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 such as:
Intended use is to store leftovers (mostly from stewy dishes), broth, ice-cream and cuts of meat (we might want to buy a 1/4 or 1/2 steer or hog, butchered and packaged). Currently we do not use our sub-fridge freezer for much in terms of veggies or fruits. 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 you found were gimmicky? How to assess build quality? Should we look for a longer warranty than 1 yr?
From my own experience, watch out for the following pitfalls.
Possible Duplicate: Over-stirring muffin mixtures From here: http://culinaryarts.about.com/od/bakingdesserts/r/plainmuffins.htm The key to making great muffins is not overmixing the batter. Once the liquid ingredients are added to the dry, mix the batter by hand just until the flour is moistened, for no more than about ten seconds. Too much mixing can cause the muffins to be dry, tough or misshapen. and The batter should be visibly lumpy, and you may see pockets of dry flour. That's OK! It's extremely important not to overmix the batter, or the resulting muffins
I've been having a hankering for Rita's ice cream because I love frozen custard. It's so much richer than vanilla ice cream. I've decided to try to make it myself with this recipe. I have the Cuisinart ice cream maker to mix it in. I'd like to make a big batch (quarts or gallon size would be good) of it can anyone recommend good storage containers? I would like one with a lid because I wouldn't want the custard to smell like "freezer" or get frozen crystals on top. Any tips or suggestions? Thanks! Comments for other frozen custard recipes you've liked would be awesome too if you know of any! :)
Possible Duplicate: How should I care for my knives? At home i have this knife: http://www.bedbathandbeyond.com/product.asp?SKU=11097073&RN=1038& I picked that one up several years ago, but haven't done much in the way of any maintenance on it. I did pick up a cheap sharpener but it didn't seem to have much effect so i stopped using it. The knife seems dull to me. It doesn't.... Is the one i have worth keeping or should i purchase a new one? Does anyone know of a chain store (or local store in the LA area) that i can take it to to get it re-sharpened? And what should i be doing
Possible Duplicate: How to make ice cream made without a machine? I need an method for making ice cream at home, without access to an ice cream machine.
and emulsifiers Whipping Cream (CA) is 33 to 35% butterfat, and may have stabilizers. Equivalent to Thickened Cream (AU), Pouring Cream (AU) or Single Cream (AU). Whipping Cream (US) may be from 30... or add additional items. The comments are getting long, so use answers for discussion of specific concepts if necessary. If you're not sure what a term means, ask it as a new question and tag it with language) Also see What international cooking terms sound similar but have different meanings? for similar issues with other languages. Vegetables: Eggplant (US, AU) is an aubergine (UK). Zucchini (US
I made chocolate scones using this recipe, using the milk/cream but leaving out the eggs because I'm vegan. The scones didn't come out soft. What might be the reason? Is there any substitute for the eggs that can make the scones softer?
Possible Duplicate: How can I keep pasta from sticking to itself? We have a spaghetti dinner at our church and the problem is is that we don't mix it in with sauce because some don't want sauce others don't want a lot of sauce some do. So my question is after I cook the pasta I put it in a colander to drain and it sets till ready to put in hotel pan on the steam table, however by then it's stuck together, how can I keep this from happening or how do I keep it from happening?
for home use? I know this are a lot of questions at the same time. Basically I want a good advice, and feedback about buying an oven. I want to know I a forget any criteria that are important. Also I want to know how you can know ffrom specifications what is a good oven. Can you know quality difference from it? Or is the only way read experience from other people and base my opinion... have at least? (I have seen variations from 800W to 1500W) Prices vary widely, while specifications do not. Are there some brands or types which can be recommended? I would like to show you
Possible Duplicate: How long can I store a food in the pantry, refrigerator, or freezer? How much ahead of time could I put this dish together and refrigerate before heating to serve? Should I freeze it if it is going to be longer than one or 2 days? 1 can(14 oz. / 400 gr) artichoke hearts, drained 1 package(8 oz. / 225 gr) cream cheese, softened 1 cup (236 ml) mayonnaise 3/4 cup... to the crackers web page directions Chop artichoke hearts. Set aside. In medium bowl stir together cream cheese and mayonnaise. Stir in artichoke hearts, Parmesan cheese and onions. Fold