Hm … cooked scrambled eggs until brown? I don’t think I’ve ever seen browned scrambled eggs. You’d almost have to burn them, wouldn’t you?
Undercooked eggs are disgusting? Yeah, well, I’m the kind who pops raw quail’s eggs and loves my Korean tofu soup or bibimbap with a raw chicken’s egg plopped in the middle. And when an infant, practically the only thing I would eat was soft-boiled eggs in which the albumen had just barely lost its transparency. So the yolk? Pretty much raw.
So, yeah, I’m not really on board with that undercooked eggs are disgusting thingy.
[QUOTE=acsenray]
Hm … cooked scrambled eggs until brown? I don’t think I’ve ever seen browned scrambled eggs. You’d almost have to burn them, wouldn’t you?
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There’s a wonderful magical moment in there between underdone and burnt. It’s evidenced by a dry appearance (no glistening!) and browned, but not burnt marks on the eggs - like when you brown meat but don’t burn it. This gives you the wonderful effects of the Maillard Reaction with no carbon burnt taste. I find the best way to get there is to cook the eggs to “done” by culinary standards, flip them twice more, and then turn the burner off and cover the pan. The residual heat from the pan browns the bottom of the eggs without burning them, and the lid on keeps the eggs from drying out.
Like Dangerosa, I prefer my eggs “well done”. But for other people I cook them to regular standards.
[QUOTE=Zsofia]
If you don’t bake and there’s never any dough, then why flour at all?
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Other recipes call for it- sauces, pan-fried chicken or fish (we don’t deep-fry- large quantities of hot oil and klutzy people are not a good combination), that sort of thing.
[QUOTE=StarvingButStrong]
You mean like this? (You’ll have to search on ‘hamburger’ to get the picture.)
We had one for decades, then it succumbed to dishwasher-induced aluminum decay. We bought a new one just five months ago – it was hanging on the wall of kitchen gadgets of this little hardware store. You know, one of those “Ace Affiliated” Mom & Pop stores, not a Home Depot or such.
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Your link doesn’t work, apparently requires a log in. There are a couple of mom and pop hardware stores around, I’ll check.
We had those aluminum tray ice-cube makers when I was a kid, and I also got a flashback to getting my wet hand frozen to the handle of those horrible things.
My sister had a chocolate fountain at her wedding a few months ago. It was a tremendous success. It only cost a few bucks, you could buy one for a special occasion and give it to Goodwill afterward rather than storing it.
Boiling water in the microwave is just wrong. It bruises the water. Just get an electric teakettle, how hard can it be?
And microwave bacon? Bacon presses? Are you people on drugs? Wait, I mean, what drugs are you people on? You want to know how to make perfect bacon? Use your oven. Put the bacon on a cookie sheet with lips in a 400 degree oven for 20-30 minutes depending on how browned you want it. Pour off the grease once or twice. The bacon comes out PERFECT. PERFECT. No burned spots, no raw fatty spots, no mess, no fuss, no burning spatters on your hands, no wrinkles, you don’t have to stand over the stovetop watching like a hawk. Once you go to oven bacon you’ll kick yourself in the ass wondering why you ever did it any other way.