This has been one of those weeks where Sunday has rolled around, and lo, I have no material to post. It wasn’t for lack of trying: for one, my camera’s two battery-chargers have apparently eloped and my batteries are dead, and two, I’ve been attempting to beat two different recipes/techniques into submission, but the wily bastards have gotten the better of me. I won’t go into huge detail here since they will hopefully get full write-ups of their own, but here are three very important lessons I’ve learned over the last several days:
- Lots of people on the internet — people I even trust and respect — will tell you that you can make brown sugar at home with white sugar, molasses, and a food processor. THEY ARE LYING. Shakes fist at Ms. Smitten Kitchen and Mr. Good Eats.
- Make sure the water is for-real boiling when you add eggs for poaching. This “almost boiling” crap is not going to cut it, unless you like under-cooked whites and over-cooked yolks. Seriously, how does that even happen???
- Also, trying to poach an egg in a little mixing bowl to cheat is totally unsatisfying and produces eggs that are distinctly not poached.
I hope your week in the kitchen was better than mine, and here’s to next week being better!