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7 -8 lbs city-style brined ham , hock end 1/4 cup brown mustard 2 cups dark brown sugar 1 ounce Bourbon (poured into a spritz bottle) 2 cups crushed gingersnap cookies 1 Heat oven to 250 degrees F. 2 Remove ham from bag, rinse and drain thoroughly. 3 Place ham, cut side down, in a roasting pan. 4 Using a small paring knife or clean utility knife set to the smallest blade setting, score the ham from bottom to top, spiraling clockwise as you cut. 5 (If you are using a paring knife, be careful to only cut through the skin and first few layers of fat). 6 Rotate the ham after each cut so that the scores are no more than 2-inches across. 7 Once you have made it all the way around, move the knife to the other hand and repeat, spiraling counter clockwise. 8 The aim is to create a diamond pattern all over the ham. 9 (Don't worry too much about precision here.) Tent the ham with heave duty foil, insert a thermometer, and cook for 3 to 4 hours or until the internal temperature at the deepest part of the meat registers 130 degrees F. 10 Remove and use tongs to pull away the diamonds of skin and any sheets of fat that come off with them. 11 Heat oven to 350 degrees F. 12 Dab dry with paper towels, then brush on a liberal coat of mustard, using either a basting brush or a clean point brush (clean--as in never-touched paint). 13 Sprinkle on brown sugar, packing loosely as you go until the ham is coated. 14 Spritz this layer lightly with bourbon, then loosely pack on as much of the crushed cookies as you can. NOTE: A small empty spray bottle from the drug store is perfect. 15 Insert the thermometer (don't use the old hole) and return to the oven (uncovered). 16 Cook until interior temperature reaches 140 degrees F, approximately 1 hour. 17 Let the roast rest for 1/2 hour before carving.

Source: food.com

We forgot to take any meat out to defrost for dinner last night so I wound up making this macaroni and cheese I'd been eyeing for a while. It took a little longer to get on the table than I'd like but it was tasty. If we're going to do a baked pasta dish, I still prefer baked ziti, but this is a good alternative for sure. Baked Macaroni and Cheese from Alton Brown, FoodNetwork.com 1/2 pound elbow macaroni 3 tablespoons butter 3 tablespoons flour 1 tablespoon powdered mustard 3 cups milk 1/2 cup yellow onion, finely diced 1 bay leaf 1/2 teaspoon paprika 1 large egg 12 ounces sharp cheddar, shredded 1 teaspoon kosher salt Fresh black pepper Topping: 3 tablespoons butter 1 cup panko bread crumbs Preheat oven to 350 F. In a large pot of boiling, salted water cook the pasta to al dente. While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf. Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese. Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

Source: traceysculinaryadventures.blogspot.com

12 whole chicken wings 3 ounces unsalted butter 1 small garlic clove , minced 1/4 cup hot sauce 1/2 teaspoon salt 1 Place a 6-quart saucepan with a steamer basket and 1-inch of water in the bottom, over high heat, cover and bring into a boil. 2 Remove the tips of the wings and discard or save for making stock. Using a sharp kitchen knife, separate the wings at the joint. Place the wings in a steamer basket, cover, reduce the heat to medium and steam for 10 minutes. 3 Remove the wings from the basket and carefully pat dry. Lay the wings out on a cooling rack set in a half sheet pan line with paper towels and place in the refrigerator until cold. 4 Preheat the oven to 425 degrees F. 5 Replace the paper towels with parchment paper. Roast in the oven for 20 minutes. Turn and cook another 20 minutes or until golden brown. 6 While chicken is cooking, melt the butter in a small bowl along with the garlic. 7 Transfer to a large bowl and add hot sauce and salt. Stir to combine. 8 Remove the wings from the oven and add to the bowl and toss with sauce. 9 Serve with desired condiments ie Ranch, Bleu Cheese, etc.

