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Most easily overcooked foods...
In article .com>,
GD > wrote: > > > > Omelet wrote: > > > > Well, the secret to eggs really is to stand over them! > > Dad has a tendency to over-cook omelets as he'll put a cover on it to > > melt the cheese, then walk away. > > > > I NEVER do that! > > > > Eggs tend to continue cooking themselves when you remove them from the > > heat. > > > > Try under-cooking them slightly and they will come out well nearly every > > time. > > I'll try the fried egg method you suggested above, too. Thanks for > the tip! I hope it works for you. :-) Please report? -- Peace, Om Remove _ to validate e-mails. "My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson |
Most easily overcooked foods...
In article >,
Blinky the Shark > wrote: > Omelet wrote: > > > I solved the problem with pork chops by using a clamshell electric grill. > > It's made all the difference in the world! Another way is to slice them > > thinly and stir fry. > > I asked for input a few weeks ago on the Foreman grills. I'm picking > one up this afternoon, finally. Love those 20%-off coupons from BB&B. Just be careful with it... It is a very useful tool as it cooks hot and fast. Just keep in mind that it takes 1/2 the time because it's cooking both sides at the same time! Enjoy! :-) -- Peace, Om Remove _ to validate e-mails. "My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson |
Most easily overcooked foods...
Omelet wrote:
> In article >, > "kilikini" > wrote: > >> limey wrote: >>> Omelet wrote: >>>> >>>> Eggs are also easily overcooked! I generally cook them by >>>> themselves and stir them into a final dish... and it keeps them >>>> from sticking to the rest of the food. >>>> >>>> Anyone else? >>>> >>> Hamburgers. I've been married a gazillion years but if I cook a >>> decent one it's by accident. They're either too rare or too well >>> done, no matter what. >>> >>> Dora >> >> They could never be too rare for me! I pretty much just sear the >> outside and call it done. Well, that was before I learned that I >> couldn't eat meat. :-( >> >> kili > > Eggs are high in Iron??? :-( Yes, they are. kili |
Most easily overcooked foods...
kilikini wrote: > Omelet wrote: > > In article >, > > "kilikini" > wrote: > > > >> limey wrote: > >>> Omelet wrote: > >>>> > >>>> Eggs are also easily overcooked! I generally cook them by > >>>> themselves and stir them into a final dish... and it keeps them > >>>> from sticking to the rest of the food. > >>>> > >>>> Anyone else? > >>>> > >>> Hamburgers. I've been married a gazillion years but if I cook a > >>> decent one it's by accident. They're either too rare or too well > >>> done, no matter what. > >>> > >>> Dora > >> > >> They could never be too rare for me! I pretty much just sear the > >> outside and call it done. Well, that was before I learned that I > >> couldn't eat meat. :-( > >> > >> kili > > > > Eggs are high in Iron??? :-( > > Yes, they are. One of the reasons why eggs are called "the perfect food"... -- Best Greg "I am smarter than you think I am" - Maryanne "Loafhead" Kehoe to me in alt.gossip.celebrities |
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Gregory Morrow wrote:
> kilikini wrote: > >> Omelet wrote: >>> In article >, >>> "kilikini" > wrote: >>> >>>> limey wrote: >>>>> Omelet wrote: >>>>>> >>>>>> Eggs are also easily overcooked! I generally cook them by >>>>>> themselves and stir them into a final dish... and it keeps them >>>>>> from sticking to the rest of the food. >>>>>> >>>>>> Anyone else? >>>>>> >>>>> Hamburgers. I've been married a gazillion years but if I cook a >>>>> decent one it's by accident. They're either too rare or too well >>>>> done, no matter what. >>>>> >>>>> Dora >>>> >>>> They could never be too rare for me! I pretty much just sear the >>>> outside and call it done. Well, that was before I learned that I >>>> couldn't eat meat. :-( >>>> >>>> kili >>> >>> Eggs are high in Iron??? :-( >> >> Yes, they are. > > > One of the reasons why eggs are called "the perfect food"... ....except if you have a medical condition which says to avoid foods that are high in iron. |
Most easily overcooked foods...
