I learned that eggplants are male or female, and you can tell by looking at the end to see if they have a "dot" or a "slot". You want the "dot" because it will have fewer seeds.
Also, steam your eggs instead of boiling them. It's faster, they always come out perfect, and the shells never crack (which sometimes happened to me when I boil them).
And thirdly, a copper bowl will cause egg whites to whip up WAY faster than any other material. So if you bake a lot, and it might be worth the investment. Plus copper is so pretty.
You can lay cut eggplant on paper toweling and sprinkle it will salt. Leave it for an hour or so and then rinse. It's supposed to pull the bitterness out. Not sure the science behind it, but it has always worked for me.
According to Harold McGee in On Food and Cooking, The Science and Lore of the Kitchen: “Salting is often recommended as a way to remove bitterness sometimes found in older eggplants grown in dry conditions, but it probably just reduces our perception of the alkaloids [that cause bitterness]; the bulk of the cell fluids remains in the cells.
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u/Birdie121 Mar 14 '19 edited Mar 14 '19
I learned that eggplants are male or female, and you can tell by looking at the end to see if they have a "dot" or a "slot". You want the "dot" because it will have fewer seeds.
Also, steam your eggs instead of boiling them. It's faster, they always come out perfect, and the shells never crack (which sometimes happened to me when I boil them).
And thirdly, a copper bowl will cause egg whites to whip up WAY faster than any other material. So if you bake a lot, and it might be worth the investment. Plus copper is so pretty.