Source: food.com

10 sweet onions (like Vidalias) or 10 a combination of sweet and red onions 3 tablespoons butter 1 teaspoon salt 2 cups white wine 10 ounces canned beef consomme 10 ounces chicken broth 10 ounces apple cider (unfiltered is best) bouquet garni , thyme sprigs, bay leaf and parsley 1 loaf country bread kosher salt ground black pepper 1 dash cognac (optional) 1 cup fontina or 1 cup gruyere cheese , grated 1 Trim the ends off each onion then slice from end to end. Remove peel and finely slice into half moon shapes. Set electric skillet to 300 degrees and add butter. Once butter has melted add a layer of onions and sprinkle with a little salt. Repeat layering onions and salt until all onions are in the skillet. Do not try stirring until onions have sweated down for 15 to 20 minutes. After that, stir occasionally until onions are dark mahogany and reduced to approximately 2 cups. This should take 45 minutes to 1 hour. Do not worry about burning. 2 Add enough wine to cover the onions and turn heat to high, reducing the wine to a syrup consistency. Add consume, chicken broth, apple cider and bouquet garni. Reduce heat and simmer 15 to 20 minutes. 3 Place oven rack in top 1/3 of oven and heat broiler. 4 Cut country bread in rounds large enough to fit mouth of oven safe soup crocks. Place the slices on a baking sheet and place under broiler for 1 minute. 5 Season soup mixture with salt, pepper and cognac. Ladle soup into crocks leaving one inch to the lip. Place bread round, toasted side down, on top of soup and top with grated cheese. Broil until cheese is bubbly and golden, 1 to 2 minutes.

Source: food.com

2 lbs red potatoes 3 tablespoons cider vinegar 3/4 cup mayonnaise 1 teaspoon mustard powder 1/4 cup parsley , chopped 1 tablespoon fresh tarragon , chopped 1/2 tablespoon garlic , very thinly sliced 3 tablespoons cornichons, fine chopped 1/2 cup red onion , small dice 1/2 cup celery , thinly sliced 1 teaspoon kosher salt 1/2 teaspoon fresh ground black pepper 1 Place potatoes into a large heavy-bottomed pot. 2 Cover with cold water and place over medium heat. 3 Cover the pot and bring to a boil. 4 Immediately reduce heat and remove lid. 5 Gently simmer until potatoes are fork tender. 6 Drain and place into an ice bath to cool. 7 Remove skin by rubbing with a tea towel. 8 Slice potatoes into rounds and place into a zip top bag. 9 Add the vinegar and toss to coat all of the potatoes. 10 Place the bag into the refrigerator overnight. 11 In a large mixing bowl, combine the mayonnaise, mustard, parsley, tarragon, garlic, cornichons, onions, and celery. 12 Once evenly combined, add the potatoes and season with salt and pepper. 13 Let the salad chill in the refrigerator for at least an hour before serving.

Source: food.com

1 cup all-purpose flour 1 cup whole wheat flour 3 tablespoons sugar 1 teaspoon kosher salt 1/2 teaspoon baking soda 1 teaspoon baking powder 3 eggs 2 ounces melted unsalted butter 2 cups buttermilk (room temperature) 1 Whisk dry ingredients. 2 In separate bowl, whisk eggs and butter. Then add in buttermilk. 3 Plug in waffle iron. 4 Pour in wet ingredients and stir with a spatula. Do not overstir, the batter should be lumpy and have bubbles. 5 Let the batter sit for five minutes. 6 Spray waffle iron with Pam spray. 7 Pour in batter and cook.

Source: food.com

2 thin salmon fillets 3 flounder fillets 8 sea scallops 1 tablespoon chopped fresh dill 1 tablespoon chopped fresh parsley salt and pepper, for seasoning canola oil , for brushing 1 On your counter top lay out a sheet of parchment paper and top it with a layer of plastic wrap. 2 Lay out your fillets of salmon, tails away from you. 3 Overlap the fillets of flounder about 1-inch over the tails of the salmon. 4 Then place the scallops on a metal skewer and set at the end of the flounder furthest from you. 5 Sprinkle the herbs over the fish and season with salt and pepper. 6 Using the plastic wrap pull the fish towards you so that the plastic begins to pull the flounder over the scallops. 7 Be sure not to roll the plastic into the fish roll. 8 Use a sheet pan to push the roll tightly as you pull the plastic toward you. 9 The roll should be tight and you should be able to remove the sheet of plastic. 10 Then roll the fish in the parchment away from you so it is covered and can be place into the refrigerator. 11 Refrigerate for 1 hour. 12 For Compound Butter: In a large bowl using a wooden spoon mix all ingredients. 13 Place the mixture on a piece of parchment and fold the parchment over itself. 14 Pull to form a roll and twist the ends. 15 Place in the freezer for 10 minutes to set up. 16 Preheat your broiler. 17 Remove the metal skewer and slice the roulade into 3/4 to 1-inch rounds. 18 Place onto a broiler pan remove paper once on pan and brush each round with canola oil. 19 Put under the broiler for 3 to 6 minutes depending on how well done you like your fish. 20 Serve with 1 slice of compound butter on each fish roll.

