The Key to Perfectly Cheesy, Melty Omelettes

Here’s a perennial omelette problem: You want the cheese in the center to be warm and melted, but by the time the cheese melts, the eggs are overcooked. Conversely, you can have perfectly tender curds of egg, but barely melted cheese. What’s the solution?

The trick is to give the cheese a head start in melting by mixing it with hot ingredients.

Source: The Food Lab: A Quick Guide to Stuffing Omelettes

I’ll try this, but the best thing I ever did was learn how to make an omelette, French style, from old Julia Child videos on YouTube:

The Asparagus-Urine Smell Is Surprisingly Controversial

Most people know about the strange smell that asparagus gives off after it has been, ahem, processed by some humans. Yet other humans aren’t able to smell the odor at all. That makes asparagus an unusual marker for the intricacies of genetic variation.

Source: The Asparagus-Urine Smell Is Surprisingly Controversial

Add Grated Cheese to Pasta Before the Sauce to Mix It in Better

The Silver Spoon, originally published in English by Phaidon in 2005, was the first cookbook Phaidon published and the first cookbook Emilia Terragni, the publisher of Phaidon’s cookbooks and architecture books, ever worked on. The tome has gone on to sell so many copies and be one of the most essential Italian cookbooks around. To celebrate its 10th anniversary of the English edition (and the revision of The Silver Spoon: Quick and Easy Recipes), Emilia has picked out the lessons she finds indispensable from the very big, comprehensive Silver Spoon.

Source: The Greatest Hits & Tips from The Silver Spoon Cookbook

I’m odd, I actually prefer my cheese cold, hard and on top. The contrast in temperature and texture to the past is what I enjoy. I’ll even sprinkle it on a little bit at a time for max effect.

Don’t get me wrong, I enjoy melted cheese too, in some dishes I prefer it, but most times I prefer the above.

Five Useful Cooking Techniques No One Teaches You

Most of us learn to cook through trial and error, the Food Network, or being forced to feed ourselves when no one else will do it. So naturally, no one’s born knowing how to sauté chicken, or blanch vegetables. Here are some basic (but useful) cooking techniques chefs use every day, but the rest of us rarely pick up.

Source: Five Useful Cooking Techniques No One Teaches You

#6: Sous vide 101.  How much did you know already?  Alton Brown’s “Good Eats” is a good show – last I heard, most was available on Netflix.

Quick Pickle Pretty Much Anything with One Simple Ratio

Ask me what I’d do with nearly any summer vegetable, and the answer is almost always the same: “Pickle it.” Yellow squash, pickle it. Green beans, pickle them. Cherries, pickle those too. It’s hard to beat the sharp tang and crisp snap of a good quick pickle, a fast and easy process that leaves them tasting of summer.

Source: How to Pickle Basically Everything

I’ll have to make room by eating the oven roasted peppers I did a while back…

This Chemical Saves You From Gas Leaks And Bad Wine

The gas that gets pumped into your house has no smell. This means the first sign you get that you’re inhaling gas is a lack of oxygen to the brain. To correct that problem, companies use a chemical characteristic of badly made wine.

Source: This Chemical Saves You From Gas Leaks And Bad Wine

I learnt of mercaptan when dealing with propane.  I never knew it was used in wine production, but I guess it’s not the sort of thing you’d want to show people on a tour 😉

In the theme of misheard lyrics:

Insane in the methane:

8 Best Foods for Instant Detox

Fat. Sugar. Salt. Alcohol. If our bodies had minds of their own, they’d have put us on notice on Thanksgiving, served us with papers by Christmas, and be off dating a vegan yogi by New Year’s Eve.

So why not make friends with it again? These essential Eat This, Not That! Detox Foods will instantly cleanse your body without any painful fasts or expensive juices.

Source: 8 best foods for instant detox

Some of the stuff is way out there – IE: hangover cure.  And guacamole is primarily avocado, which is really good for your cholesterol…

I still can’t get over how expensive almonds are, yet they are the largest nut produced.