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Started by Tinymcsmithy on Apr 22, 2022 5:42:13 AM
Cooking tips and tricks that actually work as described (and those that don’t)

A splash of vinegar in a pan really does keep a poached egg from breaking up. (And I quite like the sour tang it adds).

On the other hand, slightly crushing a garlic clove or putting boiled eggs in cold water are only sometimes successful in helping to remove the shell/skin.

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Tinymcsmithy - 22 Apr 2022 05:44:16 (#1 of 232)

I believe that the freshness of eggs may have some impact. Garlic depends on the type, I reckon.

CarlosFandango - 22 Apr 2022 05:55:49 (#2 of 232)

I find crushing a garlic clove very reliable in helping to remove the skin. If it's not working for you then crush it a bit harder. Flat of a big knife and a good smack or push.

Tomnoddy - 22 Apr 2022 05:58:27 (#3 of 232)

Yup, if it won't slip out , you're not squashing it enough.

Tinymcsmithy - 22 Apr 2022 07:54:56 (#4 of 232)

Hmmm, OK I’ll try.

JohnIlly - 22 Apr 2022 09:59:09 (#5 of 232)

Cut the bottom off the clove first, of course.

JohnIlly - 22 Apr 2022 10:05:08 (#6 of 232)

The best tip I learned for peeling hardboiled eggs was from a link someone gave here. Ensure the egg is cold and drop it into a half pint glass. Put your hand over the top and shake the glass vigorously for 5 seconds. The shell will be cracked and loose all over.

fogsake - 22 Apr 2022 11:11:07 (#7 of 232)

Quails eggs have hard little shells. Vinegar in the cooking water makes them easy to peel. Probably works with chickens eggs too, but its best to just ask someone else to peel them. Nobody ever refuses.

Agaliarept - 22 Apr 2022 11:18:01 (#8 of 232)

Cut the bottom off the clove first, of course.

I also cut the tip too. Ever so slightly but I find this makes peeling so much easier.

FleurDuMal - 22 Apr 2022 11:21:44 (#9 of 232)

Someone once told me that instead of making a roux and slowly adding milk, when preparing a white/cheese sauce, to put all three ingredients together and whisk them over a low heat until the sauce thickens.

I can confirm that this makes a perfect, lump-free sauce every time.

Agaliarept - 22 Apr 2022 11:27:28 (#10 of 232)

Yorkshire pudding trick:

Don't measure out the ingredients. Use a tea cup and mix equal parts flour, eggs and milk.

Big fluffy Yorkshires. Works every time.

melpomene - 22 Apr 2022 11:40:18 (#11 of 232)

I do that Fleur, it was a game changer. And makes much more sense than making a solid roux just to break it up again.

HorstVogel - 22 Apr 2022 10:45:41 (#12 of 232)

I cut the end of the garlic not-quite-completely off, then pull it off carefully thus taking a lot of the skin off. The rest is easily pulled off.

JohnIlly - 22 Apr 2022 11:02:50 (#13 of 232)

The roux tip I use came from Fanny Cradock. After you have added a little of the liquid at the start you can add in larger amounts as long as you bring it to the boil each time before stirring vigorously.

Oh, and use a spurtle rather than a wooden spoon. (My tip rather than Fanny's).

A slight problem with the whisking method is that you need to be making a biggish amount of sauce. You can't use a whisk in a saucepan that's too small.

breakfast - 22 Apr 2022 12:07:38 (#14 of 232)

I was confused for a while here - thinking that crushing a clove of garlic on top of a hard boiled egg would help remove the egg shell. I realise now that was not what was meant.

carterbrandon - 22 Apr 2022 12:08:01 (#15 of 232)

Microwaves claim to be able to do these things. I've only ever tried once. I think it wasn't very good.

JohnIlly - 22 Apr 2022 11:11:39 (#16 of 232)

Doing anything complicated in a microwave is usually more bother than it's worth.

elderberry - 22 Apr 2022 11:11:42 (#17 of 232)

That's true about making small quantities of roux. And although I don't own a spurtle, I like to use a small wooden spoon that has split in half, leaving a narrow half-spoon, which work in much the same way. I also like the tip for working out batter proportions, very useful when egg sizes are so variable.

If you are hard boiling eggs and intend to peel them, always drop them into briskly boiling water rather than putting them into cold water and brining it to the boil.

JohnIlly - 22 Apr 2022 11:13:19 (#18 of 232)

I don't own a spurtle, I like to use a small wooden spoon that has split in half

The small one I use is actually a wooden spoon handle with the bowl sawn off.

upgoerfive - 22 Apr 2022 12:15:51 (#19 of 232)

Quickest way to steam fish:

Piece of greaseproof paper in the bottom of a tupperware box. place lid on loosely ( don't seal it!). Microwave for a minute.

elderberry - 22 Apr 2022 11:19:29 (#20 of 232)

I always use the microwave to steam fish, and contrary to what that idiot Tubridy implied on the radio this morning, it reduces cooking smells.

Sorry, but I didn't get to the off switch in time.

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