>>>> Not sure which is more dangerous, a pressure cooker, or a giant deep >>>> fryer.
Anything in the kitchen, when used improperly, or carelessly is dangerous. In my house, we have three generations of ladies who have been using the pressure cooker... bad things only happy if one is neglectful... (i.e. not sealing it correctly or not turning of the stove at the proper time... and or trying to open it while under pressure...). Interesting thought about combining pressure cooker and deep frying. one would have to be careful in not over doing it with the pressure cooker... (it breaks down tough tissue very quickly), you can have a mashed chicken if you leave it for too long.. But proper marination and deep frying will also have the 'bird' (chicken or turkey) meat fall of the bone.. Regards. Faisal Imtiaz Snappy Internet & Telecom 7266 SW 48 Street Miami, FL 33155 Tel: 305 663 5518 x 232 Help-desk: (305)663-5518 Option 2 or Email: [email protected] > From: "Ken Hohhof" <[email protected]> > To: [email protected] > Sent: Thursday, November 24, 2016 2:21:03 PM > Subject: Re: [AFMUG] OT Boiled eggs > Good thin g, you might have to answer some questions if you go shopping for a > pressure cooker. > If you’re one of those people who deep fry your turkey, that could be another > variation. Not sure which is more dangerous, a pressure cooker, or a giant > deep > fryer. > Another question: if you crank up the pressure enough, will the eggs peel > themselves when you release the pressure? > And what about the KFC method, which combines deep frying and a pressure > cooker? > Inquiring juvenile minds want to know. > From: Af [ mailto:[email protected] ] On Behalf Of Chuck McCown > Sent: Thursday, November 24 , 2016 12:21 PM > To: [email protected] > Subject: Re: [AFMUG] OT Boiled eggs > Yeah, my wife wants me to do that. We have a instant pot automatic pressure > cooker. > From: Ken Hohhof > Sent: Thursday, November 24 , 2016 11:13 AM > To: [email protected] > Subject: Re: [AFMUG] OT Boiled eggs > Or you could try this: > http://allrecipes.com/recipe/237562/pressure-cooker-hard-boiled-eggs/ > From: Af [ mailto:[email protected] ] On Behalf Of Bill Prince > Sent: Thursday, November 24 , 2016 11:48 AM > To: [email protected] > Subject: Re: [AFMUG] OT Boiled eggs > The salt will increase the boiling temperature a bit. Not sure what the > vinegar > does. The boiling temperature will decrease at higher altitudes; so if you're > above 3500' elevation or thereabouts, that may impact boiling temperature. > But it's true that you don't want eggs that are "too fresh". based on what > I've > heard, you want them to be aged a little bit. > bp > <part15sbs{at}gmail{dot}com> > On 11/24/2016 9:08 AM, Chuck McCown wrote: >> I do peel under cold water.� Seems some are totally stuck to the egg.� >> Maybe >> I am not using enough vinegar in the water.� >> Many sites say to use both vinegar and salt in the water.� >> One site swears by dropping them into boiling water, then into an ice bath >> after >> for perfect peeling.� >> � >> They claim the cold start makes for hard peeling.� >> � >> This site claims boiling start, salt, vinegar and a perfect outcome.� I may >> give it a try. >> � >> http://allrecipes.com/recipe/213737/kens-perfect-hard-boiled-egg-and-i-mean-perfect/ >> � >> From: Gino Villarini >> Sent: Thursday, November 24 , 2016 5:40 AM >> To: [email protected] >> Subject: Re: [AFMUG] OT Boiled eggs >> � >> What Ken and Forrest said.. The temp change helps.. >> � >> From: Af < [email protected] > on behalf of " [email protected] " < >> [email protected] > >> Reply-To: " [email protected] " < [email protected] > >> Date: Thursday, November 24 , 2016 at 2:36 AM >> To: " [email protected] " < [email protected] > >> Subject: Re: [AFMUG] OT Boiled eggs >> � >> Buy eggs ahead of time and let them age before cooking helps a lot - fresher >> eggs tend to be more sticky, older eggs peel easier. >> � >> Besides that I generally peel under running water which seems to resolve >> about >> 99% of the problems.�� Not sure which property of water helps in this >> case, >> but shells come right off. >> � >> � >> � >> � >> � >> � >> Gino Villarini >> President >> Metro Office Park #18 Suite 304 Guaynabo, Puerto Rico 00968 >> On Wed, Nov 23 , 2016 at 4:54 PM, Chuck McCown < [email protected] > wrote: >>> Just peeled about 2 dzn eggs.� Seemed like when I was a kid we put >>> vinegar in >>> the water to help the shells slough off.� But trying the same trick today >>> seems like� the shells are super glued to the egg.�� Anybody got a >>> good >>> method? >> � >> -- >> Forrest Christian � CEO, PacketFlux Technologies, Inc. >> Tel: 406-449-3345 � | Address: 3577 Countryside Road, Helena, MT 59602 >> [email protected] � | http://www.packetflux.com >> � �
