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Great, thanks At least, unlike practicing the piano, I can sample the work as I go and afterwards!

That all sounds right. I'll try again. I guess I can't buy nuts that are already powdered.

I'll try this recipe again with fresh ingredients after I hear all of the comments about my first try. If I can't get that to work, I might try a different recipe. It says to bake 16-18 minutes. Since I obviously cannot tell what "lightly browned" is, should I just bake them 17 minutes? Thanks...

Got it. It sounds like the age of the nuts was the primary problem with this effort, right?

I tried the Land 'O Lakes recipe since that's the brand of butter I have in the fridge. They came out Ok, but not great. Not even close to as good as the ones from the market. I tried to follow the recipe, but ran into a couple of problems. 1. I had all of the ingredients on hand except for...

Thanks, everyone, for the recipes. I have one question so far: Is there any difference between powdered sugar and 10X sugar?

The local market has been selling what they call Mexican Wedding Cookies. I may be mistaken, but I think I bought something similar many years ago that was called Italian Wedding Cookies. Are these essentially the same thing? Anyway, we really like the ones from the local market, but they have...

You have a lot of experience. What would you recommend for my Marie Callender's Chicken Pot Pies (frozen) that say to cook at 400° for 50 minutes.

If I could find it. The oven is over 40 years old and was in the house when we bought it. Are you saying that there is no "standard" definition for these terms?

Thanks for the replies. A couple of additional questions: What is the difference between convection bake and convection cook? See photo of oven dial below. Can I adjust recommended cook times by 25% on things like frozen dinners? Marie Callender's Chicken Pot Pies (frozen) say to cook at 400°...

I just discovered the Convection Bake and Convection Cook settings on our oven. (Duh 🤔🤨😒) I have only tested it a couple of times with baked potatoes and bacon. For the potatoes, I use a probe, so I can time how long it takes. I only have a few data points, but it looks like the convention bake...

That sounds like a great idea. After "a moment", the egg whites are probably firm enough that they cannot slip under the ring. It makes me wonder why they don't make the rings a little heavier.

Oh-oh. You better be careful. The "machines" are going to take over. There is an AI bot monitoring this forum right now. Now we are both on their watch list.

Wow! 👍👍👍 I really like that guy. I am afraid that it would take me at least a half dozen tries of screwing up this particular method before I got something edible. But who knows, I might try a simplified version one day. Thank you

This morning I decided to try poaching. We have a poaching pan with cups for 6 eggs. As usual, I did several things wrong. The lid on this pan is metal. I can't see the eggs cooking, so I left it off at first. That meant that the eggs had to cook from the bottom up, which is not poaching. When I...

When I first clicked on that link, I was so excited that I almost ordered them right then. But then I noticed that they only get a 3.8 rating with only 47% giving it 5 stars. Most decent products on Amazon get at least a 4.5 rating. So I read a lot of the reviews. As usual on Amazon, many are...

I am afraid I would screw up any attempt to "scrape" the egg whites into a better shape. I don't have a wok, but I do have smaller pans, which should have the same effect, no? Thanks

Are you cooking a single egg? Or are you saying that in a pan of the right size, 2, or maybe 3, eggs will arrange themselves to fill the available space?

I see several solicon egg rings on Amazon, some, like these, are multi-colored. https://www.amazon.com/dp/B07V3YR5SL/ Most of my frying pans are not perfectly flat. I would think that would contribute to the leaking.

I have pans of many sizes. My problem is solved by the Pepin video. I had been cracking the eggs into the hot pan. By the time I cracked the second one, the first one jad spread out. Cracking them into a bowl should make that better.

I agree that not having to flip the eggs over is a plus. I often break them. Good point about fresher vs older. I do a lot of hard boiled eggs. The info I got here was tyhat older ones peel more easily. So I tend to have older eggs in the frig. I'll try it with fresher ones. Thanks

Thanks for that video. I will definitely use some of those techniques the next time.

I like fried eggs -- over easy. The frying pan works, but the whites spread out too much. I'd like a way to make more compact fried eggs. I see several "egg rings" for sale, but the reviews aren't great. I also see egg cookers that have small round compartments. I assume these are for poached...

Thanks for all the comments and suggestions. I did a little checking. I found several websites that claim that FDA says that plastic containers that are BPA free can be used in the microwave. I then founnd several such products on Amazon. This one is from Rubbermaid. I alreqady have a few of...

For decades, I have used plastic bowls like from Tupperware to store leftovers in the frig or freezer and to reheat it in the microwave. I do not, of course, put them in the oven. One of my daughters-in-law is something of an organic and homeopathic believer. She asked me not to use those...