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Mr.MCOO

United States

Member since Nov 2010

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Reviewed Dry-Aged Standing Rib Roast with Sage Jus

Nov 28, 2010 in Food Network Community Toolbox on Food Network

My variation on his equipment is using a standard Lodge brand large cast-iron skillet and dutch oven. The roast goes in the skillet, and the dutch oven is the lid. It's not a tight fit, and I don't think that's desired anyway. The heavy cast iron makes a very good way of making the heat consistent around the roast, and I bet it's equal to the clay...

Reviewed Lemon Meringue Pie

Nov 28, 2010 in Food Network Community Toolbox on Food Network

I honestly don't see the issue people are having with runny consistency. It's custard/pudding. Cook until the starches have properly taken in the moisture and the eggs in the custard have set. If your eggs are too small, add another yolk or two. If it still isn't set, add more cornstarch. Like flour, corn starch is subject to variation in density.

As...

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