Hi Abratforata,It takes the eggs about 12 minutes to cook to a level that I like -- cutting the number of eggs in half does not cut the time in half because the limiting factor is the energy transferred into the egg (as opposed to, say, the available energy, which is what you'd experience in a microwave oven).Best,Jeff
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Smart! That should work great.
Hurrah! One minor comment: long term storage of onions in the fridge isn't recommended, as it'll lead to mold growth. This may not be a problem if you go through onions quickly enough. Happy cooking!
Running them under water works well too — the compounds that cause tearing up are water soluble, so you are rinsing them away. Technically cutting with a wet knife on a wet cutting board will work too, but that's slippery and thus dangerous.
Hi ehudwill,The ice cream will indeed be much smoother than what you find in the store -- initially. Over time, though--as in a day in the freezer after you make it -- the ice crystals will aggregate together. Unless you have the right ratios of sugar in the liquid, you'll end up with a large block of ice cream.best,Jeff
Hi Maddie,Regular corn won't work -- it has to be the hard corn grown specifically for popping. You can find it in grocery stores during the fall season, typically -- at least where I live!best,Jeff
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