Spoon To Prevent Pots From Boiling Over

I'm sure we've all seen the pin on how a simple wooden kitchen spoon, when placed over a pot, will prevent it from boiling over. Unfortunately it's not true. I made a video demonstrating and explaining why that doesn't work, as well as showing a few methods that do.

So why doesn't this work? Simple. Starch. If you place a pot of water on the stove, crank it up to high and walk away, its not going to boil over. It will boil dry (and possibly ruin your pan) but it won't boil over. What causes pots to boil over is what you're cooking in them, usually high starch foods like pasta. A spoon isn't enough to break the sticky, starchy bubbles that form, and it still allows it to boil over. Images showing this working are likely done by bringing the pot to a lower, more gentle boil, rather than a full, rolling boil, so the chances of the pot actually reaching the point of boiling over are much lower.

So what are the two best methods to prevent this? Use a large stock pot (filling it no more than half way with water) or simply turn the heat down to a medium to medium-high heat. What you're looking for is a gentle boil, just the top of the water moving, not forming large bubbles. It's enough to cook the food, but without forming starchy bubbles. Another method involves a kitchen gadget such as a silcone lid, which allows the foamy mess to collect on top with out pouring all over your cook-top. I personally love mine, but it's not a necessary to prevent pasta from boiling over.

Good Idea Friday - The Hard Boiled Egg Debate

So, last year we posted about how adding a bit of baking soda to your hard boiled eggs allows them to peel more easily. The response received after that post was bigger than we imagined it would be. Apparently the way you boil (or don't boil) your eggs is highly personal and widely debated. So this year we thought we would take the time to test out various methods of hard boiling eggs and see which resulted in the easiest to peel category. We posted on our Facebook page for ideas and suggestions. Armed with 2 dozen eggs bought last Wednesday (same lot, same date, same time, variations would be at a minimum) we got to testing yesterday.

I will say right off the bat that I'm not a fan of eggs and hardboiled are probably my least favorite way to eat them. Sorry. I was unable to be the taste tester, so I had my kids and husband judge for me.

Method One - Traditional Method

Place eggs in a pan in a single layer, add enough water to cover. Turn to medium-high heat and allow to come to a boil. Once boiling, turn heat off and cover. Allow to sit covered for 12-17 minutes.* Place eggs in a cold water bath. 

REVIEW - First off, the timing on this method depends entirely on how you store your eggs. Most reviews say 12 minutes, but having used this method myself I always find them slightly undercooked. At least in my house, my kids like the yolks to be firm, no gooey bits, but not dry. Due to how you store your eggs--some countries it's more common to store eggs out, but here in the US we tend to keep our eggs in the refrigerator--it can affect the way the eggs cook. Room temperature eggs take less time than cold eggs do, so they require a few extra minutes cooking time depending on your tastes. Personally, I find 15 minutes to be the perfect time.  

So how well did they peel? Perfectly. I give it a 5 star rating. 

Method Two - Oven Baked Method

Pre-heat oven to 325° F. Place eggs in a muffin tin. Bake 20 minutes. Place eggs in cold water bath.

REVIEW - I have heard by die hard fans (as well as my all time favorite scientist/cook, Alton Brown) that it is THE WAY to make hard boiled eggs (though they aren't boiled, so .. hard baked?). Easy enough to test out. The results though left me less than impressed. I will say that my oven, due to a couple infamous oven fires, isn't the best working oven out there. That very well may have altered the results. However, they were far harder to peel, and they were over cooked. Most had a couple hard brown spots on them, and there were several that had weird brown spots on the shell where the egg inside tried to push it's way out of the shell. All ovens vary, and I've heard using a silicone tray works to prevent the burned spots, but I didn't have one to test out. 

All in all, I give it a 3 star rating. I think if you know your oven and time it better, this may work, it just wasn't as foolproof as I was hoping it would be.

Method Three - Baking Soda Method

Same as Method One, ddd in a couple tablespoons of baking soda prior to boiling. Place eggs in a cold water bath. 

REVIEW - Honestly it worked just as well as the traditional method. Since I was using week old eggs for this test, it didn't make much of a difference. Having used it on fresher eggs in the past though, it does work. 

I give it a 4 star rating on fresh eggs since it's not perfect, but it works better than just a plain boiling method on fresh eggs. 

So there you have it. There were other methods I've came across just tonight that I was unable to test out in time, pricking the bottom of eggs with a pin, baking in the oven in a muffin tin with water in the cups to prevent drying out/burned spots, boiling with a bit of vinegar instead of baking soda, boiling room temperature eggs, etc., etc.

Really though, the truth is the reason eggs stick to their shells is because of a thin membrane under the shell. So I don't doubt some of this methods will work; the pin prick, the baking soda, and the vinegar all act as ways of separating the membrane from the shell. It's one of the reasons you are suppose to put the eggs into an ice bath right after cooking, in hopes the thermal shock will aid in it as well. It's also why older eggs peel better, as they age the membrane separates from the shell.

And as always, you can find us on facebook and twitter. Please let us know what your favorite method is and let us know if we forgot to test out a certain way.

Good Idea Friday - How To Clean Really Stubborn Pots and Pans

Saving a Ruined Le Creuset Pan : Squidyboo

So as some of you probably know from reading my blog, I am not a baker. At all. In fact my husband has pretty much banned me from using the oven after countless kitchen fires from my attempts at baking. But where as I can't bake, I can cook. Really well I might add.

But even the best cooks make mistakes, and that is how I was faced with a dilemma some time back (which is why this post is lacking photos, sorry!)

You see, I was using one of my beloved Le Creuset pans and ended up burning the risotto terribly. It's bad enough ruining dinner, but the idea I may have ruined a $200 pan was more than I could bare. I tried to clean it best I could by soaking it and using a melamine sponge (Magic Eraser). That barely touched it. I then tried Barkeeper's Friend, which again didn't do much, so I tried straight up baking soda, but the black remained stuck to the bottom of my pan.

So what to do? I spent quite some time doing research and seeing what other sites would recommend. I wanted to be careful not to ruin the pan by cleaning it (so oven cleaner was right out, though that does work on things like uncoated stainless steel just fine)

Well after reading a lot of forums on pan care I found the blog post over at Squidgyboo. Looks like we were in the same boat. She tested out 3 different ways of cleaning her Le Creuset, and had best results with... boiling water and baking soda?

Seriously? How is that going to work when scrubbing the damn thing with baking soda didn't work? But I was desperate and willing to try anything at this point. And wouldn't you knowit, it worked! I took about a half hour of effort, but it worked. I skipped her suggestion of a butter knife since my pan is my baby and I was worried about to ruin it, and went with a wooden spatula (rice paddle, really) instead.

So here's the trick: 

Take your baked on possibly ruined pan or pot and place it on the stove. Add 1-2" of water and bring to a gentle boil. Grab your baking soda and add about 1/2-1 cup. It will fizz. This is good. Take your wood spatula and gently start working the spot or burned on area. After a short time it'll start to flake up. If it stops flaking, add more baking soda. Once the water gets too nasty or stops fizzing when more baking soda is added, dump and start again.

That's it. I have tried this before using just water with mixed results, but I noticed a huge difference once I brought in the baking soda. So go out there and test this on any pans you may think are ruined. And if you have any other great tips on saving baked on, burnt on, pots and pans, let us know! Leave your comments and photos on our facebook or twitter page.

Cinnamon Roll Crust

"How great is this? Just use store bought cinnamon roll dough in place of crust for your pies!"

A fan submitted this one and had the same concerns I did when reading this. If you've ever made cinnamon rolls before, even store bought ones often found in the chill case, they tend rise when baked. So either the rising roll crust is going to cause all the amazing pie filling to leak out the sides (and onto the oven floor) or it's going to remain a dense, chewy undercooked mess. 

Luckily I was able to track down the original source of the image, and wouldn't you know it? That's not what this is an image of. Over at Tablespoon, Stephanie shares a great recipe on how to make a pie with a faux cinnamon roll crust made of rolled up crust, spices and sugar. Since it's crust, it won't rise like the supermarket rolls will, so your pie filling will stay in place. You can read more of her recipes on her blog at Girl Versus Dough. 

So, is anyone game to try this? I'd try one with cinnamon rolls from the store, but I made a new years resolution not to set my oven on fire for this year. If you try ether examples though, let us know! Share photos or stories on our facebook and twitter. 

DIY Water Marbles

"Water marbles! Crazy how a few kitchen ingredients will make these. Weird, I can't wait to try. Science party? THIS is COOL!" 

Oh these are fun! My kids have quite a few themselves that it seems they are constantly playing with, so the idea that we could spare a few bucks and just make it ourselves is always nice. According to the links, all it takes are a few easy kitchen ingredients - baking soda, vinegar, and salt. (is there anything apparently baking soda and vinegar can't do?!) mix parts of baking soda and vinegar then freeze, mix with salt and more vinegar then boil. This apparently will get you your own set of water marbles.

