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Preferences in Scrambling eggs???
In article >,
jake > wrote: > > > > > > maybe you can answer this, what's the water for? I could never figure out > > why > > you put water in the eggs if you are going to cook it out again. I don't > > add > > liquid (water or milk or cream) to my eggs. My favorite scrambled eggs have > > spinach, goat cheese and tomatoes in them. > > > > My personal suspicion is that more water winds up left in the eggs once > they are cooked. I also suspect the water may create extra fluffiness as > ti evaporates. And I have tested eggs with water in the past and found > they tasted creamier, so to speak. I rarely fry eggs, though. So I am > not sure my memory is serving me right. I get better results with water versus without as well. -- Peace, Om. "My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson |
Preferences in Scrambling eggs???
On Thu, 16 Mar 2006 15:30:17 GMT, Mr Libido Incognito wrote:
> I like to make my scrambled eggs in a frypan over med-low heat...I butter > my non-stick fry pan, wisk the eggs with a little frank's hot sauce and > some fresh ground Black pepper. I add the eggs when the butter starts to > bubble and get noisy. I stir them around constantly with a silicon > Spatchula, and just before they're set I add optional stuff like shredded > cheese, or herbs etc. And then directly onto a plate...the finish setting > up on the way to the table. > > I tried doing them in a double boiler but I find that takes more clean up > than I'd like... > > How do you make your's? Very plain.... nonstick pan, LOTS of butter, scramble until set but not "hard". Serve with salt and pepper. -- Practice safe eating. Always use condiments. |
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On 16 Mar 2006 13:03:34 -0800, "-L." > wrote:
> >Mr Libido Incognito wrote: >> >> So you like a larger curd than I...More stirring equals smaller curd. >> What is this facination with cream (2 posters so far use it)? > >I use whole milk - cream is even better. It makes the eggs taste >better - less rubbery, more light and fluffy in consistency. It also >calms the pungent sulphur taste of the yolk. I don't like scrambeled >eggs cooked without milk, cream, or cottage cheese added for this >reason. >-L. I thought I was the only one who added cottage cheese ! ;o) Three eggs, mixed with a "fourth egg of cottage cheese" Slow fried in lots of butter..... mmmmmmm BTW; You get the fluffiest eggs if you stick-blend riccotta cheese. <rj> |
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On Fri 17 Mar 2006 05:53:43a, Thus Spake Zarathustra, or was it <RJ>?
> On 16 Mar 2006 13:03:34 -0800, "-L." > wrote: >> >>Mr Libido Incognito wrote: >>> >>> So you like a larger curd than I...More stirring equals smaller curd. >>> What is this facination with cream (2 posters so far use it)? >> >>I use whole milk - cream is even better. It makes the eggs taste >>better - less rubbery, more light and fluffy in consistency. It also >>calms the pungent sulphur taste of the yolk. I don't like scrambeled >>eggs cooked without milk, cream, or cottage cheese added for this >>reason. -L. > > I thought I was the only one who added cottage cheese ! ;o) > > Three eggs, mixed with a "fourth egg of cottage cheese" > Slow fried in lots of butter..... mmmmmmm > BTW; > You get the fluffiest eggs if you stick-blend riccotta cheese. > > <rj> > LOL! I don't like "fluffy and light". I prefer heavy, creamy, and slightly unset, large curds. Low heat, a pat of butter, slow stirring, and off the fire a bit before the stage I want them to end up. -- Wayne Boatwright ożo ____________________ BIOYA |
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On Thu, 16 Mar 2006 15:30:17 GMT, Mr Libido Incognito >
wrote: >How do you make your's? Heat butter until it stops bubbling. Add eggs that have been beaten with a little milk. Cook on low. Pull the edges into the middle so the liquid comes out to the edges. When it's almost cooked through, break it up a little and move it around so it all gets cooked, but not overcooked. People tell me I make the best scrambled eggs. I think it's because I let the pan get hot enough first, but then cook on low. It's how I learned it from cooking shows when I was young. And NO salt in the eggs unless you like them tough. A little fresh dill or pepper is fine, though. serene |
