A Cook’s Education (The Food Lab): Extra-Crispy Sunny-Side-Up Eggs and “The Best Applesauce Recipe”
A Cook’s Education (The Food Lab): Extra-Crispy Sunny-Side-Up Eggs and “The Best Applesauce Recipe”
by Razumikhinisbae
1 Comment
Razumikhinisbae
Happy Mother’s Day everyone! These eggs were a pretty good start to a great Mother’s Day. They were tasty. The whites were mostly done and there was plenty of delicious yolk to sop up with toast. However, the three tablespoons of oil it takes to get the job done seems pretty excessive. For the size of my frying pan, I probably could have gotten away with two. I also ran into an issue where the recipe says “serve immediately” but it took me a bit to plate, locate and grate the queso fresco, spoon out my applesauce, take the photo etc. My yolks had cooled a bit by the time I got to eat them, which kinda sucked. When I make this again, I’ll probably have everything else set up a little better.
Today has a bit of a two-fer because the applesauce is also a Serious Eats recipe. Specifically Stella Parks’ “The Best Applesauce Recipe”. I used a mix of galas and pink ladies, which was pretty delicious. I also used an immersion blender because I like my applesauce to have a bit of texture. My child is young enough that I still associate soft purees with baby food which is very unappealing. If you have an excess of apples, I highly suggest making this. It’s held up in the fridge in jars for about three weeks now, and I’m coming to the end of my last jar.
Background: Who am I? I am an amateur, a home cook. In general I am only responsible for feeding myself, my three year old, and my husband. Cooking, perusing cookbooks, and watching cooking shows is how I unwind.
What am I doing? I have decided to cook through the Food Lab as a way to get back to basics and work my way through the fundamentals and blindspots in my cooking abilities.
1 Comment
Happy Mother’s Day everyone! These eggs were a pretty good start to a great Mother’s Day. They were tasty. The whites were mostly done and there was plenty of delicious yolk to sop up with toast. However, the three tablespoons of oil it takes to get the job done seems pretty excessive. For the size of my frying pan, I probably could have gotten away with two. I also ran into an issue where the recipe says “serve immediately” but it took me a bit to plate, locate and grate the queso fresco, spoon out my applesauce, take the photo etc. My yolks had cooled a bit by the time I got to eat them, which kinda sucked. When I make this again, I’ll probably have everything else set up a little better.
Today has a bit of a two-fer because the applesauce is also a Serious Eats recipe. Specifically Stella Parks’ “The Best Applesauce Recipe”. I used a mix of galas and pink ladies, which was pretty delicious. I also used an immersion blender because I like my applesauce to have a bit of texture. My child is young enough that I still associate soft purees with baby food which is very unappealing. If you have an excess of apples, I highly suggest making this. It’s held up in the fridge in jars for about three weeks now, and I’m coming to the end of my last jar.
Background: Who am I? I am an amateur, a home cook. In general I am only responsible for feeding myself, my three year old, and my husband. Cooking, perusing cookbooks, and watching cooking shows is how I unwind.
What am I doing? I have decided to cook through the Food Lab as a way to get back to basics and work my way through the fundamentals and blindspots in my cooking abilities.