I am am making a bell pepper risotto. The recipe calls for 1 large beef bullion cube. I have packets that are roughly .15oz (4g) per packet. Is a normal beef bullion cube considered large? What size is the large?
I would check the recipe and see how much stock that requires, and then compare that to how much stock your bouillon cubes make. If it's close, you're probably fine. This assumes you make standard stock before using the cube, of course, and not concentrate. Does the recipe give any other clues?
If you can't get any joy this way, I'd suggest you just guess, erring on the side of bland, and taste as you go.
We made large Belgian-style waffles tonight and I found it incredibly difficult to evenly spread the butter in each square. In fact, it was so time consuming, by the time I was done, the waffle was barely hot :( As a second attempt, I cut a tablespoon of butter into 16 tiny cubes and let each cube melt in the waffle butter receptacles. This was slightly more effective but it got butter all over my fingers in the process :( Any suggestions would be greatly appreciated.
I love the roast beef at cafeteria's such as Furr's & Picadilly.. What cut of beef
I have a large gathering on St Patrick's day and serve corned beef. In years past I did all the cooking on that day and missed my own party due to all the work. Last year I cooked the beef the night before, let it cool overnight, and sliced it cold. I added water from the pot and reheated it in the oven in aluminum trays, and kept it warm in sterno racks. The taste was great but the color changed from pink to gray. Any suggestions on how to serve a large group a hot meal and still keep the color of the beef pink would be appreciated. FYI, my typical method is to cook the beef first the night
. We might want to get and ice-cream maker and store the bowl too. An automated ice cube maker would be nice, but not a must have. Convenience, ease of mind, and build quality are key. Price & cost of use are important but secondary. I am interested in opinions from current freezer owners on key features & characteristics. What are the details that you have found useful, what are those...All, we're in the market for a freezer. It will be in our (converted) garage, and due to our space constraints we want a self-defrosting upright freezer. I found some useful-ish articles
I have two identical ice cube trays. When I twist the trays to remove ice, sometimes the whole cubes pop out perfectly, but sometimes they shatter and I get lots of shards with bits of ice stuck to the bottoms of the molds. What can I do to consistently get the whole cubes out?
I am going to cook a beef roast: To which internal temperature should I cook it for rare/medium/well done?
Beef obviously loses water when you dehydrate it to make beef jerky. What's the ratio here? Does it take two pounds of fresh beef to make a pound of beef jerky?
On my next Catering job, I was asked to cook a large amount of rice. I will probably use about 15 to 20 cups of Basmatti or Risotto rice. For the Basmati, my options are to either cook the rice 4 cups at a time (re-season, clean the pots, etc) or use my large soup / gravy pot to do the rice. For the Risotto, I'm not really sure if cooking that much risotto is even possible simultaneously... figure (+/- 1 cup) EDIT I'm sorry to be a pain in the rear; however, there is definitely a difference between cooking 2 cups of rice and 20 cups of rice. I ended up resorting to making my spice mix
If I only have jumbo double yolk eggs, should I reduce the amount of eggs called for in cake recipe (which calls for large eggs), and if so, by how much?