Cooking Tips

[Rastus]

For your viewing pleasure.

http://www.huffingtonpost.com/2012/...parate_n_1825458.html?utm_hp_ref=food&ir=Food

Post 'em if you got 'em.

 

[Mr. Pedantic]

At first I thought, why on Earth would anyone need a special way to separate eggs? It's not hard.

Then I saw the video and I thought, that's actually a really cool idea

 

[DigDog]

:clap:

ok that was cool

edit:
there is one reason why; when you make a merangue, you need to separate the white (which you use) without touching it. Even a minute amount of skin oils coming in contact with the egg white prevents it from fluffing to hard peaks, so .. kudos to chinese bottle girl.

 

[silverpig]

Go to the butcher and ask for some leaf fat. Render it into lard and keep it in the fridge. Use this in place of vegetable oil in your pans. Leaf fat is pretty much flavourless and does a MUCH better job of lubricating pans than vegetable oil.

My eggs and pancakes used to stick to my cookware every time with canola, and now I couldn't get anything to stick if I tried when I use the lard.