Showing posts with label boiled. Show all posts
Showing posts with label boiled. Show all posts
Monday, March 24, 2014
HARD BOILED EGGS FROM THE OVEN !!
There is nothing tricky about boiling eggs for Easter, but there are ALWAYS those eggs that crack as they boil, or the phone rings and you forget the eggs on the stove (and they overcook and get those green "rings" around the yolks, etc.) Not a big deal, but it can be a hassle when you are preparing for a crowd.
This oven method, of cooking eggs in the shell, is not only fool proof, but the eggs come out absolutely perfect and you can make a ba-jillion at once!!
Preheat your oven to 350 and place large size eggs in a mini-muffin pan (large end down). If you dont have a mini-muffin pan, you can use a regular cupcake pan (they they will just roll around a little more).
How long you bake the eggs depends on the size of eggs you use and how hot your oven runs. I used large grade A eggs and cooked them for 25 minutes. If you are concerned about it, just run a "test egg" to gauge how long to cook them.
When the eggs are done, use tongs to put the eggs into a bowl of ICE water (for 10 minutes) to stop further cooking.
Read More..
This oven method, of cooking eggs in the shell, is not only fool proof, but the eggs come out absolutely perfect and you can make a ba-jillion at once!!
How long you bake the eggs depends on the size of eggs you use and how hot your oven runs. I used large grade A eggs and cooked them for 25 minutes. If you are concerned about it, just run a "test egg" to gauge how long to cook them.
When the eggs are done, use tongs to put the eggs into a bowl of ICE water (for 10 minutes) to stop further cooking.
NOTE: After the eggs are cooked, you MIGHT find SOME eggs that have brown speckles on them, but dont freak out; these little specks will dissolve when you put the eggs into the ice water. The next photo is before and after the ice water bath.
Not only is this a great way to cook Easter eggs in bulk, but the eggs are delicious!! The yolks are bright yellow and the whites are very tender (not rubbery like boiled eggs can produce).
Where has this cooking method been all my life!?!?
Monday, March 10, 2014
Boiled and stewed rutabagas swedes Soðnar rófur og rófustappa
This root is known variously as a rutabaga, swede, swedish turnip or yellow turnip.
I prefer rutabagas raw, but I also like them in lamb soup.
Poached rutabagas:
Wash 1 kg. the rutabagas in cold water and peel them. If small, leave whole or halve, if big, quarter and then halve or cut into wedges and halve those. Try to make the pieces a uniform size.
Bring 1/2 liter water with 2 tsp salt to a gentle boil. Drop the rutabaga pieces into the water and poach - or steam them for a stronger flavour - until soft. Take care not to overcook, of they will become watery and bland.
Serve with boiled meats and fish.
Mashed rutabagas:
1 kg rutabagas
salted water
(100-200 ml milk)
50 g butter
salt, pepper, (sugar)
Wash, peel and re-wash the rutabagas in cold water. Cook in the salted water until soft. Remove from the cooking liquid and mash thoroughly. Melt the butter in a saucepan, add the mash and thin with the milk, if needed, to the consistency of thin mashed potatoes. Add salt, pepper and sugar, if desired.
Traditionally served, hot or cold, with traditional Þorri foods.
Read More..
I prefer rutabagas raw, but I also like them in lamb soup.
Poached rutabagas:
Wash 1 kg. the rutabagas in cold water and peel them. If small, leave whole or halve, if big, quarter and then halve or cut into wedges and halve those. Try to make the pieces a uniform size.
Bring 1/2 liter water with 2 tsp salt to a gentle boil. Drop the rutabaga pieces into the water and poach - or steam them for a stronger flavour - until soft. Take care not to overcook, of they will become watery and bland.
Serve with boiled meats and fish.
Mashed rutabagas:
1 kg rutabagas
salted water
(100-200 ml milk)
50 g butter
salt, pepper, (sugar)
Wash, peel and re-wash the rutabagas in cold water. Cook in the salted water until soft. Remove from the cooking liquid and mash thoroughly. Melt the butter in a saucepan, add the mash and thin with the milk, if needed, to the consistency of thin mashed potatoes. Add salt, pepper and sugar, if desired.
Traditionally served, hot or cold, with traditional Þorri foods.
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