New answers tagged frying
1
I am able to bake cookies, bars and even bread in the Ilo multicooker.
2
There are a few things to keep in mind when cooking with cast iron:
It must be seasoned properly. The biggest mistake people make here is to have the oil too thick when seasoning. You need to wipe the cast iron with a dry paper towel to remove as much oil as possible. If your pan feels sticky when clean you've used too much oil and should start over.
Yes, ...
2
Finish it in the oven. 180°C 8 - 12 mins.
Pull it out slightly early, as the eggs will continue to cook for a minute or two from the residual heat.
Alternatively, invest in a simmer ring [$£€ 3 - 5 on eBay] & slide that in place before you add the eggs. That will definitely drop the temperature, possibly even too far, so you may have to compensate by ...
6
I have a few suggestions:
Use room temperature eggs so they cook faster. Egg white cooks at 150°F (65°C), room temperature is usually about 70°F and refrigerator temp 45°F. That difference is close to 50% more cooking time
Add a bit of water. Maybe your mix is too thick, if there isn't enough water in the mix it's more likely to burn, this ...
2
I would start back backing up bob1, much of the salt is bacon is chemically bound in the curing process. You are not going to wash off an appreciable amount. Additionally, many commercial bacon cures are done by "pumping" the cure to process the meat more quickly. Traditionally the bacon is cured from the outside, either with a brine or dry rub, but with ...
2
Yes, you can reduce the salt in bacon by boiling it. However, I don't know if it will result in a one-third reduction of the salt content.
In French cuisine, when making choucroute garnie (braised sauerkraut with meat), for example, bacon is simmered for 10 minutes in water before being cooked with onion and carrot. This is to reduce the salt content.
For ...
2
The answer to this is no - the salt in bacon is not generally on the surface, it is impregnated into the meat to cure it. Because of the cellular nature of meat, the diffusion of salts out of the meat is quite slow; washing it in water before or during cooking will not remove substantial amounts of the salt. Having said that, you can lower the salt content ...
1
Oven solution.
Toast spices in the bottom of your dry pot. Whole spices (e.g. peppercorn, cumin, coriander, cinnamon) toast better.
Pour spices out into ceramic bowl or saucepan (they are hot!).
Fry onions in hot pot.
Add wet stuff (wine? cognac? V8 juice?) to deglaze pot bottom + onions. Scrape it around with a spatula to loosen up good brown onion ...
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