What did you cook or eat today (April 2025)?

Made a from scratch batch of buttermilk biscuits. Not as thick as I'd like so thicker next time, lower oven temp, and cook a bit longer. Pretty darn good though! Better than the frozen ones and I'll eat these up. 👍
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Barriehie said:
Made a from scratch batch of buttermilk biscuits. Not as thick as I'd like so thicker next time, lower oven temp, and cook a bit longer. Pretty darn good though! Better than the frozen ones and I'll eat these up. 👍View attachment 127435
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I can see the one cathead there. :wink:
 
SandwichShortOfAPicnic said:
Is that normal hollandaise? It's super yellow. The poached eggs look the absolutely perfect shape.
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It's the eggs I used, they had a very orange color and I used a touch of heavy cream and that with the emulsification lightened it up a bit.

The eggs look like that because I used a bit of vinegar in the water and created a vortex for each egg and the end gives you a nice result.
 
Puggles said:
It's the eggs I used, they had a very orange color and I used a touch of heavy cream and that with the emulsification lightened it up a bit.

The eggs look like that because I used a bit of vinegar in the water and created a vortex for each egg and the end gives you a nice result.
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I'm familiar with the vortex method, I think it gives the nicest poached egg shape but it's not something I do because doing one egg at a time when I want eight poached eggs to serve at the same time takes too long.

But I see you have four eggs so the same sort of thing applies, are you pre-poaching them and reheating them all together when needed?
 
SandwichShortOfAPicnic said:
I'm familiar with the vortex method, I think it gives the nicest poached egg shape but it's not something I do because doing one egg at a time when I want eight poached eggs to serve at the same time takes too long.

But I see you have four eggs so the same sort of thing applies, are you pre-poaching them and reheating them all together when needed?
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No, one at a time with 3:30 timer on each one. I like eggs bene, but the logistics are a nightmare to have everything come together in a timely fashion.
 
Puggles said:
No, one at a time with 3:30 timer on each one. I like eggs bene, but the logistics are a nightmare to have everything come together in a timely fashion.
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Couldn't agree more.
I think it's a pretty good skills test 😆

I've seen that people and chefs will pre poach their eggs, fridge them and reheat heat them for a minute or so all at the same time.
I'm very dubious that a cold poached egg from the fridge can be reheated nicely and the yolk not be cold. So instead I have a large deep rectangular pan with eight of these in (they weren't silly money when I bought them) -

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I can providing I pre-crack the eggs into little ramekins get 8 eggs in and out of the pan all in one hit and all with perfectly runny yolks but you don't get that lovely vortex shaped egg and I'd quite like that.

Maybe someone else on here knows about pre-poaching and successful reheating? 🤷‍♀️

Just realised I'm way off topic. I'll shut up now 😆
 
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