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"serene" > wrote in message
... > On Thu, 16 Mar 2006 15:30:17 GMT, Mr Libido Incognito > > wrote: > >>How do you make your's? > > Heat butter until it stops bubbling. Add eggs that have been beaten > with a little milk. Cook on low. Pull the edges into the middle so > the liquid comes out to the edges. When it's almost cooked through, > break it up a little and move it around so it all gets cooked, but not > overcooked. > > People tell me I make the best scrambled eggs. I think it's because I > let the pan get hot enough first, but then cook on low. It's how I > learned it from cooking shows when I was young. > > And NO salt in the eggs unless you like them tough. A little fresh > dill or pepper is fine, though. > > serene Salt in the eggs has no effect on toughness. That's an old myth, completely false. Of course adding the salt later does no harm. -- Peter Aitken Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm |
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Michael "Dog3" Lonergan wrote:
> "dee" > hitched up their panties and posted > oups.com: > >> >> Mr Libido Incognito wrote: >>> I like to make my scrambled eggs in a frypan over med-low heat...I >>> butter my non-stick fry pan, wisk the eggs with a little frank's hot >>> sauce and some fresh ground Black pepper. I add the eggs when the >>> butter starts to bubble and get noisy. I stir them around constantly >>> with a silicon Spatchula, and just before they're set I add optional >>> stuff like shredded cheese, or herbs etc. And then directly onto a >>> plate...the finish setting up on the way to the table. >>> >>> I tried doing them in a double boiler but I find that takes more >>> clean up than I'd like... >>> >>> How do you make your's? >>> >>> -- >>> -Alan >> >> Oh yeah, with fresh grounded black pepper. Also I like it with salt. >> Sometimes add single cream in the mix. non-stick pan for me as well. >> Probably have it with toast. >> >> > > NON stick pan is always good. > > Michael For eggs I think non-stick is essential unless you have a 1,000 year old extremely well seasoned cast iron skillet :) Jill |
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Michael "Dog3" Lonergan wrote:
> Henhouse > hitched up their panties and > posted : > >> Mr Libido Incognito wrote: >>> I like to make my scrambled eggs in a frypan over med-low heat... >> >> <snip> >>> >>> How do you make your's? >>> >> >> So they nauseate others, I'm afraid - I like them very, very, runny - >> with soft curds. I melt butter in a pan over a low heat, add the >> beaten eggs (with a drop of Kikkoman's soy sauce for flavour) and >> stir incessantly until they're at the stage I like them - still >> almost liquid. Never found anyone else who likes them this way! >> >> Jo (and before anyone asks, no I don't worry about salmonella!) >> > > I like mine with lots of cheese, onions and mushroom. I whip the eggs, > sometimes with milk and add the other ingredients. Scramble them up > and they're done. > > Michael Sometimes I want cheese, other times I don't. Usually I don't add anything. I do like them cooked soft. Jill |
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I usually make my scramblers straight up. You get the full flavor of
the eggs that way. Cheers, Chuck Kopsho Oceanside, California |
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Wayne Boatwright wrote:
> On Thu 16 Mar 2006 05:13:46p, Thus Spake Zarathustra, or was it Ranee > Mueller? > >> In article 9>, >> Wayne Boatwright <wayneboatwright_at_gmail.com> wrote: >> >>> I find adding water makes the eggs, well um, watery. Better to add >>> absolutely nothing. >> >> I don't add a whole lot of water, and it seems to steam up and >> make them fluffier. > > Yes, it does make them fluffier, not a characteristic I like, as I > prefer them heavy and creamy. I've also experienced the eggs sort of > weeping a watery liquid when water has been added. Perhaps they were > cooked too long. I dunno. > I've run into watery scrambled eggs when the eggs were old. The funny thing is, you aren't supposed to use fresh eggs if you want a great soft, medium or hard *boiled* egg. But for scrambled the more fresh the better. > As I said, I don't like fluffy scrambled eggs, but I ocasionally like > a fluffy omelet. When I make one I pop the eggs in the blender and > give them a good whip before cooking, a trick I learned from watching > them make omelettes at Waffle House. Use your stick blender, if you have one. Less clean-up :) Jill |
