Any Home Bakers Here?

[Alice28]

So much great info on salt! Haha.

This morning I got the start going for sourdough waffles. It looks like we will be having breakfast for dinner tonight! I'm going to make a few savory with cheddar cheese and bacon. Mmmm. I don't think I will be able to run to the the store before hand or I would add green onions too, like I wanted to last time. Oh well, at least it will be an easy dinner and I freeze the leftovers for breakfasts here and there. The daycare kids love them with mixed berries and yogurt on top!

 

[Alice28]

Here is information on what salt does to eggs [COLOR=B42000] [/COLOR] [COLOR=B42000] [/COLOR]

I see a science project in my future! My son would love it!

 

[tjo804]

Here is information on what salt does to eggs

Very useful information
I am going to make some eggs tonight and try it.

The tv show The Big Bang Theory did a show where Sheldon decided to improve the way people cooked eggs using science to master the way, He was unable to make a difference in texture or taste no matter how he cooked them. So he could not find a way that science changed the eggs. Guess the writers should have done their homework ... eh.

Today Kaylee and I made Ron's Sour Cream and onion bread. She said it smelled bad (what does she know she is 4

)
I on the other hand couldn't wait to try it! Even as dough it smelled (and tasted

) Amazing and as such I learned
1 wait for the bread to finish rising! and
2 Cook it a bit longer.




However for a flat loaf of bread it is still the cats meow! and I think I will use it to make a grilled mozzarella cheese sandwich tonight to go with my scrambled eggs

We also made some box of chocolate lava something or other.


The fudge was too hot when we wanted to eat it and with no Ice cream we doused it in Ready Whip!
If you make the box of Hershey's Triple layer Hot Fudge cake (which We totally recommend you do) make sure you have Vanilla Ice Cream on hand!
it is comparable to Big Boys hot fudge cake and all you add to the mix before you bake it is water.

 

[Wyorp Rock]

Here is information on what salt does to eggs

Very Interesting!

 

[tjo804]

Ok I did it!
I will never rush my eggs again either!










Same size eggs and the no salt ones were like rubber the ones with salt and wait time ...

Never tasted so good and fluffy They were able to be eaten with a fork instead of a spoon the way the held together surprised me. I also think they cooked up faster.

I did only eggs no milk or water in the scramble and no oil or butter in the pan.

I got a phone call so i forgot to take a pic of the salt eggs before I cooked them they did get very orangie and looked different some how.

 

[tjo804]

I plan to make NFC 's crackers very soon so I thought I would share my favorite cracker spread recipes.

Cheese spread for crackers

1 8oz cream cheese
1 pkt Spinach dip
1 pkt French onion dip
1 dollup of sour Cream

Put ingredients in a bowl and mix with electric mixer until blended. Spread on crackers Or to get fancy shape into a ball and refridgerate until still roll in nuts and cheese for a quick cheese ball.

Poor mans Pate'

1 can corned beef
1 container French onion chip dip
Mix together until it is the consistency you want.

You will not believe how good this is.

 

[N F C]

@tjo804
A+ on your experiment! I like how you documented it. Very interesting.

 

[tjo804]

Only it took almost forever staring at eggs getting cold to wait for the salt to do whatever it wanted to do to my ladies eggs.
But now I know wait on all of them, then none will get cold

It is worth the try just to see for yourself. They even hit the pan differently, I don't know why but it was cool to see. I recommend you eat the salted eggs and taste the no salt ones then you will feel just fine feeding the ladies no salt eggs for dinner as well

. Because My ladies lay the best eggs I have ever eaten and this actually improved them!

 

[ronott1]

Ok I did it!
I will never rush my eggs again either!










Same size eggs and the no salt ones were like rubber the ones with salt and wait time ...

Never tasted so good and fluffy They were able to be eaten with a fork instead of a spoon the way the held together surprised me. I also think they cooked up faster.

I did only eggs no milk or water in the scramble and no oil or butter in the pan.

I got a phone call so i forgot to take a pic of the salt eggs before I cooked them they did get very orangie and looked different some how.

Thanks for posting!

The book is called the Food Lab. It is a bit pricey so put it on a B Day list. It was a lot less expensive as a nook book from Barnes and Noble.

 

[tjo804]

I am going to look for that book.