ChefJohn Recipe Reviews (Pg. 1) - (14556360)

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Mom's Best Waffles

Reviewed: Dec. 30, 2013
DON'T BLAME THE RECIPE! I've read about 150 reviews of this recipe, & lots of the knockers complain about either the texture, the taste or the lack of crispiness! Now, texture depends on how 'light' or 'chewy' they are - this is determined by the raising agent (baking powder), how much air and fat (egg yolk) is in the mix (sift the flour, don't overmix & DON'T let it stand too long before using, that's how to make crepes, not waffles) Taste is something that varies from person to person, so if you want your waffles to taste of something - add it yourself - but don't then expect everyone else to want only that taste. Waffles are shaped the way they are to hold flavours & sauces evenly distributed over the surface, & you can add as little or as much as you like - that's the whole idea of a waffle! As for complaints about crispness, or the 'soggy' middle - that's caused by the speed and temperature that you use - NOT THE RECIPE! Cook it too hot and it will be done on the outside before the inside, not hot enough and it will be thick, heavy to eat & may not rise properly. Also, some people use 'old-fashioned' metal waffle irons on a stove top, some use microwave waffle irons & re-crisp in a toaster - and many use electric waffle makers where the results vary because of the starting temperature, the quantity of the mix put in and how well it closes (which determines how much steam escapes - therefore how 'dry' the end result is). Work out the method that suits YOU! Happy Cooking!
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Reviewed: Dec. 3, 2013
A Suggested Alternative: In a saucepan, whisk together the milk, egg yolks, and vanilla then place on the cook top. Sprinkle a spoonful of the sugar over the surface of the mixture. This will sink to the bottom and help prevent the mixture from browning or catching on the bottom of the pan while it is heating without stirring. Heat to a high simmer and bubbles start to form. This should bring the mixture above 70 degrees C Remove from heat immediately and stir in the cream. While the milk mixture is heating, whip the egg whites and fold in the nutmeg and remaining sugar. While the milk and cream mixture is still hot, stir it into the egg whites. Pour the required quantity for non- alcoholic consumption into a separate container. When cool, add the alcohol of your choice to the remainder and stir to combine. Depending on the quantities of alcoholic and non-alcoholic, you may want to reduce the amount of alcohol used, I do suggest a tasting as you add – but in moderation! Note: With the ingredient quantities given for this recipe, the eggnog, without the alcohol, may be too thick and can be thinned before serving with milk, water or if served in a large punch bowl, Ice cubes can be put in an hour before serving (so they have pretty much melted before the eggnog is consumed)
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7 users found this review helpful

Ed Zieba's Famous Family Pork Chops

Reviewed: Aug. 15, 2013
No offence Tami, but I like my recipe better.
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0 users found this review helpful

Smashed Potatoes

Reviewed: May 19, 2013
A Good Recipe. My variation is as follows: After draining and cooling the potatoes a little, I tumble them in bowl with a little butter to coat the skins. Instead of then 'smashing' the potatos, I cut a cross in the upper side of each, to about half-way through. Then, by using a finger and thumb on each hand to genyly squeeze in the lower half, (press between each cut line) the potato opens up, like a flower! This allows the seasoning liquid to flavour the inside of the potato more and, (if you don't ever fill them), crisp the skins nicely. Leftover seasoning can be added just before serving, if desired.
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37 users found this review helpful

Ice Cream Cone Treats

Reviewed: May 18, 2013
So many comments in the reviews about the cones getting soggy, either in baking or if trying to keep overnight if made the day before. Here’s a tip that may help, if you have a full set of round cookie cutters, or a single cutter that just fits inside the top of the cones. Cook the batter in standard patty cake liners and let them cool. Remove the paper liner and turn each cake upside down. Place one finger through the cutter to hold the cake centred, then twist the cutter down to remove the excess from the cake. The result? – a very nice fitting cake that can be pushed down into the crisp cone - leaving a nicely rounded top! If you need to prepare the day before, use a bristle brush to paint the insides of the top of the cone with melted chocolate (you won’t get any complaints) and prick around the sides 5 or 6 times, (under the cake line,) with the point of a skewer. This lets the air space under the cake ‘breathe’, but if you bake the cakes and make the frosting the day before, it’s only a short prep to pop the cakes into the cones and pipe on the icing before transporting and serving. The best way to transport these top-heavy beauties has already been suggested – and can be seen used by many of the take-away franchisers for their coffee cups and soft-serve cones.
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2 users found this review helpful

Egg Drop Soup II

Reviewed: Mar. 22, 2013
I read about 40 of the comments and quite a few people had trouble with the eggs. I suggest you add about half a cup of water to your eggs, lightly mix with a fork and then, using a slotted spoon, stir the soup well and then pour the egg mixture through the slotted spoon into the soup near the side of the pot.
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3 users found this review helpful

Toad In a Hole

Reviewed: Jan. 21, 2013
This brought back lots of memories! Yhere are lots of variations, spreading the bread with garlic or herb butter before frying, drizling the sauce of choice on the bread before buttering, using two thin bread slices to 'sandwich' bacon (after cutting holes) etc. etc. What I mainly wanted to say was to those people who want to end up with runny yolks: Medium heat, fry the bread on one side and turn first, then - when you crack your egg, hold it over the hole and allow only some of the white to drop into the hole, then wait for it to cook and change color, before you add the rest of the egg. This keeps the yolk off the direct heat of the skillet. Then, when you add the cheese, either try adding a little water to the skillet surface and covering with a lid (this is my favourite but it takes a little practice to get the timing right) or brown the cheese under a hot Grill.
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Irish Steaks

Reviewed: Oct. 8, 2012
I have been doing a similar recipe for many years, and it is always popular. Try pouring the whiskey into a shallow dish, tray or plate and soak the steak for a couple of minutes, then turn over and soak again before cooking it. After the steak is cooked to taste, remove from pan and cover with foil. Next add a knob of butter and cook the onion (or chopped green onion). When the onion has begun to colour, add the whiskey from the dish to deglaze the pan and stir well, then add about a quarter cup of thick cream, turn up the heat and reduce till thickened. Serve on top of the steak. - Steak with whiskey cream sauce! Notes: Will also work with Bourbon, Dry Sherry, etc.
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40 users found this review helpful

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