Eggs are always hard to peel without damaging the cooked egg white. To make the egg’s shell easier to peel off, add 3/4 teaspoon of baking soda to the water when making hard boiled eggs.
Archive | August, 2014
Herbed Butter | Don’t Cry Over Extra Cream!
I always seem to have left over heavy cream for a recipe. Instead of leaving it the refrigerator forgotten, make an herb or flavored butter. Pour the cream into your food processor and pulse until it firms up and holds a shape. Then throw in the herbs and pulse a few more times. You can […]
A Yacht Chef’s Old Hurricane Story [Addendum]
Kali, the Cat that Survived in the Bucket I’m thrilled that everyone has enjoyed my hurricane story, and a lot of you have expressed interest and concern regarding Kali’s survival… I didn’t realize I’d left some of you hanging! I’m happy to report that Kali was one of the few small pets that actually did […]
Easy Slice Mozzarella
Slicing a fresh ball of mozzarella thinly and evenly can be a real pain and impossible to do. I freeze my ball of mozzarella about 45 minutes before I need to cut. Use a serrated knife and work quickly. You’ll find it a lot easier and your slices will be uniform.
![A Yacht Chef's Old Hurricane Story [Part 5] The Final Installment](https://www.portsidecuisine.com/wp-content/uploads/2014/08/blog_hurricane_rhiannon_5e.jpg)
A Yacht Chef’s Old Hurricane Story [Part 5] The Final Installment
Several weeks later, we ended up living back in St. Thomas on a dear friend’s boat that was one of 20 or so boats that remained floating (out of about 300). He was dismasted, and the mast came through his cabin top, and he sustained some additional damages, but, thankfully, his 65 foot sloop made […]