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Working with Eggs
Bad eggs are rare but they do occur. Crack eggs into a separate bowl before mixing with other ingredients. If the egg is bad it will have an unmistakeable odor.
If you find an egg stuck to the carton, fill the indentation with cool water and let sit for five minutes. The water will soften the dried egg white that is holding the egg in the carton.
Many techniques are used for cracking open an egg. Their is an easy method you can use if you want to keep the eggshell out of the frypan. Using the following method will keep the egg shell from shattering when you crack the egg.
1. First, find a flat surface, you want to crack the egg on a flat surface and not on the edge of counter or frying pan.
2. Place the egg in the upper part of your palm, between your thumb and first three fingers. Leave a space between your middle and ring finger. Give a short, sharp crack to the exposed area on a flat surface.
3. Once the egg is cracked, quickly bring the egg over the bowl or pan and quickly spread apart the two halves of the shell. Pull the lower half down with your ring finger, while pushing up the upper half with your thumb and middle finger. The egg will gently fall into the bowl as the shell spreads apart.
If you drop an egg on the floor, pour salt on the floor, heavily. Wipe it up fifteen minutes later. Salt will set up the eggs protein so that it's easier to clean up.
If you have to clean up a mixing bowl that has eggs coated on them, use warm water. Hot water may set up the egg's protein and make it harder to wipe off the bowl.
George Lake updates his blog Monday-Friday with cooking tips and recipes that relate to each other. Check out the following blog if you want new recipes and additional cooking tips:
Troubleshooting Machine Bread
Bread machines-wonderful inventions that they are-don't think very well. You and I, when we have a loaf of bread percolating on the counter, can look and say, "My bread is rising a little slowly today.
Whisk Your Way To a Perfect Meal Every Time!
The whisk. A true versatile cooking utensil.
How to Grill Most Any Vegetable You Can Think Of!
Grilling vegetables is easy. The fact that more people don't do it is the strange thing.
Roasting Meat - Temperatures and Times
Despite plenty of evidence to the contrary, I still see recipes that insist you should cook meat at high temperature for the first twenty minutes or so to seal it and then lower the level for the rest of the cooking time.This has become the fashionable way and I'm not sure why.
Once-A-Month-Cooking: How to Make Your Plan Work
As one of the oldest children in a family of nine, I know that cooking for a crowd can almost be a full-time job. Once-a-month-cooking has been a lifesaver for our family.
Save Money - The Crock Way
Saving money - is something we would all like to do. Whether you are struggling to manage day to day or earning a six figure salary, saving is something we all think about.
The Art of the Marinade
It's a sad fact that these days it has become almost essential to marinade most cuts of meat, unless you intend to casserole them.I'll go into why that is the case a bit later on, but for the time being let's just examine why we use marinades at all.
Baking Bread in a Dutch Oven
Dutch ovens were made for baking. In the hands of a practiced baker, a Dutch oven will create beautiful breads and desserts.
The Joys of Refrigerator Cookies
Baking cookies seem to fill the house with a sense of well being and peace. Perhaps it is the smell of butter, vanilla, and spices emanating from the hot oven.
Wok this Way! (Part 1 of 5)
IntroductionWoks have been synonymous with Chinese cooking since the emergence of Chinese cuisine. They have been used for some 3000 years in China for a variety of cooking methods, including stir frying, boiling, and steaming.
Picnic Tips and Tricks
The most difficult task of a picnic is remembering everything. Make a list on the computer of everything you might need for a picnic.
Why do We Need to Knead?
Bread dough needs to be elastic in order to capture the gases created by the yeast, stretch as bubbles form in the dough, expand, and rise. Without that elasticity, bread would not have the open texture we enjoy nor would bread be chewy.
Fine Tuning Bread Machine Mixes
Sometimes bread machines can be tricky. We were trying to help a customer whose bread did not rise enough.
Do you own an AGA or RAYBURN cooker ?
Season Your Pans for Non Stick Cooking
Nothing is more frustrating than trying to cook a delicious meal and having it stick to the bottom of the pan. A well season or cured pan will make cooking more fun, easier to clean and create better tasting food.
10 Smoky Tips To BBQ Food Safely
Cooking outdoors was once only a summer activity shared with family and friends. Now more than half of Americans say they are cooking outdoors year round.
Microwave Ovens and the Healthfulness of Microwaved Food
Microwave ovens do have benefits. They are certainly convenient.
The Perfect Scone: Keys to Make Your Scone Just Right
Ah, there's nothing like a tender, steaming scone in the morning. (Pronounced "skawn" like "fawn" or "scone" like "tone" -Webster says either is okay.
ServSafe Food Program in Montana a Success
Montana has a great program for restaurant employees. Each preparer of foods to the public must go through a special program where they learn at what temperatures food must be served and how to keep the place clean.
Bread in the Woods
We really like fresh bread while we're camping. There is something about bread products that just seems especially good in the woods.
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