Difference between revisions of "Cookbook"
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(Created page with "I do NOT know why i did not do this earlier. == Pan fried Chicken Thighs == * marinate with soy, season with garlic powder and salt * heat a pan of oil * for a medium sized ...") |
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* brown bits? not burnt. edible. great. 100% would make again | * brown bits? not burnt. edible. great. 100% would make again | ||
| − | == Soft Boiled | + | == Soft Boiled Eggs Singapore Kopitiam style == |
* boil water in pan | * boil water in pan | ||
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* PEEL | * PEEL | ||
* EAT!!!!! do not wait. | * EAT!!!!! do not wait. | ||
| + | |||
| + | == Soft Boiled Eggs Onsen Tamago style == | ||
| + | |||
| + | * eggs in pan of room temp water, totally submerged | ||
| + | * put on fire | ||
| + | * bring to boil | ||
| + | * when reaching boiling pt, put on timer and wait 4 min precisely | ||
| + | * take out of water immediately after | ||
| + | * run over cold water continuously for at least a minute so it cools | ||
| + | * egg white will be mostly solid but yolk will be soft on inside | ||
| + | * timing is crucial and do not use weird crockpots or pots with strange base. just use a normal saucepan. | ||
| + | |||
| + | == Bacon == | ||
| + | |||
| + | * pour in enough water to submerge bacon | ||
| + | * fry at medium-high | ||
| + | * water will evaporate but cook meat evenly | ||
| + | * fat will crisp up but not completely vanish | ||
| + | * perfect | ||
Latest revision as of 13:01, 26 February 2015
I do NOT know why i did not do this earlier.
Contents
Pan fried Chicken Thighs
- marinate with soy, season with garlic powder and salt
- heat a pan of oil
- for a medium sized normal thigh fry at medium-low heat for 7 min on each side
- for a smaller piece use discretion to reduce timing
- brown bits? not burnt. edible. great. 100% would make again
Soft Boiled Eggs Singapore Kopitiam style
- boil water in pan
- submerge eggs ideally room temp so they wont crack
- cover and wait 6 min
- take out and wait 30 sec exactly
- PEEL
- EAT!!!!! do not wait.
Soft Boiled Eggs Onsen Tamago style
- eggs in pan of room temp water, totally submerged
- put on fire
- bring to boil
- when reaching boiling pt, put on timer and wait 4 min precisely
- take out of water immediately after
- run over cold water continuously for at least a minute so it cools
- egg white will be mostly solid but yolk will be soft on inside
- timing is crucial and do not use weird crockpots or pots with strange base. just use a normal saucepan.
Bacon
- pour in enough water to submerge bacon
- fry at medium-high
- water will evaporate but cook meat evenly
- fat will crisp up but not completely vanish
- perfect