On Wed, 11 Jul 2007 11:56:13 -0500, Omelet >
wrote: >Here, it's usually shrimp or Broccoli. > >I've finally gone to simply cooking those separately. > >Broccoli is SO easily cooked to mush; I now just steam it on it's own >and add it to the final dish. Timing is everything. > >Shrimp gets pan fried in butter and olive oil, most often with a bit of >garlic and salt free lemon pepper and mixed in with the final dish once >it pinks up. > >I know that there is a way to properly add Broccoli to a final stir fry >or steamed veggie mix, but I have yet to get it right. :-P Now I just >stir it in pre-cooked once the heat is turned off. >Cooking it by itself and then adding it once all else is done has been >easier and more successful, and it works fine flavor-wise in the final >dish. > you need not add it separately. cook it last (if you have a whole lot of stuff, you may need to remove that), and only until it turns bright green, one minute or two. then add your sauce. you do need to be quick, though. since i already have it typed up, here's a recipe for you: sweet (and hot and sour) broccoli with pork (adapted from jim lee's chinese cookbook) 1 cup pork sliced for stir-fry 1 medium bunch broccoli 2-4 slices ginger root, shredded 1 clove garlic, minced (i use the nasty stuff in a jar) 1/4 cup rice vinegar seasonings: 1/4 cup brown sugar (i use brownulated) 2 tbl soy sauce 1/4 cup dry sherry 1/2 tsp chili paste or rooster sauce (or tabasco or other hot sauce) 1/2 tsp accent (msg) oil for stir-frying teriaki sauce * * * * * marinate pork slices in teriaki sauce, if desired. rinse broccoli and shake to drain. cut florets into bite-size pieces and set aside. cut off tough bottom portions of broccoli stalks and discard. using a sharp paring knife, peel the remaining stalks and then slice thinly and cover with rice vinegar in bowl. mix together seasoning items in bowl, stirring to dissolve brown sugar. let pork and broccoli slices marinate for about half an hour. to cook: heat wok hot and dry. add oil. turn heat to medium and add garlic and ginger and cook until garlic is golden and they begin to release their fragrance. return heat to high and add pork. stir-fry until pork begins to brown. drain off vinegar from broccoli slices into the seasonings, and add the slices to wok. stir-fry for about 1 minute. add the florets and stir-fry briefly, just long enough for florets to turn a bright, deep green. add seasonings and stir briefly. cover wok and remove from heat and let stand for 2 minutes or so to let sauce penetrate. the gravy will not be thick, so i wouldn't serve it over rice. i haven't seen a dish much like it in any restaurant, but it's pretty damn tasty. it's not terribly sweet. your pal, blake |
Most easily overcooked foods...
On Wed, 11 Jul 2007 18:48:21 GMT, "James Silverton"
> wrote: > Omelet wrote on Wed, 11 Jul 2007 12:34:22 -0500: > > ??>> Omelet wrote: > ??>>> Here, it's usually shrimp or Broccoli. > ??>>> > ??>>> I've finally gone to simply cooking those separately. > ??>>> > ??>>> Broccoli is SO easily cooked to mush; I now just steam > ??>>> it on it's own and add it to the final dish. Timing is > ??>>> everything. > ??>>> > ??>> I have never thought to pre-cook broccoli before adding it > ??>> to a dish and it makes perfect sense. I feel a > ??>> slap-your-forehead-*duh*-kind-of-moment, here. <g> It > ??>> would help tremendously in a stir-fry if it was > ??>> steamed first; broccoli seems to take the longest. > ??>> Thanks! > >Sorry, can't resist: broccoli should never be cooked for me or >served to me. Raw, it can be used to pick up a dip. Actually, >I'm not quite telling the truth since I quite like the *stems* >cooked for a couple of minutes and served cold with a >vinaigrette (Hungarian I believe). Broccolini will also work >that way for me. > >James Silverton the stems are an underrated, overlooked part of the vegetable. your pal, blake |
Most easily overcooked foods...
On Thu, 12 Jul 2007 14:50:32 -0400, "kilikini"
> wrote: >Omelet wrote: >> >> The only smell I hate worse than burnt toast is burnt popcorn! > >Ugh, they both stink, don't they? > >kili > especially popcorn with the nasty fake butter. your pal, orville |
Most easily overcooked foods...
blake murphy wrote:
> On Wed, 11 Jul 2007 18:48:21 GMT, "James Silverton" > > wrote: > >> Omelet wrote on Wed, 11 Jul 2007 12:34:22 -0500: >> >>>> Omelet wrote: >>>>> Here, it's usually shrimp or Broccoli. >>>>> >>>>> I've finally gone to simply cooking those separately. >>>>> >>>>> Broccoli is SO easily cooked to mush; I now just steam >>>>> it on it's own and add it to the final dish. Timing is >>>>> everything. >>>>> >>>> I have never thought to pre-cook broccoli before adding it >>>> to a dish and it makes perfect sense. I feel a >>>> slap-your-forehead-*duh*-kind-of-moment, here. <g> It >>>> would help tremendously in a stir-fry if it was >>>> steamed first; broccoli seems to take the longest. >>>> Thanks! >> >> Sorry, can't resist: broccoli should never be cooked for me or >> served to me. Raw, it can be used to pick up a dip. Actually, >> I'm not quite telling the truth since I quite like the *stems* >> cooked for a couple of minutes and served cold with a >> vinaigrette (Hungarian I believe). Broccolini will also work >> that way for me. >> >> James Silverton > > the stems are an underrated, overlooked part of the vegetable. That's a fact. I love 'em. -- Dave www.davebbq.com |
Most easily overcooked foods...
