Eggs, Dairy Products & Cheese
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~ Hard-boiled eggs will peel much easier if you soak them in cold water for several minutes after cooking. This causes the egg to shrink away from the shell, making it easier to peel.
~ If some egg yolk gets into the whites during separating, use a piece of bread to remove any traces of yolk. Bread attracts the small drops of yolk like a magnet.
~ To hard-cook eggs, place eggs in a saucepan without crowding them and cover with cold water. Bring to a boiling stage; remove the sauce pan from the heat and let it stand covered for 10 minutes. Drain, cover with cold water and let it stand for 5 more minutes before peeling.
~ Wandering if the eggs are fresh?
~ In order to find out if the eggs you just bought are as fresh as they say they are, put one egg in a bowl floating in water.
~ If the egg is horizontal, it is fresh.
~ If the egg is in a slanting position, it is 3-4 days old.
~ If it is vertical, is about 10 days old and if it floats, it is stale.
~ The eggs break during boiling?
~ The eggs break during boiling when we have just removed them from the refrigerator.
~ Just for this reason they should be removed from the refrigerator roughly 20 minutes before in order to be at room temperature.
~ Also during boiling we throw some salt in the water.
~ The eggs cut when poured into the soup or sauce?
~ In order for the eggs not to cut, we make sure that there is not a big difference in temperature from the mixture in which we add it in.
~ For deviled eggs, mix the filling ingredients in a zip-lock plastic bag to combine, smashing the yolks with your fingers. To fill, cut off a corner of the bag and by squeezing the filling into the whites.
~ In order to keep deviled eggs from tipping on the serving platter is by slicing a small piece of the rounded side of the egg with a paring knife before filling.
|~ Dairy Products
~ Before whipping heavy cream, put the bowl and beaters in the freezer for at least 15 minutes. The cream will whip quicker and be more stable.
~ After adding sour cream or yogurt to a warm sauce or soup, make sure that it doesn't boil because that will cause it to curdle.
~ Prevent icy crystals from forming on ice cream by pressing a piece of wax paper or plastic wrap on the surface after scooping.
~ To keep whipped cream from turning watery after whipping, place it in a strainer set over a bowl and let stand for 5 minutes before serving.
~ Make a stick of cold butter spreadable by "shaving" slices of it with a vegetable peeler. The thin butter ribbon will turn soft faster and won't tear holes in soft bread.
~ Garnish Caesar salads or pasta dishes with big shavings of Parmesan cheese. Simply use a vegetable peeler to shave the cheese directly onto dishes for an attractive garnish.
~ Store hard cheeses, such as Parmesan, in an airtight plastic container with a few sugar cubes. The sugar will absorb excess moisture and prevent the cheese from getting moldy. Replace the cubes when they get soft.
~ Don't throw away the rinds of hard grating cheese like Parmesan. Add them to simmering soups to add deep, rich flavor. Remove the rinds before serving.
~ Revive dried out Parmesan chunks by wrapping them in a damp paper towel and refrigerating in a re-sealable plastic bag for a day before using. After using, simply store the cheese in the bag again without the towel.
~ It's a lot easier to slice soft cheese, such as fresh mozzarella, using an egg slicer. Place the ball of cheese in the slicer and push the wire tines through the cheese to cut.