DailyDirt: Simple Kitchen Techniques
from the urls-we-dig-up dept
Some people freely admit that they have trouble boiling water when it comes to cooking techniques. But some seemingly simple tasks aren’t so easy to do if your standards are set high enough. The proliferation of cooking shows doesn’t quite help because every TV chef has his/her own way of creating the same dish — so there’s no consistent method. Here are just a few examples of some “easy dishes” to prepare.
- A perfectly fried egg is cooked in a small pool of olive oil over medium-high heat. But in this particular demonstration, the perfect egg might be a bit more runny than some people like their eggs. [url]
- Freezing water might not sound like a tricky task, but if you want optically-clear ice cubes without any annoying bubbles or haziness in them — there are a few tricks to it. When water freezes slowly, fewer air bubbles get trapped inside — so cool your water down slowly in an insulated container. [url]
- There are plenty of tips on how to properly cook a hard boiled egg. Start with room temperature eggs, cold water and remove them from heat about a minute after the water boils… but there are no guarantees on how easy those eggs will be to peel. [url]
If you’d like to read more awesome and interesting stuff, check out this unrelated (but not entirely random!) Techdirt post.
Filed Under: boiling, cooking, eggs, food, freezing, frying, ice, kitchen
Comments on “DailyDirt: Simple Kitchen Techniques”
I wanna know what the freezing point of vodka is and make some ice cubes outta some grey goose.
I like watching Everyday Italian, featuring chef Giada De Laurentiis
Perfectly fried eggs are cooked in butter.
Also if you want clear ice cubes use distilled/pure water.
A perfectly fried egg...
A perfectly fried egg is cooked in a small pool of bacon grease over medium-high heat. There is no evidence linking saturated fat with heart disease. So enjoy. 🙂
Need citrus juice?
If you need citrus juice out of an actual citrus fruit as opposed to out of a bottle, dramatically increase your yield with a couple tricks.
Roll it on a counter first, and then pop it in the microwave for about 10 seconds (watch for hot spots). Cut, juice, and see a lot more juice to use.
I was in culinary school with a girl who missed the step about cutting and juicing a lemon. She was literally just rolling it on the counter as hard as she could, and she was getting super frustrated before someone walked by and noticed.
“What are you doing?”
“I’m TRYING to juice this lemon!”
“Um… I think the inside is probably broken up enough now, you can probably cut it and juice it now.”
Lemon girl did not complete the program.
So as long as you remember to cut it and juice it, you’re good. (Careful with the rolling too. I squeezed a blood orange between my two hands once and it burst all over my chef coat.)
The perfect fried egg is cooked over high heat in a small pool of olive oil, in a small pan, on an electric stove. I know this because I have developed this technique and filed a patent that covers all cooking of eggs for the next 20 or so years.
Electric stove, Bad choice. Everyone knows gas is better. Man do you have egg on your face now.
Just tried the fried egg technique and that is far too much olive oil.
What’s the difference between a Jew and a pizza?
A pizza doesn’t scream when it’s put in the oven.