Prog Chefs Unite!!!

E-Dub wrote: Shakespeare wrote: I made eggs for the first time the other day  Really? Did they hurt coming out? Seriously, what sort of eggs did you make? The PBS program America's Test Kitchens focused on scrambled eggs/omelettes today. That show always has great tips. The key to good scrambled eggs is using half and half. Ear marking that little tip. E

This sounds weird, but you know what Alton Brown suggests for the liquid added to eggs?  Water.  And it actually comes out quite good!

I also made eggs the first time the other day. I fried them (or however it is called where you crack the egg and put it strraight into the pan). It didn't work too well since I had the heat on too low and the egg didn't cook for long enough.

darqdean wrote: ^ did the wife's uncle approve? My Sunday lunch from yesterday, Roast Butterfly Leg of Lamb Leg of lamb, de-boned; Good handful of Rosemary twigs; Some Thyme; Onion; Bell-peppers; Celery; Carrots; Potatoes; Garlic; a bottle of good Bordeaux red.   A few hours before place meat in a shallow bowl with a couple of sprigs of Rosemary, some sliced garlic and a half an orange cut into segments. Pour over a good measure of red wine so that it come half-way up the lamb and sprinkle with chopped thyme. Cover with cling-film and leave for a few hours to marinade - turn the meat over every half-hour or so.   Consume the remainder of the wine anyway you see fit.   Peel and par-boil potatoes and carrots.   Peel and roughly chop peppers, celery and onion, arrange in a shallow roasting tray with several sprigs of Rosemary thusly:   (the only reason you have these pix to look at is because having got this far I thought it too pretty not to take a picture)   Drain root veg and add to above, douse everything in olive oil, place meat on top and pour marinade over veges. Salt & pepper everything and sprinkle more oil over the meat, it should look like this:     Cover in foil and cook in a medium oven for half an hour. Remove foil and flip meat over, baste the veg in the juices if necessary. Cook for a further 45 minutes or so (until meat is cooked as you like it). Remove meat from tray and wrap it in the foil to rest. Whack the heat up a bit to finish off the veg.   Carve lamb to serve with the roast veg and some crusty bread, then eat. (sorry no pictures of final dish - we ate it too quickly )   NB: you can leave out the meat if you wish, the roasted veg served with a good swig of Balsamic vinegar is an excellent meal in itself.

I bought a deboned leg of lambed yesterday - looks like I know what to do with it now....

Let me know which ones, for some I may have replacement suggestions

NaturalScience wrote: E-Dub wrote: Shakespeare wrote: I made eggs for the first time the other day  Really? Did they hurt coming out? Seriously, what sort of eggs did you make? The PBS program America's Test Kitchens focused on scrambled eggs/omelettes today. That show always has great tips. The key to good scrambled eggs is using half and half. Ear marking that little tip. E This sounds weird, but you know what Alton Brown suggests for the liquid added to eggs?  Water.  And it actually comes out quite good!

The cooks on ATK were precooking the vegetables and sausage in an effort to extract the water. Did he give a reason as to why adding water makes them good?

E

Water? I've only seen people add milk or butter.

I often par-boil sausages for 10 minutes or so to ensure they are properly cooked when barbequed. It also stops them becoming too dry.

king of Siam wrote: Water? I've only seen people add milk or butter.

I am not a big egg eater, and I haven't made scrambled eggs in years. However, one thing I remember from reading some recipes in the past had to do with cooking the eggs in a double boiler, which is always the best way to retain moisture and avoid overcooking (which, of course, would make the eggs dry).

Adding water does make sense, since I remember making my own version of scrambled eggs using canned tomatoes (I loved the taste!). That said, milk, butter, cream or cheese don't only contain moisture, but also fat, which helps making the eggs soft and creamy.

I'm not sure, but I believe that water makes the eggs just as "fluffy" as milk or cream, so if you're only adding liquid for a desired texture, water works just as well as anything.  That said, maybe milk or cream adds some flavor components but I used to use milk all the time, switched to water, and couldn't really tell the difference.

And sorry Raff, no offense, but I tried scrambled eggs in Italy and it was among the worst things I've ever had.  The eggs were orange and really nasty tasting.  This was the case in both Rome and Florence.  We were eating breakfast in the hotels in both cases, maybe they served us something sub-par, don't know.

Yeah, you add a bit more calories with the butter, but the flavor is out of this world. I melt a stick of butter and then sauté the onions pretty slowly before I put the beer in.

Try 'em again before vidalia onions go out of season. That's even better.

E