DailyDirt: How To Cook Simple Stuff...

from the urls-we-dig-up dept

There are all kinds of cooking shows and recipe books, providing a vast and endless library of ways to make any meal you can think of. With this flood of information, the simplest meals can seem daunting because there are so many different recipes and instructions. There really is no single correct way to do anything, but some instructions are easier to remember than others. Here are just a few examples. If you'd like to read more awesome and interesting stuff, check out this unrelated (but not entirely random!) Techdirt post via StumbleUpon.
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Filed Under: bacon, cooking, eggs, food, how-to, pasta, recipes


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  • identicon
    Anonymous Coward, 6 Feb 2015 @ 8:16pm

    Pro Tip

    You want to cook the best bacon you've ever had?

    Simple!

    Star off by baking your bacon at 150 degrees for 20 minutes,
    250 degrees for 10 minutes, and then 350 degrees for 5 minutes.

    Slow cooking meat always yields the best results!

    reply to this | link to this | view in chronology ]

    • identicon
      Anonymous Coward, 6 Feb 2015 @ 8:29pm

      Re: Pro Tip

      I forgot to mention, thicker cuts you'll want to 'sear' in a pan first before baking. I haven't tried searing ultra thick cuts of bacon, but I'd imagine it's possible?

      'Merica!

      reply to this | link to this | view in chronology ]

    • icon
      nasch (profile), 9 Feb 2015 @ 7:27am

      Re: Pro Tip

      I'll try that some time if I can remember to. I tried the water technique and it worked well.

      reply to this | link to this | view in chronology ]

  • identicon
    Personanongrata, 7 Feb 2015 @ 6:09am

    mmmmmmmm...... bacon.

    reply to this | link to this | view in chronology ]

  • identicon
    Rekrul, 7 Feb 2015 @ 8:56am

    Ever since my family got a microwave, that has always been used to cook our bacon. Cover a plate with a paper towel, add the bacon, cover with another paper towel. In the beginning my mother had a problem with the bacon sticking to the paper towels, but then I came up with the idea of spraying them with non-stick cooking spray.

    I still use this method for cooking turkey bacon, although I no longer have to use the spray as it doesn't stick like real bacon.

    reply to this | link to this | view in chronology ]

  • identicon
    Roland, 7 Feb 2015 @ 6:26pm

    EZ-peeling hard-boiled eggs

    Don't boil your eggs. Steam them for 11 minutes plus-or-minus, and they will be easy to peel. Don't use too-fresh eggs because you want to use eggs that have developed an air space at one end. Without that, you get cracked shells and egg white making a mess.

    reply to this | link to this | view in chronology ]

    • identicon
      Anonymous Coward, 7 Feb 2015 @ 6:43pm

      Re: EZ-peeling hard-boiled eggs

      I swear, I have some sort of curse looming above me whenever I try to boil an egg.

      I'll totally give your method a whirl...

      Thanks!

      reply to this | link to this | view in chronology ]

    • icon
      John Fenderson (profile), 9 Feb 2015 @ 10:11am

      Re: EZ-peeling hard-boiled eggs

      I use a method kindof in between boiling and steaming. I boil the water, put the eggs in, then when the boiling is about to start again, I take the pan off the stove and put a cover on. I let it sit for 9-13 minutes (depending on how hard I want them cooked: I usually go for 11, which results in a solid-but-still-moist yolk). Perfectly cooked every single time.

      reply to this | link to this | view in chronology ]


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