Source: food.com

1 tablespoon smoked paprika (optional, our suggestion) 2 teaspoons chili powder 1 1/2 teaspoons ground cumin 1 teaspoon cayenne pepper 1 teaspoon dried oregano 1 teaspoon kosher salt 1 teaspoon black pepper 2 turkey legs, raw (approximately 2 1/4 pounds) 1/4 cup vegetable oil 1 small onion , finely chopped 3 garlic cloves , minced 1 serrano chili , seeded and finely minced 3 ounces tomato paste (optional, our suggestion) 1 MEAT FILLING: Place chili powder, cumin, cayenne pepper, oregano, salt, black pepper and turkey legs into a 6-quart pot and add enough water to completely cover the meat, approximately 2 1/2 quarts. Cover, place over high heat and bring to a boil. Once boiling, reduce the heat to low and simmer until the meat is very tender and falling apart, 1 1/2 to 2 hours. 2 Remove the meat from the water to a cutting board, and set aside to cool. Leave the cooking liquid in the pot (add tomato paste to liquid now if using). Once the turkey legs are cool enough to handle, remove the meat from the bone and shred, discarding any skin or cartilage. Place a 4-quart saucepan over medium heat and add the vegetable oil. Once shimmering, add the onion and cook, stirring occasionally, until they are semi-translucent, approximately 2 minutes. 3 Add the garlic and chili and continue to cook for another minute. Add the meat and 1/2 cup of the reserved cooking liquid and cook until heated through and the liquid has evaporated, 2 to 3 minutes. Set aside until ready to assemble. 4 FOR THE WRAPPERS: While the meat is cooking, place the husks in a large bowl or container and submerge completely in hot water. Soak the husks until they are soft and pliable, at least 45 minutes and up to 2 hours. If you have an electric kettle, place the husks in the kettle, fill with water and turn on. Once the kettle turns off, allow the husks to sit for 1 hour in the hot water. 5 FOR THE DOUGH: Place the masa, salt, and baking powder into a large mixing bowl and combine. Add the lard and using your hands, knead together until the lard is well incorporated into the dry mixture. Gradually add enough of the reserved cooking liquid, 2 to 4 cups to create a dough that is like thick mashed potatoes. The dough should be moist but not wet. Cover the bowl with a damp towel and set aside until ready to use. 6 ASSEMBLY: Remove a corn husk from the water and pat to remove excess water. Working in batches of 6, lay the husks on a towel and spread about 2 tablespoons of the dough in an even layer across the wide end of the husk to within 1/2-inch of the edges. Spoon about 2 teaspoons of the meat mixture in a line down the center of the dough. Roll the husk so the dough surrounds the meat and fold the bottom under to finish creating the tamale. Repeat until all the husks, dough and filling are used. Tie the tamales, around the center, individually or in groups of 3, with kitchen twine. 7 STEAMING THE TAMALES: Place a steamer basket in the bottom of an 11-quart pot and add enough water to come to the bottom of the basket. Stand the tamales close together on their folded ends and lean them in towards the center, away from the sides of the pot. Bring the water to a boil over medium heat, then cover and reduce the heat to maintain a simmer. Check the water level every 15 to 20 minutes, and add boiling water by pouring down the side of the pot, if necessary. Steam until the dough is firm and pulls away from the husk easily, 1 to 1 1/2 hours. 8 Serve warm. Store leftover tamales, tightly wrapped in plastic wrap, in the freezer, for up to a month. To reheat, remove the plastic wrap and steam until heated through.

Source: food.com

1 cup half-and-half 3 large eggs 2 tablespoons honey , warmed in microwave for 20 seconds 1/4 teaspoon salt 8 slices bread (1/2 inch, day-old country loaf, brioche or challah) 4 tablespoons butter 1 In medium size mixing bowl, whisk together the half-and-half, eggs, honey, and salt. You may do this the night before. When ready to cook, pour custard mixture into a pie pan and set aside. 2 Preheat oven to 375 degrees F. 3 Dip bread into mixture, allow to soak for 30 seconds on each side, and then remove to a cooling rack that is sitting in a sheet pan, and allow to sit for 1 to 2 minutes. 4 Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick saute pan. 5 Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side. 6 Remove from pan and place in oven on rack for 5 minutes. 7 Repeat with all 8 slices. Serve immediately with maple syrup, whipped cream or fruit.

