"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Eggs, Cheese & Dairy
Reply
 
Thread Tools Display Modes
 
Old 08-10-2011, 12:29 AM   #41
Master Chef
 
Snip 13's Avatar
 
Join Date: Jun 2011
Location: Brakpan, South Africa
Posts: 5,431
Quote:
Originally Posted by betterthanabox View Post
Potato Cake and Cheese sauce!! Why didn't I think about that.
No need to think when you have DC
__________________

__________________
Odette
"I used to jog but the ice cubes kept falling out of my glass."

"I hear voices and they don't like you "
Snip 13 is offline   Reply With Quote
Old 08-10-2011, 11:49 AM   #42
Assistant Cook
 
Join Date: Aug 2011
Posts: 37
Smoked salmon and rostis go well with eggs benedict aswell as some chopped chives ontop
__________________

__________________
binny is offline   Reply With Quote
Old 08-11-2011, 02:12 AM   #43
Head Chef
 
Join Date: Jul 2008
Posts: 2,344
Quote:
Originally Posted by LPBeier View Post
What I am about to tell you goes totally against all my training, but it is the way my mother taught me to make hollandaise and it works 99.9% of the time.

Measure 1/2 cup of butter and cut in half (make sure it is cold). Place two egg yolks and 1 tbsp of lemon juice in a small heavy bottomed pot and mix together. Add one piece of butter and stir with a fork in the butter on medium to low heat until the butter is completely melted and incorporated. Add the second piece of butter and keep stirring it in until it is all melted. Switch to a wooden spoon until it is smooth and thick but not too long or it will separate. You can always "bring it back" by reheating it and adding more butter if necessary.

(shh, don't tell my culinary instructor! )
Ok, I don't make this so I don't understand, What is the big problem with this recipe??
__________________
PattY1 is offline   Reply With Quote
Old 08-11-2011, 02:16 AM   #44
Head Chef
 
Join Date: Jul 2008
Posts: 2,344
Quote:
Originally Posted by Kayelle View Post
Ahh Haa. Thanks Andy.........now I know why I can't stand Bearnaise sauce.!

Yeah that, I don't like tarragon either.
__________________
PattY1 is offline   Reply With Quote
Old 08-11-2011, 02:39 AM   #45
Head Chef
 
Join Date: Jul 2008
Posts: 2,344
Quote:
Originally Posted by Janet H View Post
Here's a pretty good video.


Knorr, here I come.
__________________
PattY1 is offline   Reply With Quote
Old 08-11-2011, 04:20 PM   #46
Master Chef
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 8,511
I cheat - I use Knorr's for the hollandaise sauce and poach pods for the eggs. We like it.

__________________
Your hand and your mouth agreed many years ago that, as far as chocolate is concerned, there is no need to involve your brain. -Dave Barry
msmofet is online now   Reply With Quote
Old 08-11-2011, 05:45 PM   #47
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,887
Quote:
Originally Posted by msmofet View Post
I cheat - I use Knorr's for the hollandaise sauce and poach pods for the eggs. We like it.

Yet another purdy picture, MsM.
By "poach pods", do you mean those silicone cups I saw the other day? If so, they sure make perfect looking poached eggs! How exactly do you use them?
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 08-11-2011, 08:44 PM   #48
Master Chef
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 8,511
Quote:
Originally Posted by Kayelle View Post
Yet another purdy picture, MsM.
By "poach pods", do you mean those silicone cups I saw the other day? If so, they sure make perfect looking poached eggs! How exactly do you use them?
Thank you. Yes silicone cups. I spray them with pam then crack egg into the cup. Bring a pot of water to a boil then lower to simmer float the pods and cover pot. Simmer about 3 minutes then remove pods and pop out the egg.
__________________
Your hand and your mouth agreed many years ago that, as far as chocolate is concerned, there is no need to involve your brain. -Dave Barry
msmofet is online now   Reply With Quote
Old 08-11-2011, 09:04 PM   #49
Executive Chef
 
Join Date: May 2011
Location: va by way of upstate ny
Posts: 4,442
Quote:
Originally Posted by msmofet View Post
Thank you. Yes silicone cups. I spray them with pam then crack egg into the cup. Bring a pot of water to a boil then lower to simmer float the pods and cover pot. Simmer about 3 minutes then remove pods and pop out the egg.
i believe you've sold some silicone poach pods, msmofet, with your fabulous looking eggs benedict pics. can it possibly taste as marvelous as it looks there in that picture?
__________________
vitauta is offline   Reply With Quote
Old 08-11-2011, 09:10 PM   #50
Master Chef
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 8,511
Quote:
Originally Posted by vitauta View Post
i believe you've sold some silicone poach pods, msmofet, with your fabulous looking eggs benedict pics. can it possibly taste as marvelous as it looks there in that picture?
Thank you. They taste pretty darn good. The yolk is nice and runny if you don't overcook them.
__________________

__________________
Your hand and your mouth agreed many years ago that, as far as chocolate is concerned, there is no need to involve your brain. -Dave Barry
msmofet is online now   Reply With Quote
Reply

Tags
eggs

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:39 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.