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Separating the eggs and folding in beaten egg whites into pancake batter yields fluffier pancakes.
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Quote by shygeek
Separating the eggs and folding in beaten egg whites into pancake batter yields fluffier pancakes.
You can come and cook at my place!
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When cooking only half a box of Kraft Dinner, do no cut the cooking time in half.
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To avoid excessive chewiness (Al Dente, as we gourmets say,) always boil or steam rice before frying it.
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When microwaving your 'baked' potato, prick it with a tooth pick several times to allow the internal steam to vent from the tuber.
The same GQP demanding we move on from January 6th, 2021 is still doing audits of the November 3rd, 2020 election.
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Quote by WellMadeMale
When microwaving your 'baked' potato, prick it with a tooth pick several times to allow the internal steam to vent from the tuber.
I would suggest a fork instead, faster and no chances of eating splinters.
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get a wife. 
"Whoa, lady, I only speak two languages, English and bad English." - Korben Dallas, from The Fifth Element
"If history repeats itself, and the unexpected always happens, how incapable must man be of learning from experience?" - George Bernard Shaw
"If history repeats itself, and the unexpected always happens, how incapable must man be of learning from experience?" - George Bernard Shaw
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When scrambling eggs, add a splash of cream to the mixture bowl for fluffier results, in the frying skillet, later.
The same GQP demanding we move on from January 6th, 2021 is still doing audits of the November 3rd, 2020 election.
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Quote by LittleMissBitch
salt meat BEFORE you cook it.
I wouldn't. It'll dry it out more than if you did it at the end.
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Whoel grain mustard added to mash makes it sublime!
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A good rule of thumb for cooking shrimp and calamari is high,hot and fast. No one likes rubber shrimp or calamari.
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beef marinade- 1/2 pineapple juice-1/2 Italian dressing-your favorite steak sauce-garlic-black pepper
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Mushrooms should be salted after they are done coocking, backing.. salt is taking necessary water for a good dish, out of it
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Chocolate must be melted on a steam (biger boiling pot with water under smaller with chocolate above ) maybe with teaspoon of butter in it for smoothness and you should sturbe it, because it can get easily burned.
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fried catfish- soak fish in mixture of milk-egg-yellow mustard & Tony Chachere's Creole Seasoning and then cover with mixture of 1/2 all purpose flour & 1/2 corn meal with a pinch of baking soda thrown in and fry
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heavenly corn bread -1cup-flour,1cup-cornmeal,1cup sugar,1tbs baking powder,1egg,1cup-oil,1cup milk -mix dry ingredients and then add wet ingredients and stir just until egg is mixed well- 350degrees
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Quote by She
Chocolate must be melted on a steam (biger boiling pot with water under smaller with chocolate above ) maybe with teaspoon of butter in it for smoothness and you should stir it, because it can get easily burned.
Ah a bain marie. Excellent advice.
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Braise your beef tenderloin prior to seasoning for stroganoff.
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Quote by WellMadeMale
Braise your beef tenderloin prior to seasoning for stroganoff.
Or sear it.
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lots of salt in the boiling water and cold water as soon as you remove boiled eggs makes for an easy peal
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Quote by gypsymothQuote by shygeek
Separating the eggs and folding in beaten egg whites into pancake batter yields fluffier pancakes.
You can come and cook at my place!
I'd be honoured!
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Quote by shygeekQuote by MrNudiePants
Never fry bacon in the nude.
Ouch!
The other day, I wasn't nude, but I wasn't wearing a lot of clothing and I was frying tofu - ouchies
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Pan fry rice before adding water (with bullion) then bring to a boil uncovered. Put on lid, turn down heat and let simmer.
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To all the health freaks out there shrimp have hidden bad cholesterol in them, even when uncooked.
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Quote by stuart1975
To all the health freaks out there shrimp have hidden bad cholesterol in them, even when uncooked.
Do not feed your dog, people food.
The same GQP demanding we move on from January 6th, 2021 is still doing audits of the November 3rd, 2020 election.
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Quote by chefkathleenQuote by LittleMissBitch
salt meat BEFORE you cook it.
I wouldn't. It'll dry it out more than if you did it at the end.
nah, not really. the salt isnt on long enough to draw out much moisture and the flavor is deeper and richer than if you just sprinkle salt after taking off the grill or out of oven.
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caramelize veggies....mmmmm 
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For the best effect, serve all meals to your guests, at least 70 minutes later than you first announced. A starving audience will eat everything and congratulate you on your excellent cooking techniques, afterwards!
The same GQP demanding we move on from January 6th, 2021 is still doing audits of the November 3rd, 2020 election.
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Quote by LittleMissBitchQuote by chefkathleenQuote by LittleMissBitch
salt meat BEFORE you cook it.
I wouldn't. It'll dry it out more than if you did it at the end.
nah, not really. the salt isnt on long enough to draw out much moisture and the flavor is deeper and richer than if you just sprinkle salt after taking off the grill or out of oven.
Imagine how much more moist your food would be if you waited on salting it. Salt takes water/moisture out of food. That's why it is used for curing meats. Then again there's brining the meat. That's different all round. Or salting 24 to 72 hours ahead of time. Especially poultry.
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Don't forget resting or stand time for meats out of the heat.