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SHINY5711's Photo SHINY5711 Posts: 4,017
7/16/17 8:05 P

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Hey friends, I have moved this to the Come Dine With Us forum!

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"Welcome to my morning
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SHINY5711's Photo SHINY5711 Posts: 4,017
1/2/17 7:49 A

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No problem, Carol!
I was one of the last people I know to get a microwave oven and for years I really only used it to defrost or warm things. But as a time-saver it can't be beat! I now start my onions in there for caramelizing and often cook my 5 minute grits in there as well. It takes the same amount of time, but leaves me free to do other things as well!

Edited by: SHINY5711 at: 1/2/2017 (07:49)
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"Welcome to my morning
Welcome to my day
Yes, I'm the one responsible
I made it just this way"
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CAROLJ35's Photo CAROLJ35 Posts: 17,495
1/1/17 7:14 P

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I like the potato tip! Thanks!


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SHINY5711's Photo SHINY5711 Posts: 4,017
1/1/17 9:50 A

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Potatoes. I don't eat as many as I used to because I loves me some potatoes and the serving size isn't 12. emoticon So when I DO eat potatoes I want the to be good.
Sometimes I pan fry them in a touch of olive oil, other times I 'fry' them in the oven. But one thing I've learned to do is to pre-cook them in the microwave oven.
I slice or dice my potatoes, put them in a microwave-safe dish, and cover them loosely, I then toss them in the microwave & cook them for 3 minutes on high. You want them to be soft through but not completely cooked.
Then I finish them off on the stove or in the oven. The result? Crispy outsides & light, fluffy insides.
AND I can use the time that they are in the microwave for other food prep.
Just be careful when you transfer them to a hot pan because there will be some moisture in your dish! Watch for splatter!
Keep Cooking! emoticon

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"Welcome to my morning
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Yes, I'm the one responsible
I made it just this way"
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SHINY5711's Photo SHINY5711 Posts: 4,017
12/29/16 9:21 A

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I don't make as much bread as I used to because I don't scarf as much bread as I used to emoticon but when I do I pre-proof the yeast. I didn't used to do this and even though my failures were few, it is a lot more expensive to lose 6+ cups of flour, etc. than 1 Tablespoon of yeast and a pinch of flour!

Put your packet or scant Tablespoon of yeast and a pinch of flour or sweetener (I use honey a lot) in a 1 cup bowl. add 1/4 cup warm water. Set in a warm place and check it after 2 minutes. If it's starting to bubble you are good to go! It can take 5 minutes if your house isn't very warm.


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"Welcome to my morning
Welcome to my day
Yes, I'm the one responsible
I made it just this way"
John Denver


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SHINY5711's Photo SHINY5711 Posts: 4,017
1/28/16 6:55 A

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I saw a really cool trick for making crunchy corn taco shells in the microwave from Geoffrey Zacharian on the Food Network, but when I tried to explain it here it didn't make sense. I'm going to try and do it and take pictures for you guys. emoticon

But basically you put a soft corn (maize) tortilla in a ceramic cup and microwave it for one minute. Make sure it's open and then microwave it for another 30 seconds. Nice, open, crunchy taco shell with NO OIL!


Edited by: SHINY5711 at: 1/28/2016 (06:56)
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"Welcome to my morning
Welcome to my day
Yes, I'm the one responsible
I made it just this way"
John Denver


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SHINY5711's Photo SHINY5711 Posts: 4,017
1/4/16 1:20 P

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Cool. Let us know how it turns out! I need to use my crockpot more!

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"Welcome to my morning
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I made it just this way"
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CAROLJ35's Photo CAROLJ35 Posts: 17,495
1/3/16 8:35 P

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Thanks, I also think that is correct answer. I plan to use recipe next week.


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SHINY5711's Photo SHINY5711 Posts: 4,017
1/3/16 1:14 P

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I think it's just meant to make sure the potatoes don't turn grey, since Cream of Tartar is an acid...

PS - I'll put eggs in warm water, too emoticon

Edited by: SHINY5711 at: 1/3/2016 (13:16)
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"Welcome to my morning
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Yes, I'm the one responsible
I made it just this way"
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CAROLJ35's Photo CAROLJ35 Posts: 17,495
1/2/16 9:11 P

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Just found recipe for Crockpot Scalloped Potatoes and Ham.
Can anyone explain why recipe says to soak sliced potatoes in mixture of 1/2 tsp. Cream of Tartar and 1 cup of water before cooking?
Would it firm up the potatoes???


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CAROLJ35's Photo CAROLJ35 Posts: 17,495
1/2/16 9:08 P

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I agree. Have just learned lately to have eggs at room temperature for baking. So much better. I often pour warm water over eggs to bring them to room temp.
Live and learn!!!


