Posts by Monica Cellio
About three weeks ago we had our first night of temperatures below freezing, so I picked the remaining viable cherry tomatoes on my plant. The ones I picked were close to full-size but green. (I ...
I made a braided challah that came out reasonably overall but tastes a little dry. I'm not sure which parameters I need to adjust. The recipe I followed specifies the following ingredients: 3/...
Tonight I was preparing poblano peppers for baking (with stuffing). I wore gloves to protect my hands from the oils, and (after a recent case where that wasn't enough) I also ran the vent fan. Ho...
I have a recipe for a whole-wheat sourdough bread that works pretty well, but it's not very exciting -- it's a basic bread. I've had honey-wheat bread that I've liked, so I'd like to adapt this re...
December hosts several holidays, including the end of the year. In the northern hemisphere the temperatures drop and the nights are long, and thoughts turn to curling up with a mug of hot chocolat...
When grating harder foods like carrots or parsnips, I have a problem protecting my fingers when I get down to the last couple inches. Raw carrots are too hard to hold with a fork (at least with su...
Baking inherently takes time, so I can't help with the desire to get from a cold start to baked goods in twenty minutes, but I've been doing more baking (especially bread) over the last several mon...
I've made sourdough bread a few times following the same ("beginner") recipe. After the dough rises overnight in a bowl you put it on a floured surface, fold it in on itself to shape it, and let i...
Recipes for cheese soup, sauce, and dip usually call for heating the liquids first and then adding the cheese, rather than starting with cheese and liquid in a cold pot. In this queso recipe, milk...
I made my first sourdough bread recently. The friend who gave me the starter also gave me a basic recipe attributed to Ed Wood, which I followed (1 cup fed starter, 3.5 cups all-purpose flour, 1 t...
I am a beginner when it comes to bread, and for expedience I make almost all of my bread using a bread machine. I've always used bread flour, followed the proportions specified in the instructions...
Codidact's communities have a lot of great content that is helping people on the Internet. Our communities are small, though, and sustainable communities depend on having lots of active, engaged p...
I have a Whirlpool wall oven with (optional) convection settings. It has three racks. The obvious place to store oven racks is, of course, in the oven. The oven has two preheating modes, "rapid"...
I have heard that one way to preserve fresh garlic cloves is to freeze them. I've seen some places that say that a frozen clove will be a little mushier when it's thawed later but is still fine fo...
In today's produce box I was expecting a baby bok choy, but it actually contained a giant super-adult-size bok choy. (This was my error.) I can't use that much boy choy in the next few days; what...
Broth (whether vegetable or meat) is thinner -- it makes a good soup, but unless you thicken it with flour or cornstarch, it won't produce that thicker texture that characterizes curries. Broths a...
Vegetarian stuffed peppers. Got an unwanted green pepper in the produce box (eww, but spouse likes them), so got a red one for myself and made these. Judging the amount of stuffing is inexact.
(I have a little experience with grills but none with squid.) Gas grills have a temperature dial that usually goes up to 450-500F. Whether you actually achieve that temperature depends on a numbe...
A recipe for fudge called for sifting confectioner's sugar into the pot rather than just adding it. The recipe also called for whisking continuously, so the sugar would be distributed immediately....
I cooked with tempeh for the first time recently. The tempeh came in an 8oz "brick", about half to three-quarters of an inch thick. The recipe I was following suggested boiling it for 10 minutes ...
I've made this rosemary bread a few times now, with substitutions for milk to keep it dairy-free. Today I used half of the dough to make this loaf and the other half to make rolls (not pictured). ...
I was finally able to get my hands on some rye flour that wasn't exorbitantly priced, so I tried a rye sourdough recipe for the first time this past week. The recipe uses molasses, which darkened ...
Today was a cold, rainy day, so I made this hearty vegetable stew to compensate. Contains miscellaneous vegetables from my latest produce box.
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