On Thu, 12 Jul 2007 06:08:31 GMT, "Julie Bove" >
wrote: > >"blAndy" > wrote in message ... >> writes: >>>Here, it's usually shrimp or Broccoli. >> >> Toast is literally the easiest food to overcook. > >When I was a kid, I thought scraping with a butter knife was part of making >toast. My parents received a ton of toasters as wedding gifts, mostly all >the same kind, most likely bought at my grandpa's store. All of them burned >the toast. Instead of buying a new toaster when we got tired of the one we >were using, they just opened a new box. > >When I got my first apartment, I used a toaster oven to maek toast, >convinced that it was the only way to get it not to burn. Imagine my shock >when I visited a friend and saw that her toaster made perfect toast! Since >then I think I've owned about 4 different toasters. I usually get rid of >them when they get rather decrepit looking, although they still work. My >current toaster is Hello Kitty. Works fine but only toasts Hello Kitty's >face on the bread if you use that cheap white bread. > dear god. i don't think i could face hello kitty on the plate at any time of day, let alone breakfast. your pal, blake |
Most easily overcooked foods...
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Most easily overcooked foods...
On Wed, 11 Jul 2007 15:37:22 -0500, "jmcquown"
> wrote: >Omelet wrote: >> Here, it's usually shrimp or Broccoli. >> >> I've finally gone to simply cooking those separately. >> >> Broccoli is SO easily cooked to mush; > >I've never had that problem. It's easy to undercook it and I don't want my >steamed veggies "tender crisp". I want them cooked, thanks, but not to >mush. > nah, tender-crisp is the way to go. you still got your own teeth, don'tcha? your pal, blake |
Most easily overcooked foods...
On Thu, 12 Jul 2007 17:29:10 -0000, GD > wrote:
>On Jul 12, 12:32 pm, "kilikini" > wrote: >> GD wrote: >> >> Omelet wrote: >> >> >>> Eggs are also easily overcooked! I generally cook them by themselves >> >>> and stir them into a final dish... and it keeps them from sticking >> >>> to the rest of the food. >> >> >>> Anyone else? >> >> > What are the different methods of cooking the different styles of eggs >> > (scrambled, fried, omelet)? I always mess them up :X. >> >> I've never found eggs to be difficult. My husband likes his fried, but not >> crispy on the edges, so the whites are almost not quite set when I flip >> them. If he eats scrambled eggs, he likes them not quite mixed up to a >> yellow color - he likes to see a differentiation between the whites and the >> yolks (I have no idea WHY). For omelettes, I thoroughly mix the eggs, pour >> them into a warm, buttered skillet, wait for the bottom of the eggs to set, >> stir them up a tad and let them cook until the top is firm. The minute the >> egg mixture completely sets, I take my fillings, add them to half of the egg >> "patty" (for lack of a better word) and fold. I use such a low heat that >> the egg doesn't even brown and I turn the heat off immediately after >> folding. The heat from the eggs warms up cheese - all other fillings are >> precooked or preheated. My husband loves my omelettes, so I make them for >> him at least once a week. >> >> kili > >When I make omelettes, the top part doesn't cook very well, so after >the bottom is somewhat more thoroughly set, I use a spatula and lift >and edge of the egg-patty up to let the wet egg on top drain to the >underneath. I keep doing this until the whole thing seems set, then >add cheese and fillings, let cook for another minute or two, then fold >and serve. Maybe I should be letting it cook at a lower temp and for >a longer amount of time? your technique seems sound to me. i can cook an omelet well enough, but the scrambled eggs i can't seem to get right. they con't seem to develop a curd-like appearance, if that makes any sense. do i need to use a slightly higher temp. than for an omelet? or is using a wooden spoon indeed the magic? i use a spatula. your pal, blake your pal, blake |
Most easily overcooked foods...
