See, I have a too-stupid-to-be-real question and I don’t want to be all stupid-looking by myself. So I’ve started an everything you wanted to know but were to embarrassed to ask thread in order to not be alone in my shame.
My question: My son bought this ubiquitous lemon juicer the other day. I’ve got some cut limes for limeade and. . . I’m not sure which way to put the lime in. I’m thinking the cut side toward the holes but then shouldn’t I be driving the hump into the cut side for maximum juice?
Yeup, I don’t know how to use a juicer. Any answer and/or similarly dumb question appreciated.
Answer: You put the lime (or lemon) in so that it matches the shape of the gadget, backwards from what I think you’re describing. The holes are to facilitate airflow rather than to release juice. I think.
I’ll think hard to see if I can remember any of my stupid cooking questions. I know I’ve had some. Maybe they got stuck in the back of the kitchen gadgets drawer…
What yielded the most juice: First put lime in flesh facing away from holes, squeeze. Turn lime around, squeeze again. More juice than doing either one only or flesh facing holes first.
And that makes sense – first you rupture all the little pulpy juice sacs with direct rigid pressure, then you squeeze their contents out of the rind on reverse.
Congratulations for asking a not-stupid question and then answering it properly.
[QUOTE=Wikipedia]
Raw eggs are whisked to blend the egg white and yolk into a homogeneous liquid. Liquids such as stock, cream, butter, milk, water, or oil may be added during the whisking to create a softer texture. The amount of liquid added is typically about 2 tbsp (30 mL) liquid per egg. Salt, pepper, or other seasonings can be added to taste.
The whisked eggs are poured into a hot greased pan and coagulate almost immediately. The heat is turned down to low and the eggs are constantly stirred as they cook. The pan and the stirring implement, if kept in constant motion, will create small and soft curds. The lower the heat and the more constant the movement, the creamier the end product.
Once the liquid has mostly set, additional ingredients such as ham, herbs or cheese may be folded in over low heat, just until incorporated. The eggs should be slightly undercooked when removed from heat, since the eggs will continue to set.
[/QUOTE]
If you’re feeding them to me, please use the lowest possible heat your stovetop produces from start to finish, and add pepper and dill.
