Everyone here are mostly seasoned cooks, who are comfortable in the kitchen, however I am amazed

Love that tip about pie crusts--never thought of that-do the same with muffin tins so that the...

overlap doesn't stick to the tops of the muffin tins.

 
Karen, I just watched an episode of Lidia's show today and she mentioned this. She said upper rack

to brown, middle to cook and bottom to reduce the sauce. I've had the same problem with roasted veggies and especially potatoes. Now that you've both told me, perhaps I'll remember.

 
Cathy, the celery we get here is usually a bit dirty and has to be washed. Plus, I use my potato

peeler on all the stalks to remove the strings, except for the heart stalks. I like your idea though...sure would be nice to do it that way.
Do you worry about removing the strings? My mom used to do it, so that is what I do too. Maybe when cooked, they become less fiberous? I use a lot of celery in salads and hate to chew on the strings.

 
Who knew? No one ever taught me this. Gads, you would think at 75 years old,

and cooking since I was 11, I would have heard this somewhere along the line. Good info, thanks!

 
All celery is a bit dirty I think. I wash mine.

If there are large, tough stalks I take them off, freeze in my "bones bag" with chicken carcasses and use for stock. I don't de-string.

 
Nope- have done it a dozen times with same results. But only on crusts with filling in the oven.

 
Haven't you ever noticed when baking cookies?

If you have pans on two racks- that the lower rack cookies brown on the edges and bottoms and the upper rack cookies brown on top? That is why about half way or so through the bake you reverse the pans.....well, at least I always have. To get the same baking results. Same theory with baking/roasting all foods.

 
Actually, I take that back- have baked empty crusts that way for lemon meringue pies

I am a pie crust pricker- I use a fork and prick the entire crust- sides, bottom. I never fill with beans or rice or whatever. I never seem to have trouble with the crust falling. I have used the buttered edge method- mind you, I don't slather butter on the edge- I simply take a refrigerated stick and run it around the pie plate.

 
Yes, I have noticed that Cathy, but did not relate it to other food. I had fun last night

did a batch of roasted veggies on the top third of the oven and they browned beautifully. In my other oven I used the middle for a braised meat dish, normally I have my rack on the bottom. Cooking in the middle allowed more of the liquid to remain in the pan which was great to have the extra juice. Needless to say, I am thrilled to have (finally) learned this.

 
Thought of another tip I learned. Seeding Pomegranates

Cut in half, Whack with my meat tenderizer over a bowl and the seeds fall out. Invaluable tip for me. Our dear parrot Phyllis LOVES Pomegranates. She used to make a mess of them. No more. I buy flats of then at Costco when in season.

 
Proofing yeast dough in the microwave. I put the light on that lights up the stove below.That gentle

Heat of the lightbulb heats up the microwave ever so slightly for perfect bread raising

 
You must log in or register to reply here.
Back
Top