Ask the Chef.....

[landuse]

... you know what.. I had the very same question too..

But for nearly a year I'm the happy owner of an App on my phone:
http://www.tipps-tricks-kniffe.de/the-perfect-egg-timer/
(itunes and playstore app available)

And since then... a perfectly boiled egg, no matter what size, what temperature.. always right on spot!

and yes.. things HAVE changed since then..
(my egg consumption to name one )

'sid

Like they say....theres an app for everything.

Thanks for the help guys. I also put my eggs in warm water for a few minutes before boiling to stop them cracking. I also run cold water over them when they are done boiling as I too have heard that this makes them easy to peel (it doesn't always work though).

 

[itsid]

... I also run cold water over them when they are done boiling as I too have heard that this makes them easy to peel (it doesn't always work though).

And that's a myth.. it will not work!
they're either easy to peel or not, the cold water doesn't help anything.

The thing is, the "older" the egg is, the easier it is to peel;
fresh from the chicken it will not peel,
some days later you have a fair chance
it also depends on the age of the chicken that laid the egg unfortunately. (thinner shells are easier to peel than thicker or denser shells)
so it's still a lottery

But there are a few ways known to help peeling them:
1) start the cooking in hot water (never tried that one)
2) add baking soda to the boiling water (well who can tell for sure but it seems to work)
3) peel them under running water. (I'm not sure I'd say it doesn't help much if at all)

if you intent to keep hard boiled eggs in your fridge for some time, do not run cold water over them,
that only shortens their shelf time

if you're like me and like your yolk at least semi-liquid, then keep quenching them, otherwise it can cook for another 3min.
and the first is perfect while the second well done

'sid

ps OMG.. I spend too much time with eggs already

 

[JMINDY]

SO let me see if I got the prep right..

Mix a cup of flour and a tablespoon of lawrys season salt together in one bowl. [or bag]
crack 2 eggs and scramble them [wisk] - Then add milk*

Take chicken, and dip it in the flour and salt mixture.
then dip it in the egg mixture..
then dip it BACK into the flour and salt mixture?

then drop it in an fry it.

A trick I learn from that show "Good Eats" with Alton Brown, is to refrigerate the chicken after you bread it. Then when you pan fry the breading is less likely to fall off as you flip them. It works, I don't usually do it as it requires planning ahead...and I suck at that!

I mix bread crumbs with my flour and add seasoning.

 

[JMINDY]

Here is one for anyone that likes Salmon or other fish, and even works with chicken. There's a japanese sauce called Mirin, it's a rice alcohol (wine similar to sake). You can sometimes find it at the grocery store in the soy sauce section.

Simple...cup of Mirin & table spoon of Soy Sauce, pan fry/boil. Usually have it with rice.

 

[Poboy kartman]

A trick I learn from that show "Good Eats" with Alton Brown, is to refrigerate the chicken after you bread it. Then when you pan fry the breading is less likely to fall off as you flip them. It works, I don't usually do it as it requires planning ahead...and I suck at that!

I mix bread crumbs with my flour and add seasoning.

Well. ...there are 4 basic deep fry/pan fry coatings... battered....which I have described......breaded.... (which involves basically the 1st 2 steps...followed by substituting the 3rd with breadcrumbs instead of flour).......

Then there are the "one shot.... (dip once...) batters"......like you find in Chinese all you can eat buffet "sweet and sour " chicken....ect.....which is called a tempura batter......which is basically water and flour......the secret being....the water needs to be near freezing.......

And the southern Americans answer to that. ...."beer batter"....which is basically the same thing made with beer instead of water.....and again.....you want that beer near freezing........

And yes you understood my post.....a tablespoon might be a little heavy.....but close......back off to a heaping teaspoon to start......

Alton Brown is full of chitlings half the time......no logical reason behind that statement but one......refrigerators dry out food....the chicken won't be sweating if it's still thawing out....but a pat dry...accomplishes the same thing......

Another word on breading.......like I said step one..... step two.....but now of you want crunchy high dollar restaraunt quality breaded fried stuff.....get a box of 'Panko' bread crumbs..... (Wal'mart)....if you prefer a bit finer bite.....run them through the blender fora second or two. .......

Also....the batteted stuff will become a bit more sticky with a few minutes between dipping and frying on a plate. ...but then they get messy.....

 

[Poboy kartman]

I mix bread crumbs with my flour and add seasoning.

