If the peppers you are freezing are raw there is nothing you can do to keep them from breaking down and becoming a flabby watery mess. Freezing breaks down the structure of raw vegetable cells. Why don't you make the filling and freeze that and then when it comes time to bake the peppers, stuff the mixture into raw peppers and proceed with the recipe?
Regarding beef stew, the thickening agent, usually flour, can break down in the freezer. Try freezing a stew that you have not thickened. Defrost it in the fridge, bring it back to a simmer and thicken in then.
Regarding the iron skillet, just until water sizzles is a good indicator of heat.
Robert Klopfenstein : What is your favorite memory of your time working with Julia Child? I miss seeing you on the Food Network and have always liked you. I grew up watching Julia and really miss her as well, I would really like to hear what you have to say about working with such a vibrant personality and how she shaped your TV personality.
This year, on August 15, would have been Julia's 100th birthday. Many people will be celebrating her this year.
I have so many great memories, I am not sure which to share. So perhaps I will just tell you what I learned from her:
You must always strive for excellence You never stop learning Having more than one job is a good thing It is okay to make a mistake when teaching (especially on tv, it makes people less scared of cooking) Always work with great ingredients Be demanding of your purveyors, if they don't carry something, convince them that they should Never let anything get in your way - if you really want something to happen just pursue it relentlessly Smile often on tv
She was a great lady and one of the funniest people I ever spent time with.
Ken Smith: My brother made scrambled that was cooked with cheddar cheese incorporated into the egg. The egg had the same texture as a normal scrambled egg with a great cheddar taste. I tried to make them but everything I tried gave me a very bad textured egg. He will not tell me what he did. Can you Help?
My guess is that your brother cooked those eggs very low and slow which is actually the proper way to scramble an egg. If you cook eggs over too high a heat the protein tightens up and liquid streams out so you end up with tight dry curds surrounded by water, not a pleasant sight or taste. So try cooking the eggs over very low heat, (adding a tablespoon of milk) stirring constantly and incorporating the cheese mid way. The slower you cook the eggs, the creamier they will be and the better the cheese will be absorbed.