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theDoubleH posted:Quick question. I'm making stock from leftover chicken bones. I know I'm supposed to be skimming it, but what am I trying to skim exactly? Is it the foam that bubbles to the top, or the gray/brown gunky stuff that collects under the fat? Or both? I feel the latter will be much harder to get as it doesn't collect together the way the foam does. Cranberry Jam is correct about removing the scum that accumulates on top, but the fat is easy to remove. After you've finished simmering the stock for hours (never let it boil!), strain it and let it cool to room temperature. You can either put the whole stock pot in there, covered, or you can go ahead and pour it into individual plastic containers. After a few hours in the fridge the fat will all float to the top and congeal into a solid layer. You can lift this out if you want a fat-free stock, or leave it there as a protective layer, or whatever works for you. The good silky and slightly thick mouthefeel of homemade stock from bones is a result of collagen being leached from the bones during the simmering process, turning into gelatin (like flavorless Jell-O). Lots of people think that rich stocks are full of fat, but gelatin is totally different and gives that experience and structure of an emulsion like cream or mayonnaise without the actual fat. Calves' feet make truly amazing stock. I'm drooling like Homer Simpson right now.
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Sep 17, 2011 18:49
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theDoubleH posted:Under the fat you mean? Because the bubbles on top look like foam, the gunky bray/brown stuff under the fat looks more like small pieces of skin or something. The brown/grey scum is under and on top of the fat, because there's some convection and the scum gets mixed with air and gets on top of the fat, which will always be on top of the water because of its lower density.
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Sep 17, 2011 19:02
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clockwork automaton posted:I'm looking to make a soup or a stew for dinner next week (all next week, actually I live alone and cook one meal and eat it all week). Does anyone have any go to recipes that they love? There isn't much I won't eat, especially since I realized many foods I thought I didn't like was because of things being cooked poorly/incorrectly. There's a lot of classic French recipes that fit the bill and are pretty easy. Bœuf Bourguignon, Coq au Vin, and Pot-au-feu. Don't let the names scare you, they're dead easy to make and are from the days before refrigeration and everything. You'd make a big batch on Sunday and keep eating it for days afterwards. There's lots of recipes out there, just look for the ones that are simpler. You really don't need to overthink it like the Julia Child BB recipe that everyone raves about because of the Julie & Julia movie. Also take a look at Choucroute Garnie from Alsace, which is all cured meats and sauerkraut, if you like German food. P.S. Such cooking methods are the origin of the English nursery rhyme: Pease porridge hot, pease porridge cold, Pease porridge in the pot, nine days old; Some like it hot, some like it cold, Some like it in the pot, nine days old.
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Sep 17, 2011 20:11
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theDoubleH posted:Thank you. So I guess the scum and foam (scum mixed with air) are the same and I should remove both. Makes sense. If you read Anthony Bourdain's Kitchen Confidential, he talks about cooks eating the "raft", which is all the scum and foam and meat scraps from the stock pots in commercial kitchens. It's something you wouldn't serve to prisoners, but there are times when you just need some nourishment, no matter how foul. If it's OK to mention things like this, I'm currently smoking a bunch of chicken legs with cherry wood. The legs were brined with a white wine vinegar/pomegranate juice brine, and once they're done I'll fire up the grill and cook some summer squash and radicchio over flame. Nice little end of summer dinner.
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Sep 17, 2011 20:15
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theDoubleH posted:Stock question #2: Is it safe to let it cool overnight, outside? Overnight low is 42 F. Last time I made stock it was below zero so I went for it. Forget the temperature issues, you've spent a big chunk of your day working on a nice stock. At night the raccoons, stray dogs, cats, Sasquatch, and anything else that might possibly knock it over will be dying to drink that delicious substance. Even in the best case scenario you're going to have lots of ants. An unheated, closed-door garage in the winter when it gets really cold? Maybe. Also, this should be obvious, but don't put the hot stock in your fridge or freezer. Let it cool to room temperature first, otherwise you'll just warm up everything else nearby, leading to spoilage or freezer burn.
