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More steaming! I've been cutting up potatoes and putting them in a folding basket steamer in my saucepan. I am surprised by how fast they cook, it's almost as fast as microwaving, and arguably nice. Part of it may be that I was steaming Russets, which fall apart quickly. Tonight's red potatoes I think also mostly cooked quickly, though I'd left it on high heat for 14 minutes so the waster was gone when I went to check. Oops. No major damage done, unless chemistry has happened on the inner surface of the saucepan. It _looks_ good.
I'd also heard recently about steaming eggs, so I've tried that.
1: aim, soft eggs. Put them over cold water, ran for about 6 minutes. 2 of the 3 eggs had cracked a bit. All were partially cooked, though the white was runnier than ideal.
2: I got a boil first, then put in eggs. Advice for soft was 6 minutes; I took 2 out at 6:40, and left the other 2 to get hard boiled. The first were soft, and more cooked, maybe a bit too much so; I'll try just 6 minutes next time. Took the others out at 12 minutes, and put in a water bath for 20+ minutes, though I didn't crack. The peel did not slide right off as advertised, though I suppose it did come off easier than I've gotten used to with hard boiled eggs. (Usually I just don't bother, but crack the egg open and scoop out the insides.)
It's safer to put eggs into a steamer than to slip them into boiling water. OTOH taking them back out is a bit fraught.
I'd also heard recently about steaming eggs, so I've tried that.
1: aim, soft eggs. Put them over cold water, ran for about 6 minutes. 2 of the 3 eggs had cracked a bit. All were partially cooked, though the white was runnier than ideal.
2: I got a boil first, then put in eggs. Advice for soft was 6 minutes; I took 2 out at 6:40, and left the other 2 to get hard boiled. The first were soft, and more cooked, maybe a bit too much so; I'll try just 6 minutes next time. Took the others out at 12 minutes, and put in a water bath for 20+ minutes, though I didn't crack. The peel did not slide right off as advertised, though I suppose it did come off easier than I've gotten used to with hard boiled eggs. (Usually I just don't bother, but crack the egg open and scoop out the insides.)
It's safer to put eggs into a steamer than to slip them into boiling water. OTOH taking them back out is a bit fraught.
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Date: 2023-01-08 16:05 (UTC)From:I normally boil eggs by putting them in cold and leaving them in the water while it heats up. My pot/stove combo takes 4 - 5 minutes to boil: after that it's 9 minutes for them to be mostly hard but still a tiny bit soft in the middle (my preference) and 10 minutes for them to be more firmly hard-boiled like Dad prefers (but he'll eat mine, and I don't generally bother separating ours out).
I suppose if you wanted to put them in hot you could lower them in with a slotted spoon, like taking them out in reverse.
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>>I suppose it did come off easier than I've gotten used to with hard boiled eggs.
Individual hard-boiled eggs vary a *lot* in how easy they are to peel. I've heard older eggs tend to be easier?
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Date: 2023-01-10 02:07 (UTC)From:Chicken legs: put in a Pyrex bowl, put maybe 1 rice-cooker-cup of water outside, and turn on. The carryover heat finishes cooking. If you want to eat sooner, then use 1.5 to 2 cups.
Eggs: put on metal thingy with a lip, and put atop container with oatmeal getting cooked. Set a timer, and take out when the timer goes off. My wife does this, so I don't know what time she sets.
Some frozen bao or dumplings: Like chicken legs. I usually ask my wife for how much water on the outside.
Roger Ebert wrote a whole cookbook with rice cooker recipes. I have to admit to some curiosity.