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Post by Hobbyist » Mon Sep 25, 2017 4:38 pm

Ready in 35 mins???? My slow cooker chili takes 2+ days.. minimum.. sometimes a couple of freeze and thaw cycles too. Is it the pressure cooker that makes the tomato and spices soak into the beans that fast?
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Post by Webscout » Tue Sep 26, 2017 5:44 am

Hobby...PC's are fantastic. I have 2 ..SSteel small and large. Large not used yet. Bought it for making 7" cheesecakes.
I mix potatoes, carrots green beans...cut to proper size. Cooks in a matter of minutes.

So much you can do. Stews in 15-20 min.
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Post by Hobbyist » Wed Sep 27, 2017 4:32 pm

I'm pretty sure pressure cookers make you sterile eventually
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Cast Iron Cinnamon Swirl Bread-ATK

Post by Webscout » Mon Oct 02, 2017 4:07 pm

Cast Iron Cinnamon Swirl Bread-ATK
I just might try this one. I will cut back on the cinnamon and add a rich cream cheese icing or a ganache.
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https://www.americastestkitchen.com/recipes/9194-cast-iron-cinnamon-swirl-bread
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Test Your Cooking IQ.

Post by Webscout » Thu Oct 05, 2017 8:03 am

Test Your Cooking IQ. #ATK RecipeChallenge.

Smart Swap or Terrible Trade?


Playing around with swapping in replacement ingredients or tools for those listed in a recipe can be a dangerous game. Pick the substitutions you think would actually work in a pinch. You’ll find the answers, and our recipe for Ultimate Crispy Fried Chicken, at the bottom. You didn’t think we’d mention fried chicken and NOT offer up the perfect recipe, did you? (This recipe will be free for one week from the date you first open this link.;))

1. Baking Powder for Baking Soda? SWAP or SKIP?

2. Club Soda for Seltzer? SWAP or SKIP?

3. Coconut Water for Coconut Milk? SWAP or SKIP?

4. Regular Limes for Key Limes? SWAP or SKIP?

5. Almond Butter for Peanut Butter? SWAP or SKIP?

6. Salted Butter for Unsalted Butter? SWAP or SKIP?

7. Dried Herbs for Fresh Herbs? SWAP or SKIP?

8. Whole-Wheat Flour for All-Purpose Flour? SWAP or SKIP?

9. Paper Towels for Cheesecloth? SWAP or SKIP?

10. Fresh Pumpkin for Canned Pumpkin? SWAP or SKIP?


ANSWERS

1. SKIP

2. SWAP

3. SKIP

4. SWAP

5. SKIP

6. SKIP


7. Sometimes SWAP but mostly SKIP

8. Swap—but not 100%

9. SWAP

10. Swap—with some extra work

:)The Ultimate Crispy Fried Chicken:)
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https://www.cooksillustrated.com/recipes/346-the-ultimate-crispy-fried-chicken
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Cast Iron Apple Pie

Post by Webscout » Fri Oct 13, 2017 2:14 pm

Cast Iron Apple Pie
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WHY THIS RECIPE WORKS

There is nothing quite like a perfect apple pie. However, in the average pie the fruit is unevenly cooked, and its juice turns the crust pale and soggy, making it impossible to slice the pie neatly. Luckily, a cast-iron skillet can solve all of these problems. We started by precooking the apples in the skillet, which drove off some of the extra juice while adding deep caramelized flavor. We enriched our filling with apple cider, maple syrup, lemon zest and juice, and cinnamon. The high sides of the skillet were perfect for a deep-dish pie. Greasing the skillet before lining it with dough ensured a golden-brown crust and made the pie easy to slice and serve.
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https://www.americastestkitchen.com/recipes/9240-cast-iron-apple-pie
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Kitchen-Primer -Many Charts

Post by Webscout » Tue Oct 17, 2017 12:15 pm

Kitchen-Primer -Many charts
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https://www.pinterest.ca/pin/183662491028738264/
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Perfect Pecan Pie-ATK

Post by Webscout » Thu Oct 19, 2017 7:11 am

Perfect Pecan Pie-ATK
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WHY THIS RECIPE WORKS

What would the best pecan pie recipe look like? Pecan pies can be overwhelmingly sweet, with no real pecan flavor. And they too often turn out curdled and separated. What’s more, the weepy filling makes the bottom crust soggy and leathery. The fact that the crust usually seems underbaked to begin with doesn’t help matters. We wanted to create a recipe for a not-too-sweet pie with a smooth-textured filling and a properly baked bottom crust.

