Lessons in Cooking

[EddMarkStarr]

As for lessons, I made a pecan pie on Friday that was too puffy, a result of using the fresh eggs I buy from a co-worker who has chickens, The majority of the eggs are small or medium, like a bantam hen's. So, for recipes that invariably call for large eggs, I have to guess at the equivalency in small eggs, which can throw off the ratio of yolks to whites that are assumed in a recipe. The result is my pie had puffed as it normally does, but fell again when cooling, causing a cratering, even though the custard was perfectly set in the middle and not overbaked.

I guess the lesson is that even the subtle things matter, especially in bakinig. The pie is perfectly good, even if misshapen.

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Baking is a wonderful way to learn the Art of Cooking.

As I slowly learned proper handling of ingredients it opened opportunities for variations and substitutions. My favorite aunt's homemade pies looked like your pecan example.
We called them, "ugly pies" - looked awful but tasted amazing. Served in a bowl covered with ice cream . . . best pie Ever!

 

[me203]

As for lessons, I made a pecan pie on Friday that was too puffy, a result of using the fresh eggs I buy from a co-worker who has chickens,

You should have used well mannered eggs instead.

 

[me203]

I've been to so many restaurants that make omelettes on a griddle cooktop that lets them run out into crepe thickness that I can't count them all.

I suppose that it comes down to the restaurants feeling that it's more convenient using a griddle. And convenience beats out all of their considerations.

I recall watching instructions on making omelettes on cooking shows. And it seems to me that the real omelette pan indeed is pretty integral to the process.

 

[me203]

An omelette should be beaten well

How cruel!

 

[EddMarkStarr]

I feel the same way about omelettes as some do about thin wheat pancakes. I've been to so many restaurants that make omelettes on a griddle cooktop that lets them run out into crepe thickness that I can't count them all.

An omelette should be beaten well, include a dash of water, be cooked in an omelette pan, and puff noticeably. I prefer them folden in thirds in the French manner, not the halves of Americans, but that's not a deal breaker. I won't eat a browned one. Just not paying for that.

A proper omelet is a joy to savor! A great example of cooking as Art.

 

[rareboy]

When I think back to 1964 there was a fad called, "grab & go", as food science was creating shelf-stable substitutes for all kinds of perishables. The holy grail of "grab & go" was breakfast!
Post, General Foods and Kellogg's were in a race to create breakfast on the go and the pastry square was the main goal.

I was surprised when my mom brought home Toast'em Pop-Ups in 1964, she said it was to keep her kitchen clean when I wanted something quick to eat in the morning.

These were horrific.

As a kid, we were allowed t try them a few times, but even we found them disgusting.

Post war 'food' substitutes.

 

[unloadonme]

These were horrific.

As a kid, we were allowed t try them a few times, but even we found them disgusting.

Post war 'food' substitutes.

I think in the UK they were called Pop Tarts. I tried half of one once. I generally like sugary crap, but not those.

 

[Kahaih]

/\ & /\/\


Seems to me that they were a huge hit with the potheads. LOL

And, I believe they are still big sellers. How many kids will ever know anything different?

 

[Kahaih]

Why Kellanova’s Pop-Tarts sales are going strong 60 years later (CNBC; December, 2023)

 

[fabulouslyghetto]

What did toaster pastries replace?

Seriously, is there any such thing as a "stay at home mom/wife" anymore?

Me. I work when I'm bored or if someone needs me, otherwise I let the man of the house handle breadwinning.

 

[fabulouslyghetto]

Why Kellanova’s Pop-Tarts sales are going strong 60 years later (CNBC; December, 2023)

Pop tarts are a sophisticated delicacy for classy bitches like me.

 

[NotHardUp1]

The holy grail of "grab & go" was breakfast!

Really?

Was Jeffrey Epstein or Donald Trump the purveyor?

 

[NotHardUp1]

How cruel!

The eggs love it. They were asking for it.

 

[NotHardUp1]

I suppose that it comes down to the restaurants feeling that it's more convenient using a griddle. And convenience beats out all of their considerations.

I recall watching instructions on making omelettes on cooking shows. And it seems to me that the real omelette pan indeed is pretty integral to the process.

The damnable thing is, any cafe could use an omelette pan ON a griddle and still do it right. They are just indifferent to what an omelette is and just do close enough and call it done.

Sorry lot.

 

[Rickrock]

I like Pop Tarts when I need a fast breakfast or to go. At my age I now want the unfrosted ones, but liked the frosted ones when I was younger. Although they are supposed to be toasted, they could be eaten right out of the package.

 

[EddMarkStarr]

These were horrific.

As a kid, we were allowed t try them a few times, but even we found them disgusting.

Post war 'food' substitutes.

And what an amazing downhill slide the food industry started since the late 1950's. "Fake" this and "Substitute" that.

I remember Egg Beaters, the egg substitute that was created to save the world from cholesterol.

 

[Kahaih]

Me. I work when I'm bored or if someone needs me, otherwise I let the man of the house handle breadwinning.

Still, I suspect you're rather lax with the 'stay at home' bit, and you think of yourself as more of a trophy wife than a charwoman kinda gal. I imagine you pouring yourself a cup of coffee, and bringing a box of pop tarts down from the cupboard for him as you shuffle back to your bed before it goes cold.

 

[Kahaih]

And what an amazing downhill slide the food industry started since the late 1950's. "Fake" this and "Substitute" that.

I remember Egg Beaters, the egg substitute that was created to save the world from cholesterol.

McDonald's probably uses something similar, don't they? I can't see them fussing with eggshells.

 

[Kahaih]

The damnable thing is, any cafe could use an omelette pan ON a griddle and still do it right. They are just indifferent to what an omelette is and just do close enough and call it done.

Sorry lot.

But, a restaurant girl/griddle is so easy to scrape down and better to keep going in a fast paced [breakfast] environment.

Save the dainty little frying pans for the half dozen sleepy headed brunchers hell bent to get a few free refills in their coffee cups before their meal gets to the table.

 

[EddMarkStarr]

But, a restaurant girl/griddle is so easy to scrape down and better to keep going in a fast paced [breakfast] environment.

Save the dainty little frying pans for the half dozen sleepy headed brunchers hell bent to get a few free refills in their coffee cups before their meal gets to the table.

There was a diner near Arizona State University and in 1977 I tried the western omelet and could see the line cook using that two-piece pan.
The server said that was the owner, he was the omelet chef.