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A Few Simple Techniques For Cooking Eggs By Roger Wakefield
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Saturday, February 14, 2009 |
We all love eggs, and therefore have more uses than almost any other food. They are available in almost every trip and are widely used worldwide. Even the worst cook can learn to prepare eggs using some simple methods. Having the basic skills to cook egg recipes such as omelets, scrambled eggs, hard boiled eggs and poached eggs are the basis for a wide range of cooking simple, fast, healthy dishes.
If you can master the techniques that are part of the road: --
1. How to boil an egg
Hard or soft eggs are nutritious and can make a quick and easy. For some of us, a soft egg with 'soldiers' is the ultimate comfort food.
For soft boiled egg sauce and toast in the first place their eggs outside the refrigerator and allowed to sit for a short time to bring them to room temperature. Heat some water in a saucepan and when just boiling, use a spoon to drop the eggs into the water carefully. Boil gently for exactly one minutes then remove from fire, put a lid on the pot and leave for 6-7 minutes. Some people like their eggs more fluid than others, so experiment with the time to get the results you want.
In the case of hard-boiled eggs, soft boiled eggs in the skillet, heat about 7 minutes and then remove the water and immediately put in cold water for a short time. Leave to cool the eggs in a bowl of ice water.
Boiled eggs are good for taking a picnic or for mixing with mayonnaise to make egg sandwiches.
2. How to Cook an Omelette
A tortilla is very simple to make and is great served with a salad or fries. In a bowl, beat two eggs together and season with salt and pepper. Add one teaspoon of milk or water. In a small skillet, melt a small amount of butter and allow it to cover the base of the pan. Add the beaten eggs and shake the pan around to cover the base of the pan. Keep bringing the cooked bits from the side of the pan in the middle for the eggs cooked less running in the lakes and cooking. As soon as you have a soft but firm circle of tortilla you can add grated cheese or cooked mushrooms in half and using a spatula, fold the tortilla over the filling to form a crescent.
3. Cook Scrambled Eggs
Scrambled eggs on toast is delicious and is a good standby when you're in a hurry or too tired to cook much. If you have a microwave, these are really easy - just 2-3 beat the eggs together, season, add a little touch of milk and cook on high. Stir with a fork every ten seconds and stop cooking when they are at the perfect consistency for you.
You can also scrambled eggs in a pan - Heat a knob of butter in a pan, whisk the eggs in a bowl or jug, season and add a little milk. Once the butter has melted, pour eggs into skillet and stir constantly with a wooden spoon. Cook until the egg mixture only has a bit of liquid left. Stir in a little butter and add cream if you like - delicious.
For a special breakfast, chop up smoked salmon and scrambled egg in the mix.
4. Cooking poached eggs
To steal eggs the easy way, you can buy a special pan for poaching which has round compartments into which they break their eggs and then cook in the pot that is filled with boiling water.
To steal the eggs without a poacher, pour boiling water in a pan until it is about 2 ½ cm deep, set the pan in the oven, and when the water is bubbling lightly (little bubbles under the surface), a crack in egg water. Simmer for 1 minute and remove from heat. Allow to stand for 10 minutes before removing with a slotted spoon and drain. Serve on toast or with bacon, sausages and baked beans.
These are the four classical fast and nutritious ways to prepare eggs, but you can fry an egg in oil. Simply heat the oil in a skillet, break an egg gently into the pan (be careful, so do not break the yolk) and fry until done. Although you may prefer to fry the eggs, try to remember that poaching is much better than frying because it uses water instead of oil. |
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by neptunus @ 11:50 AM
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Cooking Eggs - 11 Ways to Cook The Right Way! By Abhishek Agarwal
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Tuesday, February 10, 2009 |
Not many know how to cook a simple egg and everyone can use even if they are an expert in the kitchen
Using fresh ingredients is the most important tip in the cooking of eggs. The longer the eggs are in the fridge the more sense. And here are some cooking tips that are used.
- Break the eggs right before cooking. If you break them in before hand, the freshness will be lost.
- Always break the eggs on the surface, so that it will damage the eggs neatly into two parts. If you decide on the periphery of the egg cup, the opportunity to shell fell in the mix more.
- Two tips are great, one, try to avoid foaming when you are mixing and to improve the taste and textures strain eggs.
- If possible, remove the foam that appears.
- You can prevent water dripping on the surface by Tying under the cover while the steam. Do this when it is safe to do so.
- Use a fire high in the beginning, and then cut under the fire until the work is completed. To check if the egg is finished, a toothpick can be used to poke the egg. And if there is a clear liquid in the egg and then carried out steam.
- Make sure that you do not cook more than eggs. So the meal may be very hard, and may lose its texture and flavor if it's more mature.
- Leave it to warm up slowly to room temperature before they start boiling. They once cracked a little when they fell into the boiling water right after taking them from the refrigerator.
- You may boil your eggs from the cold water. This product can increase the temperature slowly without cracking it.
- Soft boiling eggs takes about 5-6 minutes. Boiling hard and take two more times ...
- May Overcooking denigrate the egg yolk. Two important tips for cooking eggs is that the substance will be strong even without boiling by placing them in a bowl of hot water. Except that boiled white will remain in a semi-solid state.
Here are some useful tips in the cooking of eggs that can be used by all people. Try it out and they can watch your family smile with content.
And a great method to learn more tricks and way of going is to get information online. You can find many sites that reputation and share information for this food. Cook books can also provide valuable information and tips on cooking eggs. |
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by neptunus @ 8:08 PM
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Elegant Egg Salad With Cashews And Curry By Harriet Hodgson
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Saturday, February 7, 2009 |
I grew up in Great Neck, Long Island, a suburb of New York City. When I lived in Great Neck there is a small village with the milk and the railroad station to see the beautiful things from the toy train set. Many television time, including Perry Como, live there because it is very close to the city.
Home we do not have AC and sometimes at night the unbearably hot. But I remember Long Island steamy summers fondly. We often went to Jones Beach on the South coast. My mother would bring us for lunch, sweet iced tea with orange juice (she liked it better than lemon), some fruits, nuts and jelly sandwiches, and egg salad sandwich.
We always rented large beach umbrella. After my brother and I have been playing in the water, we will have lunch in the shade of canvas umbrella and swing our feet in the sand. Since then, the egg salad sandwich is the hot, and if I close eyes and think hard, I can almost taste them and smell the sea.
Where is the egg salad come from?
Eggs are one of the oldest food. Recipes for cooking eggs back centuries. I have about 100 books and cooking egg salad to see in some of them. One book that has recipes for "Old time Egg Salad," which is made with the correct salad torn lettuce leaves, thinly sliced red onion, slices of hard boiled eggs, tossed with cider vinegar and oil dressing.
As the years go by the house cook added chopped pickles, black olives, green olives, green pepper, red pepper, anchovies and other materials for their egg salad. I have been doing the same thing. Sometimes I made "regular" salad of eggs, but I prefer Elegant Egg Salad with Cashews and Curry. Here is my recipe.
INGREDIENTS
4 large eggs, hard-headed
1 / 2 cup celery, diced
2 green onions, white and green parts, diced
2 tablespoons fresh parsley, finely chopped
1 / 2 cup salted cashew pieces
1 / 3 cup light mayonnaise
1 / 8 teaspoon salt
1 tablespoon fresh lime juice
1 teaspoon curry powder
shredded lettuce
METHOD
Hard boil eggs and cold. Peel eggs, cut half, and mash with a fork. Add celery, green onion, parsley, and cashews. Combine mayonnaise, salt, orange juice, and curry powder. Pour the sauce over the egg mixture and toss gently. Fill in all the wheat, five grains, or Italian bread and top with shredded lettuce. Makes 5-6 sandwiches.
Elegant Egg and Shrimp Salad: Omit the two eggs. Add 1 / 2 cup cooked, chopped shrimp.
Elegant Egg and Bacon Salad: Omit the egg. Add 1 / 3 cup precooked bacon pieces.
Copyright 2007 by Harriet Hodgson
http://www.harriethodgson.com
Harriet Hodgson has been a freelance nonfiction writer for 28 years. He is a member of the Association of Health Care Journalists and the Association for Death Education and Counseling. 24. He book, "Smiling Through Your Tears: Anticipating kesedihannya," written with Lois Krahn, MD, is available from http://www.amazon.com A five-star book review is posted on Amazon. You'll find another review in the United States Foundaiton house website under the "School Corner" and the additional title of the article by Hodgson. Department of Health has also published a review on the Association Web site. |
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by neptunus @ 5:45 AM
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Crazy Ciocchetti Carbonara By Peter Alfieri
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Wednesday, February 4, 2009 |
Pasta alla carbonara is an Italian cuisine is based mainly on eggs, Romano cheese, and bacon. Carbonara recipes vary, but all agree that cheese (Romano or parmesan), egg yolks (or whole egg), pork fat, and black pepper are basic. It was invented some time in the middle of the 20th century. As with many recipes, the dish comes from the obscure, and there are many contemporary legends about it. The name is derived from the Italian charcoal, some believe that the dish was first created as a raw material for Italian charcoal workers. Carbonara is thought to have originated from the hills outside Rome, its popularity increased after the Second World War, when Italy was a lot of eating eggs and bacon supplied by United States troops. After the coming American troop stationed in Italy, pasta alla carbonara become popular in North America. Try this dish and see yourself why this dish participate popularity over the years!
Make: 1 pound pasta
Serves: 4-6
Prep Time: 5 minutes
Cooking time: 17 minutes
Total Time: 23 minutes
Materials
6 slices bacon - cut into 1 inch pieces
4 tablespoons of salted butter
5 well beaten eggs
1 / 2 cup chopped flat leaf parsley
1 tsp black pepper
1 pound pasta ciocchetti
1 cup of parmesan cheese
Preparation
Boil a large pot of salted water for pasta.
In skillet over medium heat add the bacon and butter. Cook bacon until fat is given (clear), and save money.
Add pasta to boiling water and cook until al dente (or desired firmness).
While pasta is cooking, whisk the eggs, parsley, and black pepper together.
Drain pasta and place back into the cooking pot. Add eggs and bacon mixture. Cook over medium heat, tossing frequently until egg is cooked (1-2 minutes). Remove from heat and parmesan cheese to add taste and serve immediately.
Happy eating!
Peter Alfieri is the host of cooking shows: Buon Appetito Providence, http://www.BuonAppetitoProvidence.com Pete cooked food from some of the various geographic regions; Italian food is also special in that TV show. Make sure to check the other recipes in the world website. |
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by neptunus @ 9:03 PM
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Learn How to Cook With Eggs By Michael Sheridan
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Why are eggs so important? Because they appear in almost every type of cooking and if you can cope with success, you can deal with anything the kitchen throws at you.
Only if you do not believe me, this is some way in which we use it, cakes, omelets, pancakes, souffles, ice cream, soups, meringues, breakfast, tea, sandwiches, sauces, custard, pastry, desserts, dressings, salads and all the host others we do not even eat.
We boil them, poach them, scramble them, fry them, burn them and mix them with oil to make mayonnaise. Let's see all that a little more closely.
Initially, the eggs must be fresh. Always check the sell-by date on the box when you buy it. If it's less than four months, do not buy eggs.
You can check how an egg is fresh with the immersing in water. If the flat is located in the bottom water is fresh. If he stood up tired. If the floats do not even think about it. Unless, that is, you happen to like the smell of hydrogen sulfide.
For boiling, the eggs must be in a room temperature before starting. Bring a pot with boiling water carefully lower the eggs into it and then turn the heat down and simmer for one to keep minutes.
Remove pan from heat and cover. Let stand for about five minutes when you make bread or any of the others is that you want to do. That's all there is to it.
When poaching, you need to once again very fresh eggs, and water must be in the simmering point. He must also be about three centimeters (just over 1 inch) deep.
Carefully break the eggs into the water and cook for three minutes. Remove them using a slotted spoon or spatula. I always have a wad of paper that allows me to rest the spoon drain off any excess water before transferring the eggs to plate.
To scramble eggs, cracked eggs into two bowls, season them with salt and pepper and beat well. Then melt the butter from prominent - about the size of walnut - based on weight in the pan. Swirl round and when it is foaming, pour in eggs.
Now you need to get to work, stirring the mixture vigorously to prevent the wooden spoon from the mixture sticking to the pan. Before cooking is finished, take the pan from the heat and the other knob of butter or cream from the spoon. This will slow the cooking process, save the mixture is very moist and improve texture.
Eggs can also be baked. This is a technique to master. You will cook the eggs in Bain marie, no more than a burning tin with hot water in it. You also need to preheat the oven to 190 centigrade.
You must ramekins for this dish. Butter them carefully and cracked the egg into each. Place them in the roasting tin, pour in enough hot water to come in mid of the ramekins and baked in the oven for about 20 minutes.
This is the basic technique. You can also put cheese, cream or light vegetables such as spinach in the bottom of each ramekin before adding the eggs. The same method was also used to cook desserts such as creme caramel and creme brulee.
Most people seem to know how to fry eggs, but do not always know how to get even results. You may not want to hear this if you are concerned about healthy food, but it is best to fry the eggs in the bacon fat. Of course you can use olive oil, I just said what I use. You can also use lard. Key is to get anything you do use heat before adding the eggs.
And here's another little tip: to ensure even cooking, tip the pan slightly and use a spoon to baste the top of the eggs while cooking. Only if you are a complete beginner, "to stitch together" means that the fat pour over the top of the egg using a spoon. But of course, you know that you do not?
We not only use all the eggs, of course, we also use the white and yolks separately, the second most common for whisking. What happens when we shake a little egg white air bubbles introduced a swell and harden so that the combined stand at the top of the peak. Done properly, you can even turn bowl upside down and the mixture will stay where it is.
The problem is that with their bubbles burst, especially if they get too much air in it. They behave like a party balloon and the mixture collapses. So the most important of whisking egg white is to know when to stop, and that when people get a little stiff peak formation that you remove the bowl from the fast.
Incidentally, here's a tip for using the whisked egg whites in a souffle or mousse - always take a spoonful of white metal and stir into the souffle mixture first. This will release it. Then, best of all the tricks, fold into the mixture of white and not the other way around.
Yes, I know what he said in cookbooks. I also know that Raymond Blanc to make the best of the goat cheese souffle in the world and how he does not.
By the way, here's a test; of the above methods you will use to cook a souffle? Did you say "the egg baked method"? You did? Take a bow.
Once mastered this technique you will already be in front of many cooking professionals who work in restaurants around the world. This is a basic, simple method that will stand you well in any of the benefits that will be cooking.
Michael Sheridan - The Cool Cook - is a former head chef and a recognized authority and published author on cooking matters. His site All About Cooking, contains lots of information, instructions, tips and recipes for busy home cook, including video based how-to guide. |
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by neptunus @ 9:01 PM
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20 Head Smacking Food Cooking Tips By Von Cook
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Many of us who are often given a vague vision of food preparation techniques that we forget many important processes; commercialized owing to eat fast food that makes us want to pop them in the oven and voila! There are some kitchen / cooking metric Food Center that we do not encourage, but you want to know, so you can be smart-kitchen.
Here are a few simple cooking tips that you may find useful if you are cooking. Preparing materials sometimes tedious work - like washing vegetables, peeling shrimp, shells washing, dressing with the loin, and so forth. If you know what is best for themselves in the kitchen, you may be able to flee from some fuss with the food use of these techniques:
Your salt water if it is hard boiling eggs easier to peel-trick hard boil eggs is to add salt in lukewarm water, turn on the fire and start cooking the eggs. When the water boiled, turn down your fire smolder. Continue to check the eggs for cracks - too hot of water you will be cracked eggs (and if you want to save gas by putting in hot water boiling eggs, you might just crack a lot of them if you are boiling in the chunk); salt you add with the water around 1 handful of salt to 5 liters of water. Salt boiling will extend the time but you will make your life 100 times more simple.
Keep your knife when you're hot slicing 'vulnerable' tricks of the food items to make the perfect slice for eggs or cheesecake (chocolate and some of the product) is to keep the knife is hot, not warm. Stainless steel does not maintain the temperature of the hot and good, and you see a thin chef knife, it will still not good for the long term. Clean your knives, dip into boiling hot water for a while or put them on the naked flame and then make your incision - you will see that it makes a very clean cut.
When you slice the eggs, keep the yolk in the top of the Hard-boiled eggs, slices of the best (usually a half) of them the first part of the yolk. Always searching for truth, then you create a hack in there. Slicing is too far from the truth will be difficult for you to good purpose - you also make the egg is not balanced. In some cases where you can not see the substance or has been out in the open, simply follow the No 2 and the way you do.
Using egg white to 'smoothen' chickens If you marinading chicken, you can also add egg white into the liquid and keep them in it. For example, one whole chicken (portioned to 8), and one large white egg. After cooking the chicken, you will see that the skin is completely smooth.
Italian sauces are best left for a day before consumption Many homemade Italian sauces are great - Even better if you 'age' them for a day. As the liquid evaporates from the sauces (you are more focused and intense flavor) and / or also by using other materials, the naturals, these sauces will not lose its flavor for a day, but will give you a bigger punch in the next day. Best example is some basic tomato sauces, pesto and shareholders as Velouté (white stock - can be vegetables, fish, shellfish or chicken) or (X - can not vegetables) Concasse.
For a better Parmesan, leave the 'sweat' Many cheeses can not be done this way, but specifically for the brand Midori Parmesan Cheese in blocks (found in Jusco & Cold Storage and sometimes Tesco) cheeses can be left to sweat and made better. Here's how to do - Open the package, but only remove the top. Let your dinner outside on the table (below 20 C, room temperature) and make sure do not have contact with the sun and the mouse. Keep it that way for 2 days - now taste it. It's different.
Let the Chinese celery and / or live anymore Coriander Placing them in the refrigerator on your own (with paper or plastic wrap) will kill them quickly. Get a little 'deep' tupperware or even a Milo tin, add water in it, and let them sit in (with the roots below). This will extend their shelf life.
Remove the chicken with the skin incision and a one pull If you need to remove the main skin of the whole chicken chicken, do this: Use a sharp knife and the chicken breast-side down. Create a snippet straight vertical along the 'backbone' of the chicken, then tear the chicken skin is different. This will remove most of the skin (except for wings).
Non-stick pan with the food or some technical Heat / temperature of the best techniques. If you need to become a non-stick pan (but not labeled or sold as a non-stick), you can do some things - Heat your pan thoroughly before cooking (dry), fried eggs, full before cooking, cooking-stick material can be up to the surface before it touches the cooking (with the heat high enough), your oil pan and hot oil (then remove and place in another container) before cooking and fry beansprouts or coconut husks before cooking.
Remove the 'new' smell from the Pan Wok, or you can try some of this material. Do not bother washing it too many times to clean up the smell for some 'cheap' pans do not work. You can try heating the pan for maximum heat and pour oil into it and dispose of, beansprouts fried or coconut husks, leaving it under the hot water hot charcoal for 30 minutes, make a simple 'stew' and throw them away. All of this works, but if you still get the smell, then you know that the pan will not last long.
Get 'rust' marks from your pans and woks Chinese woks famous for this, especially when they are old. You tend to leave the basin to be suspended (with full water) and you go back and find the basin have rust marks. You can use several methods to overcome this problem: After you wash the pan / wok, use a kitchen towel and then rub some oil enough oil in - This will allow water to oxidize the metal surface is not your pan / wok. As an alternative, you can also heat your pan / wok to a maximum, and then leave to cook (do not let it come in contact with water. Wash before heating your pan / wok.
Do not store in the fridge Storing shell to shell in the refrigerator is one way to go (to apply a new life only). What you can do is wash them under water for a while to remove the dirt, place them in containers (without covers) and then get a wet kitchen cloth and cover them. Make sure they're in the room temperature and not stored more than 1 1 / 2 hours. Do this for live clams and mussels local (Malaysia).
Do not use mayonnaise straight from the tub / container Commercialized mayonnaise taste absolutely ridiculous if you're not challenging the other with strong-tasting ingredients. What can you do to 'jinak' is in a sense to add milk, salt & pepper, both to raise their thin texture. If you are adventurous enough, take a small portion of the mayonnaise and add in some material. You can add garlic, tomato / chilly sauce, Worcestershire sauce (Lea & Perrins), Maggi seasoning Sauce, Jalapeno juice, pickles, sour cream, sugar, water, salt, onion, carrot, cabbage or anything that you can find in the fridge . Its taste is subjective, so be careful.
Test your tomatoes with a knife Want to know how the knife is sharp but does not know how to try? Here are some simple tricks for you to test them: Slice of not-so-young and fresh (if pressed enough software) tomatoes, and slice you can do without putting pressure on the knife blade. Another way is to slice large yellow / red onion. If you are quick to cry, then one of your techniques or blade. Many other way is to slice the plastic. Very sharp knife slice a plastic bag almost too easy - no need to add pressure. Simply remove the plastic bag and see if it goes through.
Do not wash fresh mushrooms harvested Wash just mushroom harvest can cause cancer (it feel natural). If you are looking for cleanliness, PICK IT MORE OF A PLACE hygienical or get them from Tesco. Either way, they work better. If you are not special, just using a pastry brush and brush and sand. Fresh mushrooms such as button mushrooms, peel them 'outside' skin before cooking. You can use it to skin your chicken stock.
Keep away cockroaches Use this with the leaves' Pandan '(or called Screw Pine) leaves that cockroaches away. They work very well. Pandan / Screw Pine leaves have hundreds of thousands of home-use of prescription and use.
Reheat your bread in the microwave oven with water Place the bread in the oven and microwave-friendly, or glass bowls filled with water in the microwave oven and provide rapid 20 second heat high. This will not make you lose your bread is too much of moisture.
You make banana grow naturally juicier What you can do is put your banana - Using a string or hook, hang the bananas in the bunch and let it sit in the air - This will give you a banana prankish and also encourage brown evenly. Place them in the cold will decrease the skin surface (in one area first and then spread to more and) more quickly. Banana natural 'smoke-bomb in the area of agriculture first before it goes on sale (to activate and enhance the uniform ripening), and if done that way, you do not feel as good as natural ones banana.
You keep the rice from the rat-free and stay If you still raw rice, leave a few pieces of dry rigid containers in your store your raw rice. This will keep insects and rodents away. In addition, adding fresh dry rigid in rice cooker will also make it easier for you to cook - The rice will not stick to the bottom. Make sure you do not cook dry the cold (or make it come in contact with oil) first or will not work.
You cook some natural times faster If you are adventurous enough, you can try to pack (in a plastic bag) and some raw apple rigid. Entered into 4 apples to 4 pieces of red chilly. Put in the same place and place the bag in the refrigerator. You will see that chilly 'reaction' is actually 'cook' apple faster. Although this is not entirely 'prove' to the Chef's scientific knowledge of many, he worked in some cases.
Von Cook is the Chef de Partie author and Food Center, a busy kitchen in Malaysia cooking for royalty. Von Cook has ventured to almost all of 10 Head Chef of 20 years or more and cooking food is to share experience and knowledge of food with you now.
Visit the Central Food http://foodcentral.wordpress.com/
or
Food subscribe to RSS feeds from the Center on http://feeds.feedburner.com/foodcentral |
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by neptunus @ 8:59 PM
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