Follow these tips to become a beast in the kitchen.
1. When scrambling eggs add your salt last. It breaks down the texture and color of the eggs. Then scramble your eggs low and slow with a knob of butter for a velvety finish.
2. Allow meat to rest for 5 minutes before slicing or serving so that it can reabsorb its moisture. Cutting it immediately will cause the juices to spill out, resulting in dry meat.
3. Never cook meat straight from the refrigerator – the muscle fibers will be tight causing tough meat. Cook it once it’s at room temperature so that it’s soft and succulent.
4. Easily peel off shells from boiled eggs under water in one piece.
5. Never overcrowd your pan. Instead of sauteing you will steam losing color and flavor.
6. To prepare the perfect pork chop start off by heating your cast iron skillet in a 450 degree oven for 10 minutes. Place it on the stove top and sear the chop over high heat for 2-3 minutes. Transfer back to the oven for 7-9 minutes. And of course, let it rest for 5 minutes before serving.