With Easter only a week away, it seems like the perfect time to talk about the steps to a perfect hard boiled egg. Kitchen lore is FILLED with different techniques to hard boiling an egg. But which one is accurate. The quick answer is use a candy thermometer and keep the water between 180 [...]
|
So today on Good Things Utah we focused on some items I discovered at the International Housewares Show. Item 1: Sushezi (Pronounced Sushi-zee) http://www.sushezi.com/ -I LOVE this thing. I have a hard time rolling sushi, something about having massive hands, and very poor fine motor skills. This device acts as a mold for [...] Here are two versions of the recipe we featured today on Good Things Utah. The trick to the deliciousness of this recipe is that cooking in the oven is much slower than frying/microwaving/boiling because air has a very low capacity to transmit heat. The result is a slow cooked egg that is delicate, tender [...] |
Follow Tom on Twitter.
|
|
|
Copyright © 2010 Cook With Tom - All Rights Reserved |
||
