Comments on: Angie’s Quick Kitchen Tips

By: Brennie

Brennie — Mon, 06 Aug 2012 15:07:26 +0000

A grandmother here. My mom taught me to put a dollop of oil (I use Olive) in the water for pasta and it will not boil over.

I also concur with HighOrderGuiltComplex on cooking eggs and peeling under cold water. Works every time.

By: HighOrderGuiltComplex

HighOrderGuiltComplex — Fri, 03 Aug 2012 16:11:15 +0000

I boil eggs using a technique I learned from a cook book from the ’50s. Cover the eggs completely with water plus another inch or so, heat to boil, as soon as it starts boiling remove from heat and let sit for 20 minutes. run eggs under cold water to peel. No more greenish/blue tinges on the yolks. The yolks come out a golden yellow every time!

By: Meg McSherry

Meg McSherry — Fri, 03 Aug 2012 12:10:52 +0000

When I make hard boiled eggs for any recipe, when they are done boiling, I tilt the pot for a few seconds and remove the excess hot water, I then place the pot under the faucet with cold running water going over the eggs. The shells slide off as you touch them and it saves time and you do not lose chunks of egg (which can happen when shelling eggs). I keep the pot with the eggs under the cold water the whole time I am peeling them, one at a time. One pot, easy to do, less clean up. I do place paper towels on the plate or in the bowl I will be chilling them in to absorb the small amount of water left on the eggs from shelling but I remove it before refrigerating.

By: nancyeileen

nancyeileen — Fri, 03 Aug 2012 12:06:38 +0000

I was the 4th generation, and I just taught the 5th generation, and
coming from my Irish side of the family:
When making rice, pour rice into pot ( I don’t measure. I guesstimate based on how many folks at the table)
Rest the tip of your finger on top of the rice – and don’t move it.
Now fill the the pot of rice with water up to your first knuckle. Cover and cook on medium heat for 20 minutes.
No need to measure water (or rice), the rice is perfect every time!

By: jackie Brown

jackie Brown — Fri, 03 Aug 2012 01:32:54 +0000

Great tips, I also do my eggs similarly. You can add baking soda or salt to fresh eggs and get them to release the shell. I gently “bumper car” my eggs with the lid for the shells to fall off. Here’s my tips here: http://momonamission.me/?p=649