10 Tips to Make You a Pro in the Kitchen
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Date: 2022-09-11
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Comments and reviews: 13
Scott
Hi Chef John, long time follower! You are boiling your eggs the hard way! Steam them! Get a small metal strainer, put in the eggs, set aside. In a large pot, add water to a level below the bottom of the strainer (not much is needed) cover, and boil. Here is the hard part, set a timer for 7 minutes. When boiling, add the strainer with the eggs and cover the pot. Turn on the timer. Remove, eggs when the timers goes off. (6 minutes == soft boiled, 8 minutes == harder boil, 9 minutes == very hard boiled)
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Hi Chef John, long time follower! You are boiling your eggs the hard way! Steam them! Get a small metal strainer, put in the eggs, set aside. In a large pot, add water to a level below the bottom of the strainer (not much is needed) cover, and boil. Here is the hard part, set a timer for 7 minutes. When boiling, add the strainer with the eggs and cover the pot. Turn on the timer. Remove, eggs when the timers goes off. (6 minutes == soft boiled, 8 minutes == harder boil, 9 minutes == very hard boiled)
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Emily
LOL! Empty mayonnaise jar scraping was too funny!
I don't cook any food in a microwave. In fact I intentionally don't have one. When I eat at friends' houses who do cook in the microwave, I can taste a metallic flavor. I think besides changing the molecular make up of the food, it harms the flavor. You could probably boil the corn whole; cut the end off as shown in the video and slide the cob out the same way and do less damage to the corn by boiling it instead. Just a thought.
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LOL! Empty mayonnaise jar scraping was too funny!
I don't cook any food in a microwave. In fact I intentionally don't have one. When I eat at friends' houses who do cook in the microwave, I can taste a metallic flavor. I think besides changing the molecular make up of the food, it harms the flavor. You could probably boil the corn whole; cut the end off as shown in the video and slide the cob out the same way and do less damage to the corn by boiling it instead. Just a thought.
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Allen
I've never needed to peel so many garlics but I wish I knew a trick for peeling problematic onions. 9 out of 10 onions are no problem. Slice it down the middle and peel the skin right off. But man that 10th onion, the skin just doesn't want to come off and you end up gouging into it with your fingernails and taking the skin off in tiny little pieces. I hate when that happens.
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I've never needed to peel so many garlics but I wish I knew a trick for peeling problematic onions. 9 out of 10 onions are no problem. Slice it down the middle and peel the skin right off. But man that 10th onion, the skin just doesn't want to come off and you end up gouging into it with your fingernails and taking the skin off in tiny little pieces. I hate when that happens.
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Michael
My trick when I slice and dice onions is to bisect the stem and then peeling back the skin, but leaving it attached at the stem. This way, the skin acts as a handle for the half-onion and you can do your cross cuts right to the nub. Push the thumb and fingertips against the end of the onion with the palm gripping the skin.
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My trick when I slice and dice onions is to bisect the stem and then peeling back the skin, but leaving it attached at the stem. This way, the skin acts as a handle for the half-onion and you can do your cross cuts right to the nub. Push the thumb and fingertips against the end of the onion with the palm gripping the skin.
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DeltaDemon1
A trick about too-hot corn on the cobb is, after it has been boiled, put it under running cold water for a minute. This cools it down greatly but, since the core is still boiling hot, it'll stay warm enough to eat without the need for corn holder or whatever they are called.
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A trick about too-hot corn on the cobb is, after it has been boiled, put it under running cold water for a minute. This cools it down greatly but, since the core is still boiling hot, it'll stay warm enough to eat without the need for corn holder or whatever they are called.
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food
As I watched Chef John planting his potted herb garden, I felt a pang of sadness because I m facing how to bring my potted herbs inside for the winter and getting them to thrive indoors. it never seems to work all that great - but I keep trying.
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As I watched Chef John planting his potted herb garden, I felt a pang of sadness because I m facing how to bring my potted herbs inside for the winter and getting them to thrive indoors. it never seems to work all that great - but I keep trying.
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Evelyn
I used to do the water bath for pomegranate seeds. Then I saw Jamie Oliver cut a pomegranate in half, turn the cut side facing the bowl, and tap the uncut side firmly. Bingo - seeds popped out without the membrane and the juice mess.
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I used to do the water bath for pomegranate seeds. Then I saw Jamie Oliver cut a pomegranate in half, turn the cut side facing the bowl, and tap the uncut side firmly. Bingo - seeds popped out without the membrane and the juice mess.
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David
Love the pizza hack, can't wait to try it. For the fries, if you have a fryer at home, just start warming it when your delivery person is on the way. By the time they get to your home, oil will be hot and flash fry them back to life.
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Love the pizza hack, can't wait to try it. For the fries, if you have a fryer at home, just start warming it when your delivery person is on the way. By the time they get to your home, oil will be hot and flash fry them back to life.
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Suzi
Allowing the parsley to grow big is good if you dehydrate them. Mix. with the other herbs, dehydrated, to make your own dry rubs but keeping them all separate too means you can add to many things over winter. for that bright herb pop.
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Allowing the parsley to grow big is good if you dehydrate them. Mix. with the other herbs, dehydrated, to make your own dry rubs but keeping them all separate too means you can add to many things over winter. for that bright herb pop.
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rigdigwus
15: 00 no problem if you just weigh your salt and ingredients. I don't get the obsession with volumetric measurements in america. its such a horrible system. but again it's the USA, they use an idiotic system for everything
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15: 00 no problem if you just weigh your salt and ingredients. I don't get the obsession with volumetric measurements in america. its such a horrible system. but again it's the USA, they use an idiotic system for everything
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Sean
The real lesson here is that Chef John's always been a font of cooking wisdom, but has really really upped his videographer game over the years.
(Food Wish: Mantu, maybe on a platter of Norinj rice if I can push my luck)
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The real lesson here is that Chef John's always been a font of cooking wisdom, but has really really upped his videographer game over the years.
(Food Wish: Mantu, maybe on a platter of Norinj rice if I can push my luck)
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CZ
I found an almost perfect but lazy way to prepare garlic: cut out both ends and chop it with the skin on. Then just remove the skin, it will go off mostly whole. Not 100% but since i only cook for myself, 90+% is acceptable.
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I found an almost perfect but lazy way to prepare garlic: cut out both ends and chop it with the skin on. Then just remove the skin, it will go off mostly whole. Not 100% but since i only cook for myself, 90+% is acceptable.
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Jaydoggy
Ever since the pizza reheat video, it's the only way I've done it. it DOES take a little practice to figure out your stove's correct heat, because you might burn the crust if not careful. But it's great.
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Ever since the pizza reheat video, it's the only way I've done it. it DOES take a little practice to figure out your stove's correct heat, because you might burn the crust if not careful. But it's great.
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