Posts by IveyLeaguer

Thanks in advance. :)

Thanks very much, mudbug and panini. :chef:

HELP!! I'm gonna try cracking them first because I just wasted 3 dozens eggs using the ice water shock treatment. So instead of being ahead of the game, I have to get up at 5 AM to try the eggs again. I'm trying to figure what I...

Thanks, Phil. That bit of information is very helpful. Someone had recommended resting for 18 minutes, but I don't want to cook them any longer than necessary to get them hard boiled. I want to be sure the whites are not rubbery, as...

Hello Everyone, I'm boiling 2 1/2 dozen eggs in an 11 quart pot of good quality. My usual method is to let the eggs come to a hard boil, then set them aside for a while (I've never really timed it) with the lid on. I only have one...

Most of my favorite dishes, in fact almost all of them now that I think about it, call for dark rouxs - French Onion Soup, for example. Most of those recipes call for butter but it sounds like that's not gonna be much of a problem. I...

Wow! Good stuff. Thanks, Greg.

Sure, it's for health reasons. I'm been told to limit myself to Olive Oil and Canola and I'm trying to do that.

Yeah, that makes sense, thanks. Would I be right in assuming that, in finishing off a sauce - especially those where the fat is usually added for body and 'glaziness', that EVOO would be fine since it incorporates quickly in the sauce...

It will? Like making a roux for French Onion soup and with sauce recipes as well? That's great. I plan to flavor the EVOO with garlic and seasoning salt. That combination works great with toasted or grilled bread instead of butter...