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In article >,
"jmcquown" > wrote: > Use your stick blender, if you have one. Less clean-up :) > > Jill I use a wire whisk for eggs, but this is a good idea. :-) I just whisk it in hot soapy water for a minute to clean it. I have a stick blender and I love it! Braun....... -- Peace, Om. "My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson |
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Wayne Boatwright wrote:
> On Thu 16 Mar 2006 05:13:46p, Thus Spake Zarathustra, or was it Ranee > Mueller? > > >>In article 9>, >> Wayne Boatwright <wayneboatwright_at_gmail.com> wrote: >> >> >>>I find adding water makes the eggs, well um, watery. Better to add >>>absolutely nothing. >> >> I don't add a whole lot of water, and it seems to steam up and make >>them fluffier. > > > Yes, it does make them fluffier, not a characteristic I like, as I prefer > them heavy and creamy. I've also experienced the eggs sort of weeping a > watery liquid when water has been added. Perhaps they were cooked too > long. I dunno. > > As I said, I don't like fluffy scrambled eggs, but I ocasionally like a > fluffy omelet. When I make one I pop the eggs in the blender and give them > a good whip before cooking, a trick I learned from watching them make > omelettes at Waffle House. > So now I am curious : have you ever tried foam omelets? Where the egg white is beaten before being added to the rest of the uncooked ingredients? I've had savory and sweet versions. Didn't actually like it, but sometimes I crave it nonetheless. Since you like fluffy omelet,s I wonder what effect foam omelets would have on your taste buds. If you don't mind my asking. |
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jake wrote:
> So now I am curious : have you ever tried foam omelets? Where the egg > white is beaten before being added to the rest of the uncooked > ingredients? I've had savory and sweet versions. Didn't actually like it, > but sometimes I crave it nonetheless. > > Since you like fluffy omelet,s I wonder what effect foam omelets would > have on your taste buds. If you don't mind my asking. Most omelets are savory, i.e., if they contain ingredients other than eggs (and salt), those other ingredients are cheese, meat, or vegetable (including herbs). But on rare occasions you'll see sweet omelets with sugar added, often with fruit and/or a cheese which complements sweetness well. In my opinion, what you call "foam omelets" are best when made sweet. Bob |
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On Sat 18 Mar 2006 01:14:46p, Thus Spake Zarathustra, or was it jmcquown?
> Wayne Boatwright wrote: >> On Thu 16 Mar 2006 05:13:46p, Thus Spake Zarathustra, or was it Ranee >> Mueller? >> >>> In article 9>, >>> Wayne Boatwright <wayneboatwright_at_gmail.com> wrote: >>> >>>> I find adding water makes the eggs, well um, watery. Better to add >>>> absolutely nothing. >>> >>> I don't add a whole lot of water, and it seems to steam up and >>> make them fluffier. >> >> Yes, it does make them fluffier, not a characteristic I like, as I >> prefer them heavy and creamy. I've also experienced the eggs sort of >> weeping a watery liquid when water has been added. Perhaps they were >> cooked too long. I dunno. >> > I've run into watery scrambled eggs when the eggs were old. The funny > thing is, you aren't supposed to use fresh eggs if you want a great > soft, medium or hard *boiled* egg. But for scrambled the more fresh the > better. > >> As I said, I don't like fluffy scrambled eggs, but I ocasionally like >> a fluffy omelet. When I make one I pop the eggs in the blender and >> give them a good whip before cooking, a trick I learned from watching >> them make omelettes at Waffle House. > > Use your stick blender, if you have one. Less clean-up :) > > Jill I don't have a stick blender, but after reading a review of them in CI, I'm seriously thinking about getting one. -- Wayne Boatwright ożo ____________________ BIOYA |
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On Sat 18 Mar 2006 03:00:49p, Thus Spake Zarathustra, or was it jake?
> Wayne Boatwright wrote: > >> On Thu 16 Mar 2006 05:13:46p, Thus Spake Zarathustra, or was it Ranee >> Mueller? >> >> >>>In article 9>, >>> Wayne Boatwright <wayneboatwright_at_gmail.com> wrote: >>> >>> >>>>I find adding water makes the eggs, well um, watery. Better to add >>>>absolutely nothing. >>> >>> I don't add a whole lot of water, and it seems to steam up and make >>> them fluffier. >> >> >> Yes, it does make them fluffier, not a characteristic I like, as I >> prefer them heavy and creamy. I've also experienced the eggs sort of >> weeping a watery liquid when water has been added. Perhaps they were >> cooked too long. I dunno. >> >> As I said, I don't like fluffy scrambled eggs, but I ocasionally like a >> fluffy omelet. When I make one I pop the eggs in the blender and give >> them a good whip before cooking, a trick I learned from watching them >> make omelettes at Waffle House. >> > > So now I am curious : have you ever tried foam omelets? Where the egg > white is beaten before being added to the rest of the uncooked > ingredients? I've had savory and sweet versions. Didn't actually like > it, but sometimes I crave it nonetheless. > > Since you like fluffy omelet,s I wonder what effect foam omelets would > have on your taste buds. If you don't mind my asking. > Yes, I have had those, at a favorite restaurant of mine in NYC. They are also known as soufflé omelettes. A lot of their appeal depends on the filling, but I must say I enjoyed them. -- Wayne Boatwright ożo ____________________ BIOYA |
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Wayne Boatwright wrote:
> I don't have a stick blender, but after reading a review of them in CI, I'm > seriously thinking about getting one. By all means give it a try. I think I've used mine five or six times in the last day. They're cheap and they're a great timesaver. -- Reg |
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On Sat 18 Mar 2006 05:02:03p, Thus Spake Zarathustra, or was it Bob
Terwilliger? > jake wrote: > >> So now I am curious : have you ever tried foam omelets? Where the egg >> white is beaten before being added to the rest of the uncooked >> ingredients? I've had savory and sweet versions. Didn't actually like >> it, but sometimes I crave it nonetheless. >> >> Since you like fluffy omelet,s I wonder what effect foam omelets would >> have on your taste buds. If you don't mind my asking. > > > Most omelets are savory, i.e., if they contain ingredients other than > eggs (and salt), those other ingredients are cheese, meat, or vegetable > (including herbs). But on rare occasions you'll see sweet omelets with > sugar added, often with fruit and/or a cheese which complements > sweetness well. In my opinion, what you call "foam omelets" are best > when made sweet. > > Bob One of my favorites was made with shreddings of Gruyčre, Emmentaler, and herbs. -- Wayne Boatwright ożo ____________________ BIOYA |
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OmManiPadmeOmelet wrote: > "jmcquown" wrote: > > > Use your stick blender, if you have one. Less clean-up :) > > I use a wire whisk for eggs, but this is a good idea. :-) > I just whisk it in hot soapy water for a minute to clean it. > > I have a stick blender and I love it! I bet you do. ;) > Braun....... Hmm, at least you didn't choose a wimpy name for your boy toy. hehe Now that you've tried the rest, try the best: SCRAMBLED EGGS WITH LOX AND CREAM CHEESE Called Goldie Lox at Sarabeth's restaurant in New York, this delicious dish gets its name from the golden color of the eggs, which are combined with the lox. There are pockets of cream cheese throughout this savory mixture, the key to creating them is keeping the cheese cold until it is folded into the eggs. 12 large eggs 1/2 teaspoon salt 1/2 teaspoon pepper 3 tablespoons butter 1 8-ounce package well-chilled cream cheese, cut into 1/2-inch cubes 6 ounces thinly sliced Nova Scotia smoked salmon or lox, cut into 1/2-inch-wide strips Chopped fresh chives (optional) Whisk eggs, salt and pepper in large bowl to blend. Melt butter in large nonstick skillet over medium-high heat. Add eggs. Using wooden spoon, stir until eggs are almost set, about 5 minutes. Gently fold in cheese and salmon and stir just until eggs are set, about 1 minute. Transfer eggs to platter. Sprinkle with chives, if desired, and serve. --- Sheldon |
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jmcquown wrote: > Someone said (I missed the attribution) > > As I said, I don't like fluffy scrambled eggs, but I ocasionally like > > a fluffy omelet. When I make one I pop the eggs in the blender and > > give them a good whip before cooking, a trick I learned from watching > > them make omelettes at Waffle House. > > Use your stick blender, if you have one. Less clean-up :) Blender?! Stick blender?! A fork is often enough, a whisk is plenty good. (Except for those with arthritis or sore wrists, I guess) -aem |
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Wayne Boatwright wrote on 18 Mar 2006 in rec.food.cooking
> I don't have a stick blender, but after reading a review of them in > CI, I'm seriously thinking about getting one. > > -- > Wayne Boatwright o¨o > In a IRC chat session "We" forced Jill to get one.... Very very handy things....Easily cleaned, purrees damn near anything, will take the place of your blender on 9 out of ten projects...lumpy sauces a thing of the past...A important item in the kitchen. I use mine 3 or 4 times a week, scrambling eggs, fixing lumpy gravy, smoothing out soups, making garlic paste and many other uses. -- -Alan |
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"Mr Libido Incognito" > wrote > Very very handy things....Easily cleaned, purrees damn near anything, will > take the place of your blender on 9 out of ten projects...lumpy sauces a > thing of the past...A important item in the kitchen. I use mine 3 or 4 > times a week, scrambling eggs, fixing lumpy gravy, smoothing out soups, > making garlic paste and many other uses. First time I made black bean soup which involved pureeing it half at a time in a blender? and saw what a hellaceous mess that made? I was sold on a stick blender for soups. Worked great on my garlic soup couple weeks ago, that's for sure. Wouldn't trade it. nancy |
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Mr Libido Incognito wrote: > > Very very handy things....Easily cleaned, purrees damn near anything, will > take the place of your blender on 9 out of ten projects...lumpy sauces a > thing of the past...A important item in the kitchen. I use mine 3 or 4 > times a week, scrambling eggs, fixing lumpy gravy, smoothing out soups, > making garlic paste and many other uses. > All of that plus the easiest mayonnaise you've ever made. (I still don't need it for scrambled eggs, though). -aem |
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On Sat 18 Mar 2006 06:54:00p, Thus Spake Zarathustra, or was it Mr Libido
Incognito? > Wayne Boatwright wrote on 18 Mar 2006 in rec.food.cooking > >> I don't have a stick blender, but after reading a review of them in >> CI, I'm seriously thinking about getting one. >> >> -- >> Wayne Boatwright o¨o >> > > In a IRC chat session "We" forced Jill to get one.... > > Very very handy things....Easily cleaned, purrees damn near anything, > will take the place of your blender on 9 out of ten projects...lumpy > sauces a thing of the past...A important item in the kitchen. I use mine > 3 or 4 times a week, scrambling eggs, fixing lumpy gravy, smoothing out > soups, making garlic paste and many other uses. Y'all are convincing me. In the CI review they recommended one with a metal stem, particularly if you plan to use it in hot pots on the stove. -- Wayne Boatwright ożo ____________________ BIOYA |
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On Sat 18 Mar 2006 07:03:52p, Thus Spake Zarathustra, or was it Nancy
Young? > > "Mr Libido Incognito" > wrote > >> Very very handy things....Easily cleaned, purrees damn near anything, >> will take the place of your blender on 9 out of ten projects...lumpy >> sauces a thing of the past...A important item in the kitchen. I use >> mine 3 or 4 times a week, scrambling eggs, fixing lumpy gravy, >> smoothing out soups, making garlic paste and many other uses. > > First time I made black bean soup which involved pureeing it > half at a time in a blender? and saw what a hellaceous mess that > made? I was sold on a stick blender for soups. Worked great > on my garlic soup couple weeks ago, that's for sure. Wouldn't > trade it. > > nancy Does yours have a metal shaft, Nancy? -- Wayne Boatwright ożo ____________________ BIOYA |
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On 19 Mar 2006 03:30:22 +0100, Wayne Boatwright
<wayneboatwright_at_gmail.com> wrote: >Y'all are convincing me. In the CI review they recommended one with a >metal stem, particularly if you plan to use it in hot pots on the stove. The one I have has a metal stem. It is a Bamix, and was the one that was most highly regarded when it was discussed on eGullet. It is very, very sturdy, and has a powerful motor, which in reality, is a boat motor. I got mine at Sur Le Table, but I think you can find them at places like Target as well. http://www.bamix.com/english/index.htm I got the Mono model. http://www.target.com/gp/detail.html...n=B0007CG XB6 Christine |
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Wayne Boatwright wrote on 18 Mar 2006 in rec.food.cooking
> Does yours have a metal shaft, Nancy? > I asked you to stop calling me Nancy...Please! :) My stick blender has a plastic shaft and hot simmering soup/gravy doesn't bother it. It's a Braun and says 200 Watts by the power button. The shaft and blade part twist off for easy rinsing or dishwasher cleaning. It's fairly old now (5 or 6 yrs)...it didn't come with any accessaries etc. As they do now a days. It takes up way less room in the cupboard, on the counter or in the dishwasher than a blender does. Plus it is fairly cheap to buy usually under $50.00 not on sale. -- -Alan |
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Wayne Boatwright wrote:
> Y'all are convincing me. In the CI review they recommended one with a > metal stem, particularly if you plan to use it in hot pots on the stove. I worried about that too, but nothing bad has happened so far. The Braun model I have has been used on hot pots many times and it hasn't melted yet. -- Reg |
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"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote > On Sat 18 Mar 2006 07:03:52p, Thus Spake Zarathustra, or was it Nancy > Young? >> First time I made black bean soup which involved pureeing it >> half at a time in a blender? and saw what a hellaceous mess that >> made? I was sold on a stick blender for soups. Worked great >> on my garlic soup couple weeks ago, that's for sure. Wouldn't >> trade it. > Does yours have a metal shaft, Nancy? Mine's plastic, Wayne. No problems with it. Couldn't hurt to upgrade though. nancy |
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On Sat 18 Mar 2006 07:37:01p, Thus Spake Zarathustra, or was it Christine
Dabney? > On 19 Mar 2006 03:30:22 +0100, Wayne Boatwright > <wayneboatwright_at_gmail.com> wrote: > >>Y'all are convincing me. In the CI review they recommended one with a >>metal stem, particularly if you plan to use it in hot pots on the stove. > > The one I have has a metal stem. It is a Bamix, and was the one that > was most highly regarded when it was discussed on eGullet. It is > very, very sturdy, and has a powerful motor, which in reality, is a > boat motor. > > I got mine at Sur Le Table, but I think you can find them at places > like Target as well. > > http://www.bamix.com/english/index.htm > > I got the Mono model. > > http://www.target.com/gp/detail.html...-3054538?%5Fen > coding=UTF8&frombrowse=1&asin=B0007CGXB6 > > Christine Thanks, Christine. That looks like a really good one. I like the design of the casing where you hold it. I'll be looking for it in the store. -- Wayne Boatwright ożo ____________________ BIOYA |
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On Sat 18 Mar 2006 08:02:36p, Thus Spake Zarathustra, or was it Reg?
