Everyone here are mostly seasoned cooks, who are comfortable in the kitchen, however I am amazed

[pat-nocal]

ouch!

 

[curious1]

I tried this tonight with a carrot for a salad...very carefully, worked great!

 

[cheezz]

Well the one you served us was great!! smileys/smile.gif What pie crust recipe do you use?

 

[marilynfl]

I hope someone is saving this thread to Great Threads forum.

 

[CathyZ]

Thanks Jane- just a very standard recipe from my Grandmother. Nothing fancy in that crust.

 

[charley]

I like that method but there was the one posted where you cut the top off, then slice down

on the lines of the interior white membranes, cutting it into segments. I do believe it is easier than the whacking.

 

[charley]

Poaching eggs in the microwave! Put an egg in a teacup with water to cover.

Cover the cup with a saucer or such. Mine are perfect at 70 seconds, but I like them VERY soft. This is a Thomas Keller recipe.

 

[pat-nocal]

Glad it worked for you. When I'm working in a prep kitchen knocking out 5 to 15 lbs of

carrots (or parsnips), the technique is quite the time saver.

 

[cheezz]

Extra special when you add the love I guess smileys/smile.gif

 

[marilynfl]

Trim bottom, wash cilantro, dry, stack so all the stems are down and stand in tall plastic container

with a bit of water at the bottom and a sealed lid (think Chinese soup container = 16 oz)

I prepped a full bunch on Christmas Eve and JUST used the last perfectly green leaves last night. for chermoula (giving new life to uber-boring lemon brined pork chops).

 

[angak1]

I do this with a glass and a plastic bag covering the top. works well too

 

[curious1]

I do also. Wrap cilantro tops in paper towels and cover with Debbie Meyer green bag.

 

[curious1]

I really love this tip to strain eggs before poaching, works great.

http://www.bonappetit.com/test-kitchen/cooking-tips/article/perfect-poached-eggs

 

[CathyZ]

Love the green bags. I use them all the time.