Toggle navigation
Toggle navigation
Home
DCUM Forums
Nanny Forums
Events
About DCUM
Advertising
Search
Recent Topics
Hottest Topics
FAQs and Guidelines
Privacy Policy
Your current identity is: Anonymous
Login
Preview
Subject:
Forum Index
»
Food, Cooking, and Restaurants
Reply to "Cooking questions"
Subject:
Emoticons
More smilies
Text Color:
Default
Dark Red
Red
Orange
Brown
Yellow
Green
Olive
Cyan
Blue
Dark Blue
Violet
White
Black
Font:
Very Small
Small
Normal
Big
Giant
Close Marks
[quote=Anonymous]Leeks - I trim off the very bottom (the fuzzy stuff) and the very tops, where the green section is stiff and fibrous. I'm left with white and part of the green. I usually cut it lengthwise once or twice, then slice crossways into sections (thin slices or 1" wide for cubes, depending on what I want in the finished product). Rinse well between the layers. Eggs - 1-3 weeks old is ideal for hard boiled eggs. The hard part is that when you buy eggs from the store, you don't really know how old they are at that point. I aim for cooking them about a week after I buy them. The pot of water test that a PP described is perfect, I like to boil them right when one end starts to tip up a bit. [/quote]
Options
Disable HTML in this message
Disable BB Code in this message
Disable smilies in this message
Review message
Search
Recent Topics
Hottest Topics
