The Cooking Thread

[AHPP]

3 minutes ago, peds said:

Whole egg carbonara is a thing.

 

I've done it but with slightly poorer results. I reckon yolk-only is more forgiving of excessive heat, which I'm prone to. Whole egg pasta seems safer.

[peds]

Don't want to sound like a dick, but that sounds like user error. 

You shouldn't really be doing this on the heat... you are using the residual heat of the pasta and the pan to cook the egg. Maybe heat #1 if you are cooking a big batch for many people, with multiple eggs.

 

Also of mention: whole egg lemon tart, whole egg creme anglais... etc.

 

 

[AHPP]

It's informed user choice. I like hot food piping hot.

[peds]

I hear you dude, but the proteins in your egg there start to denature at 63 centipedes or something, so piping hot just ain't gonna happen for a whole bunch of foods.

 

You can't have, for example, a boiling-hot bearnaise sauce... 

 

 

 

 

[AHPP]

Aye. I'm training myself out of it. Like I trained myself out of ruining steaks.

[sime42]

Here's a quick and easy meal. Savoury pancakes. Mackerel and Worcester Sauce in this case, but cheese and onion/ham/mushroom, sliced beef and horseradish, peanut butter. Lots of options.

[AHPP]

I'm bang into flatbreads at the moment. Flour, salt, dash of olive oil, water. From start to putting them in a dry frying pan is about ninety seconds. Hot enough and they blister up lovely.

[sime42]

Oh yeah, flatbreads. Forgot about them, they're good. We had a spate of doing lots of them a couple years back.

 

[5thelement]

13 hours ago, AHPP said:

I'm bang into flatbreads at the moment. Flour, salt, dash of olive oil, water. From start to putting them in a dry frying pan is about ninety seconds. Hot enough and they blister up lovely.

Add a tablespoon of toasted cumin seeds in with the flour, makes a world of difference.

[sime42]

Caraway seeds are also good.