Quicklinks
Posted by kathryn in Miscellanea
- How to cook a boiled egg: It’s one of those seemingly simple kitchen tasks that can actually be tricky to perfect. There’s a great article on boiling eggs at Serious Eats. It goes through a bit of the science and how to get the best results, with a lovely level of geekiness. Thanks to @freshtonic for sending it to me.
- For those in the Northern hemisphere: While our temperatures are rising, I’m aware those of you on the other side of the world are heading towards winter. Here’s a lovely, hearty meal from Girl Interrupted Eating – beef, barley and ale stew. It has a long cooking time, but most of this occurs in the oven, with very little attention required from you.
- Overcoming cooking fear: There’s a great piece by Jules from Stonesoup about how to become fearless in the kitchen.
- Cooking polenta: While I used to cook lentils and barley in my old rice cooker, before it died, I had no idea you could also cook polenta. Well, according to Lobstersquad and Gourmet you can.
- Chickpea soup: Martha Rose Shulman has been blogging some chickpea recipes this week. My favourite is this soup. Usually chickpea soups are tomato-based, hearty things. While I love these, I’m also intrigued by Martha’s recipe which has no tomatoes, is gently spiced and finished with lemon juice and fresh mint.
07 November, 2009
Comments
I recently tried making hard boiled eggs – the yolk was done, but the egg white was runny. How does THAT happen?! Great links, btw!
Oooh – polenta in a rice cooker – what a good idea!
Monica – surely that defies the laws of physics in some way? Don’t think the Serious Eats article covers that particular cooking experience.
Chelsea – isn’t it a good idea. Love the way you can use a rice cooker for all sorts of foods other than just rice.
I like Jules’ comment about the worst that can happen. One of the best things about cooking is that you can usually eat at least part of your failed dish.
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