I've never understood the idea of pasta "al-dente". I've eaten undercooked ( chewey ) pasta and it was terrible. I'd vote for "fully cooked, but not gooey" but then, I've never understood the excitement over EVOO ! As an experiment, I bought some good Italian bread, and some rather pricey olive oil.... Dunk...chew...swallow. YUK !! On Thu, 12 Jul 2007 12:38:21 -0400, "kilikini" > wrote: >Julie Bove wrote: >> "Omelet" > wrote in message >> ... >> >> <snip> >>> >>> Anyone else? >>> >>> I just hate food that has had the "life" cooked out of it. ;-p >>> Seems to be harder to digest too, especially eggs. Or it just loses >>> flavor and texture to the point you may as well not have bothered. >>> >>> It's one reason I'm not overly fond of steam tables. >> >> Pasta! That's got to be the worst. Hate, hate, hate mushy pasta. > >Pasta is another one of those things I stick under cold water to stop the >cooking process. The sauce I put on top will warm it back up again. The >only time I don't run it under water is when I'm just using cheese because I >need the heat of the pasta to melt the parmesan. > >kili > <rj> |
Most easily overcooked foods...
Omelet wrote:
> In article >, > Becca > wrote: > > >>Foods I tend to overcook? Fried eggs. Also, the onions and peppers >>when I make fajitas. >> >>Becca > > > To fry eggs, try this: > > Heat clean pan with a bit of olive oil until the oil is "rolling". > Break eggs into a bowl first and have them ready. Pour them gently into > the pan to keep them whole. > > Cover immediately. > > Keep the pan on medium high and carefully lift just the edge of the > cover, and add about 1/4 cup of cold tap water. > > Re-cover immediately! > > Time for 90 to 120 seconds for a soft, runny yolk and a done white. > > Remove from heat, remove cover and serve. > > Time may vary slightly depending on stove heat and altitude. > > Steamed/basted eggs. :-) Quick and easy to master to get them perfect > every time! Thanks, I will try it in the morning! Becca |
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Omelet > wrote:
> Blair P. Houghton > wrote: >> 3 minutes actually sounds a tad long for squids. > >YMMV :-) YSWBR --Blair "Your squid will be rubbery." |
Most easily overcooked foods...
Gregory Morrow > wrote:
>> > Eggs are high in Iron??? :-( >> >> Yes, they are. > >One of the reasons why eggs are called "the perfect food"... Whoever called them that ignored their near total lack of carbohydrates. Must've been that Atkins hack. --Blair |
Most easily overcooked foods...
> wrote:
> >I've never understood the idea of pasta "al-dente". The idea is you take it out it when it's al dente, so that when you mix it with the hot sauce and let it sit long enough to bind with it and take it to the table it's cooked through. If you rinse it in cold water it stops cooking and you're eating raw pasta. You only do the cold water thing when you're going to re-cook the pasta later, by dipping it in boiling water or reheating it in hot sauce. >but then, >I've never understood the excitement over EVOO ! >As an experiment, I bought some good Italian bread, >and some rather pricey olive oil.... >Dunk...chew...swallow. YUK !! Better than butter. --Blair |
Most easily overcooked foods...
Emma Thackery > wrote:
>When I saw the subject header, broccoli was the first thing that came to >my mind. Like you, I often steam mine--- but it still must be watched >closely. Slice it into 1/2 to 3/4-inch thick sticks and put it in a fully boiling steamer with a timer set for 5 minutes. Perfect every time. Crunchy yet tender. >Asparagus is also ghastly over-cooked and must be watched closely. Same rules as for broccoli. But it comes ready-sliced. Just break off the woody ends and steam for 5 minutes. Maybe 4 if you like it a little more al dente. --Blair |
Most easily overcooked foods...
> i can cook an omelet well enough, but the scrambled eggs i can't seem > to get right. they con't seem to develop a curd-like appearance The pan for scrambled eggs should be cooler than for cooking omelets. Use low heat (nominally 250 F.), put butter in a cool pan and coat the bottom and sides as it melts. Beat room temperature eggs with or without added liquid and add to the melting butter. As the eggs coagulate on the bottom of the pan use scrapper or spoon to lift the cooked egg and allow liquid egg to flow underneath. Repeat this process until there is no liquid on the surface, experience sharpens judgement of when eggs are perfect - moist and tender. A good scrambled egg is simple eating at it's best. Kit -- |
Most easily overcooked foods...
Omelet wrote:
> In article >, > Blinky the Shark > wrote: > >> Omelet wrote: >> >> > I solved the problem with pork chops by using a clamshell >> > electric grill. It's made all the difference in the world! >> > Another way is to slice them thinly and stir fry. >> >> I asked for input a few weeks ago on the Foreman grills. I'm >> picking one up this afternoon, finally. Love those 20%-off >> coupons from BB&B. > > Just be careful with it... It is a very useful tool as it cooks > hot and fast. Just keep in mind that it takes 1/2 the time > because it's cooking both sides at the same time! > > Enjoy! :-) Did! My buddy and I just gave it a shakedown. Made some lamb shoulder somethings, and the unit did a nice job. With all the fat in the drip pan, cleaning the grill plates wasn't bad. No spatter anywhere. It's a keeper. :) -- Blinky Killfiling all posts from Google Groups Details: http://blinkynet.net/comp/uip5.html |
Most easily overcooked foods...