We tackled this pie’s problems by using brown sugar and reducing the amount, which helped bring out the pecan flavor. We also partially baked the crust, which kept it crisp. We found that it’s important to add the hot filling to a warm pie crust as this helps keep the crust from getting soggy. In addition, we discovered that simulating a double boiler when you’re melting the butter and making the filling is an easy way to maintain gentle heat, which helps ensure that the filling doesn’t curdle.
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https://www.cooksillustrated.com/recipes/1228-perfect-pecan-pie
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Butter Fan Rolls -ATK

Post by Webscout » Thu Oct 26, 2017 7:39 am

Butter Fan Rolls -ATK
These multilayered buns are more than cute—they pack an outsize punch of buttery flavor.

WHY THIS RECIPE WORKS
Some easy countertop construction produces delicious rolls with buttery layers that are fun to pull apart and eat. Milk and sugar combine with the butter to give these rolls plenty of richness.

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https://www.cookscountry.com/recipes/8294-butter-fan-rolls
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Also
SOUR CREAM FAN ROLLS RECIPE
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https://www.tasteofhome.com/recipes/sour-cream-fan-rolls
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Really Good Garlic Bread-From ATK

Post by Webscout » Mon Oct 30, 2017 3:52 pm

Really Good Garlic Bread-From ATK
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https://www.copymethat.com/r/gqUZ0nR/really-good-garlic-bread/
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Scalloped Potatoes- ATK

Post by Webscout » Fri Nov 17, 2017 1:47 pm

Scalloped Potatoes- ATK
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WHY THIS RECIPE WORKS

We wanted a lighter, quicker scalloped potato recipe for weeknight dinners. Although we used traditional russet potatoes to form tight, cohesive layers, we used a 50:50 ratio of canned chicken broth and heavy cream to offset the heaviness of the dish. We parboiled the sliced potatoes in the chicken broth–heavy cream mixture on top of the stove, then poured the whole mixture into a casserole dish and finished it in the oven.

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https://www.cooksillustrated.com/recipes/36-scalloped-potatoes
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Betty Crocker’s Good and Easy Cook Book by Betty Crocke

Post by Webscout » Sun Nov 19, 2017 6:58 am

Betty Crocker’s Good and Easy Cook Book by Betty Crocker-P2P
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2017 | English | 264 pages | EPUB | 22 MB
The 1954 American Classic
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https://userscloud.com/vn6dpy7de9nt
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http://rapidgator.net/file/09dc5f6d2a42dc4ec4ba180e0aa5062d
http://fileflares.com/476ipr073c0v/1510724133.epub.html
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Maple Syrup Pie-ATK

Post by Webscout » Wed Nov 22, 2017 8:52 am

Maple Syrup Pie-ATK
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WHY THIS RECIPE WORKS
For a pie that truly tasted of maple, we found that a hefty dose of syrup was in order—a full 1 3/4 cups of dark amber syrup, in fact. But with maple flavor comes maple sweetness, so we added just a touch of cider vinegar, balancing the sweetness and introducing welcome tang. Cornstarch thickens the pie without tasting starchy. Eggs and cream produce a rich custard, while an extra yolk helps the pie set up for neater slicing. A moderate 350-degree oven ensures that the filling bakes up silky-smooth.
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https://www.cookscountry.com/recipes/8068-maple-syrup-pie
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Post by Hobbyist » Thu Nov 23, 2017 5:01 am

"Why this recipe works" is fine but I think we need more "Why this recipe fails miserably" posts for the upcoming holiday season.
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Post by Webscout » Thu Nov 23, 2017 7:16 am

I look forward to your providing these :D I stick to the ones that work during the more stressful holidays. Not the time to experiment IMHO..unless you have the time and are relaxed.
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