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Someone needs to invent a sous vide bath tub. I would like to be kept at a very specific temperature while immersed in water, too. Screw this whole bath water cooling down...
Gravy's Cooking Thread
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Khane
Got something right about marriage
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They have those man. They're called jacuzzis. Or rather they're called hot tubs... you know, that whole "Q-tip" phenomenon. That's some seriously good marketing right there.
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I was being overly literal, though not on purpose. I've never softboiled an egg and after googling it, the name seems a bit of a misnomer. Why not poach it if boiling is too harsh for timing?
Do you?
Khane
Got something right about marriage
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Because you can keep a soft boiled egg in its shell and throw it in the fridge for consumption later on.
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The type of chicken would be mostly dark meats. Not sure how else to answer that question. I haven't cooked with whole chickens before, but I want to.
I'm going to start eating a surplus in calories soon and looking into ways to keep costs down. Also, I want to be able to cook large amounts of food at once and store it for later. The current way I cook chicken is to season it however and bake it for 20 minutes. Would like some variety, y'know? I had heard you can do a 3k calorie bulk on about $5 a day if you're careful on what meats you buy.
Thanks for the replies.
I'm going to start eating a surplus in calories soon and looking into ways to keep costs down. Also, I want to be able to cook large amounts of food at once and store it for later. The current way I cook chicken is to season it however and bake it for 20 minutes. Would like some variety, y'know? I had heard you can do a 3k calorie bulk on about $5 a day if you're careful on what meats you buy.
Thanks for the replies.
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Boiled eggs made easy.
Get a medium sized pan. Cover the eggs with cold water, let your water be about 1/2 inch deeper than the eggs. Put on the stove uncovered, turn burner on high. Let it come to a stiff boil. Once it boils, take it off the heat completely, and put the lid on it. Then, leave it in that water for:
5 minutes soft boiled
6 minutes medium
7 minutes hard, but not dry boiled
8 or however long you want minutes for hard and dry.
Take the eggs out at the indicated time, shock with cold water, peel, and eat those fuckers on whatever toast/bread/muffin/soup you want. Because you take them off the heat, they can be left in the hot water with no worry of discolouration (the bluing that happens if you over cook boiled eggs over heat). That's a boiled egg. Putting an egg in gently simmering water is something else. I don't know what, just file it under "other."
Get a medium sized pan. Cover the eggs with cold water, let your water be about 1/2 inch deeper than the eggs. Put on the stove uncovered, turn burner on high. Let it come to a stiff boil. Once it boils, take it off the heat completely, and put the lid on it. Then, leave it in that water for:
5 minutes soft boiled
6 minutes medium
7 minutes hard, but not dry boiled
8 or however long you want minutes for hard and dry.
Take the eggs out at the indicated time, shock with cold water, peel, and eat those fuckers on whatever toast/bread/muffin/soup you want. Because you take them off the heat, they can be left in the hot water with no worry of discolouration (the bluing that happens if you over cook boiled eggs over heat). That's a boiled egg. Putting an egg in gently simmering water is something else. I don't know what, just file it under "other."
Soygen
The Dirty Dozen For the Price of One
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Outside of the obvious (hot tub) these actually exist, but are usually custom made. There are solutions off the shelf that simply use better materials that keep the water from cooling, but they are usually only available as ofuro (Japanese style baths).
Also sous-vide eggs have a different texture, even if you cook them to the same temp via boiling. The fact that they get to that temp faster via boiling affects the speed of the protein denaturing, which changes the texture. Sous-vide eggs are silken/softer on the tongue.
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