Source: food.com

8 tablespoons unsalted butter , room temperature 1 teaspoon dried parsley 1 teaspoon dried tarragon 1 teaspoon chives 1 teaspoon kosher salt 1/4 teaspoon fresh ground black pepper 4 boneless skinless chicken breast halves 2 large whole eggs , beaten with 1 teaspoon water 2 cups panko bread crumbs , plus 1/4 cup panko bread crumbs 3 cups vegetable oil 1 Combine butter, parsley, tarragon, chives,1 teaspoon salt, and 1/4 teaspoon black pepper in the bowl of a stand mixer. Place mixture on plastic wrap or waxed paper and roll into small log; place in freezer. 2 Place chicken breasts, 1 at a time, between 2 pieces of plastic wrap. Squirt chicken lightly with water and squirt the top of the plastic wrap as well. Pound to no less than 1/8-inch thickness. Season each piece of chicken with salt and pepper. 3 Lay 1 chicken breast on a new piece of plastic wrap and place 1/4 of the compound butter and 1 tablespoon bread crumbs in the center of each breast. Using the plastic wrap to assist, fold in ends of breast and roll breast into a log, completely enclosing the butter; roll very tightly. Repeat with each breast. Place chicken in refrigerator for 2 hours, or up to overnight. 4 Place egg and water mixture in 1 pie pan and 2 cups bread crumbs in a different pie pan. 5 Heat 1/2-inch of vegetable oil in a 12-inch saute pan over medium-high heat until oil reaches 375 degrees F. 6 Dip each breast in the egg mixture and then roll in the bread crumbs. Gently place each breast in oil, sealed-side down, and cook until golden brown, approximately 4 to 5 minutes on each side, until the internal temperature reaches 165 degrees F. Remove to a cooling rack set in sheet pan and allow to drain for 5 to 10 minutes before serving.

Source: food.com

1 lb leek , cleaned and dark green sections removed, approximately 4 to 5 medium 3 tablespoons unsalted butter 1 pinch kosher salt , plus additional for seasoning 14 ounces yukon gold potatoes , peeled and diced small, approximately 3 small 1 quart vegetable broth 1 cup heavy cream 1 cup buttermilk 1/2 teaspoon white pepper 1 tablespoon chives , snipped 1 Chop the leeks into small pieces. 2 In a 6-quart saucepan over medium heat, melt the butter. Add the leeks and a heavy pinch of salt and sweat for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally. 3 Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately 45 minutes. 4 Turn off the heat and puree the mixture with an immersion blender until smooth. Stir in the heavy cream, buttermilk, and white pepper. Taste and adjust seasoning if desired. Sprinkle with chives and serve immediately, or chill and serve cold.

Source: food.com

4 ounces soymilk 4 ounces acai juice, grape juice or 4 ounces pomegranate juice 1 frozen banana 4 ounces frozen strawberries 4 ounces frozen blueberries 4 ounces frozen peaches 1 1. Combine the soy milk, juice, and fruit in a blender. Cover and refrigerate overnight or up to 8 hours. 2 2. In the morning or when fruit is thawed, blend fruit on lowest speed and slowly increase to medium speed. 3 3. Once medium speed is reached, blend for one minute. 4 4. Serve. 5 Note: I just copied this from the foodnetwork site but gave this my own flair. I used lactose free milk but don't see why one couldn't use regular, and used black currant juice. I also added some mango and papaya, sort of omitting the peaches almost all together. You can also use blackberries or any type of dark colored berry to get the addition of the antioxidants, but I can imagine this would taste good with any fruit. If you can't find a certain type of fruit in the frozen section, just buy it fresh, cut it up or wash it, then freeze in a plastic bag.

Source: food.com

1 1/2 cups long grain brown rice 2 1/2 cups water 1 tablespoon unsalted butter 1 teaspoon salt 1 Preheat oven to 375ºF. 2 Boil the water and add the butter and salt. Stir to dissolve salt and melt butter. 3 Place the rice in an 8" casserole dish. Pour the boiling water mixture over the rice and stir. 4 Cover with foil and bake on the middle rack for 1 hour. 5 Fluff with fork and serve. 6 This rice also refrigerates and reheats fairly well, but it's best freshly made.

