Whenever I make rice, I dump the rice in the pot and add water until it’s just above my fingers. Then I know I have the right amount of water for whatever amount of rice I’ve used. Jody taught me that. Works every time.
A famous chef demonstrates how to create “sublime scrambled eggs”, which are described as “perfect”:
I haven’t tried cooking them like that yet, but it doesn’t appeal to me: I like my scrambled eggs dry, not wet, which they emphasize. I beat a couple eggs in a bowl, throw some Tabasco sauce in if I’m the only one eating them, and fry them in butter (not margarine – I never use margarine). Sometimes I mix in milk, water, or cream. I stir them a lot while cooking. It takes about a minute or so to cook.
I will try the technique in this video though.
I watched more than a few episodes where he was in the middle of making something, couldn’t find some ingredient he thought he had, and said, “Okay, we’ll use something else then!” It was this attitude of cooking with whatever you happened to have in the fridge or cupboard that turned me on to cooking. Which is still the way I cook today. I don’t measure or follow recipes when I cook. I just take a quick look at what I’ve got and I make the most of it.
From watching James Barber cook, I learned what basic combinations of ingredients work, and as long as you have that general idea of what not to do, you can make it up as you go along. Not only are the results interesting when you cook like this, it’s fun. If cooking was a chore, I’d never do it.
I’ve watched other cooking shows over the years, but most seemed to focus on celebrity guests cooking things you can never replicate. For me, The Urban Peasant was the best. Whenever I’m standing over a stove whipping something together, I’m always following his example. He was a good cook.
I have no idea what a “Gucci” is, but the technique described in How to Turn Cheap “Choice” Steaks into Gucci “Prime” Steaks works on the cheap steaks I’ve tried it with.
Massively salt your steaks 15 min – 1 hour before grilling.
That’s it. It should look like this (image from that website):
Don’t use table salt. Use pickling or sea salt – the large grained stuff. Cover both sides of the steak for at least 15 minutes, then rinse it off. Wipe off the moisture, then cook it.
I found the steak to have a slightly salty taste, but it’s like it was marinated. Delicious.
Update: J-walk tried it with mixed results:
It turned out fine. I only salted one steak, so we could use the other as a control. The salted one MIGHT have been a bit more tender, but it could have been a placebo effect. It did not taste salty at all. Bottom line: It does no harm.