Cookaholics Bulletin Board

From the ridiculous...Someone Ate This Rated G(ross) for off color language and pictures.


To the thinky....Science Fare and a site with a strange name Compound Interest that has a food related Infographics sections that speaks with what sounds like an authoritative voice on The Chemistry of Coriander and other interesting things.

.... To Serious Eats featuring a brief brief on The Hard Truth About Boiled Eggs. Kenji was so brief that he failed to explore a method where eggs are simmered slowly in a 7% solution of white vinegar to find a TNT method where the shell dissolves at the exact moment the egg is done. Cooked, peeled, and seasoned in one easy step?

Finally, Kate is back to Cook some more books after a hiatus that was too long to be considered brief and too brief to be considered too long. Welcome Back Kate.

Quite enjoyable.

I'm Glad Kate's back!

I tried Kenji's egg method. I steamed my super fresh backyard farm eggs for 11 minutes, putting the eggs in once it was simmering well. I shocked them in ice water. They peeled well! They still had their air pocket depression though, and the yolk was not done. I'd steam for 14 next time. I like them well done, but not green.

I use the CI hard boiled method with minimal problems, have started adding (when I remember) salt to the pot to facilitate peeling. I'm going to try the steaming next time.

Many years ago I bought a cheap electric egg cooker - which works by steaming the eggs. I can count on one hand the problems I've had with peeling eggs, and this is after many hundreds of soft and hard-cooked eggs. Plus the handy little timer lets me know when the eggs are done so I don't have to worry about hanging around the kitchen. It may be a one-purpose appliance, and make sound like it's only for idiots, but while I'd happily give up my $400 All-Clad roasting pan, I'd fight to the death before I give up my little egg cooker.

A Riesling to celebrate all summer

It is hard to live where I do an not learn to love Riesling. Now it seems that the rest of the country is learning the secret. From bone dry .1% RS to late harvest with with over 7% RS, there is a Riesling for every course from salad to dessert.

This week on ATK radio: The Amazing History, Lore and Science of America's Favorite Drink

The drink is beer, the link leads to an interview with Maureen Ogle, beer historian. Rated PG for a potentially offensive bowtie. Interview begins at 14:00.

Not sure why or how long this video is free, but if you ever freeze steak. it has some helpful tips on how to freeze it so it can be cooked from frozen.

The Science of Cooking Frozen Steaks

Very interesting, Jim. I wondered all the way through about splatter, then they show they basically dehydrate the surface, which is pretty clever. We often buy 3-packs of steak and freeze one (to be cooked, sliced and shared later as a smaller meal), and will definitely try this next time.

Kate's back? Yay!

I wonder if this means she'll show up on the board again?