I have done that too.....try blending the Panko with the flour and seasonings. ....a "Super coating".......

One other thing. ....since you mentioned fish. ....this is just too easy.....get "Basa"....or "Swai".....fillets..... (Asian catfish fillets)......

Slice them up MUCH smaller. ....perhaps 12 pieces out of each fillet.....drop in a quart freezer bag with a little bit of "Louisiana" brand seasoned fish fry and shake.....drop into hot Canola or peanut oil....until they float.....

This is another one that sounds so easy it belies how good it is......

But think about it......lobster tail is just stuck under a broiler with some melted butter and a sprinkling of paprika. .....and served with melted butter. ......pretty simple. ...huh???????

 

[J_Walker]

LOTS OF information, I am loving it all! keep it coming! this is the kind of junk they don't teach you in public school now days! lol!

 

[Poboy kartman]

Well. ...on the agenda this weekend is pickled jalapenos. .....

What's up with jalapeno peppers these days. ....I'm not complaining. ...but they are like crows and debt......they just keep getting bigger and bigger. ...

Grant you....those aren't wide mouth jars.....but that's a case of QUART jars under those peppers.......

Anyway. ....bad spring for the 'Fooled You' jalapenos. ..(making hot sauce with them....) so I need an emergency batch of Jalapenos. ....Wally world to the rescue! !!!....and those jars were only $9.99!!!!!...Dougie like.....

 

[landuse]

I make pickled stuff all the time. My last batch was pickled jalapenos and gurkin.

 

[J_Walker]

my japapenos get HUGE 2"+ when they get tons of rain.. but with little rain/hose water they only grow to be about an inch.. started some bell peppers from seedlings, yesterdays down pour perked them right up.

 

[Poboy kartman]

my japapenos get HUGE 2"+ when they get tons of rain.. but with little rain/hose water they only grow to be about an inch.. started some bell peppers from seedlings, yesterdays down pour perked them right up.

HUGE?????? Perhaps the size of these peppers was lost in translation. .....

My camera lens still sucks. ....if you double click....you can see that this one is 3 3/4" long......

Just in case. ....you think I handpicked an anomaly. ....check out the 4" ones....and the better pic is courtesy of a Q-tip and some Canola oil! !!!!!

 

[J_Walker]

well I said 2" + so they get to over two inches, but yours seem to be fat too. mine are very slim, with few seeds. compared to yours.

 

[Poboy kartman]

well I said 2" + so they get to over two inches, but yours seem to be fat too. mine are very slim, with few seeds. compared to yours.

Don't get me wrong. ...a 2" jalapeno is a good sized pepper.....but. ...as you alluded to. ...water.....and the consistency of delivery. ...is everything with peppers and melons......

And those aren't my peppers.....mine are closer in size to yours....but I am limited in variety. ...as I only grow "Fooled You" because they have no heat whatsoever. .....back when I could eat any hot peppers. ...I grew 'Jalapa'....nice fat big medium heat peppers. ...look for that variety. .....

These peppers freak me out because they are so big.....I have to seed them out and remove the membrane before pickling to tame them down enough for my palate......

I don't bother to grow them because I get them from the store....this batch was $.88 a pound from Wal-Mart. ......

EDIT:.....Then again. ....EVERYTHING is bigger in Texas. ...LOL..

 

[Poboy kartman]

OWW..OWW..OWW..OWW........I just got through seeding out those peppers. ...felt a little crud in the corner of my eye.....these things smelled pretty potent....and I don't like to wear gloves.....

Thankfully nature didn't make a #1 call before this reminded me to wash my hands REALLY well.....

Edit: This reminded me of something. ... that happened when nature DID call some years back. ...I won't go into those details. ...but this has to do with both of these last posts.....

Texas A&M University developed a strain of mild jalapeno pepper plants....called 'TAM mild jalapenos'.....well being developed here in Texas. ...you would think that they would be almost fool proof.....

Well I grew some. ...they got streesed from lack of water...and were very mature....2 things that greatly increases the potency. .....So....to try to make these things edible. ....I seeded them out before pickling....had the above mishap. ....but here's the worst part....even after that. ...these things were so wicked that I sliced them very thin on some nachos and could barely eat them. .... (and I was a chilie head back then).......

I honestly could feel those peppers move through every inch of my digestive system....up until the point where they hurt worse going out than they did going in....

Point being. ....moisture control is everything when growing peppers. .....

