Another cool link from Mom

Another cool link from Mom (Full Version)

All Forums >> [Casual Banter] >> Off the Grid

Message

GreedyTop -> Another cool link from Mom (9/4/2012 4:44:30 AM)
Potato peeling :) Personally, I prefer skin on tater salad, but if ya don't, here's a cool trick! http://video.google.com/videoplay?docid=7375897927147969009# (featuring MaryAnn, from Gilligan's Island!!)

needlesandpins -> RE: Another cool link from Mom (9/4/2012 5:23:32 AM)
cool trick. but i do like my spuds to have their skins on usually. that spud looked really nice though when she peeled it. nom your mum rocks. needles

Delilya -> RE: Another cool link from Mom (9/4/2012 5:36:38 AM)
An old German chef taught me to boil before peeling, when I worked for him. We didn't put them on ice afterwards though. Never thought about that. Thanks.

GreedyTop -> RE: Another cool link from Mom (9/4/2012 7:38:52 AM)
microwaving corn on the cob, and getting it to be husk and silk free: http://www.wimp.com/shuckcorn/

GreedyTop -> RE: Another cool link from Mom (9/4/2012 7:58:01 AM)
a quick and easy way to separate eggwhites from yolks: The language in the video at the link below is Chinese. Ignore the language and just watch the demonstration. Watch the simple and effective method of separating an egg yolk from the white. It is a simple and straight forward application of hydraulics. http://bbs.wenxuecity.com/cooking/1160651.html

ashjor911 -> RE: Another cool link from Mom (9/4/2012 8:05:53 AM)
why boather from the start... rab it in foil... throw it in the microwave 7 minutes .. you are done ... & teast better

KYsissy -> RE: Another cool link from Mom (9/4/2012 8:09:43 AM)
I just pour the egg into my hand and let the white run through my fingers over a bowl. That's how the pastry chefs did it at restaraunts I worked at.

LadyHibiscus -> RE: Another cool link from Mom (9/4/2012 8:15:59 AM)
quote: ORIGINAL: KYsissy I just pour the egg into my hand and let the white run through my fingers over a bowl. That's how the pastry chefs did it at restaraunts I worked at. I've seen chefs do that. Fastest way to nauseate my mom. Well, maybe not the fastest way, but a sure thing!!

KYsissy -> RE: Another cool link from Mom (9/4/2012 8:24:47 AM)
quote: ORIGINAL: LadyHibiscus quote: ORIGINAL: KYsissy I just pour the egg into my hand and let the white run through my fingers over a bowl. That's how the pastry chefs did it at restaraunts I worked at. I've seen chefs do that. Fastest way to nauseate my mom. Well, maybe not the fastest way, but a sure thing!! Lol. I always say if you don't like people touching your food, don't go out to eat.

KYsissy -> RE: Another cool link from Mom (9/4/2012 8:34:45 AM)
quote: ORIGINAL: ashjor911 why boather from the start... rab it in foil... throw it in the microwave 7 minutes .. you are done ... & teast better Wrap in foil? In Microwave? Not the brightest idea. Unless you want a new microwave.

LadyHibiscus -> RE: Another cool link from Mom (9/4/2012 8:42:27 AM)
quote: ORIGINAL: KYsissy quote: ORIGINAL: LadyHibiscus quote: ORIGINAL: KYsissy I just pour the egg into my hand and let the white run through my fingers over a bowl. That's how the pastry chefs did it at restaraunts I worked at. I've seen chefs do that. Fastest way to nauseate my mom. Well, maybe not the fastest way, but a sure thing!! Lol. I always say if you don't like people touching your food, don't go out to eat. It's HER that doesn't like touching food!! That's why her piecrusts are perfect.

fluffypet67 -> RE: Another cool link from Mom (9/4/2012 9:03:18 AM)
The method for potatoes in the video is the same as i learned for peeling tomatoes, apricots, and peaches, too. For eggs i just break the egg open holding the opening up and tip out the white while pouring the yolk from one half of the shell to the other. (My mother had a gadget, but i prefer my way.)

Page: [1]

Collarchat.com © 2025

Terms of Service

3.100586E-02