Kitchen tricks you want to share

[chattius 2,526]

At cooking you often have to seperate the yolk from the egg-white. This is especially frustrating if you use quail eggs. Here is a trick with a plastic bottle:

 

http://www.youtube.com/embed/iAp8pEaWB1Y

 

[Flix 5,116]

Use a paper plate and cup, and you don't have to wash dishes!

 

Haha sorry, I couldn't resist. I'll probably think of something actually worthwhile later when I've had a good rest.

[Delta! 987]

Cool to use at home when you don't want to get your hands full of eggs.

in a professional kitchen you just break the egg into your hand, or break all the eggs into a bowl and scoop all the yolks out with your hands...

 

Delta!

[chattius 2,526]

Yes. But ever tried this with small quail eggs and BIG hands?

[gogoblender 3,070]

I like the paper plate idea... I cook omelettes in the micro wave... throw in two eggs in a bowl, pour in some frozen veggies from a bag, add some chicken ouillion stir it a bit, nuke, pop it out, sllip it into a sandwich

yum

 

gogo

[Aegis 256]

I've seen that bottle trick before via Yahoo done by an Asian woman. No matter how many times I see this trick, it still amuses me. =)

 

Ugh, now I want eggs.

[claudius 104]

Most people probably know this...

But I call it 'hot pan, hot oil, hot food'

 

The method you first heat the pan quite hot. You can test with a drop of water and it boil off. Then you add oil. You give the oil a chance to heat. This time no water or it will pop out hot oil onto you. Then you add the food.

 

The goal and reason is to have the food sizzle when added. I am guessing it sears the meat so that it stays juicier.

 

 

Again, a lot of people already know about this.

[gogoblender 3,070]

I didn't know this, and I've been hit by a few long range hot oil bombers in my life

good info claudius

 

 

gogo

[chattius 2,526]

My wife does 3 days marinated steaks by putting them for 20 minutes in the oven at 100C and then just 1-2 minutes on each side in the hot pan with oil at (160C) without moving.

Needless to say we live and grew up in an area were marinating was and is the way to go.

[Aegis 256]

The 'hot pan hot oil hot food' method is indeed known by a lot, but not by everyone. I once had a friend walk into the kitchen seeing the pan on the stove and asked if I was cooking air. :-P Gave him the simple response: "It's called heating the pan."

[Delta! 987]

The 'hot pan hot oil hot food' method is indeed known by a lot, but not by everyone. I once had a friend walk into the kitchen seeing the pan on the stove and asked if I was cooking air. :-P Gave him the simple response: "It's called heating the pan."

 

LOLZ. that is some funny shizness... he shouldn't walk into a restaurant kitchen, especially at the beginning of service, there's always pots and pans on the stove that is just warming up so that the first orders can go out quickly and not cause a backlog.

 

Delta!

[wolfie2kX 528]

Ok.. I got something completely different...

 

If you're making soup or a stew or something and the recipe calls for herbs or spices to be put into a cheesecloth and tied up, there's an easier method.

 

Use a Tea Infuser. A tea infuser is usually a small metal ball (or could be another shape) that splits in half by way of some threads. It also has a chain with a hook at the end of it that you can hook to the side of the tea pot (or in this case, to the side of the pot) so you can fish it out later easily..

 

There is only one limitation - mainly the size of the infuser itself. Depending on what the recipe calls for, you might need a 2nd infuser.

 

On the other hand, you don't have to fish out spices and such out of your soup later on. Stuff like whole peppercorns, Star anise and cloves are a royal perfect candidates for this sort of thing.

 

Just unscrew the infuser, toss the spices and give it a wash and it's ready to be reused again and again. Cheesecloth, not so much.

[chattius 2,526]

There are big 'tea-eggs' called Gewürzsiebe (spice sieves) for just bringing spices into a soup and be able to remove them. The cost is around 13 Euro and they are telescoping so you can choose the needed size.

 

 

You are absolutly right, a tea egg is way too small at our current 3 adults, 7 kids household.

 

What I do sometimes: I do leek blades into Nestbacklöffel and boil them in a soup so the soup gets the taste. Then I fry the leek-blades still in the Nestbacklöffel in hot oil so they form nests made from leek stray. Since I have hot oil anyway I do fried eggs from dusted egg-shaped camenbert cheese. The soup is the appetizer. The main menu: tiny potato in skin, cherry tomato, quail eggs and fried cheese eggs alltogether in a leek-stray nest for everyone, as a salade I choose mainly field salade from the garden

 

What to buy: The camembert cheese

In garden: leek, field salade, quail eggs (we have 40 quails), potato, tiny pink or red salade potato, ...

 

A Nestbacklöffel, just 2 sieves in fitting sizes which can be pressed together while frying:

 

The thread I did when I got the Nestbacklöffel as a x-mas present:

http://darkmatters.org/forums/index.php?/topic/17675-potatoe-nests/

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