Mr. Bijoy Writes

In my experience, many people I know have issues with fried eggs. So, today's cooking tip is about fried eggs. I'm going to give you my almost, nearly fool-proof method for cooking a fried egg.  What ya need: 1 egg, very fresh 1/2 tablespoon of clarified butter 1 teaspoon of cold, clean water Ok, so: Place a non-stick frying pan over medium heat. Add half of the butter to the pan and heat to about 280ºF. As a frame of reference, this is the temperature at which butter generally browns. Don't turn up the heat on this pan to achieve "faster" results. Don't do anything to the heat. Leave it alone.  Now break the egg into a cup, being sure to keep the yolk intact. Carefully slide the egg out of the cup into the pan, taking care to keep that yolk intact. Cook for 30 seconds, uncovered, then sprinkle the water over the top of the egg and immediately cover. The water will steam off of the egg and cook the top. Keep covered and cook for 1 minute, or unti...

You can replicate great meals at home. Really, you can. However, you'll need a few skills to make it work. I'd like to teach you some of these skills, to help you get closer to making some awesome meals at home. So here's lesson #1 - Beef. For any meal involving beef, you need to start with a good piece of meat. Even ground beef, at its best, starts with quality meat. So here's an easy guide to choosing beef, or as an amazingly charismatic woman I once met may say, picking the beef that "out here to get chose." Always start with a properly graded beef. I try to be sure to choose Prime, as it is graded as the  best quality and most intramuscular fat. Generally, about 3% of beef is graded as Prime. Don't be afraid of fat. Lean, fat-less meat may look like the proper choice, but it's not. A little fat enhances the texture and the flavor of your meat. Choosing a cut with a little marbling will greatly enhance your end-product.  Rich, bright...