Anonymous 10/01/24 (Tue) 01:26:46 No. 133804
>>133604 "olive oil" and "extra virgin olive oil" are different things, the former can withstand high temperature
Anonymous 10/10/24 (Thu) 18:05:41 No. 134065 >>134067 >>134071
How do you get the shells to come off of boiled eggs easily? They're delicious but such a pain in the ass to prepare.
Anonymous 10/10/24 (Thu) 18:23:00 No. 134068 >>134070
>>134066
Anonymous 10/10/24 (Thu) 18:25:53 No. 134070
>>134068 It does? It's just a few seconds for me.
Anonymous 10/10/24 (Thu) 18:38:07 No. 134073 >>134074 >>134090
>>134071 I think so. How I did it was put the eggs in water and bring it to a boil, then immediately take it off the heat and leave sit for 6 minutes. Then I'd crack each of them lightly and dunk them in ice water for a few minutes. When I go to take the shell off, they still stick to the eggs pretty badly and only come of in very small pieces at a time. If I try to take off bigger pieces or go faster, then the egg white comes off along with it and tears the egg apart.
Anonymous 10/10/24 (Thu) 18:54:03 No. 134074 >>134079
>>134073 Hm, why are you cracking them beforehand?
Anonymous 10/10/24 (Thu) 19:13:59 No. 134079 >>134084
>>134074 I read that doing it before you put them in cold water makes it easier to peel afterwards.
Anonymous 10/10/24 (Thu) 20:41:56 No. 134084
>>134079 That may not be the case. Try keeping them uncracked next time and see if it makes any difference.
Anonymous 10/11/24 (Fri) 00:24:40 No. 134090 >>134092
>>134073 >leave sit for 6 minutes then dunk them in ice water You're supposed to go from boiling water straight to ice water, no time in between. Don't know if that makes a difference though. Supposedly makes it easier to peel.
>If I try to take off bigger pieces or go faster, then the egg white comes off along with it and tears the egg apart Sounds more like you're messing up in the cooking process than post-cooking, how are you cooking the eggs? Should be 12 minutes in (already) boiling water for hard boiled, then 10, 8, and 6 minutes as you go lower in the hardness. Then straight to an ice bath that you should have prepared by the time the eggs are done.
Anonymous 10/11/24 (Fri) 00:46:42 No. 134092 >>135079
>>134090 I'm bringing the water to a boil with the eggs inside, then taking the water off the heat and letting them cook in that for 6 minutes, then straight to the ice bath. That's how I was told to do it.
Anonymous 10/11/24 (Fri) 00:47:35 No. 134093
Or I should say, taking them off the heat once the water starts bubbling.
Anonymous 10/23/24 (Wed) 20:34:53 No. 134584
that does sound great
Anonymous 11/02/24 (Sat) 03:35:55 No. 134865 >>134869
>>134864 >carrots and celery have a much stronger taste when they're fresh from the garden Did the carrots taste sweet at all? I heard a little while ago that people in the past used to consider carrots sweet, but it wasn't clear whether they're sweet when fresh or if it's a subjective taste thing and modern sugars in everything has made people's taste rate carrots as being mild flavored.
Anonymous 11/02/24 (Sat) 04:31:28 No. 134869
>>134865 Mmm, not so much sweet as uhh... hmm... earthy? No wait, maybe you're right. Earthy sweetness in a way that wasn't palatable to me. Yeah, now that I think about it, it's like it was adding a bit of bizarre sweetness to something that shouldn't have it, like toothpaste and orange juice together or something. It wasn't bitter, which is something attributed to carrots that have been grown in bad conditions or something.
Anonymous 11/02/24 (Sat) 05:16:43 No. 134870 >>134879
>>134864 > Maybe I'm just overly sensitive to vegetables, though, since I tend to hate them when they're not masked inside something like a stew. Same, it's the only way I'll eat them.
Anonymous 11/02/24 (Sat) 09:57:24 No. 134879 >>134882
>>134864 >>134870 EAT your veggers
Anonymous 11/04/24 (Mon) 09:42:39 No. 134929
Thinking of making my own calpis. I wonder if it will taste good without sugar. Never actually had the original.
Anonymous 11/04/24 (Mon) 18:22:06 No. 134933
>>131224 this is probably one of the worst things that can happen
Anonyaamous 12/01/24 (Sun) 20:55:22 No. 135660
the lack of versitility in lettuce is the worst thing ever in cooking
Anonyaanamous 12/07/24 (Sat) 21:18:11 No. 135765
>>135761 algorithmic spambots/chatbots existed decades before chatGPT
Anonyaanamous 12/10/24 (Tue) 12:48:09 No. 135822 >>135826
how long does it take to cook chicken in the oven..
Anonyaanamous 12/11/24 (Wed) 03:25:20 No. 135826 >>135827
>>135822 I run it about 1.5 hours in the oven at 400°F, but it can depend on your oven and personal taste. As long as internal meat temperature is 165°F which you can check periodically. That's if you're doing the chicken whole, you could spatchcock it (you cut out the spine and flatten it) and it won't take as long. When in doubt look at some recipes online.
Anonyaanamous 12/11/24 (Wed) 04:04:04 No. 135827
>>135826 I wouldn't recommend cooking chicken to 165. It's really just an artifact of how the USDA reports the studies they do. 99.999% of bacteria are killed instantly at 165, but if you keep chicken at 145 for five minutes or so you get the same effect. Meat doesn't cool off instantly when you take it out of the oven, especially if you're doing a whole chicken. Since it's the holidays, you can cook turkey the same way. The secret to a turkey that isn't tough and dry is to not overcook it.
Anonymous 01/03/25 (Fri) 23:07:50 No. 136422 >>136463
Simple oatmeal recipe
Anonymous 01/05/25 (Sun) 04:32:53 No. 136463
>>136422 I just put a little bit of honey or banana in some steel cut oats nothing much.
Anonymous 01/10/25 (Fri) 03:34:59 No. 136625
Made a giant bowl of granola to last another couple weeks again. This time I used about 60% as much honey and maple syrup and I can really tell. I never measured it, but I have a feeling for it. I also added more nuts this time: walnuts, cashews and pecans. I wanted to add almonds but I need to get something to chop them up. Do people use a mortar or something? I don't want to turn them into tiny things that will lodge in my throat, but pea-sized things. Granola, nuts, and raisins, raisins, cranberries, peach. Good stuff, but I need to expand. I want to get some flax seed and other boring nutritious stuff I can hide in it.
Anonymous 02/08/25 (Sat) 19:04:41 No. 137702
>>137701 Those look good. I make egg bites in the same fashion, though it's just egg mixed with chopped veggies and shredded cheese on top. They're great cold too.
Anonymous 02/09/25 (Sun) 16:11:19 No. 137719
made eggs with spam, tried to make fried eggs cooked in spam grease and vegatable oil but I had to scramble the egg hibachi style.
Anonymous 02/19/25 (Wed) 19:57:38 No. 137991
I'm hungry for homemade tacos.
Anonymous 02/19/25 (Wed) 19:58:59 No. 137993
>>137990 I really wouldn't trust Remi brand garlic.
I don't think it was undercooked, I usually have the opposite problem of burning it.
Anonymous 03/18/25 (Tue) 14:07:12 No. 140959
a guy at my work hosted a brazilian bbq today and i ate 3 steaks