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Mister Coaster · 08-26-2009, 06:42 AM

Plain rice I can do, it's those fancy pilafs that always screw me up. Yeah yeah, the stuff in the box doesn't count. I'm talking about real, bulk-bin, natural rice blends. They always turn out wrong for me.

It's taken me a while to get egg dishes just right... but I have the knack now.

Watch the way those chefs at a breakfast buffet egg station cook eggs/omelettes. The secret ingredient is indeed, BUTTER. You can get away with a TB of veggie oil as well. They use a WELL SEASONED (see "old") pan that is ALWAYS HOT. It's not about the quality or non-sticky-ness of the pan itself, it's all about cooking the eggs quickly AND still having enough slik stuff lubricating the pan during cooking - including all the way to the end. Did you use too much oil or butter? No problem, serve the eggs/omelette over some toast, it'll soak it up.

For sunny side up, you can also place a loose fitting lid (a pie tin works great) over the pan to help the top of the egg cook.

little_tipper: I'm assuming you are using a cast-iron grill-pan? I have never had success with those either. Season lightly with Kosher salt, black pepper and garlic powder. Fire up a charcoal grill using a chimney starter, get coals REALLY HOT. Grill for 8 minutes, 2 minutes on side A, turn 45 degrees keep cooking 2 more on side A. Then flip to side B cook 2 minutes, turn 45 degrees cook 2 more. That will give an average thickness steak (1.5 inches, for thinner steaks reduce each time incriment, thicker, add a little) a perfect "rare." Move steak over away from the coals and close the lid, continue cooking on indirect heat until it reaches your desired level of doneness. Keep in mind, this is assuming a very hot grill, many cheap-o gas grills just don't get too hot, and I'm a charcoal purist.

08-26-2009, 06:42 AM	#38 (permalink)
Mister Coaster Big & Brassy Location: The "Canyon"	Plain rice I can do, it's those fancy pilafs that always screw me up. Yeah yeah, the stuff in the box doesn't count. I'm talking about real, bulk-bin, natural rice blends. They always turn out wrong for me. It's taken me a while to get egg dishes just right... but I have the knack now. Watch the way those chefs at a breakfast buffet egg station cook eggs/omelettes. The secret ingredient is indeed, BUTTER. You can get away with a TB of veggie oil as well. They use a WELL SEASONED (see "old") pan that is ALWAYS HOT. It's not about the quality or non-sticky-ness of the pan itself, it's all about cooking the eggs quickly AND still having enough slik stuff lubricating the pan during cooking - including all the way to the end. Did you use too much oil or butter? No problem, serve the eggs/omelette over some toast, it'll soak it up. For sunny side up, you can also place a loose fitting lid (a pie tin works great) over the pan to help the top of the egg cook. little_tipper: I'm assuming you are using a cast-iron grill-pan? I have never had success with those either. Season lightly with Kosher salt, black pepper and garlic powder. Fire up a charcoal grill using a chimney starter, get coals REALLY HOT. Grill for 8 minutes, 2 minutes on side A, turn 45 degrees keep cooking 2 more on side A. Then flip to side B cook 2 minutes, turn 45 degrees cook 2 more. That will give an average thickness steak (1.5 inches, for thinner steaks reduce each time incriment, thicker, add a little) a perfect "rare." Move steak over away from the coals and close the lid, continue cooking on indirect heat until it reaches your desired level of doneness. Keep in mind, this is assuming a very hot grill, many cheap-o gas grills just don't get too hot, and I'm a charcoal purist. __________________ If you have any poo... fling it NOW!