tag:blogger.com,1999:blog-1134384403689315687.post5531366001592485106..comments2024-02-26T02:53:40.061-05:00Comments on Food Network Musings: Anne Burrell - Interesting As Ever With Crispy Mushroom Chips And Rich Cream Cheese PastrySuehttp://www.blogger.com/profile/02284023935180677683noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-1134384403689315687.post-42427336581536665742009-10-12T14:27:36.416-04:002009-10-12T14:27:36.416-04:00Hiya Col,
That makes sense. I will try adding some...Hiya Col,<br />That makes sense. I will try adding some red wine or balsamic vinegar the next time I crisp up some prosciutto.Suehttps://www.blogger.com/profile/02284023935180677683noreply@blogger.comtag:blogger.com,1999:blog-1134384403689315687.post-90096406872484573652009-10-10T21:55:47.399-04:002009-10-10T21:55:47.399-04:00the prosciutto didn't get soggy 'cause it&...the prosciutto didn't get soggy 'cause it's dry cured and the muscle is strong... and is so dehydrated than it can soak up all kinds of liquids (especially in saute heat, which evaporates things quickly)Colnoreply@blogger.comtag:blogger.com,1999:blog-1134384403689315687.post-84152104886905810752009-10-02T15:36:09.350-04:002009-10-02T15:36:09.350-04:00Sheila,
You HAVEN'T??? Get on it right now! Th...Sheila,<br />You HAVEN'T??? Get on it right now! Thank you for ditching the "pot"...<br /><br />Rach,<br />Heh? That's wild! I never heard of that before. Don't they put pastry (with lard) on stuff every chance they get (yummy!), so it's interesting that they don't in that dish.Suehttps://www.blogger.com/profile/02284023935180677683noreply@blogger.comtag:blogger.com,1999:blog-1134384403689315687.post-40001465890091435622009-10-02T15:08:57.232-04:002009-10-02T15:08:57.232-04:00Well, either it's not in a pot, or it's no...Well, either it's not in a pot, or it's not pie. When I was in college in Lancaster County, PA, the cafeteria often served "chicken pot pie" and it was soup. It was soup with lots of wide noodles. A friend of mine assured me that this is the PA Dutch definition of Chicken Pot Pie. Noodles instead of crust? Is that pie?The Short (dis)Order Cookhttps://www.blogger.com/profile/05510572788683143569noreply@blogger.comtag:blogger.com,1999:blog-1134384403689315687.post-61454224996980101692009-10-01T22:50:46.367-04:002009-10-01T22:50:46.367-04:00I haven't had a Chicken PIE since I was 7. (ri...I haven't had a Chicken PIE since I was 7. (right after swimming lessons - in the middle of the winter) <br /><br />Maybe it's time.Sheilahttps://www.blogger.com/profile/15461374188982286659noreply@blogger.comtag:blogger.com,1999:blog-1134384403689315687.post-74201290664092084172009-10-01T17:26:17.090-04:002009-10-01T17:26:17.090-04:00Putting stuff on ice to cool it quickly IS really ...Putting stuff on ice to cool it quickly IS really an excellent habit to get into. But, really, does anyone do that at home? Another option (although not as effective of course) is to take the food out of its hot serving dish and refrigerate it in a glass dish, which doesn't conduct the heat and will cool down faster. <br /><br />Isn't there something else where Rose adds something is a really weird order? It's supposed to make the cake or whatever it is a hundred times better.Suehttps://www.blogger.com/profile/02284023935180677683noreply@blogger.comtag:blogger.com,1999:blog-1134384403689315687.post-21440931042305882252009-10-01T17:18:01.811-04:002009-10-01T17:18:01.811-04:00Hi Sue,
Lots of stuff going on in this show, that...Hi Sue,<br /><br />Lots of stuff going on in this show, that's why I like watching Anne. A lot of cookbooks recommend icing things down before refrigerating them -- I guess the idea is that you want them to spend as little time as possible in the optimal temperature range for bacterial growth. Direct contact with the ice water cools them down faster than the cold air in the fridge, and certainly faster than just leaving them on the counter. I can see it for the restaurant (hello, Mr. Health Inspector!) but I've never done it at home.<br /><br />This also looks like a different way of making a cream cheese crust. Rose Levy Beranbaum blends the cream cheese in with the flour first, then pulses in the butter. That way the flour is coated first and the crust will be more tender.Tomhttp://firstvine.wordpress.comnoreply@blogger.com