Cooking Techniques

B-TechniqueThis section is for discussing all manner of cooking techniques. Share your tips and secrets with the community! Know how to make a perfect soft boiled egg?  Tell us. Know how to get just the right acidity in a marinade?  Tell us. Know how to . . . whatever you know in your pantheon of preparation skills?  Tell us.

Curious culinary minds want to know.

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9 Responses to Cooking Techniques

  1. Let me start this off with breakfast tacos by an old pilot friend from Black Forest, Jim Foreman. Jim took the great photos of Sabrina Jackintell I used elsewhere. Jim is retired, but stays busy making videos, cooking, writing and storytelling. My daughter made some of these the other day–not exactly the same, but cowboy cooking is designed for improvisation. As Jim says, there is no wrong way to make them. And oh yes, her version of Jim’s breakfast tacos were great!

  2. Jim Foreman says:

    Thanks for running my Cowboy Cookin’ video on tacos. I have one on how to cook the perfect eggs over easy and without having lacy edges.

  3. This is your brain on cooking . . .
    That’s a nifty trick, Jim. Thanks for sharing!

    • jim28foreman says:

      Hey folks, just found an interesting blog on cooking called Flowers For Socrates, you might pop over and give it a look.

      ________________________________

  4. Jim,
    I was raised part of my formative years in Louisiana. Learned to love the coffee and Tabasco, aka Cajun ketchup! I was in Natchitoches in 1944 when an AT-6 had engine trouble. I watched for a minute, and it did not take long for two parachutes to appear. It went down beyond the trees, so was too far away for me to see it crash. Not long after that, some cadet was buzzing his sweetie’s house in an AT-6 and did not pull up in time. My dad was managing the funeral home at the time and embalmed the remains. I still have the Army Air Corps “eagle wings” patch from his uniform shirt.

    And speaking of Tabasco, I eat it on eggs and go light on the black pepper. I like your Eggs in Hell recipe.

  5. Thanks for the shoutout, Jim! I’ll have to say that I know what I’m having for breakfast tomorrow now too. 😀

    I love a good poached egg, but I rarely make them that way. My usual breakfast is an English muffin (sometimes a biscuit) with two egg “french scrambled” with a lot of fresh chive –

    Whisk the eggs before adding to the pan. Season and add chives. Use a gentle medium heat, stirring the eggs constantly to get a soft even curd.

    Turns out fluffy as a cloud.

  6. jim28foreman says:

    Speaking of AT-6s, there was a guy in the town where I lived who had been struck by lightning and was a bit goofy after that. He was known as “Crazy Walter” and he died after jumping into an AT-6 that crash landed near his house. Here’s the story from my book, “The Day The Mules Went Crazu”.

    http://jimforeman.com/Stories/walter.htm

  7. Jim,
    The mental picture of the AT-6 pilot getting out reminded me of an incident at the Aerodrome ’92 fly-in at Guntersville, AL in 1992. It was an airshow featuring WW-1 airplanes sponsored by Frank Ryder who owned 33 museum quality replica WW-1 planes, with several more being built. I was shooting pictures when there was a collective gasp from the people around me. I glanced around just in time to see a Sopwith Pup twirling around on its left wingtip. As you know, a landing in an airplane like the Pup is not complete until it is parked, wheels are chocked and it’s tied down. The moment the wheel thunked down on the tarmac, you would have thought it had an ejection seat. I have never seen a pilot shoot straight up into the air, clearing the cockpit in one motion. He ran a few steps, then turned sheepishly when he realized it was not going to go up in smoke. Here is a picture of them dragging it off the runway. Note the left bottom wing and the left main wheel. I was over there a year or so later, and Frank still had it hanging from the ceiling of the workshop.

  8. One of my favorite shortcuts, I throw the garlic bulb in the sauce pan that I’ll be cooking in so it gets some wee bit of flavouring. I can vouch for preserving the garlic in oil….I fill the jar and use good olive oil and the oil becomes flavored and can be used to infuse
    whatever dish you are cooking with yumminess.

    I love this blog…. 🙂

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