Content of the material
- How to Make Soft-Boiled Eggs
- Steamed hard boiled eggs are the easiest to peel – …
- The Best Bread for French Toast
- Alton Brown’s Nog of Ages
- Best complicated banana bread recipe: Alton Brown’s
- Atomic Apples
- And the winner is: Best all-around banana bread recipe Flour Bakery
- Tips for the Best French Toast
- Quiche: As a Crepe
How to Make Soft-Boiled Eggs
· Soft-boiled eggs last for up to three days in the refrigerator — if you don’t devour them first. If you’d like to make them ahead of time and reheat them later, leave them in their shells and steam…
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Steamed hard boiled eggs are the easiest to peel – …
· I just ran across Alton Brown's steaming technique. He claims that peels eggs are a breeze and he did not lie Hard-Cooked Heaven Video : Food Network I steamed jumbo eggs for 14 minutes and then had them cool off in an ice bath for 5 minutes. The egg shells practically peeled right off after I cracked them Alton Brown is a genius
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The Best Bread for French Toast
The best bread is one with a dense crumb. It should be able to hold its shape even when soaked in custard.
Soft bread varieties aren’t sturdy enough and will fall apart after soaking them in the custard.
My top choices are brioche, challah, Pullman Loaf, baguette, sourdough, and French bread.
If you have tried others and worked great for you, let me know!
You’ll want to slice the bread into at least 1/2-inch thick pieces. Any thinner than that, and they’ll disintegrate in the custard.
Stale bread is ideal because the drier it is, the better it is at absorbing the custard with it disintegrating.
But don’t feel like you’ll need to wait another day before you can make French toast.
Here’s a simple technique to make fresh bread French toast-worthy: pop it in the oven.
Bake the slices for 8 minutes on each side at 300 degrees Fahrenheit, and they’ll be firm and sturdy.
Alton Brown’s Nog of Ages
Recipe Courtesy Alton Brown, 2012
12 large chicken eggs (see note) 1 pound sugar 1 pint half n half (see the other note) 1 pint whole milk 1 pint heavy cream 1 cup jamaican rum 1 cup cognac 1 cup bourbon 1 tsp freshly grated nutmeg (plus more for serving) 1/4 tsp kosher salt
• Separate the eggs and store the whites for another purpose
• Beat the yolks with the sugar and nutmeg in a large mixing bowl until the mixture lightens in color and falls off the whisk in a solid “ribbon.”
• Combine dairy, booze, and salt in a second bowl or pitcher and then slowly beat into the egg mixture.
• Move to a large glass jar (or a couple of smaller ones) and store in the fridge for a minimum of 2 weeks. A month would be better, and two better still. In fact, there’s nothing that says you couldn’t age it a year but I’ve just never been able to wait that long.
• Serve in mugs or cups topped with a little extra nutmeg grated right on top.
Note on eggs: Although my research tells me it’s very likely the alcohol will kill off any microbial baddies present from the eggs, if you have any doubts at all or if you’re going to be serving the elderly or someone with an immune disorder, buy yourself some peace of mind and simply use pasteurized shell eggs. They’re available these days at most mega-marts.
Note on dairy: I’m super picky about the texture of my eggnog and find that the combination listed gets me what I’m looking for. That said, if you don’t want to bother (or if you’re not as picky) just go with a quart of half and half and call it a day.
And one more note: Yeah, it’s a lot of booze but the longer the nog ages, the more mellow it will get. * * *
Best complicated banana bread recipe: Alton Brown’s
As I disassembled my food processor to make room for my KitchenAid stand mixer, I blotted the tears from my cheeks (it’s a global health crisis, the tears weren’t necessarily correlated) and wondered what I’d gotten myself into. This is, by far, the most complicated of the recipes I tested. But once you’ve toasted and milled your oat flour, it’s smooth sailing. And the result — nutty and complex; rich, layered and not-too-sweet — is outstanding. This is serious banana bread. I’d pair it with a snifter of bourbon and the latest issue of The Economist.
