HOME > Chowhound > Home Cooking >

Discussion

"House" cooking

  • 9

On "House, M.D." tonight, the title character took up cooking as a diversion, after accompanying his friend to a cooking class. His understanding of molecular science enabled him to be an excellent and innovative cook. It started when he rescued WIlson's scorching meatballs by brushing vinegar in the bottom of the pan, after reciting some word salad explaining why acid counteracts the browning action. Truth or screenwriting?

  1. Click to Upload a photo (10 MB limit)
Delete
  1. I'm watching it in an hour. The Maillard reaction is at work here and acids can act as inhibitors according to my Food chem textbook. God I forgot that this textbook can make food boring.

    4 Replies
    1. re: Bryn

      What did house cook & serve to 13 that she said it was the best thing she ever ate?

      1. re: jim markus

        Ragu stuffed in an unhatched chicken egg?

        1. re: Bryn

          Looked like a yellow marble on a triscuit to me....While it was fun to see House cook, they could have used a food stylist. The ragu he served Wilson just looked like plain tomato sauce on a spoon.

          1. re: clamscasino

            I've been messing with this recipe since the episode. He says its an "unhatched chicken egg" which is a delicacy, its a fertilized egg often removed from a chicken post slaughter. I used normal grocery store eggs as they are cheaper and more widely available. As you bring salted water to a boil, separate the yolks from the whites using the method of your choice (I pass the yolk from shell to shell over a bowl). Once the water is boiling, remove it from any heat, then slide the yolks into the water, being careful not to break them. Let them heat up for around 5 minutes, then remove them from the water using a slotted spoon. Use a syringe to suck some of the liquid yolk from the center of the yolk, then inject heated ragu (or any not chunky tomato sauce) into the yolk. I served on a cracker with pesto and parmesan cheese with a lusty dry red wine. Enjoy!

    2. My Italian Grammy taught me to do eggs in pergatory. Heat left over sauce in a pan, crack eggs into sauce, cook till desired doneness, top with parmasean.

      3 Replies
      1. re: JEN10

        Tomatoes and eggs... one of my favorites but my husband won't touch it.

        You can also do it without the yolks... break whites into the sauce and stir until eggs are cooked. It's not as pretty, with the whites running thru the sauce, but it's really good.

        1. re: JEN10

          That's basically shakshuka - a pan Middle-Eastern dish of eggs poached in a tomato sauce, with or without green peppers, hot peppers, etc. The Italian version sounds pretty interesting, especially if you have some good Italian bread alongside.

          1. re: rockycat

            I love Deborah Madison's Stir-Fried Roasted Eggplant reheated with an egg cracked into the middle, topped with a little cheese, and covered until the egg is cooked, then served over rice. I usually want my main meal to include a little meat, but don't miss it in this instance because the eggplant has that meaty texture.