Omelet wrote:
> Here, it's usually shrimp or Broccoli. > > I've finally gone to simply cooking those separately. > > Broccoli is SO easily cooked to mush; I now just steam it on it's own > and add it to the final dish. Timing is everything. > > Shrimp gets pan fried in butter and olive oil, most often with a bit of > garlic and salt free lemon pepper and mixed in with the final dish once > it pinks up. > > I know that there is a way to properly add Broccoli to a final stir fry > or steamed veggie mix, but I have yet to get it right. :-P Now I just > stir it in pre-cooked once the heat is turned off. > Cooking it by itself and then adding it once all else is done has been > easier and more successful, and it works fine flavor-wise in the final > dish. > > Mushrooms are easy. They don't seem to care. ;-) I may cook them with > either one for extra flavor, or start them in the original dish that I > was preparing in the first place. > > Eggs are also easily overcooked! I generally cook them by themselves and > stir them into a final dish... and it keeps them from sticking to the > rest of the food. > > Anyone else? > > I just hate food that has had the "life" cooked out of it. ;-p > Seems to be harder to digest too, especially eggs. Or it just loses > flavor and texture to the point you may as well not have bothered. > > It's one reason I'm not overly fond of steam tables. Considering the time of year... I'm having trouble with zucchini. It seems to have two states: Raw / Mush. Nothing between. I've tried frying it, breaded or unbreaded, and grilling it. So far, the most success I've had with it was raw, in salads. |
Most easily overcooked foods...
blake murphy wrote:
> On Thu, 12 Jul 2007 17:29:10 -0000, GD > wrote: > >> On Jul 12, 12:32 pm, "kilikini" > wrote: >> When I make omelettes, the top part doesn't cook very well, so after >> the bottom is somewhat more thoroughly set, I use a spatula and lift >> and edge of the egg-patty up to let the wet egg on top drain to the >> underneath. I keep doing this until the whole thing seems set, then >> add cheese and fillings, let cook for another minute or two, then fold >> and serve. Maybe I should be letting it cook at a lower temp and for >> a longer amount of time? > > your technique seems sound to me. > > i can cook an omelet well enough, but the scrambled eggs i can't seem > to get right. they con't seem to develop a curd-like appearance, if > that makes any sense. do i need to use a slightly higher temp. than > for an omelet? or is using a wooden spoon indeed the magic? i use a > spatula. > > your pal, > blake Omelet is made exactly so, except in bad places where they stir it while it cooks, which makes a monolithic mass instead of a cloud of soft egg. Frittata isn't, and ends up quite different, but since it isn't eaten hot, it somehow seems OK. Most people stir scrambled egg too soon and too often. I use a silicon spatula and wait a bit, then move the eggs seldom until the liquid is gone. -- Posted via a free Usenet account from http://www.teranews.com |
Most easily overcooked foods...
none wrote:
> > Considering the time of year... I'm having trouble with zucchini. > It seems to have two states: Raw / Mush. Nothing between. > I've tried frying it, breaded or unbreaded, and grilling it. > So far, the most success I've had with it was raw, in salads. That's pretty much the nature of zucchini. It's OK soft if it is grated and steamed with butter or oil and no fluids added. It's less soft if cooked halved lengthwise or left in larger chunks. Stuffed and roasted it holds up decently, but compared to other vegetables the tendency is soft or raw. The flowers are actually better than the vegetable in the case of zucchini. -- Posted via a free Usenet account from http://www.teranews.com |
Most easily overcooked foods...
"<RJ>" > wrote:
> > I've never understood the idea of pasta "al-dente". It means "Just right". It think that's subjective. > but then, > I've never understood the excitement over EVOO ! > As an experiment, I bought some good Italian bread, > and some rather pricey olive oil.... > Dunk...chew...swallow. YUK !! That's not how you're supposed to eat it. And Italians don't actually dunk their bread. -- -Gina in Italy "evil government scientist Dirk Benedict." - Anim8rFSK |
Most easily overcooked foods...