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Sep 18, 2011 01:52
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And on the topic of food outside... Smoke goes a long way to keeping the insects off. This was dinner as mentioned earlier:
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Sep 18, 2011 02:03
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Mach420 posted:On topic, I'm about to smoke up a big chunk of pulled pork tomorrow. Is brining a good idea or is putting on some rub and saran wrapping it overnight good enough? With pork shoulder, I think an apple cider brine is incredible. But choice of wood for smoking is more influential on the flavor. Lately I've been crazy about apple and cherry. Alder's great too. Hickory is the standard, but I'm bored with it. Mesquite, eh, too bitter with grilling and just nasty for long smoking. I recently smoked a chuck roast, which is a lot easier than brisket. I was happy with the tacos that resulted:  If anyone has been interested in my advice or recipes, I do write a wine/food/etc. blog that has six years' worth of back posts, easily searchable by topic. Benito's Wine Reviews. Mods, not trying to break any rules here, I linked my site a few times in the now dead wine thread. I don't have plat, but feel free to ask me if you have any wine questions.
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Sep 18, 2011 03:18
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heeebrew posted:So I baked a kombocha squash and I was thinking of using it to make a "healthy" bastardized version of pumpkin pie using the squash and graham crackers. Any ideas? I went on a squash binge a few years ago. They're all pretty much the same health-wise. When I want pumpkin flavor, I use butternut because it's a lot easier to cook. Acorn squash is a good neutral option that can go sweet or savory depending on how you're serving it. Turban squash is just difficult. Kabocha? Nothing special, but with small round squashes you can do cool things like bake it with a custard inside after you scoop out the seeds. That was a favorite of George Washington, so you can serve it and say that you're kicking it old school.
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Sep 18, 2011 04:57
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uberwekkness posted:Hey guys, I got a pumpkin cupcake recipe recently that I keep wanting to try. It calls for 2/3 cup pumpkin. I've only worked with canned pumpkin stuff to make lazy people pumpkin pie. Soooo, how do I do this? Is this the stuff you pull out from inside a pumpkin? Do I have to do anything special with it before integrating it into a recipe? Help! Canned pumpkin is actually one of the best canned foods available, although it might be mostly butternut squash, but you won't really notice the difference. To get the smooth paste that you need for a ravioli filling or a sauce or a soup or a dessert, canned will save you a load of time and effort (and it's more environmentally friendly because you're not paying for tons of rind and guts that were shipped from many states or countries away). Just make sure you buy the 100% pumpkin, not the canned pumpkin pie filling that's full of all sorts of weird things. If you want fresh pumpkin, buy from a local farmer's market and do dishes like roasting cubes or cooking something inside the squash that makes for a neat presentation. For example, I made an Argentine stew in a small pumpkin a few years ago.
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Sep 20, 2011 02:15
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On the pork loin, I smoked one for Thanksgiving a few years ago. I always like to provide an alternate protein that's not turkey or ham. I've done lamb, duck, beef, etc., and people are always pretty excited. No offense to the turkey, but I like to maximize flavor on the holiday. This was brined for about twelve hours in a mild apple cider brine and then smoked for a few hours at low temperature. It was incredible: 
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Sep 22, 2011 03:50
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Jose posted:So, I love spicy food. Indian, what Mexican I've had, what Thai I've had. What other countries is spicy food a standard thing? Jamaican jerk chicken is pretty easy to make and tastes great. When you start grinding up all the habaneros into the jerk marinade... It's magical. For Mexican, focus on specific regions like Puebla and Oaxaca, not just generic "Tex Mex", and learn when and how to use fresh versus dried peppers, and you can start making your own salsas and mole sauces and other stuff. The cookbooks written by Rick Bayless are great for this. The other thing is to learn how to use peppers in everyday dishes. Adding orange peel, cilantro, and sliced jalapeños to homemade cranberry sauce means that you'll never have a bland Thanksgiving again.
