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Reply to "Cooking questions"
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[quote=Anonymous]1. discard the bearded/stringy thing on the white part and very dried end on the green or more of the green if it’s tough. Clean leeks b/f using b/c they can retain a lot of grit: http://www.realsimple.com/food-recipes/cooking-tips-techniques/best-way-clean-leeks 2. Whatever egg you have in the fridge is the best egg. 3. Soft boiled egg is just less time than a hard boiled egg. Here’s a timing guide: http://www.finecooking.com/articles/how-to/boil-eggs-perfectly.aspx Or if you prefer a poached egg, you can buy an individual egg coddler, e.g.: http://www.amazon.com/Silicone-Poachers-Premium-Stick-Poach/dp/B00IOD3NQI/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1416180765&sr=1-2&keywords=egg+coddler 4. They are available year round b/c food comes from all around the world. Buy them firm and let them ripen (soften slightly) at room temperature. 5. No idea. An unnecessary chemical. So just buy plain half-n-half.[/quote]
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