Walter VanWinckel Recipe Reviews (Pg. 1) - (13448207)

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Walter VanWinckel



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Sous Vide New York Strip Steak

Reviewed: Jan. 8, 2013
Please note that the cooking time in the water bath is the square of the thickness. Twice the thickness takes four times as long. A 3/4" steak will be done in 40 to 60 minutes while a 1-1/2" steak will take 160 minutes to four hours. I will try searing the meat first in the hope that searing will seal in more of the moisture. I have been searing as the last step until now. In any event my finding is that I can buy less expensive cuts and get very tender meats with my sous vide oven. Perfect steaks -- every time!
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21 users found this review helpful

Tropical Sweet Potato Fries

Reviewed: Aug. 20, 2010
The recipe reminds me - I put salt in my blender and grind it small. Makes for a nice coating with less salt. If you grind salt in a blender don't smell the fog of powder that hovers at the top of the blander - you don't want it in your lungs. Good on pop corn too if you buy your own kernels and pop them in the microwave.
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11 users found this review helpful

Scrambled Egg Muffins

Reviewed: Jun. 7, 2010
The muffin pans are a terrific idea. I sometimes use tin cans with both ends removed to mold the egg but they tend to leak. Another "lighten up" idea: instead of sausage add some of the "fake" crab. Perhaps some red pepper too to counter the bland crab taste.
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3 users found this review helpful


Reviewed: Mar. 21, 2010
Superb food - just as it is!
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15 users found this review helpful

Spicy Baked Sweet Potato Fries

Reviewed: Mar. 6, 2010
Tastes good - and dark color good for me - white starch is no good for diabetics. Problem: How do you peel these varmints? Or do you leave the skin on. I used a potato peeler. Wont do that again. Please tell me how to peel without all the agony! Parboil?
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4 users found this review helpful

Movie Star Popcorn

Reviewed: Feb. 23, 2010
I agree, the home ingredients are tastier and probably better for us, especially the oils. I do use one of my microwave popcorn bowels now - I don't like scorching the popcorn on the stove top. And I use Canola or olive oil on doctor's orders and only two tablespoons. Sometimes I sneak in a bit of butter too. Or, for a special treat I also might add some powdered cheddar cheese after popping not before, and no butter. Using the microwave cooker I can pop the corn without any oil at all but if I am going to coat later with cheddar cheese I find that I need to put the oil in so the corn has something for the cheddar to stick to.
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5 users found this review helpful

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