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stukin

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stukin rated and reviewed the recipe Classic Beef Stew
Classic Beef Stew
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"Water and flour makes excellent paste, but it's not for thickening food. The flour has to be cooked first if you don't want a pasty taste. The easiest way is to add it to the pot after the meat is browned and stir it well to brown lightly. That's called a roux, and is the classic way to thicken a gravy or sauce. Also, don't use bouillon cubes; they're nothing but salt with a little artificial flavoring. If you want to enhance the flavor, I strongly recommend the Minor's Beef Base. That's the secret of most professional kitchens. No self-respecting professional chef would even let bouillon cubes into his or her kitchen. The vegetables will have a much richer flavor if they are lightly browned before adding to the stew. This step is well worth the added effort. Otherwise, the recipe is okay."
Posted on 10/31/2011
stukin rated and reviewed the recipe Bananaberry Bread
Bananaberry Bread
full spoonfull spoonfull spoonfull spoonfull spoon

"Excellent recipe, but a little too sweet for my taste. I reduced the sugar by 1/4 cup to just 1 cup, and I substituted 1/2 cup of whole wheat flour for the same amount of all-purpose flour. I also added a few drops of banana extract to boost up the banana flavor. I also added a few drops of vanilla extract just because. I was surprised that the blueberries didn't seem to make the bread soggy, but I think I'd use wild blueberries the next time instead of the regular big ones (I like the Wyman's brand.) I'd definitely make this again (if I weren't on a diet.)"
Posted on 10/24/2011
stukin rated and reviewed the recipe Bananaberry Bread
Bananaberry Bread
full spoonfull spoonfull spoonfull spoonfull spoon

"Excellent recipe, but a little too sweet for my taste. I reduced the sugar by 1/4 cup to just 1 cup, and I substituted 1/2 cup of whole wheat flour for the same amount of all-purpose flour. I also added a few drops of banana extract to boost up the banana flavor. I also added a few drops of vanilla extract just because. I was surprised that the blueberries didn't seem to make the bread soggy, but I think I'd use wild blueberries the next time instead of the regular big ones (I like the Wyman's brand.) I'd definitely make this again (if I weren't on a diet.)"
Posted on 10/24/2011
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stukin's Recipe Reviews
Posted 10/31/2011 1:53:24 PM REPORT ABUSE
Classic Beef Stew
Classic Beef Stew
Rating:
Water and flour makes excellent paste, but it's not for thickening food. The flour has to be cooked first if you don't want a pasty taste. The easiest way is to add it to the pot after the meat is browned and stir it well to brown lightly. That's called a roux, and is the classic way to thicken a gravy or sauce. Also, don't use bouillon cubes; they're nothing but salt with a little artificial flavoring. If you want to enhance the flavor, I strongly recommend the Minor's Beef Base. That's the secret of most professional kitchens. No self-respecting professional chef would even let bouillon cubes into his or her kitchen. The vegetables will have a much richer flavor if they are lightly browned before adding to the stew. This step is well worth the added effort. Otherwise, the recipe is okay.
This reply was: Helpful  Inspiring
 
Posted 10/24/2011 10:32:16 AM REPORT ABUSE
Bananaberry Bread
Bananaberry Bread
Rating:
Excellent recipe, but a little too sweet for my taste. I reduced the sugar by 1/4 cup to just 1 cup, and I substituted 1/2 cup of whole wheat flour for the same amount of all-purpose flour. I also added a few drops of banana extract to boost up the banana flavor. I also added a few drops of vanilla extract just because. I was surprised that the blueberries didn't seem to make the bread soggy, but I think I'd use wild blueberries the next time instead of the regular big ones (I like the Wyman's brand.) I'd definitely make this again (if I weren't on a diet.)
This reply was: Helpful  Inspiring
 
Posted 10/24/2011 10:21:10 AM REPORT ABUSE
Bananaberry Bread
Bananaberry Bread
Rating:
Excellent recipe, but a little too sweet for my taste. I reduced the sugar by 1/4 cup to just 1 cup, and I substituted 1/2 cup of whole wheat flour for the same amount of all-purpose flour. I also added a few drops of banana extract to boost up the banana flavor. I also added a few drops of vanilla extract just because. I was surprised that the blueberries didn't seem to make the bread soggy, but I think I'd use wild blueberries the next time instead of the regular big ones (I like the Wyman's brand.) I'd definitely make this again (if I weren't on a diet.)
This reply was: Helpful  Inspiring
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