It makes them easier to peel in the sense that you don’t have to wait as long to peel them.
I’ve never had the slightest problem peeling eggs; the only place I’ve ever seen people giving tips for how to peel eggs has been on this board.
That’d be unfair - goldfish are actually, in some ways, more difficult to care for than a puppy. You need to train the puppy to not poop indoors, be civil around strangers, not pull on a leash, etc, but the basics are obvious to any child above about five. A puppy will whine when it’s hungry, shiver when it’s cold, etc. It will scavenge for food if you leave it without any. It’s generally much easier to keep alive without any prior knowledge than a goldfish is.
Well, the myth is that somehow searing beforehand prevents moisture loss, which is utter BS. And the Maillard reactions may actually work better after cooking, since the outside of the meat is typically drier than beforehand.
But… searing beforehand is useful for preventing overcooking, provided you sear, then cook at a relatively gentle temperature and method.
Otherwise, you might end up overcooking more of the meat than you would if you seared first.
Somebody said that to me the other day at a restaurant, when recommending some veggies. “I love those because I don’t like to put chemicals in my body!”
I would like to ask you all about another myth concerning salt.
I have been told that if you place a few grains of rice into a salt shaker, that will prevent the salt from absorbing water (or water vapor I guess) and that will prevent the salt from clumping together and making it difficult for the salt to get shaken out of the salt shaker.
Since that time, I always put a few grains of rice into my salt shaker. But I have never seen any evidence one way or another that this is true or not.
Does anyone know if it’s true? More importantly, does anyone know of a reasonable way to test this?
I have heard the opposite. Cook low and slow, and then sear at the very end. That’s how I make my prime rib roasts. I cook low at 225 degrees, then sear at 400 degrees for 7 minutes at the very end. It prevents that gray “ring” of overcooked meat around the outside, and cooks it pink from edge to center.
Another point with the pre-boiled water is that it might not be coming all the way back down to room temperature, and tap water might even have been colder than room temperature. If it’s starting off warmer, of course it’ll boil quicker.
If your water company has a website, that info might be there. If not, you can probably call them and ask for a water report. Most water companies will send you one. Or just ask whoever you talk to. Most decent water conditioners at the pet store will neutralize chlorine and chloramine.
I don’t know what effect rice has, but most table salts contain anti-clumping agents. That’s what the Morton Salt slogan refers to: “When it rains, it pours.” That is, it flows freely even in high humidity, when plain salt will clump.
I have found this to be true. The anti-clumping agents in the salt are good enough to keep it pouring on a humid day but clumping can be a problem if you get actual liquids on the salt shaker. A way to test this is to use two identical salt shakers and put rice in one.
Like DDT & persistent chemicals that build up in the food chain wipe out bird populations? Water is a chemical, why do you hate chemicals? Here, have a nice DDT milkshake. That unborn child in your belly will love it.
Sorry, but really fresh eggs are difficult to peel. You and others who find this amusing are simply sharing that the eggs you have boiled aren’t very fresh. That’s cool. Mine are, though, so steaming was a lifesaver for me.
And no argument whatsoever that old eggs are very easy to peel no matter what method you use.
You got me. All my eggs are old. Really old. Verging on rotten. But I saved $19.95 by not having to buy the Eggstractor, so I got that going for me. Which is nice.
