User Tag List

Page 11 of 15 FirstFirst ... 9 10 11 12 13 ... LastLast
Results 151 to 165 of 216
Like Tree987Likes

Thread: Food Hacks - innovative cooking/kitchen tricks

  1. #151
    ♥ ♥ ♥ ♥ KelJo's Avatar
    Join Date
    Feb 2012
    Location
    ♥ ♥
    Posts
    15,577
    Likes Received
    32048
    Trading Score
    314 (100%)







  2. #152
    Senior Canuck
    Join Date
    May 2013
    Posts
    954
    Likes Received
    1748
    Trading Score
    0 (0%)




    That looks delicious!
    KelJo, terry2144 and dededi like this.

  3. #153
    Mastermind Lynn49's Avatar
    Join Date
    Mar 2009
    Location
    Ontario
    Posts
    24,912
    Likes Received
    56652
    Trading Score
    3 (100%)




    Quote Originally Posted by Anna Michele View Post
    yeah not so well lol i dont think i boiled it long enough or cooled it long enough either, im so impatient i will have to try again
    there were no instructons in the video persay bt the yolk looked greyish in through the eggwhite so i think they were boiled at least ten minutes then completely cooled, i will try again and let you all know
    Never actually "boil" an egg. Place eggs into cold water, bring to a boil, remove from heat; leave in for 6 minutes for soft boiled, 12 minutes for hard, and no green sulphur stains!

    To peel, crack only the larger rounded end, (where the air sac is) and get under the thin skin layer and peel nice big chinks off! That works well about 80% of the time and cold eggs are easier to peel.


  4. #154
    ♥ ♥ ♥ ♥ KelJo's Avatar
    Join Date
    Feb 2012
    Location
    ♥ ♥
    Posts
    15,577
    Likes Received
    32048
    Trading Score
    314 (100%)




    Natalka, Crochetlady, Silk and 3 others like this.



  5. #155
    Mastermind Lynn49's Avatar
    Join Date
    Mar 2009
    Location
    Ontario
    Posts
    24,912
    Likes Received
    56652
    Trading Score
    3 (100%)




    Quote Originally Posted by KelJo View Post
    I hope the actual fruit juice is used to make the jello, lol! Cute!

  6. #156
    Mastermind Natalka's Avatar
    Join Date
    Oct 2008
    Location
    SK
    Posts
    118,045
    Likes Received
    147799
    Trading Score
    29 (100%)




    ^ add some vodka!
    Silk, KelJo, terry2144 and 1 others like this.

  7. #157
    ♥ ♥ ♥ ♥ KelJo's Avatar
    Join Date
    Feb 2012
    Location
    ♥ ♥
    Posts
    15,577
    Likes Received
    32048
    Trading Score
    314 (100%)




    ^ What a FANTASTIC idea!! Jello-shot wedges..I'm gonna have to try it; prob a lot easier to eat too!!
    Natalka, terry2144 and dededi like this.



  8. #158
    Mastermind Lynn49's Avatar
    Join Date
    Mar 2009
    Location
    Ontario
    Posts
    24,912
    Likes Received
    56652
    Trading Score
    3 (100%)




    Quote Originally Posted by Natalka View Post
    ^ add some vodka!

    LOL!! Trust me:; I already thought they were 'shooters'.....
    KelJo, terry2144 and dededi like this.


  9. #159
    Senior Canuck
    Join Date
    May 2013
    Posts
    954
    Likes Received
    1748
    Trading Score
    0 (0%)




    I really wanted eggs benedict yesterday but I didn't want it to be a whole ordeal, so I looked up how to poach eggs in the microwave and microwave hollandaise sauce. I ended up making bacon and avocado eggs benedict (with lots of hollandaise because I love it!). Bacon was cooked in the microwave too.

    Video for poaching eggs in the microwave. He starts with 50 seconds, which I did. I found that 1 minute, 15 seconds was perfect for my microwave, so I did the second one for the whole 1min, 15sec and it slightly exploded. I would recommend starting with the 50 seconds and working up in 10 or 15 second increments to avoid that. I also read that poking the yolk helps to prevent it from exploding. May try that next time.


