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Quote of the Morning: 'Why Add Water to Eggs?'
I think the main problem of the 'water for steam' argument is that by the time we've gotten the temp high enough to generate steam, the egg protein is a rubbery mess. The egg white and yolk both coagulate at different temps (Herve This explanation) but both are done at around 70 C (158 F), long before the 100 C we need to generate steam.
Cook the Book: 'Zingerman's Guide to Better Bacon'
because my lettuce and tomato are getting lonely
beef tongue. help me out.
Go find a NY deli and eat it on a sandwich slathered with mustard. It's not different from a brisket or pot roast at that point. Same thing with chicken feet, go find a Chinese dim sum rest and eat it fully prepped.
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when you get visibly upset when someone invites you to their birthday meal and they've chosen The Cheesecake Factory.