View Full Version : Hey Team Sergeant
Roguish Lawyer
05-29-2010, 23:12
You gonna post some of them fancy new recipes of yours in here or what? :munchin
Originally Posted by Auditor View Post
TS, please share the grilled wings recipe!
Roger, will do.
(remind me)...
TS
A reminder...albeit a year later. :D
Team Sergeant
05-30-2010, 08:23
You gonna post some of them fancy new recipes of yours in here or what? :munchin
They may be fancy but they ain't new......;)
French culinary cuisine is nothing new.
I've got one that most folks don't know how to do, boil an egg, properly.
Want to guess how it's done and how you can tell if your boiled egg is "overdone"?:munchin
Kyobanim
05-30-2010, 08:42
... how you can tell if your boiled egg is "overdone"?
It clucks when you crack it?
Red Flag 1
05-30-2010, 08:48
It clucks when you crack it?
And large feathers come flying out when the shell is cracked:D.....
RF 1
Team Sergeant
05-30-2010, 08:57
It clucks when you crack it?
Don't know do ya.....:munchin
TS- Don't mind the silly boys....how do you do it?
RF1- you talking about balut?
o5
I've got one that most folks don't know how to do, boil an egg, properly.
Ok, I'll go first. I put the eggs in the pot, with cold water, turn up heat to high. When the water starts to boil I turn off the heat, cover and let sit approximately 12-15 minutes then run them under cold water.
I'll be looking forward to hearing how wrong I am. :D
Red Flag 1
05-30-2010, 16:49
TS- Don't mind the silly boys....how do you do it?
RF1- you talking about balut?
o5
Asia may have something to do with this.....
RF 1
They may be fancy but they ain't new......;)
French culinary cuisine is nothing new.
I've got one that most folks don't know how to do, boil an egg, properly.
Want to guess how it's done and how you can tell if your boiled egg is "overdone"?:munchin
As to "overdone" I'd guess it's like determining if an egg is raw or hardboiled. Spin it and if it stands up it's hardboiled (overdone).
Soft-boiled, I bring the water to a boil, turn off the heat, lower the egg into the water with a spoon and time it for 3- 3 1/2 minutes (for my taste).
Hardboiled, poke a hole in the fat end of the egg, then like Gypsy but I use cold water and ice. It keeps the gray-green layer from forming...most of the time. Also, crack the eggs before cooling. I think I learned it from a Julia Child cookbook or TV show.
Pat
Don't know do ya.....Nope...that's why God created Team Sergeants...now, quit prevaricating and procrastinating...it seems you are trying to obfuscate the issue with bull shit...:D
A reminder...albeit a year later. :D
Holy crap, it has been a while! Standing by, TS.
Never mind, just re-read the other thread. Thanks!!
greenberetTFS
05-31-2010, 03:02
I know the SFA has a cook book,but don't you think we could put one together by just cherry picking from the The Gourmet Guerilla ? Any comments why we could or why we can't do this?..............;)
Big Teddy :munchin
They may be fancy but they ain't new......;)
French culinary cuisine is nothing new.
I've got one that most folks don't know how to do, boil an egg, properly.
Want to guess how it's done and how you can tell if your boiled egg is "overdone"?:munchin
TS Sir,
I will take a stab at the correct method to boil an egg...
1. In a stock pot, add water and white vinegar, and bring to a low rolling boil.
2. Crack eggs in to a a dish, checking for any imperfections or shell.
3. When water is at correct temp, carefully slide eggs in to the water.
4. Using a slotted spoon, skim the top gently.
5. Watching carefully, only a min should pass before the egg is properly boiled, as the yolk should be soft, and the white medium-firm. (If the yolk is firm, discard, as it is overcooked.)
6. Carefully remove the egg, with slotted spoon, and either place in an ice-bath to reserve for later use, or serve immediately.
This is just off the top of my head, so let me know! (I made thirty the other morning, about four at a time...)
Thank you TS!!!:o
Holly
Team Sergeant
05-31-2010, 08:53
This technique is from a Chef I know, he was "Garde Manger" for a 4 star restaurant for some years......
Put the eggs in "cold" water and place on the heat, bring to a "simmer". Rapid boiling or a rolling boil is too aggressive for most foods. When the pot reaches boiling turn down to simmer for about 8 minutes, this will also depend on how many eggs and how much water you're using. Remove eggs and plunge into an ice-water bath for another ten minutes. The eggs should be peeled immediately. The resulting eggs should have a bright "yellow" yolk and no gray or green which indicates over-cooking.
Practice your technique, take out eggs at different times and check for doneness and yolk color and note the time of each. I will say the eggs will have a better taste than dry, tough, over-cooked eggs many are used to eating.
Thank You TS!!!
Should slap myself upside the head...mine was for poaching....:D
Holly