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Old 02-13-2013, 02:09 AM
Status: "Support the Mining Law of 1872" (set 9 days ago)
 
Location: Cody, WY
9,851 posts, read 11,393,089 times
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Prick a small hole in eggs before boiling. Doing it this way it's possible to put the eggs directly into boiling water without fear of cracking. I've learned that best taste as well as ease of peeling result from plunging the eggs into ice water right from the boil.

You can use a pin or get a pricker from amazon, usually combined with a slicer.
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Old 02-13-2013, 02:14 AM
 
3,946 posts, read 4,288,235 times
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Placing cut cucumbers into a cold ice bath, and then wringing it out with a kitchen towel makes the cucumbers crunchy...

Marinate with ponzu sauce and chili without having to wait for it to taste like Kim-Chee.

Instant kim-chee pickles.. savory and delish
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Old 02-13-2013, 07:46 AM
 
Location: Coastal Georgia
38,401 posts, read 47,281,770 times
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Quote:
Originally Posted by kettlepot View Post
Don't use a slurry of flour and water, brown your flour with butter and make a roux. Learned that from a cooking show, (Alton Brown - Good Eats) and my gravy has never, EVER failed me. Thank you Alton.

Not to mention that Alton specializes in showing viewers how to make real food and the scientific reasons behind what's occurring in the pot/pan/oven. No froo-froo cooking that no real guy would ever bother to make.

Sorry Barefoot Contessa.
I really must disagree. Either method is fine. Since you must boil the slurry to get it to thicken, it will not taste raw.
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Old 02-13-2013, 09:19 AM
 
Location: Miss Jankins (Say nothing bad).
1,247 posts, read 1,469,357 times
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You can't cook and watch television simultaneously!
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Old 02-13-2013, 09:26 AM
 
3,697 posts, read 5,361,095 times
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Quote:
Originally Posted by Gilah G. View Post
Salt the water before making hard boiled eggs.
The shell peels off so much easier, and with just One crack of the shell.
I did not know this. How much salt per quart of water?

Have also heard that using older eggs also helps with the peeling process. The fresher they are, the harder to peel.
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Old 02-13-2013, 09:30 AM
 
3,697 posts, read 5,361,095 times
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Quote:
Originally Posted by fibonacci View Post
Putting a wooden spoon across the top of a boiling pot of water for pasta prevents it from boiling/bubbling over.
If it starts to boil over and you hadn't remembered to put the wooden spoon across it, just blow on it and it will subside instantly.
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Old 02-13-2013, 09:51 AM
 
Location: A tropical island
4,702 posts, read 4,649,355 times
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Quote:
Originally Posted by sayulita View Post

Have also heard that using older eggs also helps with the peeling process. The fresher they are, the harder to peel.
Yes, I have found this to be true. I always use the freshest eggs in my fridge for scrambling, in recipes, etc., so that I'll have some older ones on hand for hard boiling. No stuck shells since I started doing this.
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Old 02-13-2013, 02:07 PM
 
Location: Penna
726 posts, read 1,037,631 times
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Older eggs have more air inside, thus easier to peel. If you are wanting perfection for deveiled eggs and want the yoke cavity fight in the center, then follow Happy in Wyoming's advice and pin prick the eggs before boiling. Also, room temp eggs will not kill you if you're cooking them through, so putting them out over night will lessen the chance of the shell breaking when boiled, also if you don't want the yoke to break when making over eggs. When baking all cold ingredents should be room temp, so always plan ahead.
Cold eggs hot pans = broke yoke or shell. One other thing, if you put onion skins into your boiling eggs they will turn a nice color tan to brown, then rub with a little oil and they will shine...
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Old 02-13-2013, 05:24 PM
 
Location: Kalamalka Lake, B.C.
3,062 posts, read 4,145,684 times
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I have always added a very small piece of blue cheese to any BBQ sauce and it zings it up a bit.
I also don't tell anyone because people don't seem to like blue cheese.
Don't need much; less than a nickel size does it.
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Old 02-13-2013, 05:37 PM
 
3,697 posts, read 5,361,095 times
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Quote:
Originally Posted by thedwightguy View Post
I have always added a very small piece of blue cheese to any BBQ sauce and it zings it up a bit.
I also don't tell anyone because people don't seem to like blue cheese.
Don't need much; less than a nickel size does it.
Wow, that seems like a really good idea. I'll try it next time I make BBQ sauce.
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