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Sep 24, 2011 01:44
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Stalizard posted:Google searching Rosatella sauce turned up results in Kennesaw, GA, Canton, GA and Marietta, GA. Is this actually an Italian thing or am I right for making fun of it? I'm not Italian but I speak a bit and have been there. First off, I have no answer for your question. If it tastes good, enjoy it. If you don't like it, let it slide. It's far less of a blasphemy than the Italian Nachos I saw on a menu once: fried pasta chips smothered in marinara and sausage and mozzarella. So what is rosatella? Hell if I know, but keep this in mind: 1) Italian-American cuisine is a whole separate tradition than traditional Italian. It's mostly based on Naples/Sicily kind of stuff and was heavily influenced by the 30s-70s desire for casseroles and big gloopy meals. This is not a criticism, because most of us grew up on this stuff and it can be seriously awesome when prepared well with quality ingredients and some love. 2) "Italian food" is a bad name. If you think New York and Chicago argue over their pizza, imagine that two towns five miles apart hate each other based on the proper way to cook eggplant. Now imagine that within those two towns, every family argues with each other (and internally) about how to cook eggplant. Some of my favorites--stuffed crepes (crespelle), all sorts of crazy little whole fishes (fritto misto), and baby octopus flash cooked with pasta and capers (can't remember), don't show up on American menus. I've got a Pugliese restaurant here in Memphis that has great stuff like whole branzino and sides of roasted chioggia raddicchio and handmade orecchiette in brown butter. And people bitch about it all the time because they don't have that normal eye-talian food. 3) Traditional pasta alfredo is really a much lighter and delicious preparation than the bechamel and cheese gloop that we have here in the States. Best I ever had involved a 50 lb wheel of Parmigiano Reggiano that had been hollowed out into a bowl. You pour some brandy in the bowl and then light it on fire. Then you toss in the freshly boiled noodles, and then some cream, and some sea salt and a bit of parsley. As you swirl it around in the cheese wheel, it grabs the freshly melted cheese from the walls and the sauce is built like that. Damnit, I'm getting hungry.
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Sep 24, 2011 06:28
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CoolZidane posted:Vegetables I can tolerate* Mushrooms are fungi, and while they taste great, don't contribute much in terms of nutrition. Have you considered the squashes? Butternut tastes like pumpkin, acorn can be prepared either sweet or savory depending on your mood (butter and brown sugar vs. olive oil and parmesan), and spaghetti squash can be used as a good pasta replacement. Chayote is lightly sweet and crisp and kind of like an apple. If you can deal with onions, try shallots and leeks for flavoring soups, sauces, and other dishes. Try rhubarb! Fennel if you like licorice! Roasted beets (I'm seriously drooling now)! Personally I'm a big fan of the bitter veggies like endive and radicchio, though I don't think I've ever encountered a vegetable I don't like. I even dig through all the weird stuff at the Asian markets looking for new flavors. Wait a minute, I'm not a big fan of chickpeas, but I'll eat them if put in front of me.
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Sep 25, 2011 00:26
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A tasty way to enjoy a bunch of veggies at once... Via Argentina, I made this carbonada criolla: Small pumpkin stuffed with corn, shallots, fire roasted tomatoes, nectarines, and assorted spices. 
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Sep 25, 2011 03:16
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Serendipitaet posted:When making stock, is there such a thing as boiling the stock for too long? For example, do unpleasant flavours develop after more than say 6 hours? Don't boil, but at a simmer you can potentially go forever. There are those legends of stocks and court-bouillon that have just had more liquids and ingredients added each night for decades. A famous hamburger joint here in my hometown of Memphis is Dyer's. They fry their burgers, like Wendy's. They've been using the same batch of grease for over a hundred years, just adding more when needed. When they opened a new location, they got a police escort to transport half the grease to the new restaurant. The burgers really aren't that great, but when you eat one you're getting a few random grease molecules from the early 1900s.
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Sep 27, 2011 05:18
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Another thing to do with ice cream: with the potential for freezing and refreezing (delayed train, adding transit to and from the station, putting it in a freezer at the destination), there's a good chance for it getting big crunchy bits of ice rather than your smooth homemade dessert. Why not take the ice cream maker and pack the ingredients in plastic bags inside the chilled bowl? They might be room temperature by your destination, but then you can plug it in and make your ice cream.
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Sep 30, 2011 01:08
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dokomoy posted:This is from like a week ago, but do you have a recipe for this? I don't have the recipe on me, but just slice off the top of the pumpkin and remove the seeds and strings. Toss in the vegetables that I listed and a can of fire roasted tomatoes (Muir Glen is great, but even regular canned tomatoes will be fine. Put the lid back on and bake it in a dish or pan for about an hour or until the pumpkin is fully cooked and tender. When serving, scoop out the vegetable stew and then scrape away some of the inside flesh. Always keep it in some sort of pan, because at some point you'll poke through the bottom and make a mess. You could also add some shredded pork or chicken to the dish as long as it's pre-cooked. Don't put raw meat in there, because by the time it's cooked your pumpkin is going to fall apart.
