Motorhead1066
Dude, I’m super proud of you! Tackling something like that with almost zero experience is fucking awesome, and the fact that you almost completely fnished it by yourself–100% solo, no less–is bad ass as hell.
Only thing I’d add is that, on 8, learn what rancid oil smells like. Most people keep things like olive oil in poor conditions (that’s without us even getting into quality of oil, or how people buy FAR MORE oil than they’ll reasonably be able to use), and the oil goes bad far faster than they think it will.
I’m going to try your method and report back.
Typically, I do an inch of room temp water over the eggs, bring to a rolling boil, kill the heat and lid for 10-12 minutes. I get a nice, barely hard texture on the yolk that way.
I’m wondering if the shock of the boiling water might cook the egg whites faster than the interior, though, making the exterior firmer in the long run when it comes time to peel. I’ve tried a ton of different cooling methods, and absolutely none of them have changed how easy or hard to peel the eggs are (though, draining the hot water, then running cold water directly over the eggs, followed by a bunch of ice into the pot, DOES seem to prevent the yolks getting a green rim).
Biggest hack? Realizing that humans have been cooking for millennia, and that it’s in the best interest of big business to convince you that it’s difficult/expensive/extremely complicated.
You don’t NEED the fancy equipment every company out there is trying to sell you.
Not everything needs to be gorgeous on the plate, or a whole production to make.
The poorest people in the world cook delicious food every day.
For instance, you don’t need NEED a +$150 Japanese chef knife to cook at home. What you need is something that can hold an edge through general maintenance, a whet stone, a kitchen towel to dry off your blade immediately after you hand wash it, and a little bit of patience.
IKEA sells some surprisingly great single construction (steel blade, steel handle) knives, and their single body chef knife is like $25. Just get an honing rod for use before you start slicing, and a whet stone for periodic sharpening (there’s TONS of YouTube videos of all the different ways of sharpening your knife), and remember to wash and hand-dry after you’re finished. My chef knife cost me barely anything, and I’ve used it for years and years, and it still slices through a tomato without a problem. Also, I only cook for myself, so I can absolutely 100% guarantee my whet stone will “outlive” me.
on the pan test, I just run a bit of water onto my hand and flick droplets off my fingers. My reason is that I absolutely LOATHE having anything plastic near the stove. I’ve had far more mishaps involving errant plastic containers than any other.
Besides, If my hand bacteria can make it into the water and survive a 300+ degree pan, it deserves to outlive all of us.
I’ll echo the other comment about deglazing with other flavorful juices to make a better pan sauce (even if it’s not going to be a sauce), since I just prefer it that way. BUT, a splash of water into a pan sauce that’s simmered for too long WILL restore its glossiness and re-thin it.
Are you sure about that? I know that was the case with some recent AI-accused artists, but I haven’t seen this specific case mentioned.
The reason I ask is that:
A. There’s nothing I can find online. If you have a link, I’d love to be proven wrong.
B. After looking again art the image in question from January of this year, I don’t see any watermarks or AI tells (hands look perfect and natural, and I couldn’t spot any watermark residuals).