I have traveled in Eastern Europe and I am annoyed to find out supermarkets seem offer only stale eggs (like white inside, no A -vitamin, tastes bad), they cost in the range of 7-12 cents per egg. My host offered me some eggs from local people, they were superb -- thick yellow, good smelling and tasted good.
I feel there is no point to save a few cents to buy rubbish, eggs are very cheap protein source although I paid a bit more for healthy quality eggs.
It's not a simple matter to spot a good egg just by looking at it. Different breeds of chicken will lay eggs that look a bit different from each other. Also, it used to be quite common for farmers to feed the chickens some colourings that make the egg yoke more yellow. So a strong colour inside doesn't mean it's good quality.
I'd suggest, if you think eggs are cheap enough for your to not worry about money, you look for free range organic labels on the egg box. If the egg is officially from an organic source then you know it's not from a chicken stuffed up with chemicals.
I want to know how you can know ffrom specifications what is a good oven. Can you know quality difference from it? Or is the only way read experience from other people and base my opinion on that? If someone can tell me how I know which oven is a good one, you helped me a lot! Thanks a lot! ... the options that I've disregarded, yet I don't even have a clue where to start at all! I am hoping to hear some good advice on how to select an oven to fit this criteria. -edit- I start doing some more
I have a layer of grease on the top of my slow cooker. The recipie is a sausage & bean hotpot with smoked paprika and red wine. My issue is that I added a little too much liquid and now the fat has separated and risen to the top. As any good cook knows, much of the flavour is in the fat, plus the fat absorbs a lot of the spices. I'm a believer in healthy food, but don't believe that all food should be healthy. As such, I'd like to blend everything back together and see how it goes. My thinking at this point is along two avenues: Add something starchy (Cornstarch, Lentils, Mashed Potato
recipes, the butter is creamed without sugar, and the eggs are added to the creamed butter). All solid-fat recipes use the creaming method. I find this very strange. Is it a good idea to cream the butter in waffle batter? How are creamed-batter-waffles different from melted-fat-waffles? update An example recipe 100 g butter 75 g powdered sugar 1 sachet lemon essence 3 eggs 250 g flour 1...All good chemical leavened waffle recipes I have had (the ones from New best recipe, Bittman, etc.) instruct me to melt solid fats before adding them to the waffle batter. I only once tried a recipe
chances of producing yogurt? Can anyone offer some guidance? I have a hunch that the starter is too old since I don’t really know how old yogurt is when I buy it from the store. But I also don’t know how to do any better than buying it from the store and making yogurt right away. There are so many variables I’m not sure of that I just thought it would be good to get some advice before... yogurt (made with whole milk), and Yoplait Very Vanilla, and some other brand of plain greek yogurt. The “other brand” yogurt was at least a couple weeks in the fridge before I tried using
(including wild rice)? General use. I assume it can be used as white rice, so I am not asking you to list how to use it. But are there uses for which it can't be used? Risoto is probably a no-brain example, are there other dishes where the use of black rice will be so bad as to cause the dish to fail? Taste. Is there something very specific about its taste, or is it within the usual variety...I bought black rice for the first time, and I am unsure what to use it for. It would be helpful if I knew how it behaves when cooked. The info I'm looking for is: (assume fully cooked corns
I was fed up with the low quality electric hobs which are installed in my 1 meter wide "kitchen" (I forgot a crepe on the smaller one on the highest setting, and 25 min later it wasn't even browned... buzzing sound. I don't mean the sound of the fan cooling the electronics. It produces a distinct fan-like sound, and I can clearly hear it when it works (it is self-regulated and doesn't blow all..., and I had no buzz at all. But with all other pieces of cookware I tried, I had the buzz. These include: a cheapish stainless steel pot, I think it has a plain thin stainless steel bottom; a good quality
the last remove from heat and just before whisking in the butter, I needed a call of nature. When I got back the mixture had separated into what looked like curdled milk and an oily fat like substance...-and-half cream -- (used UK double cream) 5 egg yolks , seperated slightly beaten save whites for Meringue 1/4 cup butter , sliced up 2 teaspoons vanilla extract I followed the instructions (I... off the pies gently, got rid of that problem. This is the first time that I have had such a monumental departure from a recipe I have been following (probably luck so far). But can anyone see
when in season, and trim/blanch before freezing. For a pound, trimming the ends off the beans is no big deal, but when we're talking 5 or more pounds, I find the trimming process extremely tedious... other side Chop again This method isn't terrible, but it can be tedious trying to get the ends to line up for chopping. If I grab 10 beans, I feel like I'm spending too much time lining things up because they're different sizes and curvatures. If I grab 5 beans, I feel like I'm not doing as much as I can at once. I've also tried pinching the ends off by hand, using my thumbnail as a sort of mini
before, and they were labeled "organic". We assumed they were just bad noodles (they tasted somewhat of soggy cardboard), and threw them out. Last night, I was trying to make udon once again, from... additive that is omitted? I don't have another package in front of me right now to compare, but my two failed packages only contain wheat flour and salt. How could that be wrong? Could the age...A few weeks ago, I had a very strange experience making udon noodles. Almost instantly after adding the dried noodles to boiling water, and giving a slight stir, they began to break apart. After