| Cooking Hints from Food Network Kitchens: Butter and Eggs |
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Food Network Kitchens Browning Butter When melted butter is called for in cakes, quick breads or batters, try cooking it until it turns golden brown. The browned butter gets a wonderful nutty flavor that adds richness without increasing fat content. Browned butter is also a classic drizzled over pumpkin ravioli, winter squashes and mild-flavored fish. Perfected Poached Eggs Perfect poached eggs -- firm whites with a saucy yolk -- are a sign of a careful cook. The freshest eggs poach best, the whites are plumper, and they won't have the wispy tails that come with using older eggs. Adding mild vinegar to the poaching liquid (about 2 teaspoons per pint) keeps the tails to a minimum, too. Poaching eggs in an egg ring ensures perfectly circular eggs. Poach them in a non-stick pan to avoid sticking, and scoop them out of the water with a slotted spoon. Dab them on a towel to remove excess liquid before perching them on crisp toast or a muffin. Do Poached Eggs Ahead Poached eggs don't have to be last minute dishes. They can be made ahead, refreshed in cold water, and kept in the refrigerator for up to two days. To reheat the eggs, just slip them into hot water until they are heated through. (For more information, visit www.foodtv.com. Distributed by Scripps Howard News Service.)
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