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 Message Boards » » The TWW Culinary Institute of Technology Thread Page 1 [2], Prev  
Walls1441
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how do you make scrambled eggs, like at what point do you scramble them. Also should i add anything other than a tiny bit of milk (i think thats supposed to make them really thick and fluffy)

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[Edited on November 2, 2008 at 9:30 PM. Reason : i've made 'em before but i don't remember how because i told myself my wife would be doing it next time]

11/2/2008 9:30:04 PM

0EPII1
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Quote :
"keeping brown sugar around sucks. it forms a brick and i just don't use it often enough to warrant buying it. plain sugar works just fine."


Brown sugar comes in many many varieties. You are obviously buying the soft varieties (whether light or dark) in which the crystals are really small and there is an appreciable moisture content. (which when dries up, hardens the sugar... keeping the sugar airtight should help)

Get Demerera, which is just like white sugar: free-flowing large crystals. Another similar one is Turbinado.

11/2/2008 9:40:12 PM

wolfpackgrrr
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Quote :
"like at what point do you scramble them."


I'm not sure what you mean... heat the pan, dump in the whisked eggs, and start pushing them around until they scrambled

Other than milk, I just add cheese and shit to my scrambled eggs.

11/2/2008 9:43:19 PM

Walls1441
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okay i didn't know if it made a difference scrambling pre-pan or during pan

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11/2/2008 9:49:44 PM

Walls1441
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turbinado in tea is so good

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11/2/2008 9:50:40 PM

Walls1441
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Anyone have a good recipe for cornbread?
(obligatory) u gon eat yo konebread?


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11/12/2008 1:36:09 AM

HiWay58
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scrambled eggs:
egg whites or egg, however many you want and enough milk to basically just cover the bottom of the frying pan. use a non stick pan, if not use some cooking oil or it will be a bitch to clean.

put in eggs, a dash of salt and some pepper if you prefer and stir with fork until its all clumpy and theres no more runny shit. take of off the heat, put on plate and enjoy.

[Edited on November 12, 2008 at 1:47 AM. Reason : fork != salt, wtf]

11/12/2008 1:46:06 AM

Walls1441
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i have a nonstick pan

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11/12/2008 1:46:41 AM

HiWay58
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at that point, you can substitute a fork with a spatula and practice and soon you'll be on track for an omelet

11/12/2008 1:54:05 AM

Tiberius
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I cooked some venison for the first time tonight, lulz

INTERNAL TEMPERATURE OF 135 DEGREES!11

11/12/2008 2:01:46 AM

Walls1441
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^^ look troll, i know how to make omelets okay?

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11/13/2008 2:38:07 AM

rtc407
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walls for cornbread use Jiffy cornbread mix and follow the instructions on the box. guaranteed to be good.

11/13/2008 2:46:17 AM

GrimReap3r
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play nice you two

11/13/2008 2:51:59 AM

Big Business
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I just made the most balling ass chicken stuffed with turkey. My cooking skills have increased 190% fold.

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11/16/2008 6:13:55 PM

Big Business
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fine... see if i invite any of you over for dinner

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11/16/2008 6:43:50 PM

Big Business
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Yo how do i make a baked sweet potato

like i know i just put it in foil and bake it, but how do i know when its done



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11/29/2008 1:02:25 PM

Skwinkle
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You don't even need foil.

Poke it.

11/29/2008 1:04:30 PM

Big Business
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what temperature should i cook that baby on?

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11/29/2008 1:10:48 PM

Skwinkle
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400 maybe, it doesn't really matter, but will change how long it needs to be cooked.

11/29/2008 1:16:55 PM

Big Business
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lower for bigger potatoez?

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11/29/2008 1:17:39 PM

Skwinkle
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No. You really don't need to be too worried about messing up baking a potato. It's not an exact science.

11/29/2008 1:19:40 PM

Big Business
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ttt

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1/4/2009 1:27:56 PM

OhBoyeee
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how do you make fried pig penis? or penii, it is multiple penises.

1/7/2009 5:48:41 PM

Big Business
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whats the best way to cook groundbeef in tacoz

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3/3/2009 12:48:47 PM

Big Business
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Frozen Grapes

1 bag of grapes
1 freezer

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3/26/2009 5:08:37 PM

Big Business
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Any good taco recipes?

i got all the fixins. I dunno how to cook the ground beef tho

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4/6/2009 4:05:12 PM

GenghisJohn
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put ground beef in pan

place pan on stove

turn up heat

if desired, add taco seasoning

when the meat stops being all raw and looks like cooked ground beef, you're ready to go.

[Edited on April 6, 2009 at 4:09 PM. Reason : the taco seasoning part gets me every time ]

4/6/2009 4:09:00 PM

Big Business
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thats what i figured

i just like stir it every few minutes to loosen that bitch up?

also should i add like NEkinda oil or some shit?

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4/6/2009 4:12:37 PM

drclay
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im gonna reply to the marinade topic (although ask please for any other cooking advice), any marinade should have a salt, a sweet, a savory, an acid and an oil. So anything you have around should be fine. If you want other dominant flavors, you can add them aswell (like ginger, italian spices, etc.). Using this formula though, you can make great marinades. For example, i use soy sauce (actually I like tamari because it is richer) *salt* brown sugar and sometimes honey *sweet*, lime juice * acid* and a bit of either sesame oil or olive oil, depending on how asian im feeling at the time. I will usually add some chives and garlic (and sometimes chive flowers which i get from the asian market) and some cracked red pepper. I will sometimes add ginger if I have it. Mix, let set for a while, through in meat, let marinade for a bit and viola! Always good! works good with pork also. although since I am from sampsom county, I have to be more up on my pork than generic recipes

4/6/2009 4:21:36 PM

Fhqwhgads
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if you need herbs or spices

http://www.spicecubed.com

plug plug

4/6/2009 4:54:48 PM

Big Business
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4/6/2009 5:01:15 PM

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