Thought this was too funny to pass up. And what better place to post it than here. Dont you love it? We happen to see one of Julia Child's French Chef programme and there she was deep frying an egg. Saw it and heard it for the first time. So thought of penning it down. She had a hot bath of olive oil and broke an egg into it as we do for egg curry. it looked something like a poached egg when it came out.
we realised it has been some time now that we gave any techniques on cooking...we are sure eggs are a favourite of many(of course non vegetarians). we love eggs...so hereRead more...
Rule#1 in Cooking Eggs: No salt until after they are cooked.
The first thing about eggs is, no matter what you have heard, it is never a good idea to salt eggs before or during cooking. It is very important that eggs be salted only after the eggs have cooked. This is because adding salt while cooking will make the eggs lose moisture and become rubbery.
Scrambled Eggs
The easiest and perhaps simplest and most delicious egg dish of all!
For one serving:
Melt 1 tablespoon butter in a medium size non-stick pan.
Break open 2 eggs into pan after butter has melted.
With a smooth spatula or wooden spoon, break open yolks and mix eggs around until eggs are cooked to how you like them!
Sunny Side Up or Over-Easy
For traditional sunny-side up eggs, melt 1 or 2 table
spoons of butter in a 8-inch non-stick omelet pan or skillet over medium heat. Break open eggs into pan and immediately reduce heat to low. Cook slowly until the whites are completely set and the yolks begins to thicken, but are not hard. For over easy-eggs flip over for 15 seconds. Serve eggs right away and enjoy!
Hard Boiled Eggs
To hard cook eggs, place eggs in enough COLD water to cover completely, bring to a ROLLING boil over HIGH heat; then reduce heat to a lower MEDIUM boil for an additional 12 minutes. Promptly chill eggs in ICE WATER to chill promptly so egg yolks remain nice and bright yellow.
Hard boiled eggs are good for one week if kept in the shell, in the refrigerator.
Having a hard time peeling the eggs?
Extremely fresh eggs will not peel easily. In fact, an egg that is just a day or two old is almost impossible to peel. As eggs age, the shells will peel more easily. It is advisable that eggs used for hard cooking (including Easter Eggs) be at least 2 weeks old before cooking for easiest peeling.
Mix enough water to cover the sugar. Heat it to dissolve slowly , stirring in between. Do not allow it to boil until completely dissolved. Once the sugar is biliong, do not stir more; If any crystals are formed at the sides of the pan, wipe it with a cloth dipped in warm water. Over stirring will affect the consistency of the sugar syrup while boiling . Boil the syrup in steady temperature
Sugar Syrup Consistencies:
Thin Syrup : Syrup gets a shine and the sugar is dissolved completely
Sticky Syrup: Dip your forefinger in the syrup after dipping it in cold water; When you rub thumb over fore finger it feels sticky.
Half thread consistency: String is formed when tested between thumb and forefinger ,but it will cut immediately.
One thread consistency: Thin string is formed when tested between thumb and forefinger.
Two thread consistency: When tested between fingers, two threads are formed.
2 1/2 - 3 thread consistency: when tested between thumb and forefinger, string appears in 2 or 3 places.
Gathered consistency: When a little syrup is poured over water, it settles down below the water. It can be gathered by hand.
Ball consistency: When syrup is poured over water , a smalll ball is formed when rolled with fingers, and should be hard enough.(Soft or hard depending upon the sweet)
Crack consistency: When a little syrup is poured over water, it becomes hard (No cracks to Brittle consistency)
Caramel consistency: Sugar syrup changes to a golden brown to a dark brown colour.
Read more...If you are tired of your vegetables loosing colour, texture, and flavour before you serve them, then blanching may be the solution. Prolonged exposure to heat deteriorates vegetables. Blanching lightly cooks only the outer layer of their flesh.
To blanch vegetables plunge them into boiling salted water for a short period of time, and then immediately stop the cooking process by placing the vegetables into ice water until they cool. Green beans and other fibrous vegetables retain their crispiness and colour. For other vegetables and fruits, such as tomatoes and peaches, a brief blanching loosens the skin while keeping the flesh firm, making them easier to peel. In all cases the colour is set and the flavour is retained. You must remember not to overload the pot because this will increase the cooking time. Blanch in batches if necessary. The vegetables can be used immediately in salads and other cold dishes, or they can be stored or frozen for later use. A quick sauté or stir fry is all that is needed to finish cooking the vegetables, and if they are being added to a dish such as a soup or stew, adding them during the last few minutes of cooking will insure colourful results.
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