Hey you guys, I'm going to rattle you.
You know when you buy out of the store you get what they have.
Here is some useless information.
Onions come in three types depending what you are going to do with them. Red for salad, yellow for cooking and white for onion rings. Potatoes are the same. High sugar potatoes like Kennebec for fries, Red for boiling and not mashing, Pintoes for mashing. Russets The most common store potato is a dry potato for baking.
Why is the most common potato a baker if most people boil? Simply that they produce well and store well and you don't count. Pinto's that make the fluffiest mashed are hard to find, the skin is red on one end and yellow on the other. Red potatoes used to all be named after indians, that has changed but didn't make them any more available.
Poaching an egg is cooking it in hot not quite boiling water. Vinegar helps hold it together. but you know you can poach it in a ramekin in the water so it doesn't even touch the water. Oil the ramekin lightly first.
Fried eggs don't stick if you use butter rather than oil. Taste better too. Really fresh egg whites won't whip. Raw eggs won't spin on a table, hard boiled will. Scrambled eggs are better with a bit of milk. Scrambled can be done in a microwave. So can brownies.
Meat cooked in a micro is never cooked at higher than 6.
Hugs you don't need a lid with poached eggs.
About meat thermometers. The meat temp will come up even more when it is resting. Stop cooking just before you hit the temp you want. A glass probe with a metal tip is easier to clean than a dial type. Colour is an adequate indicator of temp.
No pink in lamb, chicken, or pork. Beef is your choice but I treat it the same.
Flour believe it or not comes in different moistures so the amount of water it will absorb differs from bag to bag. There fore recipes are unreliable. Eggs mess you up in a recipe because they come in different sizes.
Imperial gallon is 160 ounces, American is 128. Little things but interesting.
Davit
