Mrs Barnes Cuisine: A White Christmas

Saturday, December 25, 2010

A White Christmas

Merry Christmas to you all! This morning we woke up to a winter wonderland with 4 inches of snow overnight. We are truly blessed with a beautiful White Christmas, absolutely breathtaking. Most people can only dream of a White Christmas. Oh, we are having an extra large pizza with everything on it. No cooking for me today.

No comments:

Post a Comment

Kitchen Tips and Tricks

1) Good Eggs vs Bad Eggs

Many times I have wondered if the eggs were still good because of the carton date. I found out if you keep the eggs in their original carton and in the refrigerator, they'll still be good for a couple more weeks. Which means, I should not use the eggs if they are two weeks past the carton's "Best by" date.

The best way to check the freshness is to place the egg in a bowl and cover it with cold water. If the egg stays at the bottom, it's very fresh. If it stands on end, it is about two weeks old, is still somewhat OK to use. If the egg floats, it is a bad egg. Please throw it away.

Here is the reason: After the egg is laid, an air pocket forms at the widest end. The air pocket gets larger as the egg gets older because the egg shell is a semi-permeable membrane. If the air sac gets large enough for the egg to float in water, the egg is definitely too old and should not be used.

Have you ever confused a hard cooked egg with a fresh egg? To find out, spin it on a flat surface. If the egg wobbles, it's fresh because the insides are moving around. If the egg spins smoothly like a golf ball, it's cooked.

Pages

Saturday, December 25, 2010

A White Christmas

No comments:

Post a Comment