Recipe courtesy Alton Brown, 2012
6 small apples at room temperature, Pink Lady, Gala, or McIntosh 14 ounces granulated sugar, approximately 2 cups 15 ounces light corn syrup, approximately 11/3 cups 2/3 cup water 1 teaspoon cayenne pepper 1/2 teaspoon cinnamon oil 15 to 20 drops red liquid food coloring
Special Equipment: 6 sets of chopsticks
Place 3 inches of water in a 3 1/2 quart saucepan and bring to a boil over high heat. Insert the narrow end of a chopstick into the bottom blossom end of each apple. Dip the apples, one at a time, into the boiling water for 20 seconds to remove the wax coating. Wipe dry with a paper towel. Transfer apples to a half sheet pan lined with parchment paper or a silicone baking mat and set aside.
Combine the sugar, corn syrup and water in a 2-quart saucepan and set over medium heat. Cover and bring to a boil, 4 to 6 minutes. Remove the lid and clip on a candy thermometer. Continue cooking the syrup until it reaches 300 degrees F, approximately 15 minutes. When the syrup reaches temperature, take off the heat and remove the thermometer. Add the cayenne, cinnamon oil and food coloring, stir thoroughly to combine. Cool for 3 minutes or until bubbles calm and begin to subside.
Dip each apple in the warm syrup, turning slowly to coat. Continue to turn, allowing the excess to drip back into the pot. Cool the apples completely on the prepared half sheet pan. Wrap individually in wax paper and plastic wrap or store for 2 to 3 days in an airtight container.
Yield: 6 candy apples * * *
And the winner is: Best all-around banana bread recipe Flour Bakery
I didn’t start this process, all those many weeks/decades ago, with the idea of crowning a winner. And then I made Flour’s recipe, and while I love you Alton and Chrissy, holy hannahs bananas, this is another level. And it’s easy. You will need a stand mixer or at least some egg beaters and patience, but that little bit of effort is gloriously rewarded with a bread that’s caramelized and crisp on the outside, fluffy-light in the middle and so wonderfully bananas throughout. I loved this banana bread. My family loved this banana bread. The dogs, from what few crumbs they could glean from us, loved this banana bread. I paired it with silence and a tumbler of cold-brew coffee. I ate it in our make-shift workout gym, alone in the dark where no one would come looking for me or make me share.
Tips for the Best French Toast
- Alton Brown recommends slicing the bread into 1/2-inch slices, but personally, I prefer to make 1-inch thick cuts. This way, the French toast is nice and crisp on the outside, and super creamy on the inside.
- Bring the eggs and half-and-half to room temperature. This will make it easier for the bread to absorb the custard. If you forget to take them out of the fridge, just submerge them in hot water for about 5 minutes, and they’ll warm right up.
- Strain the custard before you soak. It’s not required, but it will get rid of those stubborn lumps of egg whites that are impossible to incorporate.
- Preheat the pan (and butter) before you fry. If the pan isn’t hot enough, the toast will form a scrambled egg-like bottom (called a foot).
- Want to make French bread ahead of time? You certainly can. Prep the custard the night before and chill it in the fridge. Place the fresh bread slices in the oven overnight – no heat needed. Ovens give off residual heat even when they’re not turned on.
Then, just soak the bread and bake the following day.
- Press the slices mildly into the custard so they absorb the liquid well.
- If you want your toast even richer, use heavy cream instead of half-and-half.
- Topping suggestions:
- Classic: You can’t go wrong with whipped cream and maple syrup.
- Chocolate Madness: Sprinkle with chocolate chips and drizzle with chocolate syrup or fudge.
- Nuts for Nuts: Add a splash of almond extract to the custard and garnish the toast with chopped toasted nuts, walnuts, or almonds.
- Dessert for Breakfast: Smother the toast slices with cream cheese spread and top with berry compote or jam. It’s instant cheesecake, for the win!
- Fruity French Toast: Top the slices with fresh seasonal fruits and berries.
- French Toast a la Elvis: Peanut butter, banana slices, bacon, and maple syrup.
- Savory French Toast: Serve slices with ham, bacon, and/or sausage.
Quiche: As a Crepe
Is it a quiche or a crepe? You be the judge when you make Alton Brown’s crepe quiche Lorraine cups. With a filling of traditional-style quiche Lorraine (bacon, cheddar, onion) and a thin crust made from crepe batter, this hybrid egg dish switches things up. The best part is you divvy up the mixture into a muffin tin for individual portions ideal for entertaining.Related:
- This Is How All Your Favorite Chefs Make Scrambled Eggs
- If You Don’t Want to Become a Better Cook, Don’t Read These Tips From Alton Brown
Image Source: POPSUGAR Photography / Anna Monette Roberts