The fear of changing a recipe
7 years ago
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- 7 years ago
- 7 years ago
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Changing pickle recipe - please help
Comments (3)Pickle Crisp does not replace alum as far as process goes. Yes, they are both firming agents, but used differently. You still need to do the salt water soak. This pulls some of the water out of the cukes. Then do the syrup process. When you're ready to put the pickles in jars, add the Pickle Crisp as per directions (I believe it's 1/8 tsp. per pint, but double check!). Pour the hot syrup in and process per the recipe. Deanna...See MoreSalmon recipe: change temp from 350 to 375
Comments (4)What did you end up doing, and how did everything turn out? I didn't see this last night, but the few times I will bake salmon (we grill) I put it in dotted with butter at 425, am not seeing how the 25 degree temp change from your recipe may have made a lot of difference. I think I would have put it in at 375 a few minutes after the rolls went in, shortening salmon cooking time by just a couple of minutes - not seeing how that slight change in temp could make that much difference with a sauce of butter and wine...I would have glazed and put under the broiler as I plated the rolls.... None of which helps you now - so were you satisfied with your dinner?...See MoreWhat would you change about this cioppinno recipe
Comments (11)Is this new territory? Have you tried any seafood stew or chowder recipes? I've spent my entire life coastal from NewOrleans to Newfoundland Canada. I could make that recipe tonight... all from my freezer. Even having access to fresh. We have a fishing boat and always freezer our excess catch after a couple meals fresh. Your standard grocery puts out thawed fish and shrimp. Our crap closest grocery we only use for emergencies like a bag of ice😂, has a frozen seafood section with sustainable wild caught whole shrimp. You should look at a few other recipes. Ina has one and many others. I'm very picky about clams and mussels so I would leave them out. Might want to simplify. Same flavors but less excess in the seafood dept. I make my own stock but the bottles clam juice is really good. I don't care for oregano with seafood but do use summer savory and thyme. We also prefer a less punch in the tomato dept. I suppose I'm leaning more towards a Bouillabaisse though the are very similar. I just call it seafood stew. (avoids pesky recipe police) I use leek, celery, shallot at the onset...finish with some shaved fennel as a garnish....some type of fennel salad on the side depending on the season. We love fennel but some do not. Prefer fennel fresh over cooked. ^^not at all suggesting you take any of my advice. Just what I would do considering our preferences. Clams look really good and fresh a few times a year. Only then do I build a meal around them. At the moment I have salmon, shrimp, scallops, halibut, cod, and a couple lobster tails in my freezer.......See MoreChanging spices in my pumpkin bread recipe
Comments (9)Wow, bragu, I haven’t seen mace since I was a kid, and I don’t see it used in recipes anymore either. chloebud, it’s mid-Sep in upstate NY and I went to the farmstand on Sunday hoping to get some sweet corn and expecting the cabbages to be out. Surprisingly, the corn bin was the most full I’ve seen it all year! the small pumpkins were out, but there were no cabbages at all…. instead there were tons of watermelons!!! something they’ve never sold before, and I suspect were trucked in because melons aren’t grown here. :p...See More- 7 years ago
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- 7 years agolast modified: 7 years ago
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