Mon, 13 Apr 2009
Everyday Cooking Folk Wisdom (Breakfast Edition)
Some of these things I may have seen in cookbooks, some are
things I heard over the years, and a lot of them are just kind of
“common sensical” things I’ve figured out over
- Best scrambled eggs
- Beat the hell out of them. Really. Crack them in a bowl and go
at them with a wire whisk for minutes.
- Don’t add milk to them before cooking.
- If you’re scrambling them with cheese, grate it to death.
Use really, really small pieces and don’t overdo it.
- Use a clean(ish) pan and clean(ish) oil/grease. If you’re
using bacon or sausage grease, strain all of the crud out of
- As soon as they’re done, turn off the heat then
splash a little (don’t overdo it) milk over them, swirl them
around with the spatula until the milk is absorbed, serve them
immediately, the hotter the better.
- Use a good pan (duh), and clean oil
- Pour the egg into a hot (but not too hot) pan. Swirl
the pan around until the egg evenly coats the skillet.
- You’ll be tempted to mess with it at this point.
Don’t. Just let it sizzle until you start to worry that
you’ve overdone it. Then add your fillings to one half of the
- Use a decent spatula to flip the unoccupied half over the
- Wait about 30 seconds.
- Serve to plate
- Use a french press. Trust me on this — drip coffee
doesn’t come close. Don’t drink the last half
centimeter or so. It’s full of grounds. Rinse your cup and
get some more.
- Use less sweetener.
- Link sausage
- Add a half-centimeter of water to the skillet along w/ the
- A half-thimble of oil added to the water will keep the sausage
skins from sticking to the skillet
- Sprinkle light salt and black pepper over the links while
:: /entertainment/foodanddrink |
Death. Destruction. Disease. Horror. That’s what war is all about.
That’s what makes it a thing to be avoided.
— Kirk, “A Taste of Armageddon”, stardate 3193.0