> Wayne Boatwright wrote: > >> Y'all are convincing me. In the CI review they recommended one with a >> metal stem, particularly if you plan to use it in hot pots on the stove. > > I worried about that too, but nothing bad has happened so > far. The Braun model I have has been used on hot pots many > times and it hasn't melted yet. > I only mentioned the metal because of the CI review and their recommendation. I have several Braun appliances and have been happy with all of them. Thanks, Reg! -- Wayne Boatwright ożo ____________________ BIOYA |
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Wayne Boatwright wrote:
> On Sat 18 Mar 2006 08:02:36p, Thus Spake Zarathustra, or was it Reg? > > >>Wayne Boatwright wrote: >> >> >>>Y'all are convincing me. In the CI review they recommended one with a >>>metal stem, particularly if you plan to use it in hot pots on the stove. >> >>I worried about that too, but nothing bad has happened so >>far. The Braun model I have has been used on hot pots many >>times and it hasn't melted yet. >> > > > I only mentioned the metal because of the CI review and their recommendation. > I have several Braun appliances and have been happy with all of them. > > Thanks, Reg! > You're welcome. Even with all this, I expect my next one will have a metal wand. Murphy's Law and all. -- Reg |
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On Sat 18 Mar 2006 07:44:09p, Thus Spake Zarathustra, or was it Mr Libido
Incognito? > Wayne Boatwright wrote on 18 Mar 2006 in rec.food.cooking > >> Does yours have a metal shaft, Nancy? >> > > I asked you to stop calling me Nancy...Please! :) I'll try not to mention it again. I wouldn't want people to talk. :-) > My stick blender has a plastic shaft and hot simmering soup/gravy doesn't > bother it. It's a Braun and says 200 Watts by the power button. The shaft > and blade part twist off for easy rinsing or dishwasher cleaning. It's > fairly old now (5 or 6 yrs)...it didn't come with any accessaries etc. As > they do now a days. Washing in the dishwasher is important to me. I rarely wash anything by hand. Braun is a brand I like and have several other Braun appliances. > It takes up way less room in the cupboard, on the counter or in the > dishwasher than a blender does. Plus it is fairly cheap to buy usually > under $50.00 not on sale. Yes, I imagine I could put the old Osterizer in the pantry instead of it sitting on the counter. Good point. Thanks, uh, Alan? -- Wayne Boatwright ożo ____________________ BIOYA |
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On Sat 18 Mar 2006 08:08:40p, Thus Spake Zarathustra, or was it Nancy
Young? > > "Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote > >> On Sat 18 Mar 2006 07:03:52p, Thus Spake Zarathustra, or was it Nancy >> Young? > >>> First time I made black bean soup which involved pureeing it >>> half at a time in a blender? and saw what a hellaceous mess that >>> made? I was sold on a stick blender for soups. Worked great >>> on my garlic soup couple weeks ago, that's for sure. Wouldn't trade >>> it. > >> Does yours have a metal shaft, Nancy? > > Mine's plastic, Wayne. No problems with it. Couldn't hurt > to upgrade though. > > nancy Thanks, Nancy. Yes, I think I'll look for one with a metal shaft. Removes all doubt about the heat/plastic issue *and* my clubsiness. :-) -- Wayne Boatwright ożo ____________________ BIOYA |
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On 19 Mar 2006 04:30:17 +0100, Wayne Boatwright
<wayneboatwright_at_gmail.com> wrote: >On Sat 18 Mar 2006 08:02:36p, Thus Spake Zarathustra, or was it Reg? > >> Wayne Boatwright wrote: >> >>> Y'all are convincing me. In the CI review they recommended one with a >>> metal stem, particularly if you plan to use it in hot pots on the stove. >> >> I worried about that too, but nothing bad has happened so >> far. The Braun model I have has been used on hot pots many >> times and it hasn't melted yet. >> > >I only mentioned the metal because of the CI review and their recommendation. >I have several Braun appliances and have been happy with all of them. > I really like my KitchenAid. Metal shaft, nine speeds. But I wish I'd gotten a stand for it, and a chopper attachment. It was about $50 at Target. serene |
