Tips, tricks or hacks.

SatNavSaysStraightOn said:
The internet is awash with a mixture of crap, rubbish and truth. With first hand experience (admittedly only 8 years of it mind you), I know it makes no difference to eggs very recently lain.

The main issue is that the egg is lain with a very small air sac, so this temperature difference affecting the air sac is more problematic the smaller the air sac is. Laws of physics come it to play. The smaller the air sac, the less ability to expand or compress without breaking the shell.

As an egg ages, the air sac grows in size (hence the float test for freshness). The larger the air sac, the more space there is inside the egg to accommodate change in air pressure inside the egg as it heats up.

Streaming still takes the egg to more or less the same temperature to cook. It just takes longer to get to that temperature than boiling water does.

Plus the main issue when trying to peel a very freshly lain (and some specific chooks eggs) is that the white adheres to the shell which has nothing to do with the size of the air sac, but more to do with the contents of the egg itself. It doesn't matter how you cook them in the shell at this point, they still don't peel cleanly or easily. So typically we use these eggs for meals needing eggs out of the shell if we can (such as pancakes). However, even that fails when the egg of specific chooks doesn't behave in the typical manner, such as the ones we had last night which were poached. We've noticed repeatedly, that her whites don't stick to her yolks. The 2 separate in the pan whilst cooking. Other chooks' eggs behave normally. But I guess most people don't know the chooks that lay their eggs, and if they do, fewer know which chook laid which egg which is something we can tell because of the mixed flock we have.
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I love an educated post! 😍😍😍
 
When you forget to let the butter soften...
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Here's such a ridiculous idea, that I simply had to try it to understand how absurd it was.
Take a loaf of bread from the freezer (or a stale loaf) and wash it under the tap.
Yes, you read correctly.
Stick it in the oven at 425F for about 10 minutes, then remove the crispiest, freshest tasting loaf you can imagine.
It really does work. Insane, but true!
 
karadekoolaid said:
Here's such a ridiculous idea, that I simply had to try it to understand how absurd it was.
Take a loaf of bread from the freezer (or a stale loaf) and wash it under the tap.
Yes, you read correctly.
Stick it in the oven at 425F for about 10 minutes, then remove the crispiest, freshest tasting loaf you can imagine.
It really does work. Insane, but true!
Click to expand...
Another thing that works for stale is to microwave it.
 
karadekoolaid said:
Here's such a ridiculous idea, that I simply had to try it to understand how absurd it was.
Take a loaf of bread from the freezer (or a stale loaf) and wash it under the tap.
Yes, you read correctly.
Stick it in the oven at 425F for about 10 minutes, then remove the crispiest, freshest tasting loaf you can imagine.
It really does work. Insane, but true!
Click to expand...
That’s one of the only useful things my MIL ever showed me, that was about 25 years ago 😝
Unfortunately I never have a freezer empty enough to put stale bread in 😂
 
Barriehie said:
Feel you there! I'm trying to eat a hole in mine for the thing I have to freeze to make ice cream.
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I gave up on those icecream freezer bowls. There are too many ‘ice cream’ recipes you can do without one.
Mind you the ones I actually like and make are made with 100% double cream so theres that to consider 😂
 
karadekoolaid said:
It gets stale here because my wife goes to a coffee shop/bakery with some friends, sees they've got baguettes, or sourdough or something, and buys 4. Then she comes home and says "I'm on a diet" :eek: :laugh: :laugh: :laugh:
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I'm on a "see food" diet lol.

Seriously though, I never understood cutting out a type of food completely for dieting purposes, but since I've never been on a diet, I happily live with an extra 25 pounds.
 
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