I do dishes using the equipment I had when I learned that particular recipe. I know it’d be easier (& o.k.) to use a Cuisinart for crepes, for instance, but I don’t. I do the old, inefficient, original Julia – even though her later books give instructions for using a processor.
“I have a microwave and use it for popcorn. I rarely use it to heat up food. It creeps me out that food can get hot in 30 seconds. I put leftovers in a pot/pan, sprinkle a little water and heat on the stove or in oven.”
For steaks, you don’t need (shouldn’t use) a thermometer – poking a hole lets juices out. Learn by trial & error how resilient the meat feels at different stages of doneness – springy for rare up to wooden at well done.
I use my Cuisinart for pie dough, mostly. But it can be good for chopping/shredding tons of things or making some saucy things. I don’t use it all that often but when I do it really helps.
Well, time to start cooking. Spring is in the air, so it’s risotto time. Making a risotto with asparagus and shrimp tonite, along with a nice Riesling.
I cringe when I see people put baby milk bottles in the microwave to heat.
That just can’t be good.
I do dishes using the equipment I had when I learned that particular recipe. I know it’d be easier (& o.k.) to use a Cuisinart for crepes, for instance, but I don’t. I do the old, inefficient, original Julia – even though her later books give instructions for using a processor.
biff, it was me and all these women. who invited you? lol…
arkady, I agree but look what we’re dealing with here 🙂
“Making a risotto with asparagus and shrimp tonite, along with a nice Riesling.”
I’ll be over at 7! LOL!
“I have a microwave and use it for popcorn. I rarely use it to heat up food. It creeps me out that food can get hot in 30 seconds. I put leftovers in a pot/pan, sprinkle a little water and heat on the stove or in oven.”
Likewise, they weird me out!
For steaks, you don’t need (shouldn’t use) a thermometer – poking a hole lets juices out. Learn by trial & error how resilient the meat feels at different stages of doneness – springy for rare up to wooden at well done.
I use my Cuisinart for pie dough, mostly. But it can be good for chopping/shredding tons of things or making some saucy things. I don’t use it all that often but when I do it really helps.
“Meat thermometer”
Euphemism?
Well, time to start cooking. Spring is in the air, so it’s risotto time. Making a risotto with asparagus and shrimp tonite, along with a nice Riesling.