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Post by mach12 on Sept 13, 2015 14:52:25 GMT -5
Gave the egg cooker a try this morning and am going to have to play with it. I normally start with eggs at room temperature so that they'll peel but decided to give it a try right out of the fridge. Put in 6 eggs, brought the water level to the top line, turned on the burner, and then boiled until it whistled with a full whistle (it kind of did a sputtering whistle at first). Plan was to have medium boiled eggs. Had a heck of a time peeling the eggs but kind of expected that. Yolks were soft and runny (pretty much perfect soft boiled eggs) so I have some tinkering to do to figure this thing out. If I had the instructions it's probably be clear what I didn't do quite right. Sounds like we're having eggs again in the morning.
I hope this isn't too disjointed - it's hard to concentrate on what I'm writing when the Seahawks are playing...
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Post by vaporvac on Sept 13, 2015 16:56:44 GMT -5
Did you run cold water over them afterwards? Do you prick the bottoms?
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Post by nana on Sept 13, 2015 18:08:52 GMT -5
Vaporvac, If you're putting the eggs in a steamer basket they can be above the water. If you don't have a steamer basket they can sit in the water, you just want to have the right ratio of water to eggs that the water remains at a full boil when you put the refrigerator temperature eggs in. With a steamer the water stays boiling no matter how many eggs you cook. Then top with a tight fitting lid and boil(or steam) for 6 1/2 minutes, then run cold water to stop the cooking process.
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Post by mach12 on Sept 13, 2015 22:13:23 GMT -5
Did you run cold water over them afterwards? Do you prick the bottoms? Yes on the cold water, no on pricking the bottoms. Does pricking the bottoms make them peel easier? I saw Chipperhiker's note about doing that to keep them from blowing out but don't remember seeing anything else on it.
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Post by vaporvac on Sept 13, 2015 22:36:48 GMT -5
st thought that maybe if or water gets up there they may be easier to peel.
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Post by mach12 on Sept 13, 2015 23:15:15 GMT -5
Darn sure worth a try. Nice thing about having chickens is that if I mess them up too bad I can recycle them...
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Post by nana on Jan 27, 2016 18:42:29 GMT -5
I remembered this thread had talk about pressure cookers( remarkable, because I don't have such a great memory) and I just wanted to say that I heard a story on the radio about the when the Presto pressure cooker company was getting back to civilian production after the War, and they bought some new equipment that lo and behold, was faulty and caused them to produce pressure cookers that EXPLODED. There were lawsuits and so on, and the Presto company put all the bad pots in the back of the warehouse and went on with their lives. Fast forward some years, new management changed the way the warehouse shipped out inventory from last in-first out to FIRST in first out, and no one remembered that those old boxes in the way back were KILLERS, and they were sent out to wreak havoc on the unsuspecting populace. The guy who was telling the story said that's why he ALWAYS tells people to buy a new one instead of using the one they inherited from Mom or Great Aunt Sally. I stand vindicated!
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Post by Chuckie on Jan 27, 2016 19:09:55 GMT -5
I remembered this thread had talk about pressure cookers( remarkable, because I don't have such a great memory) and I just wanted to say that I heard a story on the radio about the when the Presto pressure cooker company was getting back to civilian production after the War, and they bought some new equipment that lo and behold, was faulty and caused them to produce pressure cookers that EXPLODED. There were lawsuits and so on, and the Presto company put all the bad pots in the back of the warehouse and went on with their lives. Fast forward some years, new management changed the way the warehouse shipped out inventory from last in-first out to FIRST in first out, and no one remembered that those old boxes in the way back were KILLERS, and they were sent out to wreak havoc on the unsuspecting populace. The guy who was telling the story said that's why he ALWAYS tells people to buy a new one instead of using the one they inherited from Mom or Great Aunt Sally. I stand vindicated!
That may be true, BUT the ONLY THINGS that I'm aware of that can go WRONG w/a pressure cooker is if the vent hole is PLUGGED, and if the 'safety plug' fails to "blow" because of the former. I suspect they had BAD safety plugs is what the problem was. Or perhaps where the vent hole came through the lid, it wasn't open due to manufacturers error...? Perhaps THAT was this issue, would LOVE to see a "bad" one....
Even then--w/a bad plug--IF you check the vent hole to ensure its open and keep the liquid level where its supposed to be, there SHOULDN'T be a problem. Again, ALL of the ones we use work just FINE--touch wood!!--you just have to ensure those two items are covered, AND that you don't leave them unattended to where they run DRY!!! I dunno WHAT would happen if they ran dry, as we've never had/nor HEARD of that happening...
Anybody heard of the 'dry' results?
CHEERS! Chuckie
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Post by nana on Jan 27, 2016 19:58:59 GMT -5
Too many ifs for me!! I will stick with the slow but steady and safe Chambers CWTGTO. In fact I was looking up this thread because I seemed to remember seeing hard boiled eggs a la thermowell, but I found it on the other site. As for pressure cookers, I know people sing their praises, but lest we forget, when those two brothers decided to kill people at the Boston Marathon, they didn't choose slow cookers....They have always given me the heebie-jeebies and always will.
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Post by Chuckie on Jan 27, 2016 20:29:02 GMT -5
Too many ifs for me!! I will stick with the slow but steady and safe Chambers CWTGTO. In fact I was looking up this thread because I seemed to remember seeing hard boiled eggs a la thermowell, but I found it on the other site. As for pressure cookers, I know people sing their praises, but lest we forget, when those two brothers decided to kill people at the Boston Marathon, they didn't choose slow cookers....They have always given me the heebie-jeebies and always will. So be it!! BUT, you CANNOT 'can' nonacidic vegetables w/o using a PRESSURE cooker. THAT'S where I FIRST got involved w/them--and originally thought that was ALL they were GOOD for! I pressure cooked HUNDREDS of pints/quarts of green beans w/the old (American) Indian woman up the alley--"Granny" we called her--w/out an incident.
Then when I had the tavern, my second partner was a female from a rural community nearby, and she enlightened me how you could cook a corned beef or tough cut of meat in like less than two hours, do baked beans in fourty minutes, etc. THAT'S when I got "into" the FOOD aspect of them...
In re the Boston bombers: they used KOOLAID to kill all those folks in Jonestown, yet I haven't had an "immortal fear" of the drink since (not that I was EVER "fond" of it! ); nor have I ceased airplane travel since 9/11....
I read somewhere once that "we always vilify what we don't understand". Perhaps THAT is the "primal fear" most folks have about pressure cookers...
CHEERS! Chuckie
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Post by mach12 on Jan 27, 2016 21:15:12 GMT -5
We have a whole selection of pressure cookers and canners, even one for the microwave, and I really love cooking with them. When I wash them I always check the safety plug and if the rubber is getting hard I replace it. They're cheap and easy to replace so I figure it's better to err on the side of caution.
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Post by nana on Jan 28, 2016 21:48:50 GMT -5
My mom loved hers, and she was always trying to convince me to use one, but even as a kid, before I even knew what it was, I was scared of that hissy jiggly thing. It must be some left over childhood phobia, like the way a kid imagines a monster under the bed or something. Oh well. I'll be a little envious of people who do great things with them, but I'll freeze my green beans and stay in the slow lane!
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Post by Chuckie on Jan 28, 2016 23:27:56 GMT -5
My mom loved hers, and she was always trying to convince me to use one, but even as a kid, before I even knew what it was, I was scared of that hissy jiggly thing. It must be some left over childhood phobia, like the way a kid imagines a monster under the bed or something. Oh well. I'll be a little envious of people who do great things with them, but I'll freeze my green beans and stay in the slow lane!
When I re-read my post today, I thought OMG, that sounds a bit "harsh!" I never REALIZED how coarse it sounded---MEA CULPA!! Now when I put it in perspective, I see "to each his own". Again, different strokes for different folks!!!
As an aside, NONE of my seven siblings will use a pressure cooker, as they are that afraid of one themselves!!! LOL
CHEERS! Penitent Chuckie
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Post by nana on Jan 29, 2016 16:24:50 GMT -5
No worries Chuckie! I did not take it like that. My cerebral cortex knows you're right, my lizard brain is the one that is the problem!
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Post by chipperhiker on Jan 29, 2016 22:44:15 GMT -5
Put me on the list of pressure cooker fans! I have two, both bought in Germany. I know. Who travels to Germany and brings back pressure cookers!? It would be a lot harder these days.
They make the creamiest, best-textured beans, and you can make risotto in a pressure cooker that is to die for. I also pressure can all of my tomatoes in a 27 quart pressure cooker, but that's just a newer Presto model.
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Post by kellyjo40 on Feb 11, 2016 1:21:02 GMT -5
PS I've always been afraid of pressure cookers. My Mom loved hers. I always had to leave the room when it was jiggling and hissing. It wanted to kill me. Don't try to convince me otherwise! LOL, PC's are PRETTY MUCH fail safe--IF you know what you're doing/RESPECT them. Just MAKE SURE the VENT HOLE is unobstructed when you start. Also make sure you have enough liquid in the pan. Lastly, do NOT even ATTEMPT to open the lid till the pressure is reduced. You can do the latter 'naturally'--by allowing it to come down on its own as the pan cools--or else the "immediate" way--ala JC's cookbook--where you run the pan under cold water. When doing the cold water method, it will 'hiss & scream' at you whilst the pressure INSTANTLY reduces under the cold H20. I also go further by using a fork to gently pry up on the pressure weight to insure the pressure has indeed gone down.
One can cook corned beef, dry beans, pulled pork, baked beans*, etc. in 1/4 the time by using the pressure cooker. Again, ALWAYS RESPECT IT, and you'll BOTH enjoy a long & happy life together!!
CHEERS! Chuckie
*(see recipe from "other" Chambers site--dunno WHY it never posted here!!) chambersrangers.proboards.com/thread/3895/pressure-cooker-baked-beans
Your mum's old pressure cooker WAS trying to kill you. I refuse to use the old ones.
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Post by nana on Feb 11, 2016 8:28:03 GMT -5
Thank you for believing me! Now I know how James Stewart felt when Kim Novak finally joined him in his quest to reveal the truth about what he saw out that rear window! But do I hear a story behind your last post...?
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Post by mach12 on Dec 5, 2018 17:17:34 GMT -5
I came across an article the other day on steaming eggs using a vegetable steamer basket (the style with legs) and remembered this thread. I gave it a try and loved the results - especially how easily the "fresh from the hen" eggs peeled. I had a dozen day old eggs from our hens and wanted to boil some but hadn't got them out to come to room temperature so decided to give the steaming a try.
Basically you put the steamer basket in a pot or saucepan, put in water just to the bottom of the steamer, then heat the water to boiling. Then you put the eggs in the steamer basket and put the lid on the pan and set the timer for 13 to 15 minutes for hard boiled eggs. 13 minutes was perfect for the ones I did, directly from the fridge to the pot. When they're done you put them in cold water to stop them from cooking just like normal and then peel them. The shells almost peeled themselves!
I'd also come across info on reheating boiled eggs so kept two eggs unpeeled and then gave that a try the next morning too. The instruction said to boil some water and pour it over the eggs and wait 10 minutes, then take them out and peel them, no cooling necessary. I put mine straight out of the refrigerator into a triple pot and poured the boiling water over them and then set the pot in the well with just the heat of the pilot. They were just like I had just steamed them - including the easy peeling.
This is a picture I downloaded a few minutes ago of the type of steamer basket I'm talking about. It's listed as being for an instant pot but looks identical to the one we've had for more years than I care to remember. Probably isn't even made in China.
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Post by nana on Dec 6, 2018 6:48:37 GMT -5
Mine is older than I care to remember too! I ought to treat myself to a new one, mine no longer has the post in the center to make it easier to lift out, and the petals have a tendency to fall off. Gosh, I'm such a cheapskate! But using the basket is a great idea-- thanks for posting it!
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Post by mach12 on Dec 6, 2018 12:08:48 GMT -5
I'd like to know who originally thought to use the steamer basket for eggs so I could thank them. Peeling an egg and having it destroyed because the shell won't come loose is so darned frustrating and the couple of times I've done this it has worked perfect. Almost a pleasure to peel the eggs.
My wife has a friend who makes wind chimes for a local charity and I've seen a couple that she did that included the petals from steamer baskets. The lady is a real artist and makes some amazing wind chimes. Maybe there's a wind chime in your future?
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Post by nana on Dec 7, 2018 21:14:24 GMT -5
I'd love a wind chime. I like the really deep toned ones. They have a couple for sale at one of our local stores that are tuned, so that the notes the tubes make are all in synch with each other and are really pleasing to listen to, but they're about $130-- way more than I could stomach for wind chimes.
The sound from steamer basket petals might be interesting, though. Not quite so tinkley as to be annoying. I'm no artist, but if I get a new basket, I just may try my hand at wind chimes. Better than throwing them out!
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