Fed by experimenting

Up until maybe a year or two ago, I experimented with cooking quite a lot. I tried recipes cooking techniques that were new to me, and I even experimented with different ways to source food ingredients. For no particular reason, I just kind of stopped, something I realised only recently.

Back in September 2022, I tried making sushi for the first time, and that recently popped up in my Facebook “Memories”. That was something I’ve never attempted again—and I’ve never even thought about it very often. However, seeing that FB “Memory” reminded me that I haven’t really had any kitchen adventures in quite awhile, certainly nothing like I used to have. That changed this past weekend.

On Saturday, I decided to make myself brunch of poached eggs on smashed avocado, served on toasted bread I made in my breadmaker (photo above). The poached eggs were the experiment: I’ve written before about making them in a shallow pan of water and adding white vinegar to (supposedly) help the whites remain intact. That method allowed me to poach two eggs at once. Then, I tried the “whirlpool method”, in which boiling water in a pot is stirred rapidly with a spoon, the raw egg is dropped into the vortex, and the result is a nearly perfect poached egg—but I could only cook one at a time, which wasn’t ideal.

Then, TV changed everything.

I was watching a magazine-style show that had a story about how rough the hospitality industry in New Zealand has it at the moment. There was some video shot in a cafe kitchen, and I noticed the chef was standing next to a big pot of boiling water, and he was adding an egg to what appeared to be swirling water. The shot was very brief, but I wondered, first, if I saw what I thought I saw, and second, would that allow me to make two poached eggs at once?

This weekend was the time to try, so I got out a large pot I normally use to make homemade soup, got the water boiling, swirled the water, dropped in one egg, then dropped in the other—and they they were both perfect! Well, mostly: I think the eggs were too cool, and some of the white separated away, leaving the poached eggs smaller than they’d otherwise be.

I store my eggs in the fridge so they’re fresher longer, Cold eggs are fine for scrambled or fired eggs, but when I want poached eggs I take them out of the fridge and let them come up to room temperature, often cracking them into a small ramekin so they’ll warm a bit faster, but mostly so I can make sure the eggs an intact (if not, I make scrambles eggs instead). On Saturday, I was a bit too impatient, but they were still very nice.

Obviously this is not a new thing—the chef on TV really was making poached eggs in a large pot, and it must be quite common. The point is, I didn’t know it, and was willing to try it, and now I’ve changed my poached egg making technique again, to the best method yet.

The other point, of course, is that for the first time in ages I saw something I wanted to try, in this case a cooking method, and so I did it. Now, I want to gey back to trying new recipes, too. Maybe I’ll even revisit some, like making pizza base from scratch using my breadmaker to make the dough, something I last tried October 1, 2021. That’ll probably pop up in my Facebook “Memories” tomorrow, only a couple weeks after the “Memory” of making sushi from scratch. I guess I’ll add that to my list to try again, too.

Looks like my kitchen might be about to be a busy place again. Good.