Techniques & Tips
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December 29, 2009, 12:30 PM Not in a martini. Not from an ice luge. But sipped, with food. Like the Russians. By David Wondrich
This is a great way to remove the seeds from a jalapeño or chile while minimizing contact with the seeds or having the chile squirt at you while trying to scrape the seeds out. Slice off the tip To make the chile more stable while you are cutting it, slice off a small amount of the tip. Slice off flesh Insert your knife in the top of the chile, blade down and slice the flesh off of the chile in a downward curve. Repeat
May 26, 2009 This is one of the most straightforward switcheroos in local eating, but it still takes a bit of figuring to get it right. Here's how to do it:
1 Put the eggs in a single layer in a saucepan, covered by at least an inch or two of cold water. Starting with cold water and gently bringing the eggs to a boil will help keep them from cracking. Adding a tablespoon of vinegar to the water will help keep the egg whites from running out of any eggs that happen to crack while cooking, but some people find that the vinegar affects the taste. I don't have a problem with it and I usually add a little vinegar. Adding a half teaspoon of salt is thought to help both with the preventing of cracking and making the eggs easier to peel.
Many cookbooks suggest the following for boiling eggs: 3-6 min for a soft yolk, 6-8 min for a medium soft yolk and 8-10 min for a hard yolk. If you are satisfied with this, there is no need for you to continue reading. But if you’ve ever wondered whether the size of an egg has any impact on the cooking time you should read on. And if you search the ultimate soft boiled egg we share a common goal!
Baking Corner | Regional Foods | Cooking Articles | Hints & Tips | Culinary Dictionary | Newspaper Columns Egg White Meringue - How To Make Perfect Meringue Whipping egg whites are much like blowing air into a balloon. Beating or whisking causes the protein in the egg whites to unfold, forming films that trap the air bubbles, and the sugar stiffens the foam. A meringue is really nothing but a foam, and foam is a big collection of bubbles. Age of Eggs: