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Learn How to Cook With Eggs By Michael Sheridan
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Wednesday, February 4, 2009 |
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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