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The Quintessential eG Kitchen Tips/Trucs

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@Okanagancook  

 

nice clip  thanks

 

how did they make the  " HB Egg   tube

 

did  I miss it 

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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!

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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

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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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

 

 

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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:

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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

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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)

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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: 

 

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Dave Scantland
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dscantland@eGstaff.org
eG Ethics signatory

Eat more chicken skin.

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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?

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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. 

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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.

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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.

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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.

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Gene Weingarten, writing in the Washington Post about online news stories and the accompanying readers' comments: "I basically like 'comments,' though they can seem a little jarring: spit-flecked rants that are appended to a product that at least tries for a measure of objectivity and dignity. It's as though when you order a sirloin steak, it comes with a side of maggots."

 

-The mosque is too far from home, so let's do this / Let's make a weeping child laugh.

    Nida Fazli, poet, 1938-2016 (translated, from the Urdu, by Anu Garg, wordsmith.org)

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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.

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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.

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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:

 

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

"The Quintessential eG Kitchen Tips/Trucs"

:B

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“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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