Subscribe

Get updates sent to you for free by RSS, or by email:

Archives

Currently Reading


– – – – – – – – – – – – – – – – – – – – – –

Just finished reading How It All Began: A Novelby Penelope Lively. I find it hard to describe this book – it’s wonderful. I loved it. But describing it is perplexing. The title relates to one of the characters, a woman of a certain age, who is mugged, and has to go live with her daughter and son in law for awhile since she’s stuck with crutches and has mobility problems. That starts the cavalcade of events that spread around her, with the characters. And she knows nothing whatsoever about them, hardly. They’re all somewhat inter-related (not much family, but mostly by circumstance) and they all get into some rather logical and some peculiar relationships. You engage  with each and every one of them; at least I sure did; and was trying to tell some of them to back away from what they were about to do. Or “be careful;” or “don’t go there.” That kind of thing. There is nothing insidious, no mystery involved – it’s all about these people and what happens to them. I was sad when the book was finished. The author, Lively, does add a chapter at the end – I wonder if it wasn’t part of the master plan – that kind of tidies up everything, and you get to see all of the characters move on with their lives, happy or not, but mostly happy. Really enjoyed the book. Am not sure it would be a good book club read, as the only thing to discuss are the characters themselves. Lively paints these characters well; you can just picture them as they get themselves in and out of relationship mischief.

The Last Midwife: A Novel by Sandra Dallas. It’s a very, very good read. It tells the story of an older married woman who lives in a small mining town in the Colorado rockies (this is the mid-1800’s), and is well known by all because she’s the only midwife in the area. Often people can’t pay her anything, or very little for her days of service with little or no rest or food. Suddenly, a couple accuse her of strangling their infant (she arrived after the birth, actually). Hence the story is about how this small town rallies or rails for or against Gracy. She didn’t commit the crime, but not everyone can be convinced since the father is a wealthy man in the area who carries a lot of clout. There’s plenty of relationship issues here, which make really great fodder for a novel. And there are plenty of characters in the book that you’ll love or hate. Some secrets get dredged up too. Oh, such a good read.

On my recent road trip, I visited one of my local libraries and borrowed 5 books on tape. We listened to 3 of them. I’m a big fan of Craig Johnson, the author of a series of mysteries taking place in Wyoming, and a TV series on Netflix called Longmire. This book, A Serpent’s Tooth: A Longmire Mystery was really complex. Hard to explain, but it’s about graft and greed and oil. Worth reading, for sure. Also read Stone Kiss by Faye Kellerman, another complex mystery about Lt Decker, an LA cop who journeys to NYC to help out his family when a murder occurs. Lots of violence in this one.  Not particularly a fav book, I’d venture. Then read Leaving Time: A Novel by Jodi Picoult. I’ve read most of her books – always very riveting. In this book, you’ll learn a whole lot about elephants since the protagonist in it is a young girl whose mother disappeared when she was quite young. Her parents ran an elephant sanctuary in New Hampshire. In the ensuing years, Jenna has tried to find clues as to her mother’s whereabouts because she just cannot believe her mother would have up and abandoned her. There are a whole cast of characters (her mother, her father, employees at the sanctuary, a cop or two, and a psychic). All play fairly prominent roles. Fascinating book – I really liked it, almost as much for the education about the behavior of elephants as about the mystery. A great read.

Also on the trip, I read a book (on Kindle) for one of my book clubs, The Swans of Fifth Avenue: A Novel by Melanie Benjamin. It’s about the relationship between Truman Capote and his “swans,” a group of middle-aged high society ladies, and specifically Beth Paley. I don’t know whether to recommend this book or not. Truman Capote was not a nice man, although the whole novel (vs. non-fiction, which this is not) is conjured from speculation about the years Truman was kind of adopted by the group of women. He cared about all of them (most were married/divorced, and wealthy) but in the end he betrays them all by writing a novella about their secrets, their marriages, their affairs (theirs or their spouses, information they’d all shared with him, thinking he could be trusted with their innermost secrets). It was scandalous, and yes, all that part is true. I finished the book, but almost felt like I’d read a “dirty book.” There is no graphic detail in this book – it’s just what Capote did to destroy these women, supposedly his dear, darling “swans.” He was the villain in the book, and in his old age . . . well, I won’t spoil the story if you’re interested in reading it.

 

Tasting Spoons

My blog's namesake - small, old and some very dented engraved silver plated tea spoons that belonged to my mother-in-law, and I use them to taste my food as I'm cooking.

Scroll down to the bottom to view my Blogroll

Posted in Miscellaneous, on June 18th, 2015.

perfect_hard_boiled_egg
No credit is due here to my invention or my years of kitchen skills. I read it all over at Serious Eats, a blog that’s been in existence for about as long as mine has (8 years). The difference is that one of their contributors is a restaurant chef (and I’m not), and she just set out to share her years of experience in a restaurant kitchen. So I took her advice.

Never again will I put cold eggs in a pan of cold water, cover them and bring them up to temp and simmer for awhile. Never again will I bring the eggs out of the refrigerator to let them “warm up” a little on the kitchen counter. Never again will I put eggs in their shell IN water in a pan. Never again will I just guess at how long they need to cook – 15 minutes? 20 minutes? Nope. Never again will I rap the just ice-chilled egg (in the shell) onto my sink side to “break” the air bubble at the flatter end, that membrane inside, hoping the cold water will circulate around in there and make it easier to peel (because that’s what my mother taught me to do). Never again will I try to peel them when they’re just newly chilled in ice water. And lastly, never will I try to make them in a pressure cooker (I never have, but just thought I’d add that in since Kenji mentioned it also).

breville_risotto_cooker_acting_as_a_steamerIf you’re curious about all-things-hard-boiled-eggs, then you must go read the extensive and very scientific blog post over at Serious Eats. And if you want to read the short version, with just the recipe, then do this one.

cold_eggs_ready_for_steamingWhat I WILL be doing is what Kenji taught me – to cook them exactly 12 minutes in the steamer insert of a pan. I did it in my risotto cooker (pictured above right, set on the sauté function so I could keep the water boiling), which is just like doing them in a steamer insert of any old pan set you have and doing them on the stovetop. And after exactly 12 minutes, I’ll be plunging that steamer insert full of hot, just hard-cooked eggs eggs_steaminginto a big bowl of extra-cold ice water (with ice cubes) to bring the temperature down right away quick. And I will be chilling them for a few hours, or even overnight in the refrigerator before trying to peel them.

Here’s the short course:

1. Bring about an inch of water to a boil, in a covered pan for which you have a steamer insert. Place the steamer insert inside while it’s heating up.

2. Once the water is boiling solidly, add the cold (right out of the frig) eggs to the steamer insert and cover again.

3. Set the timer for 12 minutes.eggs_chilling_ice_water

4. Meanwhile, get out a big, deep bowl large enough to contain the steamer insert and fill it with cold water and with lots of ice cubes.

5. After the 12 minutes, remove the steamer insert with eggs inside and plop them down, altogether, into that icy water. Allow to cool for about 15 minutes.

6. Remove eggs and refrigerate for at least several hours or overnight if possible.

Kenji does say, and I think rightly so, there probably is no 100% perfect way to hard cook eggs – you’ll have an occasional failure, but this method, which is new to me, worked like an absolute charm. But all the credit is Kenji’s!

printer-friendly PDF

Files: MasterCook 5+ and MasterCook 14 (click on link to open recipe in MC)

Related Posts Plugin for WordPress, Blogger...

Get Recipes by Email, Free!

  1. hddonna

    said on June 18th, 2015:

    This is an amazing technique. Not only does it work beautifully, but it saves time, since you don’t have to bring a whole potful of water to a boil. Do you like soft-boiled eggs? I do, and I had been searching for decades for a method that would yield consistent results. A year or two ago, America’s Test Kitchen Radio reported on their recommended method for making soft-cooked eggs–steaming! That was the first I’d heard of steaming eggs in the shell. In this case, the eggs were put directly into a saucepan with a half inch of boiling water, covered, cooked exactly six and a half minutes, then drained and held under cold running water for thirty seconds. I discovered that for me, setting the timer for 6 minutes instead of six and a half resulted in my ideal soft-cooked egg. This has worked consistently for me ever since. It doesn’t even seem to matter what size the eggs are–I get farm eggs, and they are all sizes, but six minutes still works perfectly. I decided to try the same method for making hard-cooked eggs, and found that 11 or 12 minutes worked well. I do cool them in ice water, but I don’t chill them overnight unless I am making extra–I rarely know the day before that I will be wanting hard-boiled eggs! Still, they have been easy to peel for the most part. I’ll definitely try the day-before method next time I actually have time to plan ahead, though.

    I’ve now used up my first batch of 7 eggs that I made about 10 days ago (when I wrote up the post) and every single, solitary egg peeled perfectly. It was magical! Ready for my next batch. . . carolyn t

Leave Your Comment