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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.