A Cook’s Education (The Food Lab): Foolproof Hard-boiled Eggs and Crispy Fried Bacon
A Cook’s Education (The Food Lab): Foolproof Hard-boiled Eggs and Crispy Fried Bacon
by Razumikhinisbae
3 Comments
Razumikhinisbae
This all turned out great, no complaints. The egg seemed fiddly at first because of having to add the ice and checking the temperature of the water and all, but dang…look at that egg. It’s perfect. I’ve never made a perfect hard boiled egg before. Not hard, not rubbery, not overly wet in the yolk, just perfection. This is my new hard-boiled egg method. I’m won over, I’m convinced.
I jumped forward in the book to the bacon because I happened to have bacon in the fridge and it just sounded really good. There’s nothing really revolutionary about this recipe. It’s pretty much how I cooked bacon anyway. I guess I cheated because I didn’t let the bacon get super crispy. I’ve always liked mine a bit on the chewier side, so I just stopped cooking when I got to the point where I liked it. Then I put it in a breakfast taco with refried beans, pepper jack cheese, and a little drizzle of Valentina. I’m a little bummed I didn’t have avocado, that really would have put it over the egg from really good to great.
Breakfast accomplished and I can check off two recipes.
Background: Who am I? I am an amateur, a home cook. In general I am only responsible for feeding myself, my three year old, and my husband. Cooking, perusing cookbooks, and watching cooking shows is how I unwind.
What am I doing? I have decided to cook through the Foodlab as a way to get back to basics and work my way through the fundamentals and blindspots in my cooking abilities.
SailorBulkington
I’ve been loving your posts. Thanks! Please keep them coming!
3 Comments
This all turned out great, no complaints. The egg seemed fiddly at first because of having to add the ice and checking the temperature of the water and all, but dang…look at that egg. It’s perfect. I’ve never made a perfect hard boiled egg before. Not hard, not rubbery, not overly wet in the yolk, just perfection. This is my new hard-boiled egg method. I’m won over, I’m convinced.
I jumped forward in the book to the bacon because I happened to have bacon in the fridge and it just sounded really good. There’s nothing really revolutionary about this recipe. It’s pretty much how I cooked bacon anyway. I guess I cheated because I didn’t let the bacon get super crispy. I’ve always liked mine a bit on the chewier side, so I just stopped cooking when I got to the point where I liked it. Then I put it in a breakfast taco with refried beans, pepper jack cheese, and a little drizzle of Valentina. I’m a little bummed I didn’t have avocado, that really would have put it over the egg from really good to great.
Breakfast accomplished and I can check off two recipes.
Background: Who am I? I am an amateur, a home cook. In general I am only responsible for feeding myself, my three year old, and my husband. Cooking, perusing cookbooks, and watching cooking shows is how I unwind.
What am I doing? I have decided to cook through the Foodlab as a way to get back to basics and work my way through the fundamentals and blindspots in my cooking abilities.
I’ve been loving your posts. Thanks! Please keep them coming!
Where can I get those placemats? I love them.