I just had another batch of eggs benedict.
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| what did you cook today thread https://www.waguns.org/viewtopic.php?f=121&t=53543 |
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| Author: | usrifle [ Sun Apr 15, 2018 6:13 pm ] |
| Post subject: | Re: what did you cook today thread |
Eggs Benedict sounds really good about now. |
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| Author: | BadKarma [ Sun Apr 15, 2018 6:18 pm ] |
| Post subject: | Re: what did you cook today thread |
I make a hell of a hollindase sauce. Much better than what I had at so called bistros. |
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| Author: | WanderingWalrus [ Sun Apr 15, 2018 6:25 pm ] |
| Post subject: | Re: what did you cook today thread |
I love a good Eggs Benedict. It's been ages since I had one, and I've never made a Hollandaise sauce. In the oven right now ... keto "fried" chicken. Will update tomorrow. |
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| Author: | Guntrader [ Sun Apr 15, 2018 6:27 pm ] |
| Post subject: | Re: what did you cook today thread |
I use Hollandaise sauce mix from business costco. #10 can probably makes a couple gallons. |
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| Author: | MadPick [ Sun Apr 15, 2018 8:11 pm ] |
| Post subject: | Re: what did you cook today thread |
I just had another batch of eggs benedict.
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| Author: | usrifle [ Sun Apr 15, 2018 8:26 pm ] |
| Post subject: | Re: what did you cook today thread |
MadPick wrote: I just had another batch of eggs benedict. Dick. 
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| Author: | JohnMBrowning [ Mon Apr 23, 2018 11:54 am ] |
| Post subject: | Re: what did you cook today thread |
Ran across this today for cooking bacon.... https://www.msn.com/en-us/foodanddrink/ ... li=BBnb7Kw Life motto: You can never have too much bacon. But man, cooking it is a huge mess. That’s why we were excited to hear about a technique that completely eliminates bacon spatters and makes perfectly crispy slices. The trick: Water. Yep. Pour just enough water over your slices in the skillet so they’re submerged. Then, crank the heat up to high. When the water boils, turn the heat down to medium. The H20 will completely evaporate, leaving behind perfectly crispy yet succulent—not brittle—results. And a way cleaner stove. Why does it work, though? Simmering water keeps the initial cooking temperature low, so the meat keeps its tenderness. By the time the water boils away, most of the fat has rendered—so you’re less likely to burn the bacon and the grease won’t spatter. #Science. Anyone ever cook bacon like this? I'm tempted to thaw some out and try it.... but then I'd eat the whole #. |
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| Author: | TechnoWeenie [ Mon Apr 23, 2018 2:33 pm ] |
| Post subject: | Re: what did you cook today thread |
JohnMBrowning wrote: but then I'd eat the whole #. You lose 60%-80% of weight of bacon by cooking. So, 16 oz of bacon cooks down to roughly 4 oz. That's why Costco precooked bacon, 1lb for 12$ isn't horrible... it's roughly 4 lbs of uncooked bacon... coming out to around $3/lb. |
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| Author: | golddigger14s [ Mon Apr 23, 2018 7:11 pm ] |
| Post subject: | Re: what did you cook today thread |
JohnMBrowning wrote: Ran across this today for cooking bacon.... https://www.msn.com/en-us/foodanddrink/ ... li=BBnb7Kw Life motto: You can never have too much bacon. But man, cooking it is a huge mess. That’s why we were excited to hear about a technique that completely eliminates bacon spatters and makes perfectly crispy slices. The trick: Water. Yep. Pour just enough water over your slices in the skillet so they’re submerged. Then, crank the heat up to high. When the water boils, turn the heat down to medium. The H20 will completely evaporate, leaving behind perfectly crispy yet succulent—not brittle—results. And a way cleaner stove. Why does it work, though? Simmering water keeps the initial cooking temperature low, so the meat keeps its tenderness. By the time the water boils away, most of the fat has rendered—so you’re less likely to burn the bacon and the grease won’t spatter. #Science. Anyone ever cook bacon like this? I'm tempted to thaw some out and try it.... but then I'd eat the whole #. Don't have to be at work till 1pm, I may try this tomorrow. |
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| Author: | NWGunner [ Mon Apr 23, 2018 8:58 pm ] |
