Comments for Home Cooking Gourmet http://news.dougthecook.com Excellent homemade meals...much better than restaurants. Family, friends, and neighbor approved. Thu, 20 Nov 2008 12:29:25 +0000 http://wordpress.org/?v=2.6.3 Comment on In Search of the Best Pizza Dough - Storage by webmaster http://news.dougthecook.com/2007/02/13/in-search-of-the-best-pizza-dough-storage/#comment-1361 webmaster Tue, 14 Oct 2008 20:39:32 +0000 http://news.dougthecook.com/2007/02/13/in-search-of-the-best-pizza-dough-storage/#comment-1361 I keep it wrapped and unthaw it in the refrigerator. It takes about a day to unthaw. If the dough was wrapped properly, the dough will be soft. After a day unthawing, I bring the dough to room temperature where it is ready to roll out. Doug Keep it in the front of the refrigerator - it will unthaw quicker. My fridge is 38 degrees in the front. I keep it wrapped and unthaw it in the refrigerator. It takes about a day to unthaw. If the dough was wrapped properly, the dough will be soft. After a day unthawing, I bring the dough to room temperature where it is ready to roll out.

Doug

Keep it in the front of the refrigerator - it will unthaw quicker. My fridge is 38 degrees in the front.

]]> Comment on In Search of the Best Pizza Dough - Storage by dayimichelle http://news.dougthecook.com/2007/02/13/in-search-of-the-best-pizza-dough-storage/#comment-1360 dayimichelle Tue, 14 Oct 2008 20:28:24 +0000 http://news.dougthecook.com/2007/02/13/in-search-of-the-best-pizza-dough-storage/#comment-1360 After the dough is frozen, what are the steps to thaw it? How long does it take? Does the dough stay soft? After the dough is frozen, what are the steps to thaw it? How long does it take? Does the dough stay soft?

]]> Comment on Sifting for Pizza? by dd http://news.dougthecook.com/2008/02/29/sifting-for-pizza/#comment-1354 dd Sat, 01 Mar 2008 16:35:32 +0000 http://news.dougthecook.com/2008/02/29/sifting-for-pizza/#comment-1354 Another thing is that flour absorbs moisture from the air - on humid days flour contains more water...another reason to weigh it. Another thing is that flour absorbs moisture from the air - on humid days flour contains more water…another reason to weigh it.

]]> Comment on Sifting for Pizza? by brettbum http://news.dougthecook.com/2008/02/29/sifting-for-pizza/#comment-1353 brettbum Sat, 01 Mar 2008 16:01:02 +0000 http://news.dougthecook.com/2008/02/29/sifting-for-pizza/#comment-1353 Great tip. I kind of knew about sifting but not why and never considered measuring flour by weight. As to the settling, I can just picture a forklift unloading pallets of flour, with the flour getting packed like cement, no wonder there's a 20% difference. I wonder if the pressure on the flour (when its on the bottom of a pallet) creates a change in the core temperature of the flour and possibly pre-cooks it a little bit. . . . Great tip. I kind of knew about sifting but not why and never considered measuring flour by weight.

As to the settling, I can just picture a forklift unloading pallets of flour, with the flour getting packed like cement, no wonder there’s a 20% difference. I wonder if the pressure on the flour (when its on the bottom of a pallet) creates a change in the core temperature of the flour and possibly pre-cooks it a little bit. . . .

]]> Comment on Marinade Tips by webmaster http://news.dougthecook.com/2006/08/31/marinade-tips/#comment-1341 webmaster Sat, 03 Nov 2007 17:39:21 +0000 http://news.dougthecook.com/2006/08/31/marinade-tips/#comment-1341 not if you recook it at a high enough temperature for a certain period of time. I reuse marinade and cook it in a skillet for a minute or so at boiling. not if you recook it at a high enough temperature for a certain period of time. I reuse marinade and cook it in a skillet for a minute or so at boiling.

]]> Comment on Green Potatoes - OK to Eat? by Growing Potatoes in the Midwest | DDC’s Vegetable Garden http://news.dougthecook.com/2006/02/27/green-potatoes-ok-to-eat/#comment-1120 Growing Potatoes in the Midwest | DDC’s Vegetable Garden Tue, 05 Jun 2007 16:07:21 +0000 http://news.dougthecook.com/2006/02/27/green-potatoes-ok-to-eat/#comment-1120 [...] After the plant has grown several inches mound soil around the plant so the potatoes do not turn green from sunlight. Moisture should be kept even to prevent odd-shaped potatoes. After the plant is [...] [...] After the plant has grown several inches mound soil around the plant so the potatoes do not turn green from sunlight. Moisture should be kept even to prevent odd-shaped potatoes. After the plant is [...]

]]> Comment on Marinade Tips by dtc http://news.dougthecook.com/2006/08/31/marinade-tips/#comment-7 dtc Thu, 31 Aug 2006 18:37:15 +0000 http://news.dougthecook.com/2006/08/31/marinade-tips/#comment-7 Can you get botulism from using a used marinade? Can you get botulism from using a used marinade?

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