Hi. Maybe I can help clarify some of the info from those article GotGarlic posted. (Both of the serious eats articles have some good information, but perhaps draw some misguided opinions from them. A little knowledge not well understood can lead down the wrong path)
Question 1. Browning in cast...
Thanks dragnlaw!
Much of your method seems similar. I have been testing without and with differing amounts of water. I have not tried milk or cream yet. I have found with water it seems to be fluffier, but collapses more devastatingly. (Only a few tests, so not conclusive yet).
Interesting...
Hi, I am new to the forum and I tried to search if this has been asked before, but the search function seems limited.
My wife bought a silcone microwave egg mold she was hoping to use at her work. (They only have a microwave in their kitchen). For reference the device is basically a flat sided...