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coyo7e
Aug 23, 2007

by zen death robot

bartolimu posted:

A neat trick I recently learned is doing soft- or hard-boiled eggs in a pressure cooker. With the run-up time of an electric cooker it doesn't really save any cooking time, but it makes the eggs way easier to peel. I'll never do deviled eggs on the stove top again. Off-forums link. There's a thread somewhere around here with particulars as well, but I don't have it bookmarked.

There's also near-instant vegetable caramelization, which makes things like French onion soup much faster without losing flavor.
You don't need a pressure cooker to steam eggs and have the shells peel off easily. It only takes 10-20 minutes of steaming.

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coyo7e
Aug 23, 2007

by zen death robot

ulmont posted:

Yeah, but if you have a pressure cooker it's loving awesome to have perfect eggs after zero effort on your part.
It takes way more effort to break out the pressure cooker and rinse it and set it up, than it does to toss a steamer attachment into one of my pans.

coyo7e
Aug 23, 2007

by zen death robot
I suppose if you consider "putting things in their proper place" as hindrance to your "workflow" then yeah it's super inefficient.

I have an aunt who goes by your logic - she can find any magazine in her house.. From any of the 3-foot-tall stacks she has scatted on every table, chair, and open floor space (there's even a stack blocking her bathroom door OPEN). Efficiency is keeping things as close to hand and out in the open as possible!

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