julia317 Profile - Allrecipes.com (19246974)

cook's profile


Home Town: Princeton, New Jersey, USA
Living In: Nyack, New York, USA
Member Since: Sep. 2011
Cooking Level: Beginning
Cooking Interests: Baking, Grilling & BBQ, Frying, Asian, Mexican, Indian, Italian, Mediterranean, Healthy, Dessert, Quick & Easy, Gourmet
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About this Cook
I wasn't taught how to cook by my relatives, so am starting my own traditions as a fledgling cook. I value portion control over calorie content. I'm not a natural, so I love the Review component of All Recipes and always read others' reviews before trying a recipe myself.
My favorite things to cook
CUPCAKES. Baking counts as cooking, right? Although cheesy Italian food is my comfort zone, I enjoy trying new styles and ingredients from Indian to Mexican to game meats to ice cream. Kale is one of my favorite things to make these days.
My cooking triumphs
I made a pasta dish once that contained a lemon zest. I don't have it on hand to remember what it's called, but it was more involved than anything I'd done before and tasted fantastic.
My cooking tragedies
Kale chips presented a real problem for me until I realized that I didn't have to leave them in for nearly as long as the recipes call for. Baking pies for the first time... they are not very forgiving.
Recipe Reviews 2 reviews
Bacon-Wrapped Grilled Elk Backstrap
I am so grateful to have found this recipe: it's great for everyone from beginners to experts. My co-chef and I used venison. We let the meat marinate in cold coffee overnight (thanks for the tip!). Even though I only quickly marinated the backstrap in the Worcestershire sauce and liquid smoke mixture for a few minutes before grilling it, it still absorbed an amazing amount of flavor. No gamey taste whatsoever. I suggest wrapping the bacon around the seasoned meat before skewering the whole piece so that there's no chance of the bacon falling off during grilling. Next time I will adhere to the original recipe completely. We incorporated a spice rub into the seasoning that contained salt because we had it on hand, and it was too much; you don't need any more salt than what is called for (the bacon + sauce combo is enough). Timing them is tricky because some pieces will cook faster than others. We would not recommend doing the full 5 minutes per side because the morsels ended up being a little too crispy, maybe just 5 minutes for the first side and 2-3 after they're turned, but they were still delicious. Despite the slight errors above, and the fact that this was only the second time I made a dish with venison, you would never know it! Here are some reactions I got from my boyfriend/co-chef (the hunter), his housemate (also a hunter), and two never-had-venison-before girlfriends: "WOW- tastes just like good steak." "No gamey taste!" "Not tough or chewy at all."

1 user found this review helpful
Reviewed On: Feb. 11, 2013
Plain Caramel Apples
This recipe is perfect even if it's your first time making caramel apples (it was for me)! The caramel was the perfect consistency plain or to roll in candy (we rolled them in chopped heath bar, finely chopped walnuts, coconut flakes, and mini chocolate chips). The caramel is soft and chewy and perfect. I substituted Granny Smiths for Cortland and Honey Crisps from a local farm which were probably larger than your typical Granny Smith, so keep that in mind and add more caramels if you have bigger apples- we barely had enough for the last apple. DELICIOUS - FIVE STARS!

3 users found this review helpful
Reviewed On: Sep. 18, 2011
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