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Oct 2, 2011 16:56
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Douche Bag posted:At this point it's more like what I can afford. It's been a lot of raman, mac and cheese, pinto beans, lentils, corn bread. Poor people food. Which is why I'm here. Some of the greatest food in the world is "poor people food". Peasants elevated osso buco to amazing levels while kings feasted on flavorless filet mignon. Bouillabaise is made from fish heads and old tomatoes and all sorts of other scraps. Hell, look at practically everything from New Orleans. Borscht? Beets and beef scraps and cabbage are cheap as hell, but with the right technique you can make an amazing soup. Chili is probably your friend here (and don't give him crap about beans or no beans). You can serve it on its own, or over pasta, or over rice, or with toast points. Learn to go to ethnic markets where you can get chiles and herbs and spices and other flavor-enhancing elements for next to nothing. Consider something like salade niçoise when you want to get elegant for cheap. Canned tuna and fresh greens, plus an egg and a small potato and etc. Learn how to make eggs awesome. Boiled, poached, fried, omelets, French toast, bread pudding, etc. Buy day-old bags of pastries and bread from a bakery for rock bottom prices. Might be a bit tough, but it will be better for you than the dollar bag of Wonder Bread.
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Oct 4, 2011 04:23
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User-Friendly posted:It's not fabulous if you make straight mayo, but homemaking it allows you to add all sorts of things for flavored mayonnaise. Sriracha, garlic, avocado, etc. Making your own mayo is all about the extra flavors. The above suggestions are good, but I also like to use different vinegars. Tarragon vinegar is amazing in mayo. I was one time in a bind and used some balsamic, which produced an ugly brown mayo but one that was incredible with fresh fries tossed with garlic cloves, sea salt, and fresh rosemary. If you're going to use homemade mayo to make tartar sauce for fish, try using lime juice or orange juice to get a different citrus note from regular lemon. And then there's the different flavors and textures that you get from olive oil vs. safflower oil or whatever other crazy oil you might be using. Not all work well, and you don't want to use super expensive oil here, but don't just go for the cheapest Canola you can find. If you have things that you might be dipping in the mayo (like fries, or whatever else), then make a fairly basic batch and then split it in thirds. Blend one of the parts with Sriracha like User-Friendly said, blend another with some prepared horseradish, and the third with a bunch of fresh basil or sage. The one with herbs in it won't last very long, but it will taste great.
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Oct 5, 2011 02:12
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EVG posted:I've just acquired a 10lb bag of limes. What should I do with this unexpected bounty? Well, you're not going to have to worry about scurvy for a while. My suggestions? For anything that you do with the washed and rinsed limes, zest them first and dump the zest into a bottle of vodka and sugar to make some limoncello with a green twist. For the late summer days, limeade is a delicious nonalcoholic beverage. Make a bunch of grilled seafood, serve with black beans and rice, and season with lime juice Cuban style. Or just plan on eating Cuban for the next month, learn the cuisine, and use a squirt of lime wedge at every opportunity. Once your lime limoncello is ready, you can strain it and use it for all kinds of cool cocktails. Add a dash of grenadine syrup and some club soda with a sprig of mint and you've got a really refreshing drink. Or you can make a cake and pour the lime limoncello over it to make a citrusy kind of rum cake. Back on the earlier topic of stuffed pumpkins, I filled this little pie pumpkin with custard infused with vanilla and Chinese five spice powder. Still waiting to enjoy this as dessert for a late lunch. 
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Oct 8, 2011 18:49
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xcore posted:I'm such an idiot. I typed my question in haste. It's not non-stick, it's 18/10 stainless steel. It's a Scanpan Konik. I have edited my post for clarity. Does that change your advice? To solve your problem: let get hot but not too hot, then add the oil. You don't want too much. Let the oil come to temperature, and then get a good sear on both sides, using a good metal turner to get under the piece of meat without scraping off the breading or coating. Then put the entire pan in the oven and let it finish cooking to the desired doneness. Use a mitt or hot pad to remove the pan, and again use a nice turner to remove the meat. Stainless steel is pretty indestructible. If you've grown up using non-stick, it can take a while to get used to different cooking methods, but once you do the results are fantastic. Non-stick teaches a lot of bad habits and limits what you can do (such as high heat quick cooking or developing a good fond for sauces).
