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LovesToCook08's Profile

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Hard boiled eggs.... peeling issues

I'm a nutrtion student and took a food science class. One of the chapters covered eggs. Amoung uses for eggs, it stated to gently place your eggs in boiling water and turn down to a simmer. I live at 6000 feet so I need to let them cook longer, about 16 minutes. They peels soooo nicely.

Mar 05, 2013
LovesToCook08 in Home Cooking

Hard boiled eggs.... peeling issues

Hi
I am having trouble removing the shell from hard boiled eggs without loosing some of the white. I bring the eggs up to a boil remove from the heat and let sit for 15minutes. I'm in Denver and need the 15 minutes. I then shock them in ice water and try to peel... What am I doing wrong? How do you peel hard boil eggs without loosing any of the white and keeping it looking perfect? Jen

Nov 30, 2010
LovesToCook08 in Home Cooking

Help! Gnocchi

I was concerned kneading would make the dough tough and heavy, but that was probably part of the problem. I ended splitting the dough in half and adding flour and egg to one half - these were heavy. I just worked with the second half and they tasted much better...

Nov 04, 2009
LovesToCook08 in Home Cooking

Sauce-making technique (bechamel)

I too was told I should heat up the milk before whisking it into the roux. However I do not do that and never had a problem.

Nov 01, 2009
LovesToCook08 in Home Cooking

Help! Gnocchi

Hi
I'm making gnocchi and the dough is not staying together. It's crumbly... How do I fix?

Add more egg?

Thanks,
Jen

Nov 01, 2009
LovesToCook08 in Home Cooking

Do you season with salt as you cook or just at the end?

Agree, I've never experienced the enhanced flavor salt brings out to dissipate. And also agree about the fresh herbs.

Oct 19, 2009
LovesToCook08 in Home Cooking

Do you season with salt as you cook or just at the end?

Hi

I host a monthly cooking club and a member last night told me that when you add salt during the cooking process it does not add or season the dish but just dissipates.

I was always told or at least under the impression that one should season with salt as you go to help build flavor for the end product. Personally I believe that it contributes especially when cooking bulgar, rice, potatoes, pasta, sauteing onions...I could go on.

Thoughts?

Jen

Oct 18, 2009
LovesToCook08 in Home Cooking

Oaxacan Recipe - Stuffed Poblano

Hi
I just watched Gourmet's diary of a Foodie and the topic was chile peppers. A recipe they highlighted was a poblano pepper stuffed with chicken, raisins, pine nuts, apples, pears and a lot more. This was served with a white creamy sauce with a drizzle of a Pomegranate Chocolate Sauce.

Does anyone know where I could find this recipe?

Thanks,
Jen

Aug 09, 2009
LovesToCook08 in Home Cooking