Chef Judi's Kitchen

by madhatrk

Article by Donna Hager

“How to Cook an Egg” was requested by one of my e-newsletter subscribers. Having been in the restaurant business for over 20 years,I was not surprized by the request. I have actually met chefs who could not properly cook an egg, let alone cook an over easy egg.

This request started me thinking about my egg cooking experiences.

High school home economics class was my only real experience before I was married and I guess that didn’t sink in.

The only thing I remember about eggs in that class was making Egg ala Goldenrod (which I still love) and beating an egg and then measuring it in tablespoons for the purpose of making a recipe that required half an egg. I never, ever came across another recipe requiring half an egg.

And I never learned how to cook an egg.

So basically as a new (young) bride I had to start from scratch. I married a very finicky egg eater and after being scolded for imperfect over easy eggs, I began throwing eggs away if they weren’t “just right.”

I must have ended up throwing away dozens of eggs while perfecting my egg cooking skills. I thought I must be a slow learner. I just had to learn how to cook an egg! Had he known, my thrifty, finicky husband would have lectured me about wasting food. But as the words of the song “Margaritaville” say, I thought it was “his own darn fault.” I never did reveal my secret.

Practice does make perfect, as it is said, and eventually I learned how to cook an egg.

After the death of my first husband (no, not my cooking), I married another wonderful man. I was pleased that I could cook perfect over easy eggs for him.

Being the thoughtful man he is, he didn’t mention for some time that he really preferred his eggs over hard.

Oh, the cruelties of life! I don’t mind saying that it was very hard for me to break those yolks!

You can read all the details of how to cook an egg at How To Cook An Egg”.

About the Author

Donna Hager has owned and operated an American-style restaurant for over two decades. More articles can be found in her e-newsletter, “What’s Cookin’?” and on her website that features real restaurant recipes, menus, cooking tips, and much more at Real Restaurant Recipes

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by RowdyKittens

Question by ms_quoted: Bread Machine: I want to bake the bread in the oven how do I know at what temp. and how long to bake for?
I am new at using a bread machine and I love it for mixing the ingredients and doing the dough cycle. I don’t like the shape of the bread though. So, what I like to do is after the dough cycle remove the dough and place it in a loaf pan, cover and let rise for about 30-45 minutes. Then, bake it in the oven. I have one recipe that tells me that I can bake at 350 degrees for 40 minutes if I don’t want to bake the loaf in the bread machine but most recipes don’t include this information. Is there a general rule about how long to bake a loaf of bread and at what temperature or any other way of figuring it out?

Best answer:

Answer by allforasia
If it is a standard loaf, it is 350 for about 35-40 minutes. After about 20 minutes, start watching it to make sure the top doesn’t get too brown. Also tap the top to see if it is hard, and makes a hollow sound. Then it is done.

Give your answer to this question below!

by nickwheeleroz

Article by Stanley Djagbo

Every chef has his own take on what you should be cooking and how you should mix it with other foods. Once you have prepared your quinoa there are many quinoa recipes that you can use that will give you a wholesome and healthy meal. The best recipes are usually savoury. It makes a very good base for a Mexican chilli meal or an Indian curry.

Back then, quinoa was revered and treasured for its ability to sustain a civilization despite the inhospitable climate and lay of the land. It’s such an important food source in ancient Incan civilization, it was given the name “chisaya mama” or “Mother of all Grains”. This is the plant’s defense mechanism to prevent birds and insects from feeding on the seeds. Repeated rinsing washes away the soapy saponins away. But it is still recommended that you rinse your quinoa seeds a couple of times just to be sure you get all the saponins out. Because if you do not want your quinoa a slightly bitter taste to it.

I recently read of someone cooking quinoa in a microwave. It isn’t any faster but it is convenient. It is completely dreadful mixed with modern processed foods. You can see that there is more than one type of quinoa recipe. The mild flavour of quinoa and its slightly crunchy and nutty texture really comes into its own with these types of meals. The best place to find these rules are of course online. There are many good recipes there that will never make it into a recipe book because quinoa is so obscure. Check carefully whether there are too many strange ingredients. I came across a quinoa stir fry recipe that had 30 different ingredients – some of which I have never heard of. My own quinoa recipes have really developed out of trial and error over a few years.

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About the Author

writer, blogger, online marketer, promoter http://830beo6xv9yy0u2iomziij2wfp.hop.clickbank.net/

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