But it's false. What you'll end up with is a huge mess to clean up. It's a hoax. Water marbles are polymers, not something you can just cook up normally in your house. There's a great write up over at ChemSpider on this hoax, which originated with a Youtube video and has quickly been making the circuit everywhere. 

Good Idea Friday - How to Boil an Egg

"Add baking soda to the water when you hard boil eggs to make peeling easier"

Just in time for Easter, this is going to make a lot of peoples lives a tad bit easier. Because yes, it's true! I was honestly skeptical myself so I gave it a try and did notice it seemed to work really well. But WHY? Well over at TheKitchn, there's a great write up that talks about the science behind this. Turns out that the baking soda helps alter the pH of the egg membranes, allowing them to weaken and making it easier to peel. All it takes is a 1/2 teaspoon of baking soda to the water to do it's magic. They do mention sometimes it can cause the eggs to taste more sulfuric, but my kids haven't complained so far. (disclaimer - I hate hard boil eggs, so I haven't tried them myself) 

Easy Cheese Toast with a side of Fire

"Easy grilled cheese using toaster turned on its side."

I originally heard about this idea over at reddit.com some time back, so I wasn't too surprised when I saw it being repined a year later on pinterest. The problem? The pin doesn't talk about amount of toaster fires this little trick has caused. You can't just take a toaster, turn it on it's side, and expect it to magically make cheese toasties. Not only do you run the risk of the cheese melting down into the elements and catching fire, a lot of toasters have that neat trick of popping the toast up once it's finished. I bet you can imagine what happens when it's laying on it's side and it does that.. yep - it shoots flaming hot cheese toast. Some modern toasters even have a grill that when the level is pushed down, moves in to grab hold of the toast, so if yours does that you're going to have a hard time cleaning melted cheese off the grate. 

So what do you do when time is tight and you have hungry kids demanding food? Best to stick to ether using a traditional toaster oven for this, or do what I do - stick the toast with cheese under you're oven's broiler for a few seconds. It works as well as this trick does and is less likely to cause a house fire (as long as you keep an eye on it - your broiler gets real hot real quick) 

Jello Legos

"Wash mega blocks, fill them with jello, and chill. You will have lego jello!" 

Hey look! It's a picture of Jello, in the shape of Legos! What makes people assume that it's as simple as just filling empty legos with jello I will never understand. I have kids - kids have Legos. I've played with them before and took a look at the underside of the blocks - they don't look like just an inverted Lego.

But the pin says Mega Blocks, which we don't have. A quick google search though shows the same thing on the underside of the blocks. There is no way you can just pour Jello in there and get a lego shape. Not to mention the blocks are so ridged that it would be really difficult to get the Jello out once it's set up. 

So how DO you get Lego shaped Jello shown in the pin? With a silicone mold of course! You can order one here at amazon . Those are made by Lego it appears, but there are several other companies that make them as well. And because Pinterest is all about DIYing, here's a great blog write up on how to make your own silicone mold if you're feeling fancy. 

Crafty Corner : DIY Lego Mold

Muffin Tins Secret Use

"Flip Over a Muffin Tin to Make Delicious Ready-to-Fill Cookie Bowls The dream of enjoying cookies and milk—or cookies and ice cream—at the same time is real, and all you need to do it is cookie dough and a muffin tin. Flip the muffin tin over, form the cookie dough around the cups instead of inside it, and bake the tin upside down." 

I'm sure anyone who spends any time on Pinterest has seen this one. Maybe some of you have been lucky enough to see the failed attempts at this as well. Because it's false. For the most part at least. As much as that  does look at first glance like a muffin tin, it's not. It's designed just to make these cups, as you can see it has a small indent at the rim of each cup, to help support the dough. (It's made by Wilson's if anyone is interested)  But fear not, even though this is a specialty pan it still seems to get mixed reviews, as people complained that the cookie dough still tended to 'run' or melt out of the cup shape molds. You'd need to use a fairly firm cookie recipe, probably one with less butter than normal for this to work right. Other reviewers have suggested everything from making sure the dough is very well chilled to rolling it out between wax paper to help roll out the thicker made dough.

I have a bad habit of setting my oven on fire anytime I mention baking, so this isn't something I'm going to attempt, but has anyone used these pans? Do you think they worked better than a muffin tin or not? I guess if all else fails you could always use this tin right side round to make some very pretty mini flans or jell-o desserts. 

And if anyone is wondering if there is any way to really make them at home - sure there is! Here is a great write up on how to make cookie cups with a muffin tin the right way with a tried and trusted fail proof method - it does take longer time and prep to make them this way, but at least you know the outcome will probably be better then a cookie coated oven to clean. 

Mini Cookie Cups via Sweet-lab.com