    Hollandaise sauce in the microwave. Makes enough for two (or more) eggs benedict.

    2 egg yolks
    1/4 tablespoon lemon, juiced, or to taste
    1 pinch salt
    1 pinch cayenne pepper
    1/4 cup salted butter, melted
    1 tablespoon mayo, optional depending on how creamy you like it (Mine has mayo in it because I like it creamy)

    Beat the egg yolks, lemon juice, salt, and cayenne pepper together in a microwave-safe bowl until smooth. Slowly stream melted butter into the egg yolk mixture while whisking to incorporate. Heat in microwave for 15 to 20 seconds; whisk.

    Finished product:
    Name:  2015-02-23 18.55.32 75.jpg
Views: 258
Size:  70.7 KB
    Natalka, Lynn49, walkonby and 6 others like this.

  10. #160
    Canadian Guru
    Join Date
    Jan 2009
    Location
    Halifax, NS
    Posts
    10,451
    Likes Received
    6365
    Trading Score
    61 (100%)




    I poach eggs in the microwave all the time. I reduce the power on mine to get it how I want it - cooked white, slightly runny yolks. Takes a bit of experimentation to get it right IMO. Sometimes I start with boiling water. Always make sure you punch a hole in the yolk, otherwise it will blow up.

  11. #161
    Senior Canuck
    Join Date
    May 2013
    Posts
    954
    Likes Received
    1748
    Trading Score
    0 (0%)




    Zonny, about the hole in the yolk, is that before or after I put it in the water?
    terry2144 likes this.

  12. #162
    Mastermind Lynn49's Avatar
    Join Date
    Mar 2009
    Location
    Ontario
    Posts
    24,912
    Likes Received
    56652
    Trading Score
    3 (100%)




    Have you seen the method of poaching an egg in water by bundling it up in Saran Wrap?

    I've never tried it, but what you do is place a piece of wrap into a muffin pan, crack an egg into it, twist tie it and place it into boiling water until you see, or time it, until done!

    If anyone tries it, I'd live to hear about your results!
    Anna Michele, terry2144 and dededi like this.


  13. #163
    Senior Canuck
    Join Date
    May 2013
    Posts
    954
    Likes Received
    1748
    Trading Score
    0 (0%)




    I've seen that method but it doesn't sit right with me to boil plastic wrap.
    Angela273, Zonny, Lynn49 and 1 others like this.

  14. #164
    Canadian Guru
    Join Date
    Jan 2009
    Location
    Halifax, NS
    Posts
    10,451
    Likes Received
    6365
    Trading Score
    61 (100%)




    Quote Originally Posted by trishka View Post
    Zonny, about the hole in the yolk, is that before or after I put it in the water?
    I normally poke it after I add the water. Doesn't make much difference I think, it's to prevent any air that is in the yolk from building up and going kaboom! Lynn, I'd feel funny about boiling plastic wrap too. I think there are fabric things for cooking that could do the same thing? I remember seeing something on Amazon once called 'soup socks' that are mesh things to put in seasonings, smaller bones, etc. so they release their flavour without your having to hunt for them later.
    trishka and terry2144 like this.

  15. #165
    Mastermind Lynn49's Avatar
    Join Date
    Mar 2009
    Location
    Ontario
    Posts
    24,912
    Likes Received
    56652
    Trading Score
    3 (100%)




    Quote Originally Posted by trishka View Post
    I've seen that method but it doesn't sit right with me to boil plastic wrap.
    M-hm...I hear you...isn't there a 'food safe' wrap that can be used instead?
    Zonny, trishka and terry2144 like this.


Page 11 of 15 FirstFirst ... 9 10 11 12 13 ... LastLast

Thread Information

Users Browsing this Thread

There are currently 1 users browsing this thread. (0 members and 1 guests)

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •