Cookin Tips and Such
     
 


 

 

IMPORTANT BOILED EGG INFORMATION!!!

 

Boiling eggs properly begins 24 hours before cooking them, especially if you plan to use them for deviled eggs . Begin by wrapping the carton with a rubber band and standing the carton on the side for 24 hours in the Fridge. This allows the yolk to center in the white and you won't end up with those nasty thin edges that become a problem when the cooked yolk is removed or the stuffing is returned to the white. Place the eggs in your pot and cover with "cold" water. add a tablespoon of white vinegar to the pot. This causes the shell to release the cooked egg sack and makes peeling a bit easier. You will also notice that the exterior of the shell will become very smooth and almost polished making it much nicer for presentation should you desire to color the shells or just save them for the lunch sack. You may add a bit of table salt to the water to speed up boiling if you wish but not if the pot is of aluminum or cast iron. Bring the pot to a boil over medium heat. Cover the pot and turn off the heat at the boil. Hold for 3 minutes for soft boiled, 5 minutes for medium firm, and 10 minutes for hard boiled. The green color of the yolk is eliminated when the cooking process is slowed Remove the eggs at the proper time and cool immediately and as quickly as possible. Quickly "shock" them back in hot water for a minute or two then finish processing. They should be peeled before the eggs are completely cooled making peeling a bit easier.
Hey, does everybody know what color roosters produce brown eggs? Shocked

*p.s. Through experimentation my friends and I have discovered that there is an aid to peeling as follows: When the cooking time has elapsed pour off the water and cover the pot with a lid and shake the pan gingerly and immediately fill the pan with hot water. This cracks the shells and in some cases actually removes the shell completely. Finish peeling the eggs while they are as warm as can be handled. We still do not understand why it works so well; but, try it . It is simply amazing! Still too tough to handle?  Yes the egg is very tender at this stage and easily torn when peeling.  If you have the time dry the eggs off and put them back in the carton and let them sit in the fridge for three or four days.  The whites will toughen and make turning out a great looking egg a breeze.  Simply squeeze the aged egg gently around the entire surface of the shell cracking the shell but not removing it.  When the entire surface is cracked begin removing the shell in the center of the large end.  Carefully pick and remove the cracked shell attempting to leave the exterior membrane intact which will speed up the process.
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E-mail me at Webmaster@ohiocampcooks.org for more recipes, with a question or a favorite that you can't find.  If you have seen a recipe here that you have lost I will be happy to send you a copy. I have  quite a large repository of "historic" recipes as well.  Shoot why not just visit our fourms and register there?  That way you can see everything we have to offer!  Cool

Here is something brand new I just came up with for we gentlemen to prepare for our ladies and families.  I tried it for breakfast and it is terrific but no reason it won't work for lunch or a romantic dinner dessert!

"Pawclaws Strawberry Shortcake French Toast"


3 Day old nearly stale short cakes
6 large fresh strawberries
6 Tablespoons strawberry glaze
salt
1 Tablespoon sugar/sweetener
3 medium eggs
1 teaspoon vanila extract
hot water (as needed)
2 to 3 Tablespoons butter/margarine
Whipped cream as desired

Assemble the ingredients and place a skillet on the stove over low heat to warm the butter/margarine. Preheat your oven to 325. Break your eggs in a bowl and beat to a lemon color. Add the vanilla and incorporate. Add the sweetener and incorporate. Raise the temperature of the pan to medium and float one of the shortcakes in the egg mixture, bottom down and allow it to absorb the custard a bit. Gently hold the cake to the bottom of the dish allowing the custard to soak into the sides of the cake. Flip and repeat. Brown the tops and bottoms in the heated pan. Place the toasted shortcake on a cookie sheet and bake for ten minutes in the pre-heated oven or until the cake is springy and the sides are crisp. While baking prepare your topping. Add enough hot water to the strawberry glaze to thin it to the consistency of table syrup. Pare and mince three of the strawberries. Combine them with the strawberry topping. Heat the syrup in the microwave for about 25 to 30 seconds on high. Add just a tiny pinch of salt to the topping and mix well. Pare the remaining strawberries cutting them in half and removing the core. Place the cakes centered on dessert plates using a little of the topping to glue them in place. Add a generous serving of the topping to the cake allowing it to drizzle over the sides. Top the glazed cakes with the whipped cream and add a strawberry half to decorate. (Strawberry halves may be warmed in the microwave or poached lightly before served.)

Enjoy!

Warm weather is coming back and with it picnic season  just around the corner.  Time to dust off the grill, Dutch oven, smoker, fire ring, and BBQ pit for those family gatherings.     www.ohiocampcooks.proboards19.com/