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Oct 10, 2011 14:51
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On the knife discussion, here's something that will really help any aspiring home cook. Go to the grocery store and spend twenty dollars on three sacks: a sack of potatoes, a sack of onions, and a sack of carrots. Study proper knife technique, and just practice. Attack an onion with the random hack and slash method, and then try to do it properly. Then do it properly again. And again. Peel a carrot and try to do a few different cuts with it. The potato can get more complicated, but learn how to slice off a portion so you can have it rest on a flat surface, and concentrate on making uniform fries or a dice or rounds or whatever. Get to know the smooth slicing motion with your thumb and forefinger pinching the blade rather than a brute force chop with a fist grip. It sounds like you're wasting a lot of food (and yeah, you can try and eat all of this stuff), but it's really a very cheap self-education, and even if you're an experienced home cook it's not a bad idea to go through the drills once in a while. I was making gazpacho recently and had to retrain myself on peeling and coring overripe tomatoes. Things get kind of slippery and nasty if you're not careful.
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Oct 11, 2011 05:22
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Frogmanv2 posted:Any tips on how to do it properly? Here's a good video from America's Test Kitchen on dicing an onion: http://www.youtube.com/watch?v=fff1xobJ4BQ&feature=relmfu Try it with a few onions, and ideally you want to end up with a pile of uniform pieces that will all get cooked at the same rate. What you want to avoid is a few big pieces and a few tiny pieces and a bunch of random ones in between. Ditto for slicing rings. The same rules apply to cutting shallots, though on a smaller scale. Proper control of shallot dice can result in a truly amazing sauce. When cutting a vegetable, slow down, take your time, and try to make all the pieces the same size. And as you get better at it, you can do it faster, and eventually you don't even think about it.
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Oct 11, 2011 06:06
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hey santa baby posted:In his ICSA entry, Elliptical Dick simmered his beef bones for 16 hours. Does that make sense? I'd think that at some point you'll get diminishing returns. Whenever I make stock from bones, I'll simmer them for an hour and a half or two hours. How long should one cook bones? There are those mystical legends of stock pots that have gone on for decades without starting over. You take what you need, and when the pot gets low, you strain, add more bones and veg and herbs and water and keep going. I grew up in the Memphis BBQ tradition, where letting the flavor of the rib bones develop in the meat took 8 or 12 hours. When roasting a whole hog or half hog, the time was even longer, stretching into a full 24 hours. Bones really add amazing flavor, whether you're talking about fish or fowl or flesh. Sometimes I'll take a rack of lamb, slice the meat off the ribs to make a sort of ribeye roll, and then roast the ribs and scraps for a sauce to serve over the delicate lamb ribeyes.
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Oct 11, 2011 06:32
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I like turtles posted:It was mostly something I was thinking about after reading about big porchetta preperations, and thought it could be an interesting project. Very much concept stage, though, as you say I don't know anyone with experience in this. I've cooked whole hog and half hogs before, both in a massive BBQ grill and in a pit in the ground. It can be fun for a big party if you've got 18 hours to cook and various people to pull shifts keeping the fire at the right temperature and scaring off stray dogs and raccoons and other critters that might be trying to steal your hard earned pork. The classic scenario is that the dude on the night shift gets drunk and passes out, the fire goes out, and wakes up to a group of coyotes enjoying a pig buffet. If you somehow boned a whole pig and wrapped it up, you're going to have around 125 lbs. of fat, tender meat, and grease that's more likely to completely fall apart if you try to move it or turn it. On a whole or half hog, you really need the skin and bones keeping everything together, and even then you have to be careful. You know it's getting done when you can easily pull out ribs. I'm not really fond of the preparation, because while overall everything tastes good, none of it tastes as great as it could. The pork belly didn't get cured and smoked properly, instead you just lose a lot of that fat. The ham is mostly wasted as just a big chunk of pork, you don't get to make great guanciale from the cheeks, no necks or hocks for soups, etc.
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Oct 12, 2011 01:38
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Serendipitaet posted:A few nights back I made my first attempt at pulled pork and I found that there was some room for improvement. I don't think I've ever used a thermometer with a pork shoulder/Boston butt/picnic roast, though I'll say that the picnic cut has a massive fat cap on it that can create some issues depending on how you cook it. I usually just smoke it with cherry or apple wood using indirect heat, but you could get some decent results in the oven with a good dry rub and a long, slow cook. Sounds like you were doing the right thing, but sometimes an individual pig is a little weird and you can't go by a precise time. The easiest way to cook a pork shoulder indoors is to make a sort of simple carnitas: using an enameled Dutch oven or a crock pot, cook a pork shoulder with a couple of cans of mixed tomatoes/peppers (like Ro-Tel). After six or seven hours you'll have awesome shreddable pork that you can put into tacos or tamales or serve over rice or enjoy on a sandwich. For even better results, throw a few dried ancho peppers in there.
