How to cut frozen fish?
nancyofnc
5 years ago
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Lars
5 years agoSammy
5 years agoRelated Discussions
help--how to clean a frozen wooden rolling pin?
Comments (13)Thanks everyone for taking the time to reply to my problem. I love this forum!! Someone always knows the answer and is willing to share. My rolling pin does not have ball bearings although I have seen ones that do. The dowel pin running thru the middle is stationary(doesn't move) and there is a moving piece around this dowel on each end that is supposed to turn. The one end moved freely, but the other end was very gummy and would hardly move at all and the rolling pin itself was gummy. It had been stored for about five years. There was hardly any room to get to the area as there is a carved knob on each end very close to the moving piece, so I took a small medical syringe and injected food grade mineral oil into the stuck end and worked with it off and on for a couple of days. It helped some, but still wouldn't move freely . So I did as you suggested, oilpainter, and immersed that end in a pint jar full of mineral oil. That did the trick and the oil also took the gummy feel off the pin itself. Thanks again! Now tell me what I can do with the used mineral oil??...See MoreLOOKING for: easy frozen spinach: how to improve?
Comments (14)I don't usually buy frozen spinach unless a recipe specifically calls for it. Even though DH won't eat it, I buy the large bags of fresh spinach at Costco. I've just experimented with cooking and freezing it and freezing it uncooked. Both ways worked out well but it takes more space to freeze it while fresh (and of course it's all wilty when it thaws). My method of cooking fresh spinach is to put it in a hot skillet with a tiny bit of water or no water even. It wilts very quickly. Then you can cool it and store it in portions in plastic bags or containers. When thawed it can be put back into a skillet and seasoned any way you want. I like it with variations of butter, butter and cream, garlic, olive oil, or balsamic vinegar. Anyway, from now on I'm not going to be terrorized by a huge bag of spinach that goes bad fairly quickly. I'll use some of it fresh and then cook the rest and have it when I want it....See MoreHow do you rescue a steak that shouldn't have been frozen?
Comments (44)jakkom, here a Delmonico is an old fashioned term, seldom used, and meant to denote a rib-eye steak. New York is invariably a strip steak. I've edited this to add this, I was just looking up a specialty market in Traverse City and found the "Delmonico Roast", also known as boneless prime rib! http://www.burrittsmarket.com/news/holidaymeatdepartmentmenu.html Also, according to Wikipedia: " Delmonico's steak may now, in the 21st century, refer to other cuts, prepared differently in different parts of the USA. This wider variety of beef cuts may be broiled, fried, or grilled. Some of the steak cuts now commonly referred to as Delmonico steak include: Boneless rib-eye: A Delmonico cut rib-eye consists of two heart cuts of ribeye tied together with butcher's twine. It resembles a filet mignon in appearance, but because of the more marbled nature of a ribeye, is moister. The modern rarity of the Delmonico cut of rib-eye may be because it renders the remaining pieces of ribeye unsaleable as anything but stewmeat, and the profit to be made from a pair of choice ribeyes is almost always more than that of a single Delmonico. The Delmonico Steak served by the current iteration of Delmonico's in New York is a boneless ribeye. Annie...See MoreHow do you defrost frozen bread?
Comments (25)To be clear, I don't parchment every slice, lol. OCD much. One certain bread we get from a bakery is pre-sliced super thin. At the check-out counter where they ask 'thin, thick, or not'. It is still warm as they allow you to go back into the bakery cavern where bread is on racks still warm. The bagels roll out onto a rolling traveling belt like a carnival game. So hot and have to grab them quickly for your provided paper bag. Also plastic glove boxes are on a table with various paper bag sizes. RocklandBakery. A NY institution here. I don't visit that often but take house guests. We make our own breads. And don't really eat that much bread. We always buy too much at the bakery especially taking house guests with big eyes...it has to be frozen. (they supply all over to Manhattan restaurants). Their pumpernickel is moist, soft, yet dense. Not like grocery bread soft. In a hurry i sometimes have to use a double bread bag, parchment every sixth slice so when i take it out frozen solid, a tap on the edge of the counter it will split at the parchment point. Rest goes back into the freezer. It never gets soggy. I have tossed out lost bread in the freezer if in too long. Best to date it and have a good rotation. No bringing back frost burned bread....See Morechloebud
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