Ask a chef

[lindalouly]

I'm making chicken pot pies tonight. Was gonna stick with my go to recipe but if any of you have a great recipe they would like to share before I go to the store... That would be awesome!!!!!

 

[attimus]

@perchie.girl I was never a big fan of eggs for breakfast. But had my fair share. Try a splash of heavy creamy instead of the water.

I usually put the toppings in pan prior to egg but today I've been cooking them separated. Wanted to see if I could remember the roll. I can show you and or give you some tips without having to bring the plate up to the pan.
As for the fresh herbs, they belong in everything and I am glad I can just walk out to the front of my house for what I need for the most part.
I can also teach you hollandaise really simply without a package. It's very similar to making mayo in how you incorporate the butter into egg. I would love to show you in fact so you can get rid of those packages

A.

 

[Akrnaf2]

Omelets were probably one of my first breakfasts I learned to cook after bacon and Eggs. Room temperature eggs whipped with about a tablespoon of room temperature water.... nonstick pan with a pat of butter in it. Salt and pepper then cook till the bottom sets a little then start pushing the edges in and allow the juicy top to roll onto the pan... once its just about all set top with cheese and fold. I never got the hang of rolling them out of the pan like in the video but I do slide them out. I like the egg set and the bottom a bit brown. If I want other things like mushrooms and onions in the omlelet I wind up cooking them separately and placing them in a bowl for later Omelet assembly. I never considered cooking them then adding the eggs. The dishes where you cook or steam the eggs in a container are intriguing. I love poached eggs but Suck royally at cooking them. Yep I put the vinegar in the pan in the right amounts to cause the albumen to draw up.... It works but I dont care for the taste it gives the egg. when I order them in a restaurant Most times they come in a little bowl along with so much water I have to Pour them onto a napkin before I put them on to my toast.... But in the little bowls I could season for each person.... even with a little cheese at the end... But the french omelette the way he does it is so simple and light with hardly any oil or butter.. and the herbage.... I always thought cooking an omelette french style involved Cream and butter and whipped and folding it over just so and Hollindaise and fillings ..... I love Hollindaise but to be honest I have only ever made it myself using the Knorr prepackaged stuff..... Which is actually not bad... Like a Jack-in-the box taco tasty.... but not a taco in a real sense. I understand you can do it in a blender but dont have one. deb

Dear deb This isn't food!

 

[attimus]

I'm making chicken pot pies tonight. Was gonna stick with my go to recipe but if any of you have a great recipe they would like to share before I go to the store... That would be awesome!!!!!

I have a 321 crust that I did with that Shepard's pot pie I was happy with. And what kind of chicken are you cooking, definitely use the drippings to make your gravy that goes in the pie. Also some fresh herbs, marjoram, parsley maybe a little oregano. The veggies are a staple for pot pies, corn carrots peas. Throw the corn on the grill for a bit of that bbqd taste.

 

[3goodeggs]

@perchie.girl I was never a big fan of eggs for breakfast. But had my fair share. Try a splash of heavy creamy instead of the water.

I usually put the toppings in pan prior to egg but today I've been cooking them separated. Wanted to see if I could remember the roll. I can show you and or give you some tips without having to bring the plate up to the pan.
As for the fresh herbs, they belong in everything

and I am glad I can just walk out to the front of my house for what I need for the most part.
I can also teach you hollandaise really simply without a package. It's very similar to making mayo in how you incorporate the butter into egg. I would love to show you in fact so you can get rid of those packages

A.

My mother depended on packages.
Too much salt too much MSG...
She would not attempt anything fresh.
If she made fresh green beans, she would then ruin them with a package of Lipton onion soup mix.
I assume it was a lack of confidence.

I started eating clean when I started to have severe food sensitivities and allergies.
Fresh is always better, always healthier.
Once you clean out your cupboard of that stuff you will feel so much better because even if you do not have any overt symptoms, it is still a drain on your body to deal with the unnecessary chemicals.

 

[3goodeggs]

Quote: I save every top and pot it in the greenhouses. They need to be in a big clay pot so they won't tip over, and they are on drip lines. It takes three years to get a pineapple from each top.
I can not grow enough so I am glad that they have come down so much in price.
They are the same price now as when I was a kid. so even though the price did not actually come down.. they are affordable in comparison.
Our food availability is better and cheaper than when I was a kid.

 

[perchie.girl]

Quote: Yep.... I havent made hollindaise since my son was a toddler... so thats 24 years ago.

deb

 

[lindalouly]

I've never been a fan of hollindase sauce. I much prefer creamed eggs on toast.

 

[perchie.girl]

I've never been a fan of hollindase sauce. I much prefer creamed eggs on toast.

I like the buttery lemony flavor for many other things besides Eggs Benedict. Its great on fish and steamed veggies too.

very high calories though so I havent it very much in the past twenty years.

deb

 

[lindalouly]

I like the buttery lemony flavor for many other things besides Eggs Benedict.   Its great on fish and steamed veggies too.

very high calories though  so I havent it very much in the past twenty years.

deb

Maybe I just haven't had it made well.