Yeah, me too, glad no fire broke out, I guess the induction keeps it on and off enough to not overheat I suppose, and there was no oil of course to catch fire...yeah, it was messy, but it did not take more than 15 minutes to clean...my heart was messier out of fear and panic...
I am willing to try that! Saves on electricity as well. What I did prior was to always let them cool down in cold water, and then, knock with the eggs on any hard surface thoroughly, and as Jamie Oliver advise, rolled with the palm of my hand onto the surface, so that they peel easier, but Julia Child's way is also interesting! I like new ideas! Suh precise timing, love it. Yes, I do mine 8-9 minutes...Thank you!
My husband is very particular about how he likes his boiled eggs, he likes the yolks a little runny or if solid, they must be jelly-like. He does not like them light yellow and "chalky" as he describes it. He has no idea how to do this himself, though, LOL! If I were to leave town and had raw eggs in the refrigerator, they would likely still be there upon my return home
I'm game, but only if they name the condition after me.Someone going for their PhD in psychology could write their doctoral thesis on you without a lot of effort.
CD
Thank you so much! Lovely, I will! So should I do half butter half shortening? I did not use the whole amount of milk/cream, so even less...ok! I ate with the butter on top, did not think of smearing all of them...will do however, thanks for the tips!
Ok, lovely, I will go with that then. I wasn't quite sure how to measure 8 Tbsp at a solid block of butter, so I eyemeasured it imagining spoons on the package
...and it came to half a package, i.e. 125 g. Lard is a miracle, it is a pitty it faded away from use...but I see it at the shops...we have a variety of shortenings, for baking, for creams, solid would mean a higher fat percentage? I will have a more detailed look a t my next grocery shopping...I am sure to find an adequate one. Oh that sounds like the hard life at a farm! It is the practice, it really is. Amazing! Thank you for sharing! I explained to my daughter once why Grandmas cook so well, because they've done it a thousand times...
Ok, lovely, I will go with that then. I wasn't quite sure how to measure 8 Tbsp at a solid block of butter, so I eyemeasured it imagining spoons on the package
, althought not many people put milk in BR. My mom doesn't put it for example, I do it instead, it's a habit.
Really, wow! That is interesting. I have to try it with milk once...Oh sorry, I missed your post!
Yesp, milk in it the Bolognese Ragù is required as tradition says, and it works fine
About wine wine there is a 50%-50%, I mean that white wine works fine, but the red one is better
Growing up, cooking was pretty much nonstop for my mom, starting at around 5:30AM and serving the last meal around 6PM, though she'd frequently make a pie or cake after that.