Source: food.com

One of the terrible things that well-intentioned food people do all of the time is get bored with things that everyone loves. Because there’s a there’s a near-constant stream of food media coming in, with time the “hot takes” on apple pie begin to feel monotonous, the “cool new thing to do with sweet potatoes” can cause inward groans and pumpkin/pumpkin-spiced things? I’ll let them tell you: “Pumpkin spice has ruined pumpkins,” says Alton Brown. “America has gone entirely too far in its pumpkin spice devotion,” says Eater, with a fair amount of evidence backing it up. The Washington Post likened pumpkin spice lattes to “liquefied fall-scented potpourri.” I, too, fell into this trap, something I hadn’t realized until I Snapchatted* making pumpkin bread a few weeks ago and have never received so many recipe requests. I didn’t get it at first — I mean, pumpkin bread is the most basic thing, right? And Google claims 5.7 million ways to make it. What could I possible add to the conversation? But as I was making it, I got very persnickety about it, bothered by a few things in the recipes I tried. First, none of them really filled out my loaf pan and I wondered why we were settling for less when we always wanted more. Second, I adore brown sugar in most things, but it makes for a rather brownish cake and the versions I made with only white sugar tasted no less awesome. Third, good pumpkin bread is always tender and plush inside, but why can’t it have a crispy lid too, the way my favorite pumpkin muffins do? Finally, small cans of pumpkin have 1 3/4 cups of puree in them. Most recipes use 1 cup pumpkin and I like to go all the way to 1 1/3 cups. That small amount leftover drives me batty. So, I scaled my recipe a little, and then a little more and until I ended up with an insanely towering pumpkin loaf with a crispy crackly impossible-not-to-pick off cinnamon-sugar lid that’s like a snickerdoodle landed on top of a pumpkin bread and if there was ever a time to shake off any pumpkin/pumpkin-spice skepticism, you are in the right place. You’re among friends. Next stop: hayrides, corn mazes, apple picking, flannel shirts, hot apple cider and Don’t say it, Deb! … decorative gourds. * @smittenkitchen, are you following? I hope you do. I’m having so much fun embarrassing myself over there. Also I share meal so-called plans, you know, real ones that include days like last Tuesday with the menu item “nope!” Toronto! I’ll be in Toronto a week from Saturday, 10/22 at Type Books at 7:30 p.m. in conversation with Toronto Star Food Editor Karon Lui. [Details] I’m actually going to be in town all weekend for the Canadian Food Bloggers Conference, which has kindly invited me to keynote, something I’m not terrified about at all, nope. Previously One year ago: Cannoli Pound Cake Two years ago: Better Chocolate Babka Three years ago: Purple Plum Torte Four years ago: Make Your Own Pumpkin Puree and Chicken Noodle Soup Five years ago: Apple Pie Cookies Six years ago: Roasted Eggplant Soup Seven years ago: Breakfast Apple Granola Crisp Eight years ago: Acorn Squash Quesadillas with Tomatillo Salsa Nine years ago: Gazpacho Salsa Ten! years ago: Cook’s Illustrated Classic Brownies And for the other side of the world: Six Months Ago: Carrot Tahini Muffins 1.5 Years Ago: Strawberry Rhubarb Soda Syrup 2.5 Years Ago: Dark Chocolate Coconut Macaroons 3.5 Years Ago: Bee Sting Cake 4.5 Years Ago: Banana Bread Crepe Cake with Butterscotch Pumpkin Bread This is a towering, craggy pumpkin bread with a crisp cinnamon sugar lid that is impossible not to pick off in deeply satisfying bark-like flecks. Trust me, someone in my family notnamingnames did exactly that this morning, and I almost cannot blame them. Very key here is the size of your loaf pan because this will fill out every speck of it before it is done. Mine holds 6 liquid cups; it’s 8×4 inches on the bottom and 9×5 inches on the top. If yours is even slightly smaller or you’re nervous, go ahead and scoop out a little to make a muffin or two. You won’t regret that either. This also uses an excess of cinnamon sugar on top — it’s always too much and I cannot stop because I love the way it spills off when I slice it and then you can slide your slices through the extra. If this is going to bother you, however, go ahead and use half. You can also make this as muffins. It should make about 18 standard ones and you can distribute the cinnamon sugar (perhaps make 1 1/2 tablespoons sugar and 1/2 teaspoons of cinnamon worth) across the tops before you bake them. They should bake for 25 to 30 minutes. I’ve also made this with mashed sweet potatoes and other squashes with success (but if it’s more wet and thus the batter ends up more loose, be caaaaareful as it could throw this towering loaf into a spilling-over situation). And I’ve done it with half whole-wheat flour. Finally, I know someone is going to say “that’s way too much sugar!” but please keep in mind this loaf is gigantic, easily 1.5x a normal one and the sugar is scaled accordingly. You can decrease it if you wish but we have made this now several times and many people have commented about how in-check the sugar level tastes, not over the top at all. Bread1 15-ounce can (1 3/4 cups) pumpkin puree1/2 cup (120 ml) vegetable or another neutral cooking oil or melted butter (115 grams)3 large eggs1 2/3 (330 grams) cups granulated sugar1 1/2 teaspoons baking powder3/4 teaspoon baking soda3/4 teaspoon fine sea or table salt3/4 teaspoon ground cinnamonHeaped 1/4 teaspoon fresh grated nutmegHeaped 1/4 teaspoon ground gingerTwo pinches of ground cloves2 1/4 cups (295 grams) all-purpose flour To Finish1 tablespoon (12 grams) granulated sugar1 teaspoon ground cinnamon Heat oven to 350 degrees F. Butter a 6-cup loaf pan or coat it with nonstick spray. In a large bowl, whisk together pumpkin, oil, eggs and sugar until smooth. Sprinkle baking powder, baking soda, salt, cinanmon, nutmeg, ginger and cloves over batter and whisk until well-combined. Add flour and stir with a spoon, just until mixed. Scrape into prepared pan and smooth the top. In a small dish, or empty measuring cup, stir sugar and cinnamon together. Sprinkle over top of batter. Bake bread for 65 to 75 minutes until a tester poked into all parts of cake (both the top and center will want to hide pockets of uncooked batter) come out batter-free, turning the cake once during the baking time for even coloring. You can cool it in the pan for 10 minutes and then remove it, or cool it completely in there. The latter provides the advantage of letting more of the loose cinnamon sugar on top adhere before being knocked off. Cake keeps at room temperature as long as you can hide it. I like to keep mine in the tin with a piece of foil or plastic just over the cut end and the top exposed to best keep the lid crisp as long as possible.

