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Some of the standard 'test taking' hints shouldn't work, I use a random number generator to decide which answer slot gets the 'correct' answer. (I started doing that back when I was teaching years ago.)
My wife once took a test with 100 true/false questions on it. If you selected 'false', you had to explain why. It turned out that all 100 statements were true, but she got credit for several of the ones she marked as false, because of how she explained her reasoning.
April 6, 2019 at 8:29 pm in reply to: Kale makes the ‘dirty dozen’ list for food safety issues #15459Not to cause people to worry, but...
The USDA investigates hundreds of claims of fraudulently labeled organic foods every year. And if it doesn't have the USDA 'certified organic' seal on it, but just a 'shelf talker' or other unofficial label, is it really organic?
It is apparently legal to say "We use organic ingredients" on a label, but that doesn't mean every ingredient is organic or that the food meets the USDA certified organic standard.
It doesn't appear that the price has dropped at Sams Club yet.
This report seems to suggest that vanilla prices may not return to the prices we saw 3-4 years ago and that more low-quality vanilla may find its way to market:
I'm making a meat loaf with black beans in it.
Aaron, I still see the unbleached cake flour on the KAF site, but they discontinued the bleached cake flour several years ago on the retail site, though I think they still sell it in large bags to bakeries:
https://www.kingarthurflour.com/shop/items/unbleached-cake-flourI don't use much cake flour here, the cakes we make the most often use AP.
I've tried using both a fork and tongs, I tend to make a bigger mess than when I use my hands correctly.
I'm fortunate that I can get shank bones and knuckle bones from several stores here, neck bones are a little harder to find. You might have to go to South Bend for bones for stock unless there's a full-service butcher closer than that. (They're something of a vanishing breed these days.)
One of the vendors at the summer farmers market sells bones that have had nearly all the meat stripped off for ground beef, I use 2-3 pounds of those in each batch of beef stock.
I wondered if you might not be referring to New York Bakers. I've not ordered from them yet.
I bought some vegetable stock at Trader Joe's to use in a soup last year, the soup was OK, but the stock tasted awful by itself. Zoup sells its stocks, I've even seen them in grocery stores, their advertising says "Why would you use a stock in a soup if you wouldn't drink it?" Unfortunately most of their stocks have garlic in them, and they're a bit expensive compared with the Swanson or Trader Joe's stocks. I'm never sure how to cost out home made stocks, because when I make beef or chicken stock I also get several meals out of the left over meat.
I bought Rachael Mamane's "Mastering Stocks and Broths" book, she won't use celery in her stock recipes because she thinks it makes the stocks too bitter.
I haven't made my own vegetable stock yet, because it is not something I use a lot of, when I make beef stock I make it in a 24 quart pot, chicken stock I usually make in a 12 quart pot unless I'm making a really big batch, in which case I'll use the 16 or 24 quart pot.
I've been to a couple of Mennonite grocery stores that I think also buy KAF flours and repackage them.
You might show her the KAF microwave lemon curd recipe, it's fairly easy to make and very good on scones. (I can't post the scones recipe my wife uses, though, because she got it from a caterer on the condition that she not distribute it.) Because it's very high in acid, lemon curd keeps well in the refrigerator, for at least a week, if it lasts that long! We have one Meyer lemon that is starting to ripen on our tree, I'll use it to make a small batch of lemon curd. (It looks like we're going to get at least a half dozen lemons next year, we've already had that many set fruit.)
However, don't try to double the recipe, it takes 4-5 times as long to cook and is more likely to get lumpy. I always strain it through a mesh, that way if you get any egg that overcooks, you strain the chunks out.
I've used Merlot for Boeuf Bourguinon, you should be fine. The key to good Boeuf Bourguinon is to not let the wine dominate the flavor profile, I find it works well to balance the wine with beef stock, if I use 2 cups of wine I use 2 cups of a good beef stock. (I make my own stocks.)
I keep several bottles of Lindermans Shiraz and Shiraz-Cabernet wine on hand, these are Australian wines that IMHO makes a very good Boeuf Bourguignon. (I've had it at several French restaurants, I think mine is better.)
The shiraz grape got a bad reputation a while back, but the wine writer for the Wall Street Journal recently reviewed several reasonably priced Shiraz wines quite favorably.
I've also used Merlot for coq au vin. Remember that both Boeuf Bourguinon and coq au vin originated as peasant dishes where the wine and extended cooking time were needed to tenderize a tougher cut of meat. (Coq au vin was traditionally made with an old rooster, but good luck finding one of those for sale, a capon is probably as close as you'll get.)
They say you shouldn't use a wine in cooking that you wouldn't drink. Well, I don't drink much wine at all, and I'm certainly not about to buy a $50 bottle of wine for cooking, but both Shiraz and Merlot would be similar to the house red wines you're likely to get by the glass at a restaurant.
For cooking with white wine, I will use a reasonably priced white Zinfandel or chenin blanc.
If it makes you feel better, it looks like everyone got the one on April 1st (3 step dredge) right. I will admit to having used the wrong hand to do the next step too many times! My most common mistake is wanting to use my left hand (my dry hand) to flip the meat over once it has been put in the egg. One trick that seems to help me remember which hand is which is to put a disposable glove on my right hand but not on my left hand.
Tomorrow's quiz is on baking chemistry. Hopefully everyone will get it right.
I've made a few of them, the timing is very tricky, if you're not careful you wind up with half-cooked batter, but you can tell your guests it is a lava cake 🙂 , or an over-cooked rubbery cake. (They make it look so easy when they do it on 'Chopped'.)
It works best when it is small, which is why they're usually made in a ramekin.
I find the hardest recipes to get right are the 'brownie in a cup' ones. Not sure why. But you can cover up your mistakes with ice cream!
That one kind of surprised me when I was researching it, too. But it does explain several things about prepping, cooking and eating kale.
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