When it comes to boiling eggs, minutes really matter. I only recently discovered this. My whole life I’ve been starting them in cold water, bring to a boil, cook for an unknown amount of time, which resulted in a hard-boiled egg that was sometimes ok. But then I was watching Salt Fat Acid Heat recently and Samin mentioned the 7-minute egg, and it looked really good, not as runny as soft boiled but not hard boiled either. You start the eggs in boiling water. This makes an enormous difference. Not only the quality of the yolk, but the texture of the white, it’s fully cooked and kinda velvety, not rubbery which I thought all boiled eggs were just like that. And after 7 minutes you put them in an ice bath for a few minutes. Since I’ve been using this method the shell comes off the egg perfectly, no more moon craters of the past. The cooking times range from 6-12 minutes, with 12 minutes being hard boiled, everyone finds their favorite somewhere in-between, but I’m sold on 7-minutes. And, I made another video! If you like you can follow my Youtube channel here and Vimeo here.
Hi Folks. Hope everyone is having a great summer. I’m getting back to some quick pickling again. Not too long ago we bought a big bag of green beans, for potato salad and whatever else. But we couldn’t eat that many that fast so I decided to pickle what we had left. And I’m glad I did, they’re really good, makes a great garnish for a Bloody Mary so I posted that recipe as well.
The ratio of green beans to liquid from the original recipe didn’t work out well, so I’ve made some notes in the recipe below that might be helpful. But don’t feel that you have to get everything super exact. After my second and third attempt I just started tossing a few things in here and there, adding the hot water and vinegar, it all works out, mostly, ha ha. I’m looking forward to trying this with other vegetables. One vegetable I’ve had pickled that I didn’t like was celery. The texture was too weird and it was hard to eat because it was so rubbery. I’ve had some excellent pickled mushrooms which I never thought I would like, but I do very much and plan on trying out some recipes.
Initially I just photographed a plate of the pickled green beans, but it didn’t look very impressive, lol, then I remembered how good they were in a Bloody Mary so I whisked that together and I think the cocktail gives the green beans more visual appeal and context for photo styling purposes.
Anything can look good!
Quick Pickled Green Beans
- 1 pound green beans, trimmed
- 2 cups white vinegar
- 2 cups water
- 1 tablespoon mustard seeds
- 1 tablespoon kosher salt
- 1 tablespoon sugar
- 1 teaspoon crushed red pepper
- 1 tablespoon peppercorns
- 3-4 garlic cloves (1 for each jar)
- A handful of fresh dill weed (and flowering dill seed if available)
Place the beans in canning jars (about 3 or 4 jars). Distribute the mustard seeds, crushed red pepper and dill among the jars evenly. Add a garlic clove to each jar. (I do it this way because when I worked from the original recipe, which was adding all these things to the pot, it was more difficult to distribute evenly in several containers)
In a pot, heat the vinegar and water to a simmer. Remove from heat and add the salt and sugar. Whisk until the salt and sugar dissolve.
Pour the liquid over the green beans. Add water to top off if needed (I ended up heating more vinegar and water because the ratios were way off, 1 lb of green beans is a lot!). Let cool, and then cover and place in the refrigerator. Allow the beans to pickle 24 hours before using. Pickled green beans will keep tightly covered in the refrigerator for up to 1 month.
(Adapted from The Food Network)
- 6 ounces tomato juice
- 1 teaspoon horseradish
- A few drops worcestershire sauce
- A few drops hot sauce
- Fresh lemon and juice
- 1.5 ounce vodka
In a glass whisk together tomato juice, horseradish, worcestershire sauce and hot sauce, squeeze in juice of about a 1/4 lemon, stir and taste. (adjust as needed, I like 1 teaspoon horseradish but Jeff likes 1/2 teaspoon) It’s all about preferred taste, but this is what I like. Add ice, garnish with lemon wedge and pickled green beans! Makes 1 drink.
“Oh no! Not another kitchen gadget!” That was my response when Jeff suggested we get a Sous Vide. But the more I read about it the more I wanted it. The Egg Bites were fun and easy to make, but where the Sous Vide really excels is for cooking chicken breasts. Because of the precise temperature control the meat will cook remarkably consistent. And it’s also good for cooking steak followed by a quick sear. When I was researching what to make with the Sous Vide I came across this recipe for Egg Bites, apparently made popular by Starbucks. This recipe is for 6 servings, so you can make ahead, refrigerate and reheat them. It looks a bit like a science-lab, and with food sealed you can’t smell anything cooking so it tends to not feel like cooking at all. But the results are impressive and it’s been a good addition to our kitchen. One note on the jars, you want to make sure they are loosely secured so a little air can release (or they will explode!), when you tighten the lid, loosen it then tighten lightly with two fingers. If the jars float and will not stay on the bottom you will have to fix the lids, once they are sealed properly you will see some air bubbles rising and they will stay on the bottom of your container. The final result is a perfectly creamy cooked egg dish, similar to baked eggs, but not one part of it is overcooked.
Oh and I just came across this article about Sous Vide which is pretty silly about men trying to impress women with their mad cooking skills, more interesting comments on David Lebovitz Facebook post here, it’s not for everyone or for every type of cooking, but it really is amazing for certain things like meat. And Egg Bites too!
Sous Vide Egg Bites
- 6 eggs
- 1/4 cup cream
- 1/2 cup shredded cheese
- 2 strips of bacon cooked, chopped
- 1/4 cup Oven-dried tomatoes
- Fresh basil (or any herb you like)
- 6 four-ounce mason jars
Preheat water to 172°F
Butter mason jars and set aside. In a blender mix eggs and cream until combined. Use any variation of ingredients you like, I made three using cheese, oven dried tomatoes, basil, and three with Gruyere and bacon.
Place bacon, herbs, cheese in bottom of jars, pour egg mixture in each jar, top with a bit more cheese, loosely secure lids on jars, submerge in water (if the jars float the lids are on too tight, adjust and they should remain on bottom of container releasing air bubbles), cook for 90 minutes, remove from jars and serve or place in refrigerator for up to 1 week.
Adapted from Anova
I don’t think I cooked rainbow chard before moving to the west coast. I probably didn’t cook much of anything when I come to think of it. I’ve been making it this way for some time since it has become such a favorite side dish around here. It’s very easy to prepare and tastes great,Read More