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(Lifehacker)   What, you're not using a Ginsu?   (lifehacker.com) divider line
23
    More: Obvious, Egg yolk, Egg white, cake recipe, odd egg, Egg, small batch, most reasonably accurate way, Cooking  
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1114 clicks; posted to Food » on 14 Dec 2022 at 8:50 AM (15 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



23 Comments     (+0 »)
View Voting Results: Smartest and Funniest
 
Ambitwistor [TotalFark]
2022-12-14 9:18:37 AM  
thumbs.gfycat.comView Full Size
 
Breaker Moran [TotalFark] [OhFark]
2022-12-14 9:33:09 AM  
The comments are almost as reassuringly anal retentive as the article:

"...bingo!   8 is indeed 2/3 of 12..."
 
Gough
2022-12-14 9:44:03 AM  
I'm slowing converting more and more of my recipes to metric.  As much as I'm used to imperial measurement, scaling recipes (up or down) is a whole lot easier in metric.  I picked up a pair of digital electronic scales, one of which is a small postage scale, but that was the only new equipment needed.
 
The Madd Mann [OhFark]
2022-12-14 9:46:44 AM  
Put egg (scrambled) in a custard cup on a scale.

Weigh egg.

Pour half out.

How is this hard?
 
InfoFreako
2022-12-14 10:00:14 AM  
What kind of "Microwaving for One" shiat are you making that you have to use half an egg?  Anything that calls for one egg is not going to have a huge amount of leftovers.  I usually use the egg as the deciding factor in how to cut the recipe. If it calls for 2, cut the recipe in half. If it calls for 3, cut it to 1/3 or 2/3.
 
abhorrent1
2022-12-14 10:27:29 AM  

The Madd Mann: Put egg (scrambled) in a custard cup on a scale.

Weigh egg.

Pour half out.

How is this hard?


Well you'll never be a food writer. This is about 1000 words too short
 
mikey15
2022-12-14 10:46:33 AM  
Not to poach the thread, omelette you all resume with your conversation but I wanted to point out we are close to a super rare egg tri-fecta. We are living in ovary special times! Some of the more hardboiled members may want it to be over easy but I prefer to look on the sunny side of things.

\thread scramble off
 
Sin'sHero [TotalFark]
2022-12-14 11:15:34 AM  
This is your Fark.

mikey15: Not to poach the thread, omelette you all resume with your conversation but I wanted to point out we are close to a super rare egg tri-fecta. We are living in ovary special times! Some of the more hardboiled members may want it to be over easy but I prefer to look on the sunny side of things.

\thread scramble off


This is your Fark on ......
 
xalres
2022-12-14 11:34:20 AM  

InfoFreako: What kind of "Microwaving for One" shiat are you making that you have to use half an egg?  Anything that calls for one egg is not going to have a huge amount of leftovers.  I usually use the egg as the deciding factor in how to cut the recipe. If it calls for 2, cut the recipe in half. If it calls for 3, cut it to 1/3 or 2/3.


That was my thought as well. I've been cooking for most of my life, and I've never had the need to split an egg.
 
abhorrent1
2022-12-14 11:51:41 AM  

InfoFreako: What kind of "Microwaving for One" shiat are you making that you have to use half an egg?  Anything that calls for one egg is not going to have a huge amount of leftovers.  I usually use the egg as the deciding factor in how to cut the recipe. If it calls for 2, cut the recipe in half. If it calls for 3, cut it to 1/3 or 2/3.


I think the difference here is they're specifically talking about baking. I don't bake so I don't know for a fact but from what I understand baking is basically a science.

So, while a little more or less of this or that or a substitution won't ruin your beef stew, amounts in baking need to be precise because a little more/less of something will completely ruin what you're trying to make.

Again, I don't bake but that's what I've heard about it. Maybe some bakers can confirm.
 
sxacho [TotalFark]
2022-12-14 11:54:08 AM  

mikey15: Not to poach the thread, omelette you all resume with your conversation but I wanted to point out we are close to a super rare egg tri-fecta. We are living in ovary special times! Some of the more hardboiled members may want it to be over easy but I prefer to look on the sunny side of things.

\thread scramble off


Huevo you do it, I have a feeling we're all about to get layed.
 
Lish
2022-12-14 12:14:09 PM  

InfoFreako: What kind of "Microwaving for One" shiat are you making that you have to use half an egg?  Anything that calls for one egg is not going to have a huge amount of leftovers.  I usually use the egg as the deciding factor in how to cut the recipe. If it calls for 2, cut the recipe in half. If it calls for 3, cut it to 1/3 or 2/3.