| Post subject: | Re: what did you cook today thread |
JohnMBrowning wrote: Ran across this today for cooking bacon.... https://www.msn.com/en-us/foodanddrink/ ... li=BBnb7Kw Life motto: You can never have too much bacon. But man, cooking it is a huge mess. That’s why we were excited to hear about a technique that completely eliminates bacon spatters and makes perfectly crispy slices. The trick: Water. Yep. Pour just enough water over your slices in the skillet so they’re submerged. Then, crank the heat up to high. When the water boils, turn the heat down to medium. The H20 will completely evaporate, leaving behind perfectly crispy yet succulent—not brittle—results. And a way cleaner stove. Why does it work, though? Simmering water keeps the initial cooking temperature low, so the meat keeps its tenderness. By the time the water boils away, most of the fat has rendered—so you’re less likely to burn the bacon and the grease won’t spatter. #Science. Anyone ever cook bacon like this? I'm tempted to thaw some out and try it.... but then I'd eat the whole #. I've heard of this, but never tried it. Once I found the oven fried method, I never changed up. Easy, mess-free, controllable as far as doneness, don't have to pay attention to it, and gives me another large burner to use. |
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| Author: | TechnoWeenie [ Mon Apr 23, 2018 9:03 pm ] |
| Post subject: | Re: what did you cook today thread |
NWGunner wrote: JohnMBrowning wrote: Ran across this today for cooking bacon.... https://www.msn.com/en-us/foodanddrink/ ... li=BBnb7Kw Life motto: You can never have too much bacon. But man, cooking it is a huge mess. That’s why we were excited to hear about a technique that completely eliminates bacon spatters and makes perfectly crispy slices. The trick: Water. Yep. Pour just enough water over your slices in the skillet so they’re submerged. Then, crank the heat up to high. When the water boils, turn the heat down to medium. The H20 will completely evaporate, leaving behind perfectly crispy yet succulent—not brittle—results. And a way cleaner stove. Why does it work, though? Simmering water keeps the initial cooking temperature low, so the meat keeps its tenderness. By the time the water boils away, most of the fat has rendered—so you’re less likely to burn the bacon and the grease won’t spatter. #Science. Anyone ever cook bacon like this? I'm tempted to thaw some out and try it.... but then I'd eat the whole #. I've heard of this, but never tried it. Once I found the oven fried method, I never changed up. Easy, mess-free, controllable as far as doneness, don't have to pay attention to it, and gives me another large burner to use. Baked bacon FTW |
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| Author: | PMB [ Mon Apr 23, 2018 9:13 pm ] |
| Post subject: | Re: what did you cook today thread |
Pablo wrote: Has anyone called the waste treatment plant to give them a heads up?  I hope I didn't wake the Balrog with that LOL |
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| Author: | JohnMBrowning [ Tue Apr 24, 2018 8:50 am ] |
| Post subject: | Re: what did you cook today thread |
I've always wanted to try the oven baking method, but I don't usually cook that much bacon at once to justify running the oven... I 'try' to limit my intake... If I ever cook a whole pack at once, I will try the oven. I've been concerned with how much grease 'fumes' the oven would generate... my guess is that bacon grease @400-425 would coat the oven pretty well with grease --- does that happen? This water method seems perfect for the 2 slices I usually cook at a time --- my biggest gripe is how the splatter covers the stove top and constantly having to clean after cooking bacon... |
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| Author: | TechnoWeenie [ Tue Apr 24, 2018 1:48 pm ] |
| Post subject: | Re: what did you cook today thread |
2 slices? What a waste of time.... |
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| Author: | JohnMBrowning [ Tue Apr 24, 2018 3:25 pm ] |
| Post subject: | Re: what did you cook today thread |
TechnoWeenie wrote: 2 slices? What a waste of time.... I know.... but I'm trying to keep my girlish figure... 2 slices makes a nice blt and is good for breakfast with eggs.... I HAVE to have meat with my breakfast, but I've learned you don't NEED to load up on it. It works for me. And having to wipe down the stove top for every two pieces gets old fast.... |
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