM for minimum effort (which usually includes side dishes with lots of bacon…). I usually try something new for a side because it’s lower risk if it’s a disaster - this year I’m thinking of making Hasselback potatoes instead of the au gratin potatoes I’ve done in previous years. The main roast is almost consistently a horseradish crusted prime rib. (the Tyler Florence recipe here is always good and so easy: Roast Prime Rib of Beef with Horseradish Crust)With menu locked, I write down all the ingredients I need to pick up for each dish…and then organize it based on sections in Whole Foods to expedite the grocery shopping as much as possible. e.g. include all spices in one section, all meats needed, all fresh produce, etc.When it comes to the actual day of - I set the time I expect guests to come over and then backtrack timelines for each of the dishes to know when I need to kick each one of them off. This usually means starting with getting the prime rib roast to room temperature before roasting and doing a little mise en place for each of the other dishes so right when the cook time should start, I can perfectly time getting the dish together without getting caught up prepping and chopping things.Once everyone comes over and the prime rib is carved, I then knock back a few glasses of wine and shrug off praise because it’s the quality of the ingredients that really make a meal shine.
I'm not good at cooking and my wife is superb. I want to prepare her a delicious dish as a surprise for our wedding anniversary. What dish has an easy learning curve that would make me successful in the mission?
I would go with some sort of braise. They are famously hard to screw up as long as you taste for seasoning. The French classic pot au feu is almost completely impossible to screw up but still insanely impressive. It takes a long time on the heat but requires very little attention. You can find a great (but not quite classical) recipe for it in Anthony Bourdain's "Les Halles Cookbook" which is readily available in most libraries and bookstores. For a more classic presentation you can separate the broth from the beef and veggies, serve the broth as a soup with a few garnishes (and they can be the simplest of garnishes.... brown some mushroom slices in a pan in butter, drain, toss in the soup, and then cut a few stalks of chives with a pair of scissors over the soup..... elegant and dead easy) as a first course and then toss the meat and veggies on a plate for the main. With a little attention to detail (like taking care to properly brown the meat) you can have a marvelous dinner pretty easily. In fact, it gets better with a day or two in the fridge, so make it ahead of time, refrigerate, then reheat and serve on the day. I guarantee you that's what a real French restaurant would do!