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Oct 18, 2011 04:23
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Humboldt squid posted:Under what circumstances (flavor, texture etc wise) would I use shallots instead of onions? Whenever you want better flavor, texture, etc. Realistic answer: I use shallots or leeks whenever I can afford to. Onions are great for stocks and soups and situations where you can cook the hell out of them (raw onions give me heartburn). I often make a red onion marmalade with red wine and butter and red wine vinegar, and it's amazing with goat cheese or on burgers. I used shallots and leeks in my bœuf bourguignon this weekend, and really enjoyed the flavor. I've also done things like flash frying shallot rings dusted with flour for topping a salad or grilled fish. Light years above those fried onions in the can that go on the green beans at Thanksgiving. If you're just cooking for 1-4 people, shallots and leeks won't break the bank. If you're making bigger quantities, learn what onions you like and how to prepare them.
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Oct 19, 2011 02:21
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Kuros posted:Is there a good book that teaches basic/advanced cooking techniques and terms? I like cooking but sometimes I feel overwhelmed when I read a recipe book. The best thing for beginning cooks is to study techniques, not recipes. Read Norman Weinstein's Mastering Knife Skills book to figure out how to chop up everything. Veggies like potatoes, carrots, celery, and onions are cheap, and you can get a lot of inexpensive practice in trying to get uniform pieces customized for whatever you need to cook. Then, instead of focusing on a soup, read Alton Brown or Mark Bittman to learn how to make a stock. Then learn your sauces. Then start studying ways to prepare meat: searing, roasting, braising, sautéing, etc. Pretty soon you'll figure out how to start putting the pieces together. Look at idiot-proof but delicious classics like bœuf bourguignon and coq au vin and pot au feu and navarin d'agneu. They sound fancy but are pretty simple and involve amazing flavor combinations. Plus you'll get good practice hacking up a chuck roast, a chicken, and a lamb shoulder, plus all the various veggies involved. Gazpacho is a fun dish to make, though we're at the end of the tomato season. It requires that you cut up a lot of different herbs and vegetables in different ways, you get to skin and core tomatoes, and then you have to learn to wait until the second day to truly enjoy it.
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Oct 20, 2011 04:25
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yes posted:Yes, you didn't knead it enough. Also, bizarrely, that recipe does not have you proof the loaf before you bake it. Next time, after you weave it, let it sit with a towel over it for about 30 minutes in the same spot you let it rise. Good challah requires a lot of kneading. Keep at it until the dough as as silky smooth as the skin on a young woman's wrist (that's the advice I got back when I was doing a lot of bread baking). Also, if you're making challah for religious reasons, you need to take a little piece of the dough and burn it. In the old days you tossed it into the fire, but at home it's easier to wrap a little piece in foil and let it burn in the oven before you cook the loaf. There's a blessing involved, and it has to do with the sacrifice of giving part of your bread to the temple priests, so it was an offering to God. I'm not Jewish, but I do it anyway for TRADITION!
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Oct 22, 2011 17:19
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Kenning posted:I mean yeah, you just use the jar to make it leaps and bounds easier to scoop the chili into. It holds the bag open just right. And freezer-safe plastic containers are cheaper than glass and stack well, plus you can portion out individual cups or whatever size you normally consume. You can always run hot water over the outside and pop out the frozen chili, unlike a jar that will require a full defrosting before you can empty it.
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Oct 31, 2011 22:58
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kiteless posted:For some reason this never works for me. I smoosh the top and the bottom of the egg, where the air pockets are, and then remove the tops and bottom, and pick away the shell and membrane in as big pieces as possible. When I roll the entire egg around to crack it everywhere, little pieces always stick to the egg for me. So you've got the pot or bowl full of ice water that you've chilled the eggs in before peeling, right? Just set up a bowl next to it to hold the peeled shells, and as you peel, dunk the eggs in the ice water to remove any stray bits. For anyone that's having boiled egg problems, just buy a dozen and spend an afternoon boiling and peeling. You'll get the hang of it soon enough. This is really the best advice for any egg preparation. See it as $2 spent on education. Poaching, frying, scrambling, omelets, whatever, just keep screwing up until you get it right. Once you've succeeded, you at least have the confidence to know what looks and feels right and you can build on that in the future. If you're particularly egg-challenged, spring for the 18-pack just to be safe.
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Nov 26, 2011 05:17
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