03 Dec 2020
Bring a large pot of water to a hard poil.
Gently lower in your eggs, then lower the heat to a gentle boil.
Keep at that gentle boil for 10 minutes.
Set up a bowl of ice water and move the eggs immediately into it to cool down. (This makes them easier to peel.)
- 1 C whole milk
- 1 C flour
- 3 eggs
- pinch salt
- splash of seltzer
Yes, butter the pan between each pancake. These are fabulous when greasy.
I flip as soon the first side is no longer shiny/wet, and remove from pan as soon as I see little bubbles on the other side.
I like to eat mine with cottage cheese that has cinnamon and maybe a little sugar stirred in.
Slice cucumbers thin. Mix in some kosher salt and leave out for half an hour or so, then rinse. Squeeze out all the liquid. Put in a container with 1/3 white vinegar 2/3 water, enough liquid to cover. Done.
Brine: weigh chicken and water, and add 1% salt and 0.25% msg. Leave overnight.
Under skin: whatever
435, 30% humidity. Until thickest part is 155. Like 30-45 minutes?
General marinade instructions: Cover meat with water. Weigh the total amount of meat plus water. Add 1% salt and 0.25% msg. Optionally add some garlic powder. Marinate for 24-48 hours.
Put marinated pork shanks in some water or stock, along with 2 tsp minced garlic per shank and 1 tsp dried oregano per shank. Braise until tender, 4-6 hours. If the shanks have skin, you can finish them by removing them from the liquid and cooking at 425 convection for 15 minutes (?).
Caramelize a bunch of sliced onions and then follow the instructions on the bag.
Optionally, grate a bunch of carrots and caramelize them with thick chinese soy sauce (the molasses-ish stuff) and maybe a bit of port and stir in at the end.
Rice and other basics in a pressure cooker
Ratios are water:rice (or water:other thingy), times are at high pressure.
- Thai sticky rice - 2.25:1, 6min (this absolutely does not get the proper texture, but it’s simple and we enjoy it this way)
- Basmati - 1.75:1, 3min
- Wild rice - 3:1, 15min (let sit for a bit, then drain)
- Steel-cut oats - 3:1, 10min (and don’t let “stay warm”). I like to stir in some almond butter and cinnamon immediately after.
- Beans, generally - water 3” above the bean. If soaked, 6min, else 25min.