Happy Friday folks. I had this idea to come up with some kitchen tips for you, some that I learned quite a long time ago when my mom and brothers taught me how to cook; some from knowledge I gleaned on my own. Anyway, here are three tips and we’ll try to do this once a month or so…..
Perfect scrambled eggs–I can’t believe how long it took me to figure out how to properly cook eggs. In the past, I would scrambled the egg in a bowl and add it to a frying pan and almost seem like I was racing against time to try and cook the egg. Then for whatever reason, it struck me that scrambled eggs did not have to be rubbery and/or burnt around the edges. Maybe I saw Gordon Ramsay yelling at some chef on MasterChef or Hell’s Kitchen. Maybe I just figured it out on my own. Regardless, here is what to do–scramble the egg lightly and add a pinch each of Kosher salt and pepper. You can add a splash of milk too if you like, but I typically don’t. Anyway, heat the pan over medium-low heat and spray with cooking spray or add a tiny bit of butter. Add the eggs and stir gently, not leaving the stove. Just as the eggs begin to set, turn off the heat and stir a little more until just set and I mean JUST set. The result should be creamy and awesome eggs.
Soup add-ins–Lately I’ve had an obsession with raw jalapenos. If you’ve ever had pho, you might have had it with sliced jalapeno like this, but when I saw it done, I had to do it myself. But I took it further. I add raw, very thinly sliced jalapeno pepper to all of my soups, even if I make canned chicken noodle. It adds a great blast of heat, but natural, clean heat. Another thing I like to do is to add steak to soup, generally a soup that is already beef-based or a vegetable soup. I like to use tenderloin or sirloin, and the trick is to sear it on a grill or grill pan, for a minute or two on each side, and the key is to make sure it’s still not cooked in the middle. Of course, I’m not advocating to eat raw meat. Slice it very thin, and then add to your soup just as you’re about to eat it, and let the hot soup finish cooking the meat. That way you don’t have rubbery steak in your soup.