ravenlynne wrote:
> "<RJ>" > wrote: > >> I've never understood the idea of pasta "al-dente". > > It means "Just right". It think that's subjective. > >> but then, >> I've never understood the excitement over EVOO ! >> As an experiment, I bought some good Italian bread, >> and some rather pricey olive oil.... >> Dunk...chew...swallow. YUK !! > > That's not how you're supposed to eat it. And Italians don't actually > dunk their bread. Al dente means there's still a firm center to bite. The nanosecond that the boardy feeling center leaves, get it off the heat and drained. I noticed once that there was a microscopic white dot left when it was correct. To me it always matters, but it matters even more with creamy or cheese sauces, as over cooked pasta can feel slimy with those. Italians certainly do not dunk, but they do drizzle oil and then salt a slice lots of times. Usually not at meals, but sometimes then, too. They put more thought into what oil than most do. I have been seduced by spicy Pugliese oil lately. -- Posted via a free Usenet account from http://www.teranews.com |
Most easily overcooked foods...
Giusi wrote:
> blake murphy wrote: >> On Thu, 12 Jul 2007 17:29:10 -0000, GD > wrote: >> >>> On Jul 12, 12:32 pm, "kilikini" > wrote: > >>> When I make omelettes, the top part doesn't cook very well, so after >>> the bottom is somewhat more thoroughly set, I use a spatula and lift >>> and edge of the egg-patty up to let the wet egg on top drain to the >>> underneath. I keep doing this until the whole thing seems set, then >>> add cheese and fillings, let cook for another minute or two, then >>> fold and serve. Maybe I should be letting it cook at a lower temp >>> and for a longer amount of time? >> >> your technique seems sound to me. >> >> i can cook an omelet well enough, but the scrambled eggs i can't seem >> to get right. they con't seem to develop a curd-like appearance, if >> that makes any sense. do i need to use a slightly higher temp. than >> for an omelet? or is using a wooden spoon indeed the magic? i use a >> spatula. >> >> your pal, >> blake > > Omelet is made exactly so, except in bad places where they stir it > while it cooks, which makes a monolithic mass instead of a cloud of > soft egg. Frittata isn't, and ends up quite different, but since it > isn't eaten > hot, it somehow seems OK. > > Most people stir scrambled egg too soon and too often. I use a > silicon spatula and wait a bit, then move the eggs seldom until the > liquid is gone. I do the silicone spatula thing on my eggs too. It's a great trick. kili |
Most easily overcooked foods...
kilikini wrote:
> Giusi wrote: > I do the silicone spatula thing on my eggs too. It's a great trick. > > kili I think they are wonderful! Best thing since food processors. I could, if I had to, live without my silicone baking dishes, but don't try to take my spatulas or my Silpat away from me. Unless you've too many hands. -- Posted via a free Usenet account from http://www.teranews.com |
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> Most easily overcooked foods...
Anything my mother ever cooked. My husband does all the cooking now but I read this news group just in case I get the urge to cook. Sometimes I do a good job. Barb s/v Arabella www.sailinglinks.com |
Most easily overcooked foods...
(Snip)
> > Anyone else? > (Snip) > Peace, Om > > Remove _ to validate e-mails. > > "My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson Fresh pasta. Ken |
Most easily overcooked foods...
In article >,
"kilikini" > wrote: > Omelet wrote: > > In article >, > > "kilikini" > wrote: > > > >> limey wrote: > >>> Omelet wrote: > >>>> > >>>> Eggs are also easily overcooked! I generally cook them by > >>>> themselves and stir them into a final dish... and it keeps them > >>>> from sticking to the rest of the food. > >>>> > >>>> Anyone else? > >>>> > >>> Hamburgers. I've been married a gazillion years but if I cook a > >>> decent one it's by accident. They're either too rare or too well > >>> done, no matter what. > >>> > >>> Dora > >> > >> They could never be too rare for me! I pretty much just sear the > >> outside and call it done. Well, that was before I learned that I > >> couldn't eat meat. :-( > >> > >> kili > > > > Eggs are high in Iron??? :-( > > Yes, they are. > > kili Bummer. :-( I'm glad for you that shrimp are not! Probably helps that Crustaceans have copper based blood instead of iron based blood like mammals do. :-) I'll bet that all water bugs are ok for you. -- Peace, Om Remove _ to validate e-mails. "My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson |
Most easily overcooked foods...
