Mindblown: a blog about philosophy.
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Fried eggs
If the eggs are to be served alongside bacon, begin by cooking the bacon beforehand. Once cooked, remove the slices of bacon from the pan and keep them warm. Subsequently, break each egg into a separate cup and carefully drop it into the hot fat, allowing it to cook gently. To ensure even cooking, baste…
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Poached eggs
Eggs that are approximately 2 days old are optimal for the poaching process. Very fresh eggs, as well as eggs that have been stored for an extended period of time, can be challenging to keep intact during poaching.
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Coddled eggs
To produce eggs that have a very soft consistency, they can be cooked using a steaming method known as an “egg coddler.” To prepare the eggs, break them into the coddler and secure the lid in place using either a clamp or screw. Subsequently, position the coddler into a pot of simmering water, ensuring that…
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Hard-cooked eggs
To cook the eggs, place them into a pot of boiling water and allow the water to return to a boil. Subsequently, continue cooking the eggs for a period of 10 to 12 minutes.
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Soft-cooked eggs
When cooking eggs, it is advisable to simmer them rather than boiling them outright, as boiling may lead to shell breakage and toughened egg whites. To prepare the eggs, place them in boiling water before lowering the heat to allow for a gentle simmer. Cook the eggs for a period of 3 to 4 minutes.…
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Fried eels
To prepare the eels, follow the aforementioned steps, which include cleaning and drying the pieces. Once the pieces are prepared, coat them in a seasoned flour mixture before dipping them into a batter or mixture of egg and breadcrumbs. Subsequently, fry the eels until they achieve a crispy, brown exterior.
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Eccles cakes
A type of pastry that has garnered popularity throughout England is known as the Eccles cake. Its origins can be traced back to the Lancashire town of Eccles. This pastry features a filling composed of dried fruit that has been coated with melted butter and sugar.
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Duxelles
The French term used to describe finely chopped mushrooms that have been sautéed in butter alongside shallots or onions is “duxelles.” This mixture is commonly used as a stuffing and in various sauces.
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Dutch cheese
The Dutch have developed an array of cheese variations, with the most prominent being Edam and Gouda. In addition to these, there are also several spiced Dutch cheeses available.
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Dubonnet
A well-known and widely enjoyed French apéritif that features a distinctive quinine flavor is known as “fortified wine.” This beverage can be consumed alone, with ice and lemon, or incorporated into a mixed drink that includes vodka or gin.
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