On Vox: preparing things

[lauralh]

I started cooking in 1997 or so, when I got an apartment in college on-campus housing. I learned to make very few things, but I got really into baking. I'm still most comfortable with baking, but I've started to break out of that a bit.

A few months ago I ordered an old-timey Dutch Oven off eBay. It's a Wagner Ware Magnalite 4qt, and I've mostly used it to make the most wonderful mouth-watering stews that simmer all day at low temperature. Beef falls apart without even turning brown.

This weekend I made my first ever omelette. I tend to suck at making scrambled eggs, which is all Reg ever eats, so while he slept I experimented. It wasn't so hard except that I couldn't really flip it properly, and by the time I realized this it got a little brown. Although I preferred that in my youth, I've become accustomed to wetter eggs. (My mother believed in well-done EVERYTHING.) Reg and I don't even like eggs that much but scrambled eggs fried in butter or bacon fat kind of do it for me.

my first omelette

And today I bought a small kitchen scale, since most of the more professional recipes use weight measure rather than volume. I will attempt to use it for this weekend's bread.

Originally posted on herbaliser.vox.com

Comments

[underwhelm.livejournal.com]

1. Kitchen scales are awesome. I never have to worry about sifting flour.

2. Omlettes are tough to toss. I suppose that might be another problem that can be solved using the right tools—I never have the right sized pan or spatula.

[herbaliser.livejournal.com]

sifting?

[discogravy.livejournal.com]

if a recipe calls for volume, a lot of folks will sift to make sure there's no packed bits (and then give yr measuring cup a little smack to let things settle in properly).

[gfrancie.livejournal.com]

When it comes to tossing an omelette it really just comes down to continual practice. Still not too shabby for your first effort.
What heat setting do you have your pan at when you cook eggs? (I know a number of people often have it a bit too high?)

[herbaliser.livejournal.com]

i used to keep it on a pretty low setting but these instructions said "medium-high heat"

[gfrancie.livejournal.com]

My experience (and this is if you are using an electric stove) is that medium heat is easier to handle because you don't have to wait so long for the heat to drop down if you think you run the risk of the eggs becoming too brown.

[octal.livejournal.com]

The other trick with eggs is "carryover heat" -- remove them from heat BEFORE they're finished cooking, let them finish with their own heat/pan heat. Even the eggs themselves hold enough heat to finish cooking themselves on a plate.

I really want to get cast iron. Should be getting microwave and fridge today, and will probably buy an oven designed for cast iron (i.e. not smoothtop; I'm stuck with electric anyway).

Dutch ovens: so clutch

[hoolifan.livejournal.com]

And what a shame that thrownoverbored took our 7qt Le Creuset to San Diego.

[skipbreakfast.livejournal.com]

Did you have a shot of oil or bacon fat in the pan first? That helps.

[herbaliser.livejournal.com]

no, just butter

[discogravy.livejournal.com]

butter browns things faster than oil. if i am frying in butter and i'm not going to browned, i tend to drop a teaspoon or tablespoon of oil in there. raises the smoke point of the butter.

[almosttruth.livejournal.com]

Wow, you're becoming so domesticated! Now where's my pot pie?

[fisticuffs.livejournal.com]

yum! that looks good.

my favorite scrambled eggs are cooked in a metal bowl over boiling water and require constant stirring for 10-15 minutes. They're wet and soft and in tiny little curds and are so so good. but i'm too lazy to make those every time, so i fake it over low heat in a non-stick pan.

[hdog.livejournal.com]

Omg that looks good. I like a little brown on my omellete.

[joblessmusician.livejournal.com]

I usually just cook 'em with a lid -- it works nice. Starting on very high heat at first, then letting each layer of runny eggs settle over the cooked layers -- making it super fluffy. Then very, very low heat for further fluffiness while the filling cooks. And, finally, higher heat again for luxurious browning. Or, you can just flip it with your hands, of course.