Lots of recipes add one egg as a binder, meatballs and meatloaf come to mind. Your definition of "a huge amount" of leftovers may differ from someone else's.
 
olrasputin
2022-12-14 12:23:05 PM  

abhorrent1: InfoFreako: What kind of "Microwaving for One" shiat are you making that you have to use half an egg?  Anything that calls for one egg is not going to have a huge amount of leftovers.  I usually use the egg as the deciding factor in how to cut the recipe. If it calls for 2, cut the recipe in half. If it calls for 3, cut it to 1/3 or 2/3.

I think the difference here is they're specifically talking about baking. I don't bake so I don't know for a fact but from what I understand baking is basically a science.

So, while a little more or less of this or that or a substitution won't ruin your beef stew, amounts in baking need to be precise because a little more/less of something will completely ruin what you're trying to make.

Again, I don't bake but that's what I've heard about it. Maybe some bakers can confirm.


Pretty much. The best naan recipe I've found (slightly chewy, layered texture, air bubbles, etc.) for at home on cast iron calls for 1/2 egg per batch of 6. And the recipe author even comments on the fact separately, basically saying, "Look, I did multiple experiments to see what turned out best; I'm as annoyed by using 1/2 an egg as you are."

Granted I usually avoid this by just making a double batch, but sometimes I don't need extra naan on hand, and don't wanna spend 10-15 min frying up 6 more pieces individually.
 
olrasputin
2022-12-14 12:25:57 PM  
What a double batch of naan may look like:

Fark user imageView Full Size
 
MrSplifferton
2022-12-14 1:13:39 PM  
I run into this with the pancake recipe for my daughter who is allergic to dairy.  Nobody else would want soy milk in their pancakes, but she doesn't know any better, so I just make enough for her.  It says 1/2 egg, I just use a whole egg anyways.  I've never tried it, but she seems to like it.
 
mike_d85
2022-12-14 2:35:15 PM  

abhorrent1: The Madd Mann: Put egg (scrambled) in a custard cup on a scale.

Weigh egg.

Pour half out.

How is this hard?

Well you'll never be a food writer. This is about 1000 words too short


In the days of my youth, I spent many tireless hours on the little league baseball team trying to perfect every aspect of my game and utterly failing.  To this day, if I try to field a ground ball on the company softball team it will invariable smack me in the body or face when I try to simply scoop it up in my outstretched glove.  I Once, while playing 3rd base I recall seeing the ball behind my glove before waking up in the dugout some time later.  My mother often made me my favorite treats after taking one of a dozen injuries which sent blood streaming from my face and likely gave me a concussion.

Speaking of cracking things open and scrambling them: scramble an egg and weigh it if you want to scale a recipe down by 1/2 an egg.

I spent many evenings nursing wounds with an ice pack in an old towel and nursing a bowl of...
 
zeroflight222
2022-12-14 3:17:46 PM  
I like Ginsu.  Knives keep telling me to do things and with the Ginsu it speaks Japanese so I can't understand it.
 
Evil Mackerel
2022-12-14 4:09:55 PM  
Fark user imageView Full Size
 
drewogatory
2022-12-14 6:24:50 PM  
Is this the gear thread? What do you guys suggest as a replacement for this: Costco Kirkland Signature Ultimate Chef's Pan, 6.5QT Hard Anodized ?  I'm willing to spend more since it's for the house, but I need at least this big. It's a 12 inch I believe, just well deeper than most.
 
Oneiros [OhFark]
2022-12-14 9:32:55 PM  

Gough: I'm slowing converting more and more of my recipes to metric.  As much as I'm used to imperial measurement, scaling recipes (up or down) is a whole lot easier in metric.  I picked up a pair of digital electronic scales, one of which is a small postage scale, but that was the only new equipment needed.


One warning, because we're talking about measuring eggs:

Egg sizing is different in the US vs Europe.

So a 'medium' egg in Europe is a 'large' egg in the US.

/writes in the gram measurements in cookbooks for some recipes that I cook a lot
//because it means fewer measuring cups to clean
 
utilaholic
2022-12-14 11:50:50 PM  

olrasputin: What a double batch of naan may look like:

[Fark user image image 425x566]


I always make the extras, freeze them, then toaster as needed
 
johnny_vegas [TotalFark]
2022-12-15 4:43:15 AM  

The Madd Mann: Put egg (scrambled) in a custard cup on a scale.

Weigh egg.

Pour half out.

How is this hard?


Pretty hard and apparently, seeing as how TFA advises its moron readers:

Try to avoid using one part of the egg as "half." It may be tempting to skip the scramble and just use the yolk, or the white,
 
Kris_Romm
2022-12-15 1:00:39 PM  
No Ginsu.

I just bought a new Ceramic knife tho. Ridiculous how easy it cuts through stuff.
 
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