Stuff I learned from Foodtv channel

[Betticus]

A tip from Alton Brown.

When scrambling eggs, if they look done in the pan they are way overcooked. Take them off the heat and put them on the serving dish when they appear to be undercooked as the residual heat will continue cooking them and when they are served they will be perfect.

 

[KayKat]

I love Food Network..but must admit I have not watched Alton Brown that much..That is a great trick about the eggs though..

 

[Betticus]

Hey! You're supposed to share stuff you've learned too!

 

[KayKat]

Well shit..sorry didn't know that..hmmmmm

Will be back later with something that I have learned..Brain shutting down for the night..

 

[intothewoods]

That's actually true for almost all dishes.

 

[Betticus]

From Martha Stewart, don't steep your tea for more than two minutes or it will just get more bitterness out of the leaves. For tasty tea don't oversteep.

 

[madetotakeit]

From Alton as well...the temperature of the butter will effect the texture of the cookies.

 

[Betticus]

From Alton as well...the temperature of the butter will effect the texture of the cookies.

Now you're just going to get gracie in here ste... I mean liberating all the cookies.

 

[graceanne]

A tip from Alton Brown.

When scrambling eggs, if they look done in the pan they are way overcooked. Take them off the heat and put them on the serving dish when they appear to be undercooked as the residual heat will continue cooking them and when they are served they will be perfect.

That's why I don't watch food network. I knew that. Fish is like that, too. You want to pull it out when it looks like it needs just a few more minutes. Otherwise it's too dry.

 

[graceanne]

Now you're just going to get gracie in here ste... I mean liberating all the cookies.

I'm so selfless . . freeing all the cookies from their bondage.

 

[midwestyankee]

I wouldn't know where to begin to relay things I've learned from the Food Network. In our house, the Food Network is on nearly every day so I've gathered a zillion tips like the one in the OP.

The other day I caught a few minutes of Alton Brown on soufflés and he suggested putting a pizza stone in the oven to even out the heat distribution. He also suggested letting the oven run for ten minutes or so after it comes to temp when doing a soufflé so that the walls of the oven heat fully. That allows the oven to maintain more of its heat when you open the door to put in the soufflé. I presume that the same tactic would be useful for all sensitive baking, such as cakes, though perhaps not as vital as it is for a soufflé where the batter is so fragile.

 

[intothewoods]

That's why I don't watch food network. I knew that. Fish is like that, too. You want to pull it out when it looks like it needs just a few more minutes. Otherwise it's too dry.

Lol, thank you for saying what I was thinking. I do watch the Food Network though, but more for recipes. I love Barefoot Contessa, Mario Batali, the chick who's the editor of Gourmet, umm...that might be it.

 

[Breaker_Morant]

Shouldn't we just re-name this the Alton Brown thread, especially that I'm going to give my 2 cents worth that I learned from AB:

Do not put your knives in the dish washer because the streams of water will abrade the metal and hence wind up dulling the blade.

 

[WriterDom]

I learned how to keep fish from smelling.

Cut off their nose.

 

[intothewoods]

I learned how to keep fish from smelling.

Cut off their nose.

Ah hah ahahahahahah. Good one.