[farah]

mmm i made banana nutella crepes they were awesome.

[MoonStar]

Originally Posted by foozball

I made this last week - turned out fantastic.

Barefoot Contessa - Recipes

I tried this out but I used limes instead of lemons so it came out a bit too sour. And I didn't put the icing on top, seemed like too much sugar considering the syrup. I was reading the reviews of it and some people mixed in the syrup into the batter, I think I'll try that. But otherwise it was light and lemony (limey).

[sally]

My family went to a local seafood chain for lunch on Eid and I had OFF THE WALL Broiled Lemon Pepper Fish with Rice. I think the fish was tilapia. I'm not sure. It tasted like what we normally cook in our household when we make fish, and that's tilapia. Anyways, here's the menu description of it.

A tender fish filet, lightly breaded, sprinkled with our lemon pepper, broiled and brushed with clarified butter. Served with rice pilaf, creamy cole slaw and hush puppies.

I hope to find an identical recipe for it somewhere..sigh.

[zzze]

assalamu aaykum

sally are u bengali

I am so damn hungry right now, food means cooking, I don't know what to cook, i need to eat. May Alalhswt ease the suffering of the ummah and make us more thoughtful, ameeen

[wheelworks]

Originally Posted by farah

mmm i made banana nutella crepes they were awesome.

I used to eat nutella by the tub full. I stopped all that after my first root canal

[foozball]

Originally Posted by MoonStar

I tried this out but I used limes instead of lemons so it came out a bit too sour. And I didn't put the icing on top, seemed like too much sugar considering the syrup. I was reading the reviews of it and some people mixed in the syrup into the batter, I think I'll try that. But otherwise it was light and lemony (limey).

if you follow it as directed and just use a quarter of the sugar for the icing... it'd perfect.

[Songbird]

Originally Posted by sally

A tender fish filet, lightly breaded, sprinkled with our lemon pepper, broiled and brushed with clarified butter. Served with rice pilaf, creamy cole slaw and hush puppies.

Despite the description, below, I'm still somewhat stumped.

In a kitchen oven, what is the difference between the bake setting and the broil setting?


Baking and broiling are completely different ways to cook food.

• In baking, you are trying to heat food by surrounding the food with hot air.
• In broiling, you are trying to heat food using infrared radiation.

Infrared radiation, especially at close range, has a tendency to char things (which is great when you are trying to cook steaks), while hot air does not have that tendency (which is great for cakes).
In a normal kitchen oven, what most people are interested in is baking things like cakes or biscuits. In the ideal case, what baking means is "immersing the object to be cooked in an environment of still, hot air." So if you are baking a cake and the directions say, "Bake at 350 degrees F for 20 minutes," then ideally you would place the cake in a box (an oven) that contains still air at a constant temperature of 350 degrees F. There would be little or no infrared radiation to brown or char the top of the cake.
This, by the way, is why you pre-heat an oven. The idea is to get all of the air in the oven up to the proper temperature so that the burner does not have to come on very often or for very long. That keeps the infrared radiation from the burner to a minimum. That also explains why only the lower burner comes on during baking -- the radiation that does get generated by the burner hits the pan rather than the top of the cake.
When you want to grill a steak, what you should use is a barbecue grill outside. A barbecue grill cooks with infrared radiation generated by hot coals beneath the food. If you don't have a barbecue (or if it is raining outside), you can broil the steak in your oven. When you set the oven to its broil setting, the oven turns on its top burner and leaves it on. This creates lots of infrared radiation above the food. So you put the steak in a broiling pan to catch the juice, and then place the steak very close to the top burner. Normally, you leave the door of the oven slightly open when broiling.
The broiling burner is an upside-down barbecue, with the burner replacing the coals. Broiling generally creates a huge mess inside the oven from all the splattering, as well as tons of smoke outside the oven (and therefore in the kitchen), which is why most people use the grill instead of the oven's broiler.

[Songbird]

I still have no idea

The word broil means to cook by direct heat. The word broiling is also known as grilling; it is the method of cooking food with high flame of heat directly applied to the food. This method of applying direct heat to food is done via thermal radiation.

This is a well-known method of cooking food without using excessive oil and is quiet popular in low fat diets. In many electric ovens, the process of broiling is done by inserting the food close to the upper heating element, with the bottom heating element kept off and the oven door kept slightly open.

Usually gas ovens are built with a separate section for broiling, as a drawer beneath the flame. Another method which is quiet similar to broiler/grill is salamander, which is commonly used in professional kitchens.

[onetspvanilla]

i can't see how you can possibly be confused about the difference between broiling and baking after all you pasted...?

[Songbird]

Because of this opening line:

"The word broil means to cook by direct heat".

Doesn't most cooking require direct heat, i.e: frying, baking, grilling?

All requires heat no?

I gathered by my 2nd post it, that it meant grilling. That is, the actual English word as opposed to the American term

[hijabihoodlum]

i dont know where you got your information from, but i can see how it's confusing. when you bake, the oven is heated from the bottom coils. when you broil, the oven is heated from the top coils. the heat is just applied from the top in broiling versus the bottom in baking.

[sally]

What are some potential substitutes for white wine in the following recipe?

Lemon Pepper Fettuccini with Artichokes and Sun Dried Tomatoes Recipe: Recipes: Food Network
1/2 cup artichoke hearts, chopped
3 1/2 tablespoons olive oil
2 tablespoons sun-dried tomatoes
2 tablespoons garlic, crushed
4 tablespoons white wine
11 ounces Florentyna's fresh lemon pepper fettuccini, long cut
1/4 cup pine nuts, roasted
1/2 cup asparagus tips, precooked

Saute artichoke hearts in olive oil. Add sun-dried tomatoes. Stir in garlic and white wine. Simmer to reduce.

Cook pasta in water at a rolling boil for 2 minutes, strain and add to sauce. Stir gently and plate for serving. Garnish with pine nuts and asparagus.

[wheelworks]

Originally Posted by sally

What are some potential substitutes for white wine in the following recipe?

Lemon Pepper Fettuccini with Artichokes and Sun Dried Tomatoes Recipe: Recipes: Food Network
1/2 cup artichoke hearts, chopped
3 1/2 tablespoons olive oil
2 tablespoons sun-dried tomatoes
2 tablespoons garlic, crushed
4 tablespoons white wine
11 ounces Florentyna's fresh lemon pepper fettuccini, long cut
1/4 cup pine nuts, roasted
1/2 cup asparagus tips, precooked

Saute artichoke hearts in olive oil. Add sun-dried tomatoes. Stir in garlic and white wine. Simmer to reduce.

Cook pasta in water at a rolling boil for 2 minutes, strain and add to sauce. Stir gently and plate for serving. Garnish with pine nuts and asparagus.

Depends on how the white wine contributes to the end product of the dish and how it affects the taste. Mebbe just experiment?

Being a layman cook (and not knowing what in the deuce a Fettuccini is) I'd suggest lemon or lime juice

[Laimuun]

Originally Posted by sally

What are some potential substitutes for white wine in the following recipe?

you can use white wine vinegar instead.

[hijabihoodlum]

Originally Posted by Laimuun

you can use white wine vinegar instead.

i wouldnt suggest that. potentially contains alcohol, and can be directly derived from alcohol.

the good news is that any time a recipe calls for wine, you can *easily* substitute it with pretty much any liquid you want. heck, it could be water. since yours is a pasta dish, water wouldn't do any harm, or you could use chicken stock or vegetable stock or lemon/lime juice like wheelworks suggested. just imagine what flavor you would like in there, and put it in (in liquid form). personally, i'd suggest a vegetable stock.