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On Sat, 18 Mar 2006 21:03:52 -0500, Nancy Young wrote:
> > "Mr Libido Incognito" > wrote > > > Very very handy things....Easily cleaned, purrees damn near anything, will > > take the place of your blender on 9 out of ten projects...lumpy sauces a > > thing of the past...A important item in the kitchen. I use mine 3 or 4 > > times a week, scrambling eggs, fixing lumpy gravy, smoothing out soups, > > making garlic paste and many other uses. > > First time I made black bean soup which involved pureeing it > half at a time in a blender? and saw what a hellaceous mess that > made? I was sold on a stick blender for soups. Nancy, if you had "any patience" you wouldn't have needed a stick blender to thicken your bean soup. :) Trust me on this subject. > Worked great > on my garlic soup couple weeks ago, that's for sure. Wouldn't > trade it. > I love mine too. -- Practice safe eating. Always use condiments. |
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On 18 Mar 2006 18:07:54 -0800, aem wrote:
> All of that plus the easiest mayonnaise you've ever made. I had to be convinced - but now I'm an advocate of that mayo procedure. It's quick and easy! -- Practice safe eating. Always use condiments. |
Preferences in Scrambling eggs???
On Sat 18 Mar 2006 08:43:40p, Thus Spake Zarathustra, or was it serene?
> On 19 Mar 2006 04:30:17 +0100, Wayne Boatwright > <wayneboatwright_at_gmail.com> wrote: > >>On Sat 18 Mar 2006 08:02:36p, Thus Spake Zarathustra, or was it Reg? >> >>> Wayne Boatwright wrote: >>> >>>> Y'all are convincing me. In the CI review they recommended one with >>>> a metal stem, particularly if you plan to use it in hot pots on the >>>> stove. >>> >>> I worried about that too, but nothing bad has happened so >>> far. The Braun model I have has been used on hot pots many >>> times and it hasn't melted yet. >>> >> >>I only mentioned the metal because of the CI review and their >>recommendation. I have several Braun appliances and have been happy >>with all of them. >> > > I really like my KitchenAid. Metal shaft, nine speeds. But I wish I'd > gotten a stand for it, and a chopper attachment. It was about $50 at > Target. Sounds like a good price for a KitchenAid product. Thanks! -- Wayne Boatwright ożo ____________________ BIOYA |
Preferences in Scrambling eggs???
"sf" > wrote > On Sat, 18 Mar 2006 21:03:52 -0500, Nancy Young wrote: >> First time I made black bean soup which involved pureeing it >> half at a time in a blender? and saw what a hellaceous mess that >> made? I was sold on a stick blender for soups. > > Nancy, if you had "any patience" you wouldn't have needed a stick > blender to thicken your bean soup. :) Trust me on this subject. Heh, while I agree with you that patience is not something I'm known for, it wasn't to thicken the soup, it was to smooth it out. nancy |
Preferences in Scrambling eggs???
On 2006-03-19, Mr Libido Incognito > wrote:
> Very very handy things....Easily cleaned, purrees damn near anything, will > take the place of your blender on 9 out of ten projects... Yep. Gets more use than my f/p or blender. Plus, they're dirt cheap. An adequate one is only $20. nb |
Preferences in Scrambling eggs???
On Sat 18 Mar 2006 10:15:34p, Thus Spake Zarathustra, or was it notbob?
> On 2006-03-19, Mr Libido Incognito > wrote: > >> Very very handy things....Easily cleaned, purrees damn near anything, >> will take the place of your blender on 9 out of ten projects... > > Yep. Gets more use than my f/p or blender. Plus, they're dirt cheap. > An adequate one is only $20. I'm convinced! I haven't heard a single negative thing about them, so guess I will go shopping tomorrow. Thanks notbob -- Wayne Boatwright ożo ____________________ BIOYA |
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