There is now an official abc twitter account for Brothers and Sisters @BrosAndSis_ABC
I've spotted Gilles Marini tweet about them a few times, and it's nice to hear the stories from the set!
Showing posts with label ABC. Show all posts
Showing posts with label ABC. Show all posts
Thursday, 5 August 2010
Official Brothers & Sisters Twitter Account
There is now an official abc twitter account for Brothers and Sisters @BrosAndSis_ABC
I've spotted Gilles Marini tweet about them a few times, and it's nice to hear the stories from the set!
Wednesday, 24 February 2010
Scotty's Poached Egg Tips
On the Brothers & Sisters ABC Website there is Scotty's food blog and there are some very helpful cookery pointers so I thought I'd share this one with you on poaching eggs.
So here are my favorite egg poaching pointers – I wish I had these when I was 9:
• You need to use a fresh egg. There's no substitute for that. Trust. Me.
• I always add a tiny bit of vinegar to the water first (about 1 TBSP per pint). Something about the chemicals helps to keep the egg together as it cooks.
• Bring the water only to the slightest boil. A roaring boil can pock the egg and leave bubbles.
• To make sure your egg is perfectly shaped, crack it into a small bowl first, and then tip the egg from the bowl into the boiling water.
Two other things. First, I'm not a believer in the whirlpool technique for poaching eggs. I've tried this "chef secret" many times and just find it messy. I used to work with a sous chef who liked to say: "Whirlpools are for happy blokes, not cracked yokes." I couldn't agree more.
Second, don't overcook the egg. It probably needs a maximum of 3 minutes, covered. A runny yoke is always preferred, unless you are classless. (You know who you are.)
• You need to use a fresh egg. There's no substitute for that. Trust. Me.
• I always add a tiny bit of vinegar to the water first (about 1 TBSP per pint). Something about the chemicals helps to keep the egg together as it cooks.
• Bring the water only to the slightest boil. A roaring boil can pock the egg and leave bubbles.
• To make sure your egg is perfectly shaped, crack it into a small bowl first, and then tip the egg from the bowl into the boiling water.
Two other things. First, I'm not a believer in the whirlpool technique for poaching eggs. I've tried this "chef secret" many times and just find it messy. I used to work with a sous chef who liked to say: "Whirlpools are for happy blokes, not cracked yokes." I couldn't agree more.
Second, don't overcook the egg. It probably needs a maximum of 3 minutes, covered. A runny yoke is always preferred, unless you are classless. (You know who you are.)
Thursday, 17 September 2009
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