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Rush, New York

Member since Jul 2010

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Reviewed Sauerbraten

Apr 3, 2011 in Food Network Community Toolbox on

great recipe....hey those who are getting dry meat....did you by chance NOT use the three odd cups of marinade to cook it in and NOT cover the dish??....this is a braised dish....braising is a method where meats (usually tough and fatty ones) are cooked for a very long time at low temperatures in moisture(water, wine or broth)...your meat is not overdone...

Reviewed Pecan Pie

Nov 25, 2010 in Food Network Community Toolbox on Food Network

DO NOT be tempted to adjust the temperature down and lengthen cooking time in order to minimize carmelization on the will only overcook your crust, and undercook your filling. (Even with foil and ring covers).
DO...adjust with the 1/2 white 1/2 dark brown sugar, 1/2 light 1/2 dark corn syrup, temper your eggs, add 1/4 tsp...

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