How to Peel Hard-Boiled Eggs
Knowing how to peel hard-boiled eggs the right way saves time and mess, and makes for great-looking eggs for your salad or recipes. At Easter time or any time you need hard-boiled eggs to put in a recipe or gobble up plain, knowing these tips can make peeling hard-boiled eggs super easy.
THE BASICS
There are three basic things to know when learning how to peel hard boiled eggs:
After boiling the eggs, start by tapping the big end (bottom) of an egg onto the countertop so it cracks, then flip it and do the same for its more slender opposite end. This releases the pressure for the majority of the shell around the middle of the egg, and peeling the whole shell off will be easier.
You can also try peeling eggs under cold running water. It helps to persuade the shell away from the egg, as well as making for a perfect, clean looking egg.
If you have any tips of your own for peeling hard-boiled eggs, we’d love to hear them – so leave them in the comments below!
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10 Must Have Professional Baking Essentials for Home Bakers
Home baking enthusiasts know that their success relies on having the right equipment and supplies for the job. In order for your recipes to look professional and taste delicious, be sure to choose commercial grade baking supplies for your home kitchen.
Set up a sturdy countertop mixer.
Using a countertop mixer is often preferable to using a handheld mixer. Handheld mixers are more affordable, but countertop models are more durable and can stand up to more frequent use and thicker batters. For the home, KitchenAid is the standard. However, professional chefs prefer commercial brand names like Globe, Hobart, Vollrath, or Waring, which are well-reputed in the food industry.
Make way for measuring cups and spoons.
Measuring cups and measuring spoons are essential for the home baker. Professional bakers know how important precise measurements are to the success of the end product. Although they often measure by weight using a baker’s dough scale, measuring cups and spoons are the perfect tools for making exact additions to any recipe in the home.
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What to do When a Dish is Too Sweet
If you’re cooking something like a soup, sauce or stew and you discover upon tasting that it’s too sweet, you’re not alone. Messing up the seasoning is one of the most common kitchen mistakes that home cooks make.
Usually it has to do with not seasoning enough, although over salting is another common slip-up. Still, you may occasionally add too much sugar or another sweet ingredient (for example, using sweetened condensed milk instead of evaporated milk). Even just mistaking sugar for salt can happen to the best of us. However, it happens, too much sugar can ruin a dish as easily as too much salt.
If you’re in this boat, it’s important to remember that you can’t remove sugar from a recipe. Once it’s in, it’s in. Nor can you add another ingredient to cancel out the sweetness. You can balance out the sweetness, but you can’t eliminate it.
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The Secret to Cooking the Perfect Steak
You go to a fancy restaurant and order the steak and shell out $30, $50, or more just for the meat alone; potatoes and drinks are extra. It’s an amazing, transcendent steak. You go home and try to reproduce it with less than stellar results. What went wrong? How do restaurants get their steaks so tender, so flavorful, so perfect?
The Grade.
The best steakhouses and restaurants serve up the best, most expensive grades of beef. In the United States, it is known as USDA Prime. Prime grade beef accounts for nearly 2% of all beef production in the United States. There are similar equivalents in all other countries. The demand for this high-quality beef makes it hard for consumers to purchase it at a regular grocery store. Since you probably can’t find this, look for Choice grade beef for your steaks.
The Aging.
Most fine restaurants age their beef to intensify the flavor and improve the tenderness of the cut. Aging is done by letting the meat sit (in very controlled conditions) for several days or weeks. This is a difficult process for the average person to perform because of the risk of spoilage and food poisoning can be very high. You can, however, check with your local meat markets to try and find a source for aged beef. If you can’t find it, don’t worry. You can still get a great steak.
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Why You Should Change Your Bad Cooking Habits
Everyone makes mistakes, especially when we’re first finding our way around a kitchen. But if we continue to repeat those mistakes, they can become ingrained as habits. If you’ve picked up any of these bad cooking habits, it’s seriously time to break them.
You Don’t Heat Up Your Pans: In a sense, this isn’t your fault. The burners on an average home stovetop might generate 7,500 BTUs, compared with the 30,000 to 35,000 BTUs that a restaurant range pumps out. It’s no wonder your pans don’t get as hot. This makes it more difficult for you to achieve adequate searing on your meats, which means you’re missing the complex flavors that develop through the browning of proteins, as well as the color and texture.
Nor will your sautéed veggies jump around in the pan the way they do at the corner bistro, but instead cook slowly, leading to loss of texture, color and flavor. You need to make up for your lack of heat by allowing extra time for your pans heat up before adding the food.
The right way: Heat your pan over medium-high heat until a droplet of water jumps and skitters around on the surface of the pan. (But don’t add oil to the pan before testing, or it will spatter.)
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4550 South Brust Avenue, St. Francis, WI 53235
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