If I could find it. The oven is over 40 years old and was in the house when we bought it.
Are you saying that there is no "standard" definition for these terms?
Thanks for the replies. A couple of additional questions:
What is the difference between convection bake and convection cook? See photo of oven dial below.
Can I adjust recommended cook times by 25% on things like frozen dinners? Marie Callender's Chicken Pot Pies (frozen) say to cook at 400°...
I just discovered the Convection Bake and Convection Cook settings on our oven. (Duh 🤔🤨😒)
I have only tested it a couple of times with baked potatoes and bacon. For the potatoes, I use a probe, so I can time how long it takes. I only have a few data points, but it looks like the convention bake...
That sounds like a great idea. After "a moment", the egg whites are probably firm enough that they cannot slip under the ring. It makes me wonder why they don't make the rings a little heavier.
Oh-oh. You better be careful. The "machines" are going to take over. There is an AI bot monitoring this forum right now. Now we are both on their watch list.
Wow! 👍👍👍
I really like that guy. I am afraid that it would take me at least a half dozen tries of screwing up this particular method before I got something edible. But who knows, I might try a simplified version one day.
Thank you
This morning I decided to try poaching. We have a poaching pan with cups for 6 eggs. As usual, I did several things wrong. The lid on this pan is metal. I can't see the eggs cooking, so I left it off at first. That meant that the eggs had to cook from the bottom up, which is not poaching. When I...
When I first clicked on that link, I was so excited that I almost ordered them right then. But then I noticed that they only get a 3.8 rating with only 47% giving it 5 stars. Most decent products on Amazon get at least a 4.5 rating.
So I read a lot of the reviews. As usual on Amazon, many are...
I am afraid I would screw up any attempt to "scrape" the egg whites into a better shape.
I don't have a wok, but I do have smaller pans, which should have the same effect, no?
Thanks
Are you cooking a single egg? Or are you saying that in a pan of the right size, 2, or maybe 3, eggs will arrange themselves to fill the available space?
I see several solicon egg rings on Amazon, some, like these, are multi-colored.
https://www.amazon.com/dp/B07V3YR5SL/
Most of my frying pans are not perfectly flat. I would think that would contribute to the leaking.
I have pans of many sizes. My problem is solved by the Pepin video. I had been cracking the eggs into the hot pan. By the time I cracked the second one, the first one jad spread out. Cracking them into a bowl should make that better.
I agree that not having to flip the eggs over is a plus. I often break them. Good point about fresher vs older. I do a lot of hard boiled eggs. The info I got here was tyhat older ones peel more easily. So I tend to have older eggs in the frig. I'll try it with fresher ones. Thanks