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If you have an idea or comment or observation that doesn't desrve a full thread of iits own, tell us about it here. Just stay on Food/Drink Topic, and feel welcome to comment on previous posts.
Today, I popped a frozen pizza in the oven for lunch. But it looked like there was too much ice on the top, so I swept it quickly under the hot water tap---no more than a second, so I could pour off the melted ice. Guess what? The bottom got damp in the process, and it turned out much nicer than usual---a softer, chewier crust. I also lowered the oven temp by 50* and left it in about 3 minutes longer than called for.
Don't ask:: I don't know why I thought the ice wouldn't simply melt, and leave the same amount of moistire in the pizza as what I added by rsinsing it. But the important thing here seems to be the dampened bottom. Maybe you can just set your frozen pizza down on a wet countertop for a few seconds before putting it in the oven.
Good thread. I wonder what it will bring Somebody at church told me a neat trick. When cooking things that foam, like rice and beans, wipe a little oil around the inner top of the pot (and lid) and the foam won't boil over. I've been making bean soups lately and am always making rice. It works. When the bubbles reach the greased rim, they collapse rather than dribbling out under the lids (I've got some glass lids).
Seems I heard something related to this on a cooking program, regarding making meringue or something similar. The point was that the bowl and utensils had to be 100% grease free or the product wouldn't rise.
Quietwalker, I just splash a few drops of oil right into the water, or even a dab of butter. The oil stays on top, and beats the foam down at the surface. It works so fast, that if it starts to foam, you can zap it with a bit of oil, and it will go down in a second or two.
By the way, I saved an old tabasco sauce bottle, with the plastic insert in the top with the little hole, and I keep that full of olive oil right next to my stove. Not necessary to keep the screw-on lid, just leave it open. It keeps fine. Grab and splash convenience. A squeezable salad dressing bottle would work, too, if it has that little hole. Cut off and throw away the flip top part of the cap.
This brings to mind helpful hints while cooking I have one for the microwave.. For all us foodies who love leftovers or freezer food..... Place a small glass of water in your microwave while reheating/ heating. It will keep the moisture in the food where it belongs. This tip works well with pastas, torllas, breads, and so on. Just a thought.
This brings to mind helpful hints while cooking I have one for the microwave.. For all us foodies who love leftovers or freezer food..... Place a small glass of water in your microwave while reheating/ heating. It will keep the moisture in the food where it belongs. This tip works well with pastas, torllas, breads, and so on. Just a thought.
A little item about the physics of cookery. Do you know how a rice cooker works? How does it know when the rice is done?
It is impossible to raise the temperature of water above 212*. Any additional energy converts the water to steam, instead of raising the temperature. There is a sensor in the bottom of the cooker that triggers a shut-off switch when it reaches a temperature above 212---say, 215. As long as there is water covering the sensor, it will not go above 212. But as soon as all the water is absorbed by the rice, the rice can rise above the limiting temperature of 212, and triggers the shutoff, switching the element to a warming temperature.
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Somebody at church told me a neat trick. When cooking things that foam, like rice and beans, wipe a little oil around the inner top of the pot (and lid) and the foam won't boil over. I've been making bean soups lately and am always making rice. It works. When the bubbles reach the greased rim, they collapse rather than dribbling out under the lids (I've got some glass lids).
I have one for the microwave.. For all us foodies who love leftovers or freezer food..... Place a small glass of water in your microwave while reheating/ heating. It will keep the moisture in the food where it belongs. This tip works well with pastas, torllas, breads, and so on. 
