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?

Gypsy · 05-30-2010, 06:52

Quote:

Originally Posted by Auditor View Post
TS, please share the grilled wings recipe!

Quote:

Roger, will do.
(remind me)...
TS

A reminder...albeit a year later.

**Team Sergeant** · 05-30-2010, 08:23

Quote:

Originally Posted by Roguish Lawyer

You gonna post some of them fancy new recipes of yours in here or what?

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"?

**Kyobanim** · 05-30-2010, 08:42

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... how you can tell if your boiled egg is "overdone"?

It clucks when you crack it?

Red Flag 1 · 05-30-2010, 08:48

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Originally Posted by Kyobanim

It clucks when you crack it?

And large feathers come flying out when the shell is cracked

.....

RF 1

**Team Sergeant** · 05-30-2010, 08:57

Quote:

Originally Posted by Kyobanim

It clucks when you crack it?

Don't know do ya.....

orion5 · 05-30-2010, 10:00

TS- Don't mind the silly boys....how do you do it?

RF1- you talking about balut?

o5

Gypsy · 05-30-2010, 16:41

Quote:

Originally Posted by Team Sergeant

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.

Red Flag 1 · 05-30-2010, 16:49

Quote:

Originally Posted by orion5

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

PSM · 05-30-2010, 17:07

Quote:

Originally Posted by Team Sergeant

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"?

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

lksteve · 05-30-2010, 17:34

Quote:

Originally Posted by Team Sergeant

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...

Auditor · 05-30-2010, 17:53

Quote:

Originally Posted by Gypsy

A reminder...albeit a year later.

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

echoes · 05-31-2010, 07:34

Quote:

Originally Posted by Team Sergeant

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"?

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!!!

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.