Alton has a thing about mushing things with his hands. His technique for separating an egg is breaking it into the palm of his hand and letting the white run through his fingers.
While this works -- quite well, actually -- it's still a lot less messy to use the shell. :-)
Yeah, I've noticed that! I actually don't mind the idea, since I quite like using my hands for mixing a lot of things already... but I was even commenting to rackham after I made the guacamole this evening that it seemed to be a bit of a waste of good avocado (since so much of it sticks to your hands). But it really did make for a good texture, and everything blended well (plus it was fingerlicking good, when I was done mixing!). I think I might do it that way again, unless I'm only making a tiny bit.
Still not sure about his method for separating eggs, but I'll probably give it a try at some point, just to see if I like it. I was taught to cook mostly by my grandmother and great-grandmother, who used a lot of similar methods. To this day, I still measure out teaspoons of salt in the palm of my hand, because that's the way I learned it.
His chili is not right. It might be okay for the eastern seaboard, but from Texas through Arizona, it's not right. :) But most of the rest of the time, Alton is pretty right.
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While this works -- quite well, actually -- it's still a lot less messy to use the shell. :-)
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Still not sure about his method for separating eggs, but I'll probably give it a try at some point, just to see if I like it. I was taught to cook mostly by my grandmother and great-grandmother, who used a lot of similar methods. To this day, I still measure out teaspoons of salt in the palm of my hand, because that's the way I learned it.
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