ATK: "Perfect fried eggs"
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Nuking is horrible for reheating anything…
The edge and bottom of an egg needs to be crusty, the white firm, and the yolk should be barely able to hold its shape…
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@kluurs said in ATK: "Perfect fried eggs":
I reheat pizza with the airfryer.
How long and at what temp???
"Now look here, you Baltic gas passer... " - Mik, 6/14/08
The saying, "Lite is just one damn thing after another," is a gross understatement. The damn things overlap.
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I eat cold pizza.
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@kluurs said in ATK: "Perfect fried eggs":
I reheat pizza with the airfryer.
How long and at what temp???
@George-K said in ATK: "Perfect fried eggs":
@kluurs said in ATK: "Perfect fried eggs":
I reheat pizza with the airfryer.
How long and at what temp???
Warm up, then 3 min at 350.
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I eat cold pizza.
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Sometimes the extra work is worth it, sometimes it's not.
For example, the best way to reheat pizza is in a skillet, covered, and then a few drops of water to steam the cheese.
I mentioned this to D4, and she said, "Nope. Too much work. Nuke it."
@George-K said in ATK: "Perfect fried eggs":
Sometimes the extra work is worth it, sometimes it's not.
For example, the best way to reheat pizza is in a skillet, covered, and then a few drops of water to steam the cheese.
I mentioned this to D4, and she said, "Nope. Too much work. Nuke it."
This changed my life in a very small yet not insignificant way:
We started making our own pizza dough. Don't look at me like that, it takes literally 10 minutes and it's with ingredients you already have. But the kicker is that we use our coffee kettle for the water. Because you can dial the temperature of the water down to a degree. So you can make the yeast very happy.
That plus a stone tray to put in the oven and those things are near perfect when they come out.
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From America's Test Kitchen:
How to Make Perfect Fried Eggs
Enter the ingenious hybrid fry-steam approach to fried eggs developed by my former colleague Andrew Janjigian that also includes a couple other smart moves:
- First, preheat the pan on low for 5 full minutes. This lengthy preheating guarantees that there will be no hot spots in the skillet that could lead to unevenly cooked eggs.
- Use two fats for frying. Vegetable oil, with its high smoke point, is added to the pan for preheating. Then we add butter just before the eggs, which imparts a diner-style richness.
- Fry eggs in the hot fat for a full minute with the pan covered. That way, the pan traps steam and the eggs cook from above as well as from below, firming up the whites before the yolks overcook—no flipping required.
- Move the pan off heat for a few minutes. The residual heat can finish setting the whites—including that stubborn portion around the yolk that is so often undercooked and gelatinous—while the yolks remain liquid.
@George-K said in ATK: "Perfect fried eggs":
From America's Test Kitchen:
How to Make Perfect Fried Eggs
Enter the ingenious hybrid fry-steam approach to fried eggs developed by my former colleague Andrew Janjigian that also includes a couple other smart moves:
- First, preheat the pan on low for 5 full minutes. This lengthy preheating guarantees that there will be no hot spots in the skillet that could lead to unevenly cooked eggs.
- Use two fats for frying. Vegetable oil, with its high smoke point, is added to the pan for preheating. Then we add butter just before the eggs, which imparts a diner-style richness.
- Fry eggs in the hot fat for a full minute with the pan covered. That way, the pan traps steam and the eggs cook from above as well as from below, firming up the whites before the yolks overcook—no flipping required.
- Move the pan off heat for a few minutes. The residual heat can finish setting the whites—including that stubborn portion around the yolk that is so often undercooked and gelatinous—while the yolks remain liquid.
Too much sugar for a dime.
