Cooking Resources

**Zhizara** · 04-22-2011, 07:52 PM

Quote:

Originally Posted by Kayelle

Coffee filters! What a great idea! I think I'll leave a stack of them in the microwave as a reminder to use them.

They work terrific with bowls.

**PrincessFiona60** · 04-22-2011, 08:16 PM

Quote:

Originally Posted by Zhizara

They work terrific with bowls.

I used to use them as chip bowls. They also work for food prep for unsloppy foods.

tinlizzie · 04-23-2011, 06:44 AM

Here's the cover I was trying to describe. I like the coffee filter idea, too.

popeye59 · 04-23-2011, 10:04 AM

I like most every fashion of eggs (no balut for me either).

My favorite is over-snotty in place of syrup on pancakes. The more snotty it is, the better. Put three of them on a short stack and chop them all together with a dash of salt... Mmmm...

If making a sammich, I do fried hard w/cheese on wheat toast or English Muffin.

spork · 04-23-2011, 12:56 PM

Maybe someone here at DC can crack this egg for me...

I make a savory custard called chawan mushi (tea ware steam). Many Japanese restaurants hate it when you order it, for some reason... Basic ratio is 1 egg to 100ml of dashi stock, well mixed. Some of the common ingredients in the tea cup are chicken bits, a shrimp, shiitake mushroom slices, a gingko nut, and a lemon peel. I steam mine in a water bath stovetop for about 20 minutes. A friend of mine makes great veggie versions. In a snap, in the microwave. And she delights in keeping it a secret from me how she does it.

Could it possibly be as easy as 90 seconds with a coffee filter cover for each ramikin?

taxlady · 04-23-2011, 01:22 PM

Quote:

Originally Posted by spork

Maybe someone here at DC can crack this egg for me...

I make a savory custard called chawan mushi (tea ware steam). Many Japanese restaurants hate it when you order it, for some reason... Basic ratio is 1 egg to 100ml of dashi stock, well mixed. Some of the common ingredients in the tea cup are chicken bits, a shrimp, shiitake mushroom slices, a gingko nut, and a lemon peel. I steam mine in a water bath stovetop for about 20 minutes. A friend of mine makes great veggie versions. In a snap, in the microwave. And she delights in keeping it a secret from me how she does it.

Could it possibly be as easy as 90 seconds with a coffee filter cover for each ramikin?

Hmm, I don't know. I make cornstarch pudding in the microwave, no problem. I just stir every 2 minutes. But the time I tried to make custard, it didn't set. A friend suggested cutting down the liquid and increasing the time. I haven't gotten around to trying that yet.

**PrincessFiona60** · 04-23-2011, 02:50 PM

Quote:

Originally Posted by spork

Maybe someone here at DC can crack this egg for me...

I make a savory custard called chawan mushi (tea ware steam). Many Japanese restaurants hate it when you order it, for some reason... Basic ratio is 1 egg to 100ml of dashi stock, well mixed. Some of the common ingredients in the tea cup are chicken bits, a shrimp, shiitake mushroom slices, a gingko nut, and a lemon peel. I steam mine in a water bath stovetop for about 20 minutes. A friend of mine makes great veggie versions. In a snap, in the microwave. And she delights in keeping it a secret from me how she does it.

Could it possibly be as easy as 90 seconds with a coffee filter cover for each ramikin?

Sound right...does she start with hot dashi? That would start cooking the egg. Now I want to try that with some straw mushrooms...