QUICK SUBSTITUTES AND BASICS QUARANTINE STYLE
1 Cup All-Purpose Flour
1 1/2 Teaspoons Baking Powder
1/4 Teaspoon Salt
1 Tablespoon Butter
Sift flour into a bowl; add baking powder and salt and whisk until fully incorporated. Cut butter into flour mixture using a pastry cutter until evenly combined.
Perfect White Rice
2 Cups Water Or Chicken Broth
1 Cup Long Grain White Rice
Kosher Salt To Taste
Directions: In A Small Pot Bring Water To A Boil And Put Rice In The Pot. Let Rice Simmer On Boil For 5 Minutes. Cover And Turn Off The Burner. Let Sit 20 Minutes. Perfect Rice Every Time. Resist the urge to peek leave the lid on 20 minutes.
Aunt Mary’s Poached Eggs
1 teaspoon champagne vinegar
½ teaspoon salt
2 eggs, as fresh as possible
Step 1 Fill a bowl with ice water.
Step 2 Fill a saucepan with cold water and place over medium heat; stir in vinegar and salt. Bring to a gentle, slow simmer and reduce heat to low.
Step 3 Break each egg into a separate small ramekin; place a ramekin close to the surface of the water and gently pour egg into the simmering water. Let egg white set for a minute or two and use a silicone spatula to gently lift egg from the bottom of the pan to prevent sticking. Cook until white is firm and yolk is runny, about 6 minutes.
Step 4 Lift poached egg from water using a slotted spoon and transfer gently to bowl of ice water to stop the cooking process. Reheat eggs for 1 1/2 to 2 minutes in very gently simmering water and remove with a slotted spoon. Tap bottom of slotted spoon containing egg on a dry paper towel to remove any excess water before serving.
Great Hard Boiled Eggs
Step 1 Place eggs into a saucepan and pour in cold water to cover; place over high heat. When the water just starts to simmer, turn off heat, cover pan with a lid, and let stand for 15 minutes. Don’t peek.
Step 2 Pour out the hot water and submerge eggs in a bowl of ice water; let stand until eggs are cool, about 20 minutes. Peel eggs under running water.
Step 1 place onions in a zip seal bag for about 1 hour before cutting to avoid tears
Step 2 look at the onion; stem on top roots on bottom. Cut the onion in half from the top to the roots.
Step 3 Cut slices lengthwise across each half.
Step 4 Then slice perpendicular to the slices from bottom to root or top.
Step 5 Then cut through each half from bottom to top… to chop, largest pieces; dice, smaller pieces; mince, smallest pieces.
Step 6 Cutting parallel in the center between bottom and top will yield onion rings.
Step 7 Cutting off top and bottom after step 2 will yield slices.