Get our free book (in Spanish or English) on rainwater now - To Catch the Rain.


Jump to: navigation, search

Updated cooking methods in modern kitchens

1,970 bytes added, 09:46, 21 June 2011
Eggs, boiled: microwave your egg
Take the kettle and slowly pour the hot water carefully into the pan with the eggs. Sometimes it can be useful to tilt the saucepan slightly towards you, so the eggs will roll to your side and you can pour the hot water at the other side of the pan. Because pouring hot water on cool eggshells can crack or break them.
Place the lid on the panpot!
'''Start a timer!''' Always use a timer when cooking, it will prevent you from guessing and estimating the time. This guessing often misleads you to cooking 2-3 extra minutes: "just to be safe". And that is always unneccessary!
Gradually lower the heat on the plate one notch at the time, to keep an even boil, it should never need to boil too hard or bubble too violently. If you have turned down a bit too much, and the boiling will reduce and slow down to a stop, you could turn it up one notch for a minute or two, to get it start bubbling evenly again.
There is a lot of heat getting built up and stored in the combined mass of the hotplate and the bottom of the pan if the contact between them is as flat and tight as possible. So you can '''turn off the stove at least 2-3-4 minutes before your eggs are ready!'''<ref>That means for those that prefer 6-7-minute-eggs, the total time you use electricity on the stove is only 3-4 minutes + the 20-40 seconds it took to pre-boil the water in the kettle.</ref> '''Microwaved eggs!''' If you are just boiling one or two eggs each time, you can even further improve efficiency by learning how to microwave them. You can use a coffee cup or similar. And there is even a product available in some shops, that is egg shaped, wherein it is meant to place your egg, and cook it in microwave, and because of its design you will prevent explosions within the microwave oven, due to too high heat or too fast cooking of the egg. So you will have to learn and practice your way, to get appropriately cooked egg, in as short time as possible, depending on the effect and strength of your model of microwave. Begin by cracking an egg into a cup, remove all shell. add a little pinch of salt, and use a fork or spoon to crack the yolk slightly. (you can stir around a little to get more like a scrambled egg consistency of the finished product) Place the cup inside the microwave and turn it on full power for 10 seconds. leave it to rest for 10 seconds, it can be very hot, and take it out carefully to check. (You can stir around a little again with the fork or spoon, for the scrambled egg result). And place the cup once again in the oven to reheat for 10 more seconds on full power. Repeat until desired hardness. Stop the oven immediately if you will hear any sputtering sounds, to prevent you from having to clean the entire inside of the ovens walls. Too much microwave will result in big egg explosions. It will become very hot! Next egg you cook you will probably be able to increase the cooking time with a few seconds on the first and second heating session. Continue practicing until you received the most appropriate cooked egg. 'with my microwave it takes 2 sessions of 25 seconds each @ 1280W, approximate electricity use roughly 1cent per egg, not including the cost for the microwave. And all i have to clean is one cup and one spoon, no pots or pans to wash up. So a big save of hot water and detergent also.'
=== Oatmeal porridge ===

Navigation menu