What are you cooking?

[jaylach]

LOL, that doesn't sound like my old Betty Crocker in any way. My family version of strog calls for round steak. Eww, no! It tastes almost like liver to me now. Not a cut of beef I use anymore. I have both the old & newer Betty...

For Stroganoff I usually use rib eye steak. While strog is really a simple dish it needs quality ingredients to give it the high end image it has. These new recipes that use ground beef is just not going to do it for me.

For me, tonight, is Fettuccine Alfredo with grilled chicken and broccoli. Haven had in 2-3 weeks and have to keep my cholesterol within proper levels.

 

[jaylach]

Ahhh, wing night! It will be BBQ sticky wings but not yet sure of the tater. Normally one would think fries, and that is possible, but roasted baby taters cut in half with rosemary, garlic and butter also sounds good. LOL! I tend to eat rather late so have time to decide..

Thinking BBQ sticky wings, I've never done but wonder how bad fall off the bone wings could be anything but good if pulling the meat off the bones and making either a Calzone or Quesadilla...

 

[jaylach]

I finally think I have figured out how to do hard boiled eggs that peel well. I just did 4 eggs and peeled without the whites sticking to the shell. Small sample but all four eggs peeled clean enough that I would not be ashamed using for deviled eggs. On one egg a little stuck to the shell and ended up with a small dimple but it was still good in appearance. The other three were pristine.

1) Do NOT start with eggs straight out of the fridge. Always allow to come to room temperature.

2) Also do not use super fresh eggs. Eggs should be at least 5-7 days old at a minimum. This has to do with the membrane between the shell and what we want. On a totally fresh egg this will act like glue making the shell stick to the part we want.

3) An old rule of thumb is to put the eggs in cold water and then bring to a boil and let sit for 10 minutes. I put tonight's eggs directly in medium boiling water and none of the shells split as would happen a lot if putting cold eggs in hot water if the eggs were not room temperature. Going this route helps to separate the shell and that bothersome membrane between the shell and egg.

4) Rinse in cold water then dump the eggs in a water/ice bath to quickly cool. This also helps to break the adhesive bond between the shell and what we want.

5) Don't wait and let the eggs sit in the fridge while still in the shell. As soon as the eggs are cooled down in the ice bath peel.

This was an experiment as I've had issues peeling hard boiled eggs lately.

LOL! Tonight is going to be a couple of egg salad sandwiches in short hoagie buns. For two of the things I'm using all four eggs that were the 'experiment'. I say experiment as I need to smash the eggs o know if the yolks are proper with how long I boiled; 8-9 minutes.

As to the egg salad it will be a bit of a deviled egg salad as I will add a little vinegar along with a touch of cayenne pepper and sour cream.

 

[MaloK]

I'm pretty sure the eggs we get are old enough to start with.

I use out the fridge cold eggs in cold water, with a good dash of white vinegar and the peel never sticks. I never used ice, but peeling them as soon as cold is the best way to do.

But try the vinegar trick, this is how I learned to do it at the Montreal Institute of Hotel Industry, while doing a superior gastronomic cooking class.

 

[jaylach]

I'm pretty sure the eggs we get are old enough to start with.

I use out the fridge cold eggs in cold water, with a good dash of white vinegar and the peel never sticks. I never used ice, but peeling them as soon as cold is the best way to do.

But try the vinegar trick, this is how I learned to do it at the Montreal Institute of Hotel Industry, while doing a superior gastronomic cooking class.

That was pretty mush my method and I had pretty much no issue, My issue with peeling started when I hit Sheridan, WY. Can't prove but think my higher altitude could be a factor.

 

[fishorama]

I do vinegar too. But I thought it was to prevent the green/gray yolk outsides, not that I care all that much if it's just for me. I cook mine longer than 8 minutes, I don't want any soft yolk areas, eww. Like MaloK, I start with cold eggs. I ice cool & crack the shells all over & run some water to get under the shell.

Fresh eggs don't work & really fresh from the neighbor take a good 2 weeks+ to hard boil & peel well. Yummy fried or scrambled A little small for recipes that always call for "large".

For deviled eggs I read you should rotate the eggs a few times for several days to keep the yolk more centered. I don't plan ahead & often have a thin white side. Has anyone done that?

Back when my plant club did potluck lunch, I sometimes brought deviled eggs. Then once someone else brought them. 2 flavors (1 was mild curry, nice!) & they were piped & decorated w/an herb sprig. Dang! I don't even own a pastry bag. I thought a dash of paprika was enough, but I was severely outclassed, LOL!

I never thought of altitude issues, but I remember cake mixes had separate directions. Maybe boiling eggs are different too.

 

[lottabubbles]

on the egg peeling, I take the fridge egg and gently tap it on the table till I hear that faint crack in the shell. boil them till done and they peal right off. it does help to wet your fingers.