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The Quintessential eG Kitchen Tips/Trucs

chefs13

By chefs13
in Cooking

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blue_dolphin

blue_dolphin

Posted
Posted
18 minutes ago, liuzhou said:

I'm amazed anyone's got any fingers left. The knife skills are sorely lacking.

I know, I was cringing most of the time watching it!

  • Like 1
Anna N

Anna N

Posted
Posted
1 hour ago, rotuts said:

@Okanagancook  

 

nice clip  thanks

 

how did they make the  " HB Egg   tube

 

did  I miss it 

 Just google long egg on YouTube and you will find out how. 

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

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dcarch

dcarch

Posted
Posted
2 hours ago, Anna N said:

 Just google long egg on YouTube and you will find out how. 

 

I don't get it.

It takes a lot of work and time to make sliced egg tube. You end up with sliced eggs less attractive than sliced regular hard boiled eggs.

 

dcarch

 

 

Anna N

Anna N

Posted
Posted
49 minutes ago, dcarch said:

 

I don't get it.

It takes a lot of work and time to make sliced egg tube. You end up with sliced eggs less attractive than sliced regular hard boiled eggs.

 

dcarch

 

 

 It's simply a matter of just because you can doesn't mean you should.:raz:

  • Like 1

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

blbst36

blbst36

Posted
Posted
3 hours ago, liuzhou said:

I'm amazed anyone's got any fingers left. The knife skills are sorely lacking.

For the unaware *ahem*, in what way?  The only ones I saw that made me wonder was the hot pepper (cutting towards yourself) and the onion (the way she was holding the knife while cooking)

Dave the Cook

Dave the Cook

Posted
Posted
1 hour ago, blbst36 said:

For the unaware *ahem*, in what way?  The only ones I saw that made me wonder was the hot pepper (cutting towards yourself) and the onion (the way she was holding the knife while cooking)

 

This video, by our own Chad Ward, author of the excellent An Edge in the Kitchenir?t=egulletcom-20&l=am2&o=1&a=006118848, explains most of it: 

 

  • Like 5

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Eat more chicken skin.

liuzhou

liuzhou

Posted
Posted

and another

 

 

The presenters in the Tips video seem unaware of these standard techniques and are in danger of doing themselves serious injury!

 

 

  • Like 1

...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

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Cronker

Cronker

Posted
Posted

Probably been done before, but here goes:

 

1) the debate about adding oil to pasta water has actually very little to do with coating the pasta.  It's a technique used by cooks to ensure that fast rolling boiling water doesn't overflow the pot.

2) amongst the many tips for cutting onions without crying, the two that I have found work best are making sure that the onion is cold and your knife is well sharp.

3) when making sweet bakery items, the recipe normally calls for you to beat the butter and sugar until creamy.  This takes a lot longer than you may think.  It's at least five minutes in a mixer.

 

your shares?

jayt90

jayt90

Posted
Posted

Hard boiled eggs not  easy to peel?  Steam them or pressure cook, just a few minutes. Overcooking and the yolks will get the greenish cast. 

  • Like 1
cakewalk

cakewalk

Posted
Posted
10 hours ago, Cronker said:

3) when making sweet bakery items, the recipe normally calls for you to beat the butter and sugar until creamy.  This takes a lot longer than you may think.  It's at least five minutes in a mixer.

Oh yes. And it really makes a difference.

Cronker

Cronker

Posted
Posted

Definitely, and another one I just thought of about baking.

often a recipe calls for the butter to be "softened" but many people think that liquefying it in the microwave is the same.  It's not.

  • Like 2
JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

Something I learned in my young married life:  a clove of garlic is not a bulb.

 

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Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

Alex

Alex

Posted
Posted

If a recipe instructs you to "whisk eggs together," take them out of the shell first.

 

Every time you put ketchup on a hot dog, an angel loses his wings.

 

Green beans actually enjoy being insulted.

  • Like 2
  • Haha 2

"There is no sincerer love than the love of food."  -George Bernard Shaw, Man and Superman, Act 1

 

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Cronker

Cronker

Posted
Posted

Just cos:

 

crack an egg on a flat surface, because it's very easy to contaminate an egg with shell or bacteria when you crack an egg on the side of a bowl.

 

also, crack eggs at room temperature- very much less likely to break the yolks.

lindag

lindag

Posted
Posted
22 hours ago, jayt90 said:

Hard boiled eggs not  easy to peel?  Steam them or pressure cook, just a few minutes. Overcooking and the yolks will get the greenish cast. 

 

Something I learned here...now I always steam, rather than boil, my hard cooked eggs.

weedy

weedy

Posted
Posted
1 hour ago, Shelby said:

Celery keeps for a very long time in fridge if you wrap it in tin foil.

Where do you get tin foil?

 

I can only find aluminium :ph34r:

 

  • Like 1
Toliver

Toliver

Posted
Posted

This is the time when I pipe up about a previous similar discussion:

"The Quintessential eG Kitchen Tips/Trucs"

:B

  • Like 3

 

“Peter: Oh my god, Brian, there's a message in my Alphabits. It says, 'Oooooo.'

Brian: Peter, those are Cheerios.”

– From Fox TV’s “Family Guy”

 

Tim Oliver

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