Comments for Hands-Free Cooking http://handsfreecooking.net/blog Eating green without recipes Sat, 27 Feb 2010 22:02:40 -0700 hourly 1 Comment on Panir: the easiest cheese to make yourself by Jo http://handsfreecooking.net/blog/2010/02/panir-the-easiest-cheese-to-make-yourself/comment-page-1/#comment-5521 Jo Sat, 27 Feb 2010 22:02:40 +0000 http://handsfreecooking.net/blog/?p=478#comment-5521 Good question. My panir came out nice and firm this time, but it's not terribly consistent. What kind of milk do you use? Whole milk generally makes creamier, less crumbly cheese (and, maybe not coincidentally, is what I used this time). I'd definitely try using whole milk. Beyond that, make sure you're wrapping it tightly when you press it, and maybe try a heavier weight? Let me know if you find something that works! Good question. My panir came out nice and firm this time, but it’s not terribly consistent. What kind of milk do you use? Whole milk generally makes creamier, less crumbly cheese (and, maybe not coincidentally, is what I used this time). I’d definitely try using whole milk. Beyond that, make sure you’re wrapping it tightly when you press it, and maybe try a heavier weight? Let me know if you find something that works!

]]> Comment on Panir: the easiest cheese to make yourself by elizabeth http://handsfreecooking.net/blog/2010/02/panir-the-easiest-cheese-to-make-yourself/comment-page-1/#comment-5519 elizabeth Sat, 27 Feb 2010 21:48:39 +0000 http://handsfreecooking.net/blog/?p=478#comment-5519 i've made paneer a lot, and it's tasty, but i've never managed to make it smooth like it is when you get it at a restaurant-- it always stays kind of crumbly. ever run up against that/ have any ideas? i pretty much do it the way you just described. i’ve made paneer a lot, and it’s tasty, but i’ve never managed to make it smooth like it is when you get it at a restaurant– it always stays kind of crumbly. ever run up against that/ have any ideas? i pretty much do it the way you just described.

]]> Comment on Surviving the Snowpocalypse by 'becca http://handsfreecooking.net/blog/2010/02/surviving-the-snowpocalypse/comment-page-1/#comment-5279 'becca Sun, 07 Feb 2010 16:52:34 +0000 http://handsfreecooking.net/blog/?p=462#comment-5279 Snowpocalypse! Yesterday, David and I started a batch of coffee mead (which involved brewing the coffee by cold press, meaning that we actually started the night before), and I also made some yogurt. Cookies and hot cocoa were had, of course, as well as grilled cheese in the waffle maker. Right now, David is making waffles for real, and there are more cookies and cornbread in the plans. Chili seems to be a standard snow food. D's neighbor made a bunch and invited us over (but it had meat, of course). Snowpocalypse! Yesterday, David and I started a batch of coffee mead (which involved brewing the coffee by cold press, meaning that we actually started the night before), and I also made some yogurt. Cookies and hot cocoa were had, of course, as well as grilled cheese in the waffle maker. Right now, David is making waffles for real, and there are more cookies and cornbread in the plans.

Chili seems to be a standard snow food. D’s neighbor made a bunch and invited us over (but it had meat, of course).

]]> Comment on All-day tomato soup by Surviving the Snowpocalypse | Hands-Free Cooking http://handsfreecooking.net/blog/2008/12/all-day-tomato-soup/comment-page-1/#comment-5267 Surviving the Snowpocalypse | Hands-Free Cooking Sat, 06 Feb 2010 22:03:38 +0000 http://handsfreecooking.net/blog/?p=99#comment-5267 [...] of any kind.  Tomato soup, lentil soup, vegetable soup, all [...] [...] of any kind.  Tomato soup, lentil soup, vegetable soup, all [...]

