Cooks: Your best tip

[Fire Me Boy!]

I read an article on The Kitchn about tips a maître d learned by working in a 3-star restaurant, and it made me think about a comment Inmem58 made in the What's for Dinner thread.

Originally Posted by Inmem58

I wonder who here really tries each others recipes or tips.

I know FMB tried my goldish recipe, he didn't care for it though. I found the meat to be more tender so to speak. What about the rest of you guys?

So it made me wonder, what's the best tip you'd give someone starting cooking, or even a seasoned home cook? One piece of advice that might make someone better in the kitchen?

[cdcox]

When making something new, I like to look at several recipes for the dish and imagine the distinctive characteristics of each, then combine them in a way that suits my preferences.

[cdcox]

Try new ways of doing old things.

I'm trying the skillet reheating method on a slice of pizza right now.

Scrambled eggs went from ordinary to sublime when I started cooking them sloooow.

[Baby Lee]

Originally Posted by cdcox

Scrambled eggs went from ordinary to sublime when I started cooking them sloooow.

Scrambled eggs reminded me.

my new single best way to fluffy scrambles is to whisk them in a standard iced tea glass



with my silicone whisk.



The keys are; 1) that the whisk is sized perfectly to fit into the tumbler, and 2) that the Cuisipro has a round handle.

So I just take the handle in both hands and roll it between my palms Miyagi style.



The silicone whisk spins so fast it's like putting the eggs in a blender. Good incorporation of any dairy or seasoning added, nice high walled vessel so your don't accidently whisk everything out of, say, a bowl and onto the counter, . . . and a nice frothy scramble ready for a slow simmer. Easy cleanup as well. Just whisk the egg mixture into the skillet, using the silicone tines like a spatula, then run water in the glass with the whisk inside for both to soak until after the meal.

[Hammock Parties]

Make sure you overcook your poverty chicken just a bit, because there's probably shit in it.

[Hammock Parties]

And on a serious note, put a little water in the pan before you fry your bacon. It will take longer to cook, but holy shit it is magnificent. **** dried-up brittle bacon.

Also if you don't feel like cleaning a pan, scrambled eggs in a mug in the microwave is perfectly delicious. Just don't nuke them too long or you get an egg sponge.

[Saccopoo]

You poach your bacon?

[Fire Me Boy!]

Originally Posted by Saccopoo

You poach your bacon?

Just a little helps the fat render better. Once the water evaporates, then the bacon crisps. It's a great method, really.

[Katipan]

You should be baking your bacon.

[Easy 6]

Originally Posted by cdcox

Try new ways of doing old things.

I'm trying the skillet reheating method on a slice of pizza right now.

Scrambled eggs went from ordinary to sublime when I started cooking them sloooow.

Let us know what you thought of that pizza reheating method, hopefully you kept the heat as low as patience would allow and used a lid.

And amen on slow cooking those scrambled eggs, if mine get brown at all I feel like I've ****ed them up.

[Fire Me Boy!]

Originally Posted by Katipan

You should be baking your bacon.

That is a good method, but the water trick Clay mentioned is also solid advice. Baking is really good if you're making a large amount.

[Katipan]

Originally Posted by Fire Me Boy!

That is a good method, but the water trick Clay mentioned is also solid advice. Baking is really good if you're making a large amount.

I guess that's all this household makes.

These kids need to go to college already.

[Buehler445]

So explain the oven bacon thing to me. Do you just put it on a jelly roll pan or what? Where does the grease go?

[Fire Me Boy!]

Originally Posted by Buehler445

So explain the oven bacon thing to me. Do you just put it on a jelly roll pan or what? Where does the grease go?

Use a cooling rack in the jelly roll pan. Grease drips below.

[In58men]

Originally Posted by Buehler445

So explain the oven bacon thing to me. Do you just put it on a jelly roll pan or what? Where does the grease go?

Here's how I did mine for Easter. I remove the bacon and place on a paper towel when done. I used the foil to roll up access grease and toss in the garbage.

[Katipan]

Originally Posted by Buehler445

So explain the oven bacon thing to me. Do you just put it on a jelly roll pan or what? Where does the grease go?

Cold oven, set it to 350, put the bacon in as described above, don't touch anything for 30 minutes, adjust your finishing time depending on how crispy you like it.