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SHINY5711's Photo SHINY5711 Posts: 4,017
1/2/16 7:22 P

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I have two words of advice : Room Temperature! I know there are some things, like whipping cream, that requires things to be nice and cold, but for cookies & cakes, it's amazing how much better everything works when everything is at room temperature!

Co-leader Scratch Cooking Team

andromedaunbound.blogspot.com/

"Welcome to my morning
Welcome to my day
Yes, I'm the one responsible
I made it just this way"
John Denver


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SHINY5711's Photo SHINY5711 Posts: 4,017
1/2/16 7:21 P

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OOOOh, Pumpkin Rolls! LOVE them!

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"Welcome to my morning
Welcome to my day
Yes, I'm the one responsible
I made it just this way"
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CAROLJ35's Photo CAROLJ35 Posts: 17,495
12/28/15 4:51 P

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Believe it or not, I have just started making Pumpkin Rolls. I have made 5 since Thanksgiving and yesterday showed my son how easy it is so that made 6.. Nice to take slices on a plate to others, and not too sweet.


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SHINY5711's Photo SHINY5711 Posts: 4,017
12/28/15 3:56 P

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Exactly!

Co-leader Scratch Cooking Team

andromedaunbound.blogspot.com/

"Welcome to my morning
Welcome to my day
Yes, I'm the one responsible
I made it just this way"
John Denver


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CD15144867 Posts: 3,971
12/12/15 9:05 A

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Cooking is all about experimenting. Similar to scientists. lol

Edited by: CD15144867 at: 12/12/2015 (09:06)
CAROLJ35's Photo CAROLJ35 Posts: 17,495
12/11/15 12:46 P

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I have heard of grating butter, but haven't tried that yet. Good idea!



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CD15144867 Posts: 3,971
12/11/15 8:46 A

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Thanks so very much ladies, I appreciate the feed back. I'm going tomorrow to buy unsalted butter for baking. I don't use butter or margarine on toast or sandwiches.

SHINY5711's Photo SHINY5711 Posts: 4,017
12/10/15 7:04 A

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Oh, but speaking of butter, one of the most amazing tips I read is to GRATE your butter into your doughs for things like pie crust or biscuits or scones. You don't have to work with the dough as much to get the butter throughout the dough and makes for a very tender, flaky end result. I just use a regular box grater on the big side.
In the summer I use frozen butter so it won't melt as I grate it.

Co-leader Scratch Cooking Team

andromedaunbound.blogspot.com/

"Welcome to my morning
Welcome to my day
Yes, I'm the one responsible
I made it just this way"
John Denver


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SHINY5711's Photo SHINY5711 Posts: 4,017
12/10/15 7:01 A

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I've just started using unsalted butter as well. I bought some for a recipe and had more left over so used it in place of salted. I honestly haven't noticed a difference. emoticon


Co-leader Scratch Cooking Team

andromedaunbound.blogspot.com/

"Welcome to my morning
Welcome to my day
Yes, I'm the one responsible
I made it just this way"
John Denver


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CAROLJ35's Photo CAROLJ35 Posts: 17,495
12/9/15 9:58 P

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I love using unsalted butter in baking and just recently discovered we also like it for eating.
Two of my kids say they use it most of the time.
Think I agree it has very fresh flavor.


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CD15144867 Posts: 3,971
12/9/15 8:38 A

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unsalted butter
I've never used it. I thought of buying it but that's as far as I got. Unsalted butter on web says that it is probably fresher because it has no salt in it but that all it is. I don't add salt to my recipes so depending on what recipe it is I probably would use regular margarine. When I make shortbread cookies there is no way that I'm using margarine only real butter. I don't think I would substitute salted butter for unsalted but let me hear from you.

CAROLJ35's Photo CAROLJ35 Posts: 17,495
12/9/15 8:13 A

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And when I wash celery, I do the same thing. Always ready for use!!!


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CAROLJ35's Photo CAROLJ35 Posts: 17,495
12/9/15 8:12 A

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I buy packages of three Hearts of Romaine. I wash them, spin in salad spinner, wrap in linen dish towel, then place in large plastic bag. Stays fresh!


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SHINY5711's Photo SHINY5711 Posts: 4,017
12/9/15 6:59 A

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Do you have a special way of doing something that has saved you time or made your food come out better than expected? Are you unsure how to substitute agar-agar for gelatin? Do you pre-prep food and want to share things you've found work (or don't work) for you? Then please let us know! Ask questions! Share ideas. You never know what you might discover!

Co-leader Scratch Cooking Team

andromedaunbound.blogspot.com/

"Welcome to my morning
Welcome to my day
Yes, I'm the one responsible
I made it just this way"
John Denver


 current weight: 159.2 
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