Secrets to good cooking

[QuarterMillionMan]

I will share some of my secrets to good cooking.



1) For flat bacon everytime, cook bacon just a little past the halfway point before flipping. This will produce a flat & crisp bacon everytime. Flipping too soon will cause bacon to curl. Flipping too late will over-cook but some prefer extra crispy bacon this way.



2) For cooked rice the easiest and most fool-proof way is to invest in a good rice cooker. Cooking rice on the stove and pot is not easy. The rice tends to stick to the pot or gets under/over cooked. A good rice cooker makes perfect rice all the time.



3) For a good tuna melt, not really a secret but I like to strain the liquid out of the tuna before mixing the ingredients together. I do this by using a frying pan splatter screen to strain out the liquid from the tuna can and proceed from there by adding your own favorite ingredients.




4) Want a fast & simple dipping sauce for carrot/celery/veggie sticks. Try this & you might like it. Mix some mayonnaise with some soy sauce. The creaminess of the mayo blended with the saltiness of the soy sauce will compliment any veggie stick at your next mealtime.




That's it for now but if I think of others I'll add more. Hope this helps.

[97guns]

here's a tip, a deep fryer is the only cooking vessel needed

[riverwed070707]

here's a tip, a deep fryer is the only cooking vessel needed

Gross. I could maybe make due without an oven, but my second choice definitely wouldn't be a deep fryer. Grill, crockpot, campfire, eating everything raw... all preferential to deep frying

[disneysteve]

here's a tip, a deep fryer is the only cooking vessel needed

Don't come to our house. We never, ever deep fry anything and I rarely eat anything deep fried when we eat out. That's about the most unhealthy way to prepare anything.

[riverwed070707]

Don't come to our house. We never, ever deep fry anything and I rarely eat anything deep fried when we eat out. That's about the most unhealthy way to prepare anything.

Agree. And for me its not so much that I don't like the taste of deep fried things (who doesn't love a good fish fry or homemade jalepeno poppers now and then!) or knowing that it isn't healthy, it just really sits in my stomach and makes me feel yucky for hours after I've eaten it. My body knows its not good and it makes me pay for my indulgences haha

[cardtrick]

haha, a while back, I almost bought a deep fryer because I love fries and figured I could just pick up frozen ones from the grocery store and save money. Glad I talked myself out of it.

[marvholly]

Do not skimp on the quality of ingredients.

Substitutions ARE allowed such as

Shrimp for lobster or crab
Greek or non-fat yogurt for sour cream
Frozen veg for fresh (mostly)
Evaporated milk for heavy creap (except for whipped cream)
Green olives for kalamatra (about same saltiness & pit free)
Dry herbs for fresh (use 1/3 the amount)

[rennigade]

If you have people over and you're about to make ribeyes or fillets and your guest asks for it to be cooked well done...sneak outside and find roadkill and serve that up. They wont know the difference considering all of the flavor is lost in any cut of meat when its cooked well done.

Moral of the story...if you're someone who likes meat well done but the cheapest cut possible, or find roadkill to eat.

[riverwed070707]

If you have people over and you're about to make ribeyes or fillets and your guest asks for it to be cooked well done...secretly sneak outside and find roadkill and serve that up. They wont know the difference considering all of the flavor is lost in any cut of meat when its cooked well done.

Moral of the story...if you're someone who likes meat well done but the cheapest cut possible, or find roadkill to eat.

bahahaha. That and putting ketsup on your steak... if you put ketsup on it, you don't really like steak so save the $$ and get a burger or something instead. Usually those who put ketsup on their steak also like it well done.

[disneysteve]

I will share some of my secrets to good cooking.


bacon

Sorry but "good cooking" and "bacon" don't really go together in my book.

To me "good cooking" implies both good tasting and good for you.

[bigdaddybus]

If you have people over and you're about to make ribeyes or fillets and your guest asks for it to be cooked well done...sneak outside and find roadkill and serve that up. They wont know the difference considering all of the flavor is lost in any cut of meat when its cooked well done.

Moral of the story...if you're someone who likes meat well done but the cheapest cut possible, or find roadkill to eat.

Agreed!

I like to cook steaks hot and fast. 750 degrees for 4 min on each side, and then shut down the grill (big green egg) and let the meat sit inside for another 4 min. With a dry aged 1-1.25 in thick ribeye this comes out fantastic. Juicy as heck, medium to medium rare.
Its not something we have often, but I would rather eat mac-n-cheese and hot dogs with my kids vs eating a bad steak.

[rennigade]

For anyone who likes to make home made pancakes...an easy way to make them fluffy is to separate the egg white from the yolk and beat it to stiff peaks...then fold it into the pancake mixture at the end.

Scrambled eggs:

I just tried this: http://www.youtube.com/watch?v=PUP7U5vTMM0 this morning...never made scrambled eggs like that. They were awesome. I just used regular bread toasted and it was really really good. Id recommend everyone to try this.

[bjl584]

You can't beat a grill for cooking. Charcoal is best but gas will do the job.

[Nika]

Yey for saving money on bacon and mayo sauce.
It may come in handy to pay for that bypass later.

[GREENBACK]

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2) For cooked rice the easiest and most fool-proof way is to invest in a good rice cooker. Cooking rice on the stove and pot is not easy. The rice tends to stick to the pot or gets under/over cooked. A good rice cooker makes perfect rice all the time.

Forget the rice cooker. Heat your container. Add about a tablespoon of canola or olive oil. Put in your rice (dry). saute the rice until there is some brown on it. Add water with a little salt or broth at a ratio of 2 pts. liquid to 1 pt. rice. cook covered for the reccomended time. let it rest off the heat for about 15 mins.. I've cooked rice a very long time and this is Perfect every time and no boil overs.