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  #101 (permalink)  
Old 05-28-2007, 01:29 PM
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Also if you put a little salt and som oil in the water the shells of the egg will peal off real nice.
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  #102 (permalink)  
Old 05-28-2007, 02:36 PM
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I've never heard of putting oil in the boiling water when making boiled eggs.

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  #103 (permalink)  
Old 05-28-2007, 03:10 PM
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I do know if you put oil in your boiling pasta water, your pasta will never stick. Also you should not rinse pasta, the sauce sticks better to the pasta. This is a trick they use in many resturants.......
  #104 (permalink)  
Old 05-28-2007, 03:40 PM
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I do a pinch of salt in my eggs,
and a nip of oil in my pasta
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  #105 (permalink)  
Old 05-29-2007, 07:44 PM
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I use salt in the water but have never tried oil.



Quote:
Originally Posted by Bunny
Also if you put a little salt and som oil in the water the shells of the egg will peal off real nice.
  #106 (permalink)  
Old 05-29-2007, 07:49 PM
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You can also use a little bit of margerine in the pasta water. I always rinse my pasta.. I don't like the starchy taste it has without rinsing it.. I always put my pasta in the sauce & mix it up good instead of leaving it plain & putting the sauce on top. Most people mix it up anyway.


Quote:
Originally Posted by HAPPY6
I do know if you put oil in your boiling pasta water, your pasta will never stick. Also you should not rinse pasta, the sauce sticks better to the pasta. This is a trick they use in many resturants.......
  #107 (permalink)  
Old 05-30-2007, 04:42 AM
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Here is what the "good egg" people think:

http://www.goodegg.com/boiledegg.html



Now onto pasta...I never put oil or butter in my pasta water..I do use a little salt(just a tad). I think the secret of not having pasta sticking is to have alot of water to cook it in....the more the better....and to stir it when it is first cooking.

Check out this link for more tips: http://busycooks.about.com/cs/pastar.../cookpasta.htm

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Last edited by janet; 05-30-2007 at 04:45 AM.
  #108 (permalink)  
Old 05-30-2007, 08:15 AM
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Have you ever had a hard time getting tomato paste out of the can..then try this tip;
Open both sides of the can and remove one side of the lids..turn it upside down and push in the middle of the other lid straight down and all of the paste will come out, just remove the lid. Simple and fast.

Debbie
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  #109 (permalink)  
Old 05-30-2007, 11:27 AM
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Thanks for the link Janet!! It's basically what I was saying.. get them cooled down asap. We used to raise chickens & I found out the fresher the eggs, the harder they were to peel the shells off. For colored EAster eggs, I use eggs that are at least 1 week old.. 2 weeks old if I can find them that way.


Quote:
Originally Posted by janet
Here is what the "good egg" people think:

http://www.goodegg.com/boiledegg.html





Check out this link for more tips: http://busycooks.about.com/cs/pastar.../cookpasta.htm

Janet
  #110 (permalink)  
Old 05-30-2007, 11:30 AM
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Debbie, I've done this ever since I learned to cook! My did it that way & I guess I just automatically did it since she taught me to cook.

I love your sig line.. that one suits me to a T LOL



Quote:
Originally Posted by ditzy46
Have you ever had a hard time getting tomato paste out of the can..then try this tip;
Open both sides of the can and remove one side of the lids..turn it upside down and push in the middle of the other lid straight down and all of the paste will come out, just remove the lid. Simple and fast.

Debbie
 
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