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It’s been forever since I did anything new with my blog, so I decided the next chapter will be food related, but instead of restaurant recommendations, I’ll be posting items from my exploits in the kitchen. New gadgets, new recipes and milestones…like when I finally get around to making baklava.

I always have renewed interest in all things kitchen-related after Christmas. I’m fortunate that many in my family and friends know I’m a foodie and enjoy experimenting with new gadgets. I benefit from my sister’s willingness to splurge on Williams Sonoma and my dad’s interesting finds from Lee Valley (you thought it was just for tools, didn’t you?) and my husband’s belief that only KitchenAid or Cuisinart will do.

This year PoachPods were among the most simple, yet to me, amazing, items I received. My dad found them at Lee Valley for about $11 for two. See the demo below.

These flexible pods are made of silicon and make poaching an egg extremely easy.  You start by bringing a pan of water to boil, then reduce to a simmer. Crack an egg into the pod, which should be slightly oiled, although I still got mine out without the oil the second time I used them. After 4- 6 minutes the eggs are perfectly poached.

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