By Charles Lamb
A rapturous appreciation of red meat crackling, a touching description of hungry London chimney sweeps, a dialogue of the unusual excitement of consuming pineapple and a meditation at the delights of Christmas feasting are only many of the matters of those own, playful writings from early nineteenth-century essayist Charles Lamb.
Exploring the thrill of foodstuff and in addition our complex social dating with it, those essays are via turns sensuous, mischievous, lyrical and self-mocking. packed with a feeling of starvation, they're probably the most interesting and nuanced works ever written approximately consuming, ingesting and urge for food.
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Additional resources for A Dissertation Upon Roast Pig & Other Essays (Penguin Great Food)
44 DONE. A Cook’s Guide to Knowing When Food Is Perfectly Cooked 1 2 4 5 3 EGGS 45 46 1 2 3 4 DONE. A Cook’s Guide to Knowing When Food Is Perfectly Cooked Omelets Why omelets put the fear of God into the most intrepid cooks, I don’t know. However, it must be said that there is a knack to making them. To get the knack, though, all it takes is a couple of dozen eggs and a little time to clean up the floor as you practice folding and transferring omelets from pan to plate. Before you make your omelet, warm the eggs, still in their shells, in a bowl of warm water.
5] A 7-minute egg has a completely set yolk that starts to turn opaque near where it touches the white.  An 8-minute egg is completely set. The yolk shows opacity, mixed with sheen.  A 10-minute egg appears completely set.  A 15-minute egg will have a graytinged yolk and a strong sulfurous odor. EGGS 43 Poached Eggs Some of us were taught to poach eggs by swirling water in a circle to make a vortex and then cracking the egg into the vortex, the idea being that this helps the egg hold together better.
But whatever method you use, the important thing is to remain consistent. This way, you can establish your own reliable cooking times using your own method. This is essential since eggs in the shell give no indication of when they are done. I never let the eggs actually come to a hard boil, because this level of heat is too extreme for such a delicate food and can make the cooked egg slightly tough. I also poke a tiny hole in the rounder end of the egg with a pin. This allows the air trapped in the egg to escape as it expands instead of expanding within the egg and cracking the shell.
A Dissertation Upon Roast Pig & Other Essays (Penguin Great Food) by Charles Lamb