I bought the frozen mushroom ravioli bag from Trader Joe’s. I love the ravioli but I’m not a huge fan of the sauce. Easy fix – discard the sauce and cook the ravioli in butter then baked with fresh grated parmesan cheese. I also added dry aromatics – ground sage and italian seasoning mix. The result: crispy edges, soft bits of the mushroom filling, and a subtle but nice sage and italian flavor.
Macheesmo.com posted this method for fail-proof, perfect soft-boiled eggs. This is truly a game changer. No more overcooked or undercooked eggs, ever. The instructions involve boiling eggs in 1/2 inch of water, covered for 6 minutes and 30 seconds. America’s Test Kitchen also validated this method after experimenting with thousands of eggs.
Here is the result of my replication:
Adding a teaspoon of baking soda to the boiling water is supposed to help with separating the egg-shell when peeling.
Banana bread is such a classic dessert. It’s great solution for saving over ripened bananas and pleasing a crowd at the same time!
I’ve revamped the traditional recipe to make a lighter batter and a crunchy top. I’ve created a lighter batter by using egg whites instead of the whole egg with yolk. The inspiration came from the Chinese sponge cake, known for its fluffy airy consistency. Although banana bread baked with egg whites won’t turn out as airy as Chinese sponge cake, you’ll notice a lighter texture than regular banana bread.
If the recipe calls for 2 eggs like this popular recipe on all recipes.com – http://allrecipes.com/recipe/banana-banana-bread/ – egg whites from 4 eggs would be used instead. Sprinkle on granulated sugar just before baking and the result will be a crispy, sweet crusty top.