Nom Nom Paleo: Food for Humans by Michelle Tam

Author:Michelle Tam
Language: eng
Format: mobi
ISBN: 9781449457204
Publisher: Andrews McMeel Publishing
Published: 2013-12-16T23:00:00+00:00

After a quick blanch and shock in ice water, the tomato skins will slide right off!

If your blender's on the small side (with a capacity of less than 8 cups), blitz the soup in batches.

PERFECT HARD-BOILED EGGS

Chemically speaking, when hard-boiled eggs are overcooked, the sulfur and hydrogen in the egg white form hydrogen sulfide, which in turn reacts with the iron in the yolks to form ferrous sulfide—a.k.a. the ugly, smelly, gray-green rings encircling the yolks. Overdone eggs are often also impossible to peel, leaving you with unsightly pockmarked disasters. Sure, these may be mere cosmetic flaws, but they make your eggs less than appetizing.

In contrast, properly cooked hard-boiled eggs are odorless and perfectly peelable, with vibrant, cheery yolks. And let’s face it: to be a true kitchen ninja, you need to know how to consistently turn out perfectly formed hard-boiled eggs that everyone wants to pop in their mouths.

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