Source: smittenkitchen.com

Hard boiled eggs that are easy to peel? Use your pressure cooker! Perfect, easily peeled eggs every time. Print Photography Credit: Emma Christensen Like many of you, I abandoned theΒ dream of finding one surefire methodΒ for making consistently perfectΒ hard boiled eggs some time ago. After trying a fewΒ too many “foolproof” tricksΒ with spotty results, I relegatedΒ easy-peel eggs toΒ the same categoryΒ as unicorns and cheap airfare: nice to fantasizeΒ about, but if they were trulyΒ real, you’d think we’dΒ have heard about it by now. But that’s the thing about myths — just when you’ve thrown your hands in the air and walked away, something new comes along to rekindle your hope. Like Fox Mulder, we want to believe. For me, that something newΒ was myΒ pressure cookerΒ and a friend’s improbable suggestion that I try using it to makeΒ a batch of eggs. Just like that, the dream was alive again. I’ve actually been sitting on this revelation for a few months now just because I didn’t trust the evidence of my own eyes: Two eggs or a dozen, fresh eggs or weeks old, white eggs or brown eggs, it didn’t matter. The shells slipped easily off each time, leaving a smooth and pristine hard boiled egg. There are a few theories for why this is. Some say that, similar toΒ steaming eggs, the pressure cooker forces steam inside the egg’s shell during cooking, causingΒ it to separate from the egg white. Alton Brown’s theory is that it’s more aboutΒ the rapid temperature change inside the sealed pot. Either way, it works. Making hard-cooked eggs in the pressure cooker is the only method I’ve found that has worked for me every single time. I based my eggsΒ on the popular “5-5-5” methodΒ for hard-cooked eggs in the Instant Pot.Β The idea is to put your eggs into a steamer basket and sealΒ themΒ inside your pressure cooker along with a cup or so of water. It takes about five minutes for the cooker to come up to high pressure, five minutes to cook the eggs, and then five minutes of natural pressure release before removing the eggs from the cookerΒ — hence the “5-5-5” method. I found that this basic formula worked just fine, though it typically takes my pressure cooker closer to 10 minutes before fully pressurizing. I also decided that I like the texture of 4-minute eggs better than 5-minute eggs. At four minutes, the whites are firm but soft and the yolk is cooked through but still creamy; at five minutes, I felt like the whites started to become rubbery and the yolk was a little chalky. Give it a try both ways and see which you prefer. Also, for those of you with stovetop pressure cookers, I recommend a quicker 3-minute cook time.Β Stovetop pressure cookers can reach a higher pressure than electric cookers and tend to cook food more quickly. (For reference, aΒ friend of mine tested this recipe with her stovetop pressure cooker and her verdict was that 4-minute eggs were fine, but tasted slightly overcooked.) The only un-perfect thing about this way of hard boiling eggs is that, every so often, one of the eggs will crack its shell during cooking. When this has happened to me, it’s usually been during the 5 minute “natural release”Β period after the eggs are already cooked, so the crack is only superficially cosmetic. Not idealΒ if you’re planning to dye a bunch of Easter eggs, of course, but perfectly fine for deviled eggs. If your eggs seem to beΒ cracking more often, or are cracking earlier during cooking before the whites are set, try cooking them at low pressure instead of high pressure. My own tests at low pressure gave inconsistent results, but every pressure cooker is a little different and you might have better luck with yours. The jury is still out onΒ unicorns and affordable airfare, but easy-to-peel eggs, at least, are real. Don’t have a pressure cooker? Try steaming your eggs on the stovetop! Follow me on Pinterest Easy-Peel Hard Boiled Eggs in the Pressure Cooker Recipe Print Check your pressure cooker manual for the minimum requirement of liquid in the pot, and add at least that amount. If no instructions are given, add 1 inch of water. If your pressure cooker didn't come with its own steamer basket, you can use a standard metal or silicone steamer basket in its place. (If you don't have a steamer basket, you can skip it, but you may get a greater number ofΒ cracked eggs.) Avoid stacking eggs on top of each other since this can also lead to more cracked eggs. If you need to cook more eggs than will fit in a single layer, I suggest cooking multiple batches. Ingredients Large eggs, cold from the fridge -- at least 1 egg or as many as will fit in a single layer in your pressure cooker Special equipment: Stovetop or electric pressure cooker (I use a 6-quart Instant Pot) Metal steamer basket or silicone steamer basket Method 1 Prepare the pressure cooker:Β Place a steamer basket in the bottom of your pressure cooker.Β Add 1/2 to 1 inches of water (1 to 2 cups) to the pressure cooker (check your pressure cooker manual for minimal liquid amounts). The water level should be just below the steamer basket. 2 Add all the eggs:Β Use cold eggs, straight from the fridge. You can cook as many eggs as you like at one time, but be careful of wedging eggs too firmlyΒ against one another or stacking eggs on top of each other since these can cause eggs to crack. 3 Bring the pot up to pressure:Β Close the lid on the pressure cooker and make sure the steam valveΒ is set to the "sealed" position. Set the pressure to high and set the timer for 4 minutes for electric pressure cookers (3 minutes for stovetop). The pressure cooker will take 5 to 10 minutes to come to full pressure and then being cooking. Cooking time begins once the cooker has come to pressure. 4 Let the pressure release naturally for 5 minutes.Β After cooking is done, let the pressure cooker sit for 5 minutes with the lid on and the steam vent "sealed"Β to allow steam to begin releasingΒ naturally. (If you're using a stovetop pressure cooker, remove it from heat.) 5 Quick-release the remaining pressure:Β After 5 minutes of natural release, flip the steam valveΒ to "venting" and quick-release any remaining pressure. 6 Cool the eggs.Β Transfer the eggs to a bowl of coldΒ water to cool (add ice for more rapid cooling, but ice isn't necessarily for making easy-peel eggs). Change out the water as it warms until the eggs are cool, then refrigerate the eggs until needed. Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Easy-Peel Hard Boiled Eggs in the Pressure Cooker on Simply Recipes. Thank you! Print If you make this recipe, snap a pic and hashtag it #simplyrecipes β€” We love to see your creations on Instagram, Facebook, & Twitter! Emma Christensen Emma Christensen is the managing editor for Simply Recipes, as well as a food writer and homebrewing expert. She was formerly the recipe editor for The Kitchn and is the author of three books on home-brewing, True Brews, Brew Better Beer, and Modern Cider. Emma is a graduate of The Cambridge School for Culinary Arts and Bryn Mawr College. She lives in San Jose, California. More from Emma

Source: simplyrecipes.com

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