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 Post subject: Oh! What a tangled web......
PostPosted: Tue May 13, 2014 11:31 am 
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Joined: Wed Apr 27, 2011 3:27 pm
Posts: 526
Location: Finger Lakes Wine Country
From the ridiculous...Someone Ate This Rated G(ross) for off color language and pictures.


To the thinky....Science Fare and a site with a strange name Compound Interest that has a food related Infographics sections that speaks with what sounds like an authoritative voice on The Chemistry of Coriander and other interesting things.

.... To Serious Eats featuring a brief brief on The Hard Truth About Boiled Eggs. Kenji was so brief that he failed to explore a method where eggs are simmered slowly in a 7% solution of white vinegar to find a TNT method where the shell dissolves at the exact moment the egg is done. Cooked, peeled, and seasoned in one easy step?

Finally, Kate is back to Cook some more books after a hiatus that was too long to be considered brief and too brief to be considered too long. Welcome Back Kate.

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Weights of Baking Ingredients


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 Post subject: Re: Oh! What a tangled web......
PostPosted: Tue May 13, 2014 6:34 pm 
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Joined: Fri Dec 19, 2008 10:45 pm
Posts: 1531
Location: Ottawa, ON
Quite enjoyable.


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 Post subject: Re: Oh! What a tangled web......
PostPosted: Wed May 14, 2014 6:39 am 
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Joined: Sun Dec 21, 2008 10:34 am
Posts: 419
Location: Northeast Louisiana
I'm Glad Kate's back!

I tried Kenji's egg method. I steamed my super fresh backyard farm eggs for 11 minutes, putting the eggs in once it was simmering well. I shocked them in ice water. They peeled well! They still had their air pocket depression though, and the yolk was not done. I'd steam for 14 next time. I like them well done, but not green.

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 Post subject: Re: Oh! What a tangled web......
PostPosted: Wed May 14, 2014 2:12 pm 
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Joined: Mon Jun 07, 2010 8:41 pm
Posts: 1884
Location: Near Toronto, Ontario, Canada
I use the CI hard boiled method with minimal problems, have started adding (when I remember) salt to the pot to facilitate peeling. I'm going to try the steaming next time.


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 Post subject: Re: Oh! What a tangled web......
PostPosted: Wed May 14, 2014 2:40 pm 
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Joined: Tue Dec 23, 2008 8:18 pm
Posts: 562
Location: Winchester, MA
Many years ago I bought a cheap electric egg cooker - which works by steaming the eggs. I can count on one hand the problems I've had with peeling eggs, and this is after many hundreds of soft and hard-cooked eggs. Plus the handy little timer lets me know when the eggs are done so I don't have to worry about hanging around the kitchen. It may be a one-purpose appliance, and make sound like it's only for idiots, but while I'd happily give up my $400 All-Clad roasting pan, I'd fight to the death before I give up my little egg cooker.

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 Post subject: Re: Oh! What a tangled web......
PostPosted: Mon Jun 23, 2014 8:33 am 
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Joined: Wed Apr 27, 2011 3:27 pm
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Location: Finger Lakes Wine Country
A Riesling to celebrate all summer

It is hard to live where I do an not learn to love Riesling. Now it seems that the rest of the country is learning the secret. From bone dry .1% RS to late harvest with with over 7% RS, there is a Riesling for every course from salad to dessert.

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Weights of Baking Ingredients


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 Post subject: Re: Oh! What a tangled web......
PostPosted: Mon Jun 30, 2014 6:31 am 
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Joined: Wed Apr 27, 2011 3:27 pm
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Location: Finger Lakes Wine Country
This week on ATK radio: The Amazing History, Lore and Science of America's Favorite Drink

The drink is beer, the link leads to an interview with Maureen Ogle, beer historian. Rated PG for a potentially offensive bowtie. Interview begins at 14:00.

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 Post subject: Re: Oh! What a tangled web......
PostPosted: Thu Aug 28, 2014 9:30 am 
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Joined: Wed Apr 27, 2011 3:27 pm
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Location: Finger Lakes Wine Country
Not sure why or how long this video is free, but if you ever freeze steak. it has some helpful tips on how to freeze it so it can be cooked from frozen.

The Science of Cooking Frozen Steaks

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Weights of Baking Ingredients


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 Post subject: Re: Oh! What a tangled web......
PostPosted: Thu Aug 28, 2014 6:10 pm 
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Joined: Fri Dec 19, 2008 10:45 pm
Posts: 1531
Location: Ottawa, ON
Very interesting, Jim. I wondered all the way through about splatter, then they show they basically dehydrate the surface, which is pretty clever. We often buy 3-packs of steak and freeze one (to be cooked, sliced and shared later as a smaller meal), and will definitely try this next time.


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 Post subject: Re: Oh! What a tangled web......
PostPosted: Thu Aug 28, 2014 11:24 pm 
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Joined: Thu Dec 18, 2008 1:03 am
Posts: 5280
Location: Portland, OR
Kate's back? Yay!

I wonder if this means she'll show up on the board again?

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