U.S. CitiesCity-Data Forum Index
Go Back   City-Data Forum > General Forums > Food and Drink
 [Register]
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
View detailed profile (Advanced) or search
site with Google Custom Search

Search Forums  (Advanced)
Reply Start New Thread
 
Old 06-04-2014, 03:22 PM
 
Location: Chapel Hill, N.C.
36,434 posts, read 41,632,813 times
Reputation: 46995

Advertisements

The first 13 are food related. The rest are interesting.
Some you may already know and some you may disagree with. no matter how i crack an egg, on the counter or on the side of the bowl I get egg white all over the place. But if using the counter means not getting egg pieces in my egg I will be happy.

Gordon ramsey's method of making scrambled eggs seems very labor intensive and his eggs look too runny for my taste. Do you like scrambled eggs this runny?

The spoon trick to keep water boiling has sometimes resulted in brown wooden spoon handle for me.

I'm wondering about the peeling potatoes this way. Will only 5 seconds in ice bath make the hot potato cool enough to hold that way? Anybody ever try this? I have kids to peel potatoes so I don't worry too much about this.

I Never Knew I Was Doing All These 24 Things Wrong Every Day Until I Read This
Reply With Quote Quick reply to this message

 
Old 06-04-2014, 03:29 PM
 
Location: Heart of Dixie
12,448 posts, read 10,135,059 times
Reputation: 28069
Quote:
Originally Posted by no kudzu View Post
...Gordon ramsey's method of making scrambled eggs seems very labor intensive and his eggs look too runny for my taste. Do you like scrambled eggs this runny?...
I like my scrambled eggs VERY runny.
Reply With Quote Quick reply to this message
 
Old 06-04-2014, 04:18 PM
 
Location: San Antonio/Houston
33,578 posts, read 51,786,623 times
Reputation: 83004
Yep, my scrambled eggs are very moist too.
Reply With Quote Quick reply to this message
 
Old 06-04-2014, 04:23 PM
 
Location: Chapel Hill, N.C.
36,434 posts, read 41,632,813 times
Reputation: 46995
Interesting. We like ours I guess kind of firm.
Reply With Quote Quick reply to this message
 
Old 06-04-2014, 04:43 PM
 
Location: Alaska
4,946 posts, read 4,338,350 times
Reputation: 7087
No slipping and sliding for my eggs - firm and well-cooked only.
Reply With Quote Quick reply to this message
 
Old 06-04-2014, 04:45 PM
 
1,496 posts, read 1,456,080 times
Reputation: 3375
Quote:
Originally Posted by no kudzu View Post
The first 13 are food related. The rest are interesting.
Some you may already know and some you may disagree with. no matter how i crack an egg, on the counter or on the side of the bowl I get egg white all over the place. But if using the counter means not getting egg pieces in my egg I will be happy.
We eat fair number of fresh farmer's eggs- chicken, goose and duck. The second two are especially hard to crack and I used to break a lot of yolks and end up getting shells in my eggs because I had to get practically violent with them.

The trick I learned was to puncture them shallowly and repeatedly with a small knife tip along the "equator" for a half-inch to inch, then use that as thumb-hold.

For eggs with hardier shells, the counter thing doesn't work in my experience because the membrane under the shell is tough enough to hold the egg together on it's own.
Reply With Quote Quick reply to this message
 
Old 06-04-2014, 05:14 PM
 
53 posts, read 54,489 times
Reputation: 109
It's a delicate procedure of cracking the egg so that the shell is broken enough to pull apart with your fingers, but the membrane is still intact and holding the contents in. Practice, grasshopper.
Reply With Quote Quick reply to this message
 
Old 06-04-2014, 05:53 PM
 
Location: Chapel Hill, N.C.
36,434 posts, read 41,632,813 times
Reputation: 46995
Quote:
Originally Posted by pdxchef View Post
It's a delicate procedure of cracking the egg so that the shell is broken enough to pull apart with your fingers, but the membrane is still intact and holding the contents in. Practice, grasshopper.
Gee, I've been cracking eggs for over 60 years. Do you think I'll get it in another 20 or 30?
Reply With Quote Quick reply to this message
 
Old 06-04-2014, 05:57 PM
 
5,574 posts, read 5,537,002 times
Reputation: 16468
The egg peeling thing only works if you're just peeling an egg for yourself. But PLEASE don't do it that way if you're making deviled eggs for a party. ICK!

When I worked in the kitchen of a large conference center, I was taught to peel eggs under running water (over a colander). That's how I do it if I need to prepare a large quantity of eggs.

Also, my tip for grilled cheese sandwiches is to use a schmear of mayo instead of butter. It sounds crazy, but it makes a perfectly golden crust without the greasiness. I don't even like mayo, but have been known to keep some on hand just for making grilled cheeses.
Reply With Quote Quick reply to this message
 
Old 06-04-2014, 06:07 PM
 
Location: San Antonio, TX
10,862 posts, read 18,892,348 times
Reputation: 25111
I read recently about baking eggs in the shell instead of boiling them. I tried it and they're extremely easy to peel.
Reply With Quote Quick reply to this message
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.

Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.


Reply
Please update this thread with any new information or opinions. This open thread is still read by thousands of people, so we encourage all additional points of view.

Quick Reply
Message:

Over $104,000 in prizes was already given out to active posters on our forum and additional giveaways are planned!

Go Back   City-Data Forum > General Forums > Food and Drink
Follow City-Data.com founder on our Forum or

All times are GMT -6.

2005-2018, Advameg, Inc.

City-Data.com - Archive 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35 - Top