 

[Poboy kartman]

What are some good things to combo with white rice? I'm not looking for spicy, if anything sweet. i've been trying different things for months now.. still haven't found one of those things where its like "I can eat this all the time!"

everything from pasta sauce, to hot sauce, to turmeric with other seasonings, and re-fried beans.. so far im liking a combo of using green and red bell peppers cooking them with some fresh onions and a little bit of vegetable oil in the pan, get them cooked up, take out the onions [I hate the taste of straight onions...] and just throwing the peppers and veg oil into the bowl of rice and tossing it. rice is plain with a little bit of salt and garlic.

Well. ....it's the weekend. ... (what's left of it)......I only had about 1 cup of Minute rice to work with. .....so this was pretty much a one shot deal.....not to mention. ...I don't have a lot of extra time......Came out pretty good. ....but to refine it.....I would probably increase the rice to vegetables ratio....cut the white vinegar in half.....perhaps up the sugar slightly. ..and reduce the Catalina slightly. .....but as is....highly edible. ....and a good base to play around with for your personal tastes....

If you think it sucks let me know. .....and why. .....then we can find something for your tastes......

Tangy Sweet and Sour rice:

Make a pot of coffee......or buy some ..... (you'll need two cups)....

Finely chop about 1/2 an onion and half a bell pepper.......I took a vegetable peeler and after skinning 2 carrots....kept peeling off slices until I basically got to the core....and then chopped those strips into 1/2" to 1" strips.......

I put 1 cup of coffee in a saucepan and added the veg......I also added 2 tsp.Worcestershire sauce and 1 tsp. Soy sauce, 1/2 tsp.fresh ground (coarse) black pepper and 1/4 tsp. garlic powder........

Note the level in the pan....it will become necessary later.....bring all that to a boil and cook about 10 mins...........now. ...you want to add enough coffee to return that pot to the previous level..... (probably that other cup)....and return
to a boil. ......

Shut off the fire and add a cup of Minute rice .....stir in well and cover....after about 2 mins. stir well and re-cover....after 2 more.....stir and re-cover...after 1 1/2 mins.......uncover....and add the following:

2 tsp. white vinegar
1/4 cup white sugar
1/4 cup Catalina dressing
1/4 cup water

Stir well......reheat on high until desired consistency. .....enjoy!!!!

EDIT: After eating this awhile. ...I realized that there was a "phantom" ingredient in there.....If you. ...are everyone else doesn't taste it on their own.....if suggested. ....is noticeable and very convincing. ...even though it is not in there. ...can you guess what it is? ???????

 

[Poboy kartman]

.....I'm making myself hungry!!!!!!!!!......perfectly cooked corn....fresh homegrown okra.....diced sweet onion......and some diced maters.......

This is so good. ....you almost don't need to season this.....but salt, cracked black pepper, a teeny bit of paprika and cumin......should do it! !!!!!

 

[Poboy kartman]

Just to show the difference between perfectly cooked corn and "not so much"...........the top two got turned every 10-15mins........the bottom one
..........well.........this is what happens when you get on a gokart forum. .....forget you have something on the grill .........and find a gas-less grill with this inside.......

 

[machinist@large]

Just to show the difference between perfectly cooked corn and "not so much"...........the top two got turned every 10-15mins........the bottom one
..........well.........this is what happens when you get on a gokart forum. .....forget you have something on the grill .........and find a gas-less grill with this inside.......

Did it become gasless because the tank ran dry? Or because you straid to far from the fuel inlet?

 

[Poboy kartman]

Did it become gasless because the tank ran dry? Or because you straid to far from the fuel inlet?

No.....it ran out of gas.....usually the problems arise from me getting too close to the grill......you know....small grill explosions. ....popcorn instead of roasted corn......and then those infernal derogatory comments. ...."Jeeze....this corn tastes like sheet!!!!"

Fortunately. ...this grill just uses the camping propane cylinders. ..so it's only a couple of bucks....

I'm actually looking for a new one.....just like it......I'm hard on grills....but this little thing is just too cool........I paid like $30 for it.....it's like 2'×2'......has a warming rack....push button start....dual burners....and folds up and the lid locks down......basically a scaled down version of the big boys......

But it's great for roasting peppers or corn.....a quick burger or dog..... (nothing bigger than a chihuahua).........JK.......a chicken thigh or two....a poke chop....ya know. ...a quick one man meal.....