]]> Comment on What scares you? by Nathan http://handsfreecooking.net/blog/2010/01/what-scares-you/comment-page-1/#comment-5231 Nathan Wed, 03 Feb 2010 17:05:39 +0000 http://handsfreecooking.net/blog/?p=443#comment-5231 I'm terrified of pastry. When I make bread, it usually comes out OK (though sometimes too dense) but pastry seems to always be so fragile. It falls, or doesn't cook through, or doesn't have the right texture... and it always takes so much work and expensive ingredients to make. Also, I'm usually looking forward to a tasty pastry, and when it doesn't come out, I end up disappointed! I’m terrified of pastry. When I make bread, it usually comes out OK (though sometimes too dense) but pastry seems to always be so fragile. It falls, or doesn’t cook through, or doesn’t have the right texture… and it always takes so much work and expensive ingredients to make. Also, I’m usually looking forward to a tasty pastry, and when it doesn’t come out, I end up disappointed!

]]> Comment on What scares you? by jo http://handsfreecooking.net/blog/2010/01/what-scares-you/comment-page-1/#comment-5132 jo Wed, 27 Jan 2010 02:56:59 +0000 http://handsfreecooking.net/blog/?p=443#comment-5132 That's a good point, Marissa. Whenever I'm using ingredients that are expensive or hard to come by, it always makes me worry. There's so much potential, which makes it so much more disappointing if something goes wrong! That’s a good point, Marissa. Whenever I’m using ingredients that are expensive or hard to come by, it always makes me worry. There’s so much potential, which makes it so much more disappointing if something goes wrong!

]]> Comment on What scares you? by Marissa http://handsfreecooking.net/blog/2010/01/what-scares-you/comment-page-1/#comment-5112 Marissa Mon, 25 Jan 2010 15:48:30 +0000 http://handsfreecooking.net/blog/?p=443#comment-5112 My Everest is a good steak fillet, and the reasons are threefold: 1) There are always issues of contamination/bacteria (which I guess is why it's good to be a vegetarian); 2) It's so difficult to make just right; 3) and if you don't make it just right, you've probably blown a lot of money on the meat. My Everest is a good steak fillet, and the reasons are threefold: 1) There are always issues of contamination/bacteria (which I guess is why it’s good to be a vegetarian); 2) It’s so difficult to make just right; 3) and if you don’t make it just right, you’ve probably blown a lot of money on the meat.

]]> Comment on Guest post: Italian wedding soup by Food Blogging: Italian Wedding? Soup « animatronic robot librarian http://handsfreecooking.net/blog/2010/01/guest-post-italian-wedding-soup/comment-page-1/#comment-5069 Food Blogging: Italian Wedding? Soup « animatronic robot librarian Tue, 19 Jan 2010 19:33:12 +0000 http://handsfreecooking.net/blog/?p=417#comment-5069 [...] here. Possibly related posts: (automatically generated)Italian Wedding SoupCroissants. And Curry [...] [...] here. Possibly related posts: (automatically generated)Italian Wedding SoupCroissants. And Curry [...]

]]> Comment on Guest post: Italian wedding soup by Megan Gerritsen http://handsfreecooking.net/blog/2010/01/guest-post-italian-wedding-soup/comment-page-1/#comment-5045 Megan Gerritsen Sat, 16 Jan 2010 16:30:04 +0000 http://handsfreecooking.net/blog/?p=417#comment-5045 I love your blog! We cook alike. Here's mine: blog.woodprairiefarm.com. I mentioned your blog on my facebook. Hope you don't mind. Megan I love your blog! We cook alike. Here’s mine: blog.woodprairiefarm.com. I mentioned your blog on my facebook. Hope you don’t mind. Megan

]]> Comment on Burrata by Daily Food Porn: Burrata « The Internet Food Association http://handsfreecooking.net/blog/2008/08/burrata/comment-page-1/#comment-4943 Daily Food Porn: Burrata « The Internet Food Association Tue, 05 Jan 2010 16:04:49 +0000 http://handsfreecooking.net/blog/?p=66#comment-4943 [...] over at Hands Free Cooking make the burrata for this pasta dish at home. This photo, as usual, comes from the IFA Food Porn photo [...] [...] over at Hands Free Cooking make the burrata for this pasta dish at home. This photo, as usual, comes from the IFA Food Porn photo [...]

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