In article >,
blake murphy > wrote: > you need not add it separately. cook it last (if you have a whole lot > of stuff, you may need to remove that), and only until it turns bright > green, one minute or two. then add your sauce. you do need to be > quick, though. > > since i already have it typed up, here's a recipe for you: > > sweet (and hot and sour) broccoli with pork (adapted from jim lee's > chinese cookbook) > > 1 cup pork sliced for stir-fry > > 1 medium bunch broccoli > > 2-4 slices ginger root, shredded > > 1 clove garlic, minced (i use the nasty stuff in a jar) > > 1/4 cup rice vinegar > > seasonings: > > 1/4 cup brown sugar (i use brownulated) > > 2 tbl soy sauce > > 1/4 cup dry sherry > > 1/2 tsp chili paste or rooster sauce (or tabasco or other hot > sauce) > > 1/2 tsp accent (msg) > > oil for stir-frying > > teriaki sauce > > * * * * * > > marinate pork slices in teriaki sauce, if desired. rinse broccoli and > shake to drain. cut florets into bite-size pieces and set aside. cut > off tough bottom portions of broccoli stalks and discard. using a > sharp paring knife, peel the remaining stalks and then slice thinly > and cover with rice vinegar in bowl. mix together seasoning items in > bowl, stirring to dissolve brown sugar. let pork and broccoli slices > marinate for about half an hour. > > to cook: heat wok hot and dry. add oil. turn heat to medium and add > garlic and ginger and cook until garlic is golden and they begin to > release their fragrance. return heat to high and add pork. stir-fry > until pork begins to brown. drain off vinegar from broccoli slices > into the seasonings, and add the slices to wok. stir-fry for about 1 > minute. add the florets and stir-fry briefly, just long enough for > florets to turn a bright, deep green. add seasonings and stir > briefly. cover wok and remove from heat and let stand for 2 minutes > or so to let sauce penetrate. the gravy will not be thick, so i > wouldn't serve it over rice. > > i haven't seen a dish much like it in any restaurant, but it's pretty > damn tasty. it's not terribly sweet. > > your pal, > blake Sounds good, but I've have to skip the sugar. :-) -- Peace, Om Remove _ to validate e-mails. "My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson |
Most easily overcooked foods...
In article >,
blake murphy > wrote: > On Thu, 12 Jul 2007 06:08:31 GMT, "Julie Bove" > > wrote: > > > > >"blAndy" > wrote in message ... > >> writes: > >>>Here, it's usually shrimp or Broccoli. > >> > >> Toast is literally the easiest food to overcook. > > > >When I was a kid, I thought scraping with a butter knife was part of making > >toast. My parents received a ton of toasters as wedding gifts, mostly all > >the same kind, most likely bought at my grandpa's store. All of them burned > >the toast. Instead of buying a new toaster when we got tired of the one we > >were using, they just opened a new box. > > > >When I got my first apartment, I used a toaster oven to maek toast, > >convinced that it was the only way to get it not to burn. Imagine my shock > >when I visited a friend and saw that her toaster made perfect toast! Since > >then I think I've owned about 4 different toasters. I usually get rid of > >them when they get rather decrepit looking, although they still work. My > >current toaster is Hello Kitty. Works fine but only toasts Hello Kitty's > >face on the bread if you use that cheap white bread. > > > > dear god. i don't think i could face hello kitty on the plate at any > time of day, let alone breakfast. > > your pal, > blake That depends... Try this one: <http://triggercontrol.proboards2.com...tion=print&thr ead=1169999145> I have the t-shirt pattern on file. Just have not had one made up yet. ;-) The perfect range shirt for women... -- Peace, Om Remove _ to validate e-mails. "My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson |
Most easily overcooked foods...
In article >,
Blair P. Houghton > wrote: > Gregory Morrow > wrote: > >> > Eggs are high in Iron??? :-( > >> > >> Yes, they are. > > > >One of the reasons why eggs are called "the perfect food"... > > Whoever called them that ignored their near total lack > of carbohydrates. Must've been that Atkins hack. > > --Blair There is no such thing as an "essential carbohydrate". There are, however, essential amino acids, essential fatty acids and essential vitamins and trace minerals that the body cannot create. An egg is a very complete food. Might have to do with the fact that it's an incubator for creating a living animal, so it HAS to be. I actually don't eat as many eggs as I used to at one time. I've hatched too many baby chicks I think. <sigh> http://i10.tinypic.com/63v6atc.jpg Some of the last ones I hatched prior to giving all my birds away... New City ordinances suck. -- Peace, Om Remove _ to validate e-mails. "My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson |
Most easily overcooked foods...
