This guest post is thanks to twitter, when someone asked me about pressure cooking eggs. I had never done them, but Laura Pazzaglia had. Laura is a pressure-cooker maniac living in Italy and blogging at hippressurecooking.com. My friend Annie LaG took her up on how to cook easy-peel hard-cooked eggs and pronounced them amazing. I have long been a fan of the egg and recently a fan of the pressure cooker (here’s the one I use, via Opensky.com). I love it especially when I want to have a quick stew ready for a weeknight dinner. A 2 to 4 hour stew can be completed start to finish in under and hour.  But the egg and the pressure cooker came together on twitter. I invited Laura to guest post and she eagerly agreed. In fact, she Read On »

Share

I hate book tours. I hate leaving my house. But years ago when I was interviewing David McCullough for my book Wooden Boats, he noted how he hears that from authors all the time and said in his typical exuberant way, and with that inimitable voice, “I love book tours!” It helps that he is universally adored, of course, and is a fine and generous man fawned over wherever he appears. But I thought of him on my return from Durham and Chapel Hill where Anton Zuiker—communications director for Duke Medical Center 9 to 5, and journalist, blogger, husband, dad, angel and friend at all other hours—masterminded a book tour stop for me, in honor of Ruhlman’s Twenty, in the unlikely area known as the Research Triangle. The diversity of what one does to promote Read On »

Share

A couple years ago, nosing around in McGee’s On Food and Cooking, I came across his suggestion that one could make neater poached eggs by getting rid of the liquidy, flyaway whites before poaching.  And it works! (There’s really no point in adding acid to the water.) Regrettably, I left my good perforated spoon at a Macy’s demo and was left a generic slotted spoon with a shallow bowl and the egg always wanted to jump out. So when my friend Mac suggested we make some kitchen tools, a great perforated spoon was high on the list.  And here it is, The Badass Perforated (aka Egg) Spoon, now available at OpenSky, a new, still evolving e-commerce site (follow me there for weekly special deals they put together).  It not only easily holds any egg, but Read On »

Share

So Joe and I got to playing with the video camera early this spring, just to have some fun. (Please excuse awkward editing moment.) Also, it’s a bit on the longish side (6:30) so if you want to cut to the chase, the point of this thing happens between 2:30 and 3:10 minutes. I love deviled eggs, but after making this video I realized that there was no reason you even have to go through the rigmarole of mixing the yolks and mayo and mustard and piping all that into halved whites.  For a last minute deviled egg, just top it with the same ingredients. Last minute Deviled Eggs 6 ounces mayonnaise (see video above for technique) 1 tablespoon minced shallot macerated for 10 minutes in 1 tablespoon lemon juice, then strained 2 teaspoons Dijon Read On »

Share

[Please note additional thoughts following comments here and on Twitter] Elise emailed a couple weeks ago to ask if I’d posted on Hollandaise.  She’d posted the blender version, first popularized by Craig Claiborne in the 1970s in The New York Times, and wanted to link for contrast to an old-school version.  The blender version is unquestionably a no-brainer and results in a delicious Hollandaise-style sauce, a lemony yolky butter, thin enough to pour. A classical French Hollandaise sauce is an emulsified butter sauce that is almost like a mayonnaise, nearly that thick, and, as I was taught it, includes an additional flavoring step, a vinegar reduction.  It’s considered difficult and temperamental but it’s neither, as long as you pay attention and don’t let it know that you’re afraid of it.  Emulsified butter sauces can sense Read On »

Share