How to Poach Eggs in Plastic Wrap. Perfect Poached Eggs Every Time! Poached eggs are a joy. A perfect eggs Benedict or a frise salad demand a well poached egg, and since poached eggs demand no oil or butter, they are about as healthy as an egg can be. But while eating a poached egg is one of life's simple pleasures, cooking poached eggs can be a lesson in frustration…especially in a restaurant kitchen with people waiting and orders piling up and egg after egg after egg falling apart in the simmering water.
AAAARGH! It used to drive me crazy, and then I stumbled upon a little known chef's trick to perfect poached eggs every time. An easy trick that takes no skill, requires no special equipment and works every time. How great is that! Although fresher eggs will taste much better, this method will allow you to poach even slightly older eggs nicely…and as anyone who has tried to poach an egg that has been sitting in the fridge for a couple of weeks knows, this is no small thing! The Easy Saran Wrap Poached Egg Bring a pot of water to a gentle simmer. Revisiting an old friend – chocolate mousse with Grand Marnier | Gourmantine's Blog. I don’t know about you, but I always tend to think that recipes that have been with you for a long time are kind of old friends.
The ones you know inside out and could make even woken up in the middle of the night, or so I thought. This chocolate mousse recipe is the one I’ve been making for years. Nicolas Boussin, who was in 2000 named the best pastry chef of France, developed this recipe for Grand Marnier, and I since I’ve tried it first time, I’ve never looked at any other chocolate mousse recipe ever again. Naturally, when I set out on this chocolate mousse marathon, I had secretly hoped, that the recipe I always use will win. One of the cakes I was making for photo shooting that weekend had to be re-made, because in the midst of frantic cooking I realized I left out the eggs (rather essential ingredient for a cake…) and somewhere along the way of making this chocolate mousse I’ve forgot to add the butter… Nicolas Boussin chocolate mousse Author: Nicolas Boussin Recipe type: dessert.
Live Green - Top 5 Reasons Why Cast Iron Is The Greenest Choice For Non-Stick Cooking. Dependable, that’s what cast iron is. It will last for centuries if properly cared for, and it has a natural non-stick surface that’s eco-friendly. Dependable, that’s what cast iron is. It will last for centuries if properly cared for, and it has a natural non-stick surface that’s eco-friendly. When I was a bride, my Granny gave me two of her cast iron skillets.
Cast iron has been around for hundreds of years. If you don’t already have a cast iron skillet, here are a few reasons to go to your nearest resale shop or garage sale and begin looking for one. Top 5 Reasons Why Cast Iron Cookware Is So Green...Cast iron is naturally non-stick. Eco-easy clean up. It’s good for you. How To Properly Season Cast Iron Cookware First, wash your cast iron cookware. Heating the cookware creates the oxidation that prevents rust and makes the surface non-stick. Newly seasoned cast iron will take on a dark brown coating. How do I re-season a used cast iron piece? Caring For Your Cast Iron Cookware. Crusty Bread. Jan. 1, 2015: Just released. Instructional video for the Crusty Bread recipe. Crusty Bread 3 cups unbleached all purpose flour 1 3/4 teaspoons Kosher salt 1/2 teaspoon Instant or Rapid-rise yeast 1 1/2 cups water In a large mixing bowl, whisk together flour, salt and yeast.
I must begin by saying where the recipe originated, if in fact it originated anywhere...really. Remember before beginning to create, that this bread is highly forgiving. You do NOT have to have an enamel covered cast iron pot. You DO NOT need to oil the pot. In a large mixing bowl add 3 cups white unbleached flour. To the flour add 1 3/4 teaspoon salt (I use kosher I like it) and 1/2 teaspoon rapid rise or instant yeast. Whisk the flour, salt and yeast together. Add 1 1/2 cups water. Mix in the water. That's it! Cover the bowl with plastic wrap and let it set for 12 - 18 hours on the counter top. After 12 hours the dough will look like this.
Meet my blue Le Creuset. Now, please disregard that this dough has stuff in it. Penniesonaplatter.