Cooking notes
July 27th 2010 14:05
Chicken cordon bleu is impressive and tastes good, but it's too much trouble for a family meal. You can get the same flavor with a chicken breast, and a simple cheese sauce with diced ham.
The textbook method of making a hard-boiled egg really works:
1 -- Place eggs in pot with boiled water, enpough to cover the eggs by about 1"
2 - Bring water to a rolling boil
3 - Remove pot from heat and let stand for 10 minutes
4 - Immerse eggs in cold water (ice water preferred) but cold running water works just about as well.
A small skillet is an excellent substitute for a meat pounder. An empty wine bottle works too, but only if it has a domed bottom.
The textbook method of making a hard-boiled egg really works:
1 -- Place eggs in pot with boiled water, enpough to cover the eggs by about 1"
2 - Bring water to a rolling boil
3 - Remove pot from heat and let stand for 10 minutes
4 - Immerse eggs in cold water (ice water preferred) but cold running water works just about as well.
A small skillet is an excellent substitute for a meat pounder. An empty wine bottle works too, but only if it has a domed bottom.
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