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peeling boiled eggs?

I've tried using putting eggs in cold water and bring to a boil, but this has consistently yielded eggs that are difficult to peel, even under cold water. What I've found to be much easier is the opposite, placing eggs in simmering (not boiling!) water and letting it sit 7-10 minutes, and then taking out to cool. Peeling becomes very easy, and I can get a runny yolk if I want.

Mar 02, 2013
bairice in Home Cooking

Rump Roast

Depends on how you're cooking it. I assume you are searing it first, so I would sear it fat side down and keep the fat towards the heat source. This will allow the fat will render out and leave a nice crispy surface that's full of flavor.

Mar 02, 2013
bairice in Home Cooking

Pre-made breakfast ideas, only microwave/toaster heat up

Thank you all for the replies. I'm liking the ideas about all the prepacked sandwiches, and I will also look into the oatmeal/quinoa/parfait/yogurt ideas. Muffin tins seem like they'd be great for some quiche style foods with whatever supplies I have in the fridge.

This week I made prewrapped corn tortillas filled with some carnitas, corn, and scrambled eggs. Heated them up in the toaster, so far so good.

Feb 25, 2013
bairice in Home Cooking

Pre-made breakfast ideas, only microwave/toaster heat up

I've been trying to find new ways to make tasty breakfasts ahead of time, so I can simply bring it to work and heat up in either the microwave or toaster.

Criteria:
-No additional cooking, no supervision.
-Healthy solutions that amount to more than a yogurt+granola, or cereal+milk.
-Something that is relatively hearty. Eggs, cheese, vegetables, sausage, some sort of bread, etc.
-I'm completely open to and prefer making things from scratch. I can make my own sausage, bread, etc.. I have time to cook on the weekends, but none on the weekday workdays.

A cool one I found was corn tortilla in a muffin pan, filled with a egg+cheese mixture. This could be freezed/refrigerated ahead of time, and would be great for heating up on the fly. http://www.macheesmo.com/2012/01/tex-...

Please share any tips or ideas, I'd love to try them out!

Feb 24, 2013
bairice in Home Cooking

Freezing Mochi Dough for Ice Cream Mochi

Microwaving should work, but I find steaming provides more consistent results. Microwaving in my experience tends to cause localized clumping.

May 08, 2012
bairice in Home Cooking

What about frying is unhealthy?

I'm trying to understand what makes fried foods unhealthy. I imagine all the extra oil that goes into french fries and pork katsu and fried ice cream is the main factor, but is there anything about the frying process that converts/creates any unhealthy chemicals?

I'm wondering specifically about

1) Oven "frying". If I am broiling skin-on chicken thighs, does that mean that if anything I am being healthier because the broiling process is allowing the fat to escape from the skin?

2) Making pork/chicken skin cracklings. Since I am essentially frying all the oil out of the skin, does that make it healthier than eating the skin made through some other cooking process (steaming, stir fry)?

May 08, 2012
bairice in Home Cooking

Slow Cooker Chicken Recipe - Calls for 6 Hours, I'm Gone for 8?

However, do be careful and figure out the wattage limit of your timer and the wattage of your device. Usually it's designed for Christmas lights/table lamps which are closer to 60-100W, whereas the slow cooker is probably around 500W.

Mar 27, 2012
bairice in Home Cooking

Slow Cooker Chicken Recipe - Calls for 6 Hours, I'm Gone for 8?

Don't have a definite response for you, but seeing as the slow cooker is just going to set it at a "warm" setting, I highly doubt it will dry out. If anything the chicken might be a little too fall-off-the-bone, but you will not have any issues with it being too dry. Let us know how you make out.

Mar 27, 2012
bairice in Home Cooking

Flaming bourbon before use in marinade?

I was making some bourbon steak tips the other day, and I made my own simple marinade with bourbon, soy sauce, salt pepper, sugar. The steak tips came out pretty well in terms of texture, but the alcohol taste was way too strong, and definitely didn't burn off during my pan searing. Would it make sense for me to flame the bourbon before using it in the marinade? Would it defeat the purpose of using a liquor in the marinade, or am I looking for the aroma of the bourbon itself anyways? I know another more obvious solution is to use less bourbon, but I'm still curious about the flaming. Thanks!

Mar 27, 2012
bairice in Home Cooking

What are vegetables/dishes/meats that freeze well for later use?

I just learned from another thread that scallions will keep pretty well if you chop them up and freeze them for later use. I always freeze my meat when I separate them into smaller portions and it's great not having to worry about being careful how much I buy and having meat spoiling in the fridge. What are other foods or vegetables that you have found to freeze well and offer a greater degree of convenience in your cooking?

Aug 16, 2011
bairice in Home Cooking

No. 9/L'Espalier/Capital Grille/Lumiere for Restaurant Week?

Thanks for all the replies, they were most informative and helpful--We have decided on Capital Grille and L'Espalier, and hopefully they will exceed our expectations!

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L'Espalier
774 Boylston St, Boston, MA 02199

Mar 02, 2011
bairice in Greater Boston Area

No. 9/L'Espalier/Capital Grille/Lumiere for Restaurant Week?

My girlfriend and I are planning to test out some restaurants during the upcoming restaurant week, but we have some concerns about booking at the top end restaurants for RW based on some reviews here and there about poor service, "dumbed-down" plates, etc. So far we're looking at No. 9, L'Espalier, Capital Grille, and Lumiere. We had a great time at L'Espalier last time, so that's a definite. As for the second restaurant.. for No. 9 Park I keep hearing about small portions, being seated at the bar instead of the actual dining room, and they also haven't published their dinner menu for RW. Capitol Grille is less "fancy", but has pretty good reviews, and a nice steak menu. Lumiere has great reviews too but we're not overly excited about their menu.

Does anybody have any thoughts on these restaurants, specifically during restaurant week?

Thanks!

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L'Espalier
774 Boylston St, Boston, MA 02199

Lumiere Restaurant
1293 Washington St., West Newton, MA 02465

Mar 01, 2011
bairice in Greater Boston Area