Here's some tips for avoiding weepy scrambled eggs: Various problems can cause that to happen within minutes, as it is in your case. Over time, as cooked eggs sit, their protein structure squeezes out the water in them. This problem is called "weeping", and affects cooked eggs in all forms (scrambled eggs, quiche, meringues, even boiled eggs). However, there's another place for moisture to come from, and that's the eggs themselves. You're already taking a stab at making the fillings not wet aside from cooking them well (and making sure to cook off any moisture), some wet fillings (zucchini, tomatoes, etc.) can also benefit from salting and blotting with paper towels. The condensation you can deal with by leaving the eggs to sit (off heat) for 2-3 minutes before plating them. Remove the plastic wrap and serve (see the headnote for suggestions).You've already spotted two of the possible reasons for scrambled eggs to sit in a pool of water: condensation, and the other ingredients in the scramble seeping moisture. When the roulade is done, submerge it in the ice bath until thoroughly chilled, 15 minutes or so. While the roulade is cooking, fill a large bowl with half ice and half water. Cook the roulade, maintaining a water temperature of between 170˚ and 185˚F/77˚ and 85˚C, until an instant-read thermometer reads between 140˚ and 150˚F/60˚ and 65˚C when inserted into the center of the roulade, 45 to 50 minutes. Drop the roulade into the water and weigh it down with an appropriately sized plate to keep it submerged. If it gets out of shape on you, unroll it onto a new sheet of plastic and start again.īring a large pot of water to 180˚F/82˚C. Twist each end of the plastic wrap to form a tight roulade as you roll it on the counter. Fold the plastic wrap over the mousseline and roll it into a tube about 2½ inches/6 centimeters in diameter. Spoon the seafood mixture along the center of the plastic wrap. Wet your counter slightly and lay out a sheet of plastic wrap (use Glad wrap if you're concerned about cooking in plastic), at least 2 feet/60 centimeters long. Transfer the shrimp mousseline to a mixing bowl and add the chilled leeks, scallops, crab, and chives, gently folding to distribute everything evenly. Recipe: Michael Ruhlman's Seafood Roulade with Scallops and Crab When the top is set, invert the frittata onto a cutting board, cover with the diced avocado, if using, and cut into wedges. Place the pan underneath the broiler until the eggs are just set, a minute or two depending on your broiler. Cook until the edges are set, a couple of minutes depending on the heat level, checking to make sure that the eggs aren't sticking. Pour the egg mixture over the potatoes and onions and reduce the heat to medium, swirling the pan so that the eggs even out. Place the eggs in a medium bowl and add the cheese, along with ½ teaspoon salt and several grinds of pepper, and stir to combine and disperse the cheese. When the potatoes are lightly browned, add the onions, salt to coat the onions, and continue to cook until the onions are tender, stirring or tossing the potato and onion. Add a three-finger pinch of salt, just to coat the surface. In a medium nonstick fry pan, combine the potatoes and olive oil over medium-high heat and stir or toss them in the pan to coat the potatoes with oil. "I love the gentleness of the way he handled an egg, and I always think about that when I crack an egg."ġ small potato, peeled and cut into small dice (about 1 cup/225 grams)ġ/2 onion, cut into small dice (about 1/2 cup/100 grams)Ģ avocados, peeled, pitted, and diced (optional) "He just tapped it gently on a flat surface, and he gently just pulled the egg apart," says Ruhlman. It does a great disservice to the people who want to cook their own food."Īnd as for the most basic task of cracking an egg, Ruhlman says he learned from André Soltner, the famed French chef of Lutèce. He adds: "We're taught in many ways to fear our food. "I've never gotten sick from an egg - that I know of." "We overdo it because of lack of knowledge, and some people are afraid of their eggs," says Ruhlman. So it should be a creamy and delicious and delicate preparation." And as you sit, the rest of the egg sort of warms but doesn't fully cook and becomes a sauce for the curds. "When you cook them very slowly over very gentle heat, the curds form. Instead, we need, in most instances, to give the egg gentle heat. "It's one of the most overcooked dishes in America," he says. But often, Ruhlman argues, we don't treat our eggs very well.
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |