Forum Topics

How do you like your dinner/lunch? Do you like it very hot or just fairly warm? For me, my dinner has to have a certain amount of warmth in it in order to be appetizing, but it must not be so hot as to burn my mouth. I do not like lukewarm food, however. The temperature of the food seems to alter the taste somehow, and it is not as pleasant to eat as when it has a certain degree of heat. Some foods like potato salad, for instance, can be eaten cold or at room temperature, but other foods like rice, soup, noodles or cream potatoes, have to have some heat in them in order to be appetizing.

My Son knew I would be very excited about this 15 pound USDA Prime grade Ribeye roast. I trimmed it down and cut 2" steaks. I put a rub on it and did a reverse sear on it on a gas grill, which I rarely cook on. All turned out nicely. Steak, baked potatoes, corn on the cobb and nuked and then sautéed Brussel Sprouts.

Hello allll

Anybody who listened to the audio on the Sauces thread may of heard Jacob make reference to infused oils and how they are incorporated into a sauce.  Interestingly enough, Jacob pointed out that the oil used in the Indian sauce video was an infused oil as opposed to a seasoned oil.

As many have learned on Stella, seasoned oil improves the flavor of deep fried items. However, such seasoned oil is not used within sauces.  So this thread relates more to our finishing oil education as opposed to our original oil discussions,

I got to thinking today . . . saltwater can be desalinated by distillation.  In fact, distillation is a process that's used to remove all contaminants from water.

So, am I wasting my time by salting the water I use to steam veggies or to reheat previously frozen crab legs?  I'm thinking the salt would be left behind in the water component & the pure water steam would wash off any salt I'd place on the food itself.