In article >,
Blinky the Shark > wrote: > Omelet wrote: > > > In article >, > > Blinky the Shark > wrote: > > > >> Omelet wrote: > >> > >> > I solved the problem with pork chops by using a clamshell > >> > electric grill. It's made all the difference in the world! > >> > Another way is to slice them thinly and stir fry. > >> > >> I asked for input a few weeks ago on the Foreman grills. I'm > >> picking one up this afternoon, finally. Love those 20%-off > >> coupons from BB&B. > > > > Just be careful with it... It is a very useful tool as it cooks > > hot and fast. Just keep in mind that it takes 1/2 the time > > because it's cooking both sides at the same time! > > > > Enjoy! :-) > > Did! My buddy and I just gave it a shakedown. Made some lamb > shoulder somethings, and the unit did a nice job. With all the fat > in the drip pan, cleaning the grill plates wasn't bad. No spatter > anywhere. It's a keeper. :) And they don't smoke up the house. :-) I actually bought Hamilton rather than Foreman as they were a bit more affordable, but they work the same... -- Peace, Om Remove _ to validate e-mails. "My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson |
Most easily overcooked foods...
In article >,
none > wrote: > Considering the time of year... I'm having trouble with zucchini. > It seems to have two states: Raw / Mush. Nothing between. > I've tried frying it, breaded or unbreaded, and grilling it. I love it raw in long strips used as a dipping item, like celery and stuff. :-) When cooking, I generally steam it cut into 1" chunks or so. -- Peace, Om Remove _ to validate e-mails. "My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson |
Most easily overcooked foods...
blake murphy wrote: > On Thu, 12 Jul 2007 06:08:31 GMT, "Julie Bove" > > wrote: > > > > >"blAndy" > wrote in message ... > >> writes: > >>>Here, it's usually shrimp or Broccoli. > >> > >> Toast is literally the easiest food to overcook. > > > >When I was a kid, I thought scraping with a butter knife was part of making > >toast. My parents received a ton of toasters as wedding gifts, mostly all > >the same kind, most likely bought at my grandpa's store. All of them burned > >the toast. Instead of buying a new toaster when we got tired of the one we > >were using, they just opened a new box. > > > >When I got my first apartment, I used a toaster oven to maek toast, > >convinced that it was the only way to get it not to burn. Imagine my shock > >when I visited a friend and saw that her toaster made perfect toast! Since > >then I think I've owned about 4 different toasters. I usually get rid of > >them when they get rather decrepit looking, although they still work. My > >current toaster is Hello Kitty. Works fine but only toasts Hello Kitty's > >face on the bread if you use that cheap white bread. > > > > dear god. i don't think i could face hello kitty on the plate at any > time of day, let alone breakfast. Who doesn't love eating pussy at breakfast...??? ^..^ -- Best Greg "I am smarter than you think I am" - Maryanne "Loafhead" Kehoe to me in alt.gossip.celebrities |
Most easily overcooked foods...
In article . com>,
ladysailor > wrote: > > Most easily overcooked foods... > > Anything my mother ever cooked. <lol> > > My husband does all the cooking now but I read this news group just in > case I get the urge to cook. Sometimes I do a good job. > > Barb > s/v Arabella > www.sailinglinks.com Whatever floats your boat. :-) I find cooking to be fun and easy. Some people try to make it complicated, but it isn't! I steamed 3 heads of broccoli yesterday, cut into florets and did not add a thing to them. All of it is GONE today and I only had 3 bites! Dad said it was the best broccoli I'd ever made... He ate it all and did not even add salt. Sometimes simple is good! -- Peace, Om Remove _ to validate e-mails. "My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson |
Most easily overcooked foods...
On Thu, 12 Jul 2007 21:14:55 -0700, kitamun >
wrote: > >> i can cook an omelet well enough, but the scrambled eggs i can't seem >> to get right. they con't seem to develop a curd-like appearance > >The pan for scrambled eggs should be cooler than for cooking omelets. >Use low heat (nominally 250 F.), put butter in a cool pan and coat the >bottom and sides as it melts. Beat room temperature eggs with or without >added liquid and add to the melting butter. As the eggs coagulate on the >bottom of the pan use scrapper or spoon to lift the cooked egg and allow >liquid egg to flow underneath. Repeat this process until there is no >liquid on the surface, experience sharpens judgement of when eggs are >perfect - moist and tender. A good scrambled egg is simple eating at >it's best. > >Kit i don't know, the temp. is pretty low when i make an omelet. i guess i'll have to practice some more. my roommate at school used to drive me nuts when he made fried eggs. cooked bacon, then eggs into the very hot pan, cooked until the edges were brown and crispy. heathen. your pal, blake |
Most easily overcooked foods...
Omelet wrote:
> In article >, >>> Eggs are high in Iron??? :-( >> >> Yes, they are. >> >> kili > > Bummer. :-( > > I'm glad for you that shrimp are not! > > Probably helps that Crustaceans have copper based blood instead of > iron based blood like mammals do. :-) > > I'll bet that all water bugs are ok for you. Just shrimp. I'm supposed to avoid lobster, crab and most of all, mollusks. :~( kili |
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