Cooking at home can be cool (or a necessity) but what it definitely can be is a freakin' pain. But you don't have to continuing staying an amateur if you take a few pointers from the masters. It's not like they don't wake up in the morning and use their years of experience to make the best sunny-sided up for themselves.
Even if you master not making a mess of cracking open the eggshell, getting it to that perfect white and yellow seems ever-so-elusive. What's needed is a thick-walled frying pan, 1/2 tablespoon of butter, and low heat to get you started. Melt the butter slowly, and once that's done, break the eggs in and let it cook for 4-5 minutes.
Re-think the way you use your blender because it changes the machines in a way you don't realize. You normally just toss in the solids first - place in liquid first, it'll spin the blade easier for a smoother, creamier blend. It will help in maintaining the life of the blender overall too since it's not grinding at stuff as much.
If you don't want a clumpy mess between two buns, you're gonna have to get rough and smooth with your patties. First, throw the patty against the cutting board, then gently press a dimple into the center. The drop pushes out any air bubbles from the beef and the dimple keeps them from popping up when you're cooking.
Heat in an oven is a very tricky thing - the up-and-down flow affects dough, meat, and other edible delights depending on where they're sitting. That's why you have to make sure the pan should be as close to the center as possible. That way everything that you have on your racks is getting the right amount of heat and circulation.
Take it from the words of Gordon Ramsay himself: "When cooking salmon, think of the skin as a safety net." Rub salt into the skin to get the moisture out for 3 to 4 minutes before cooking. Also, make sure the fish is at room temperature so that it's easier to cook evenly.
Everyone is dying to use fresh, organic ingredients in their dish. But there's no shame to your game if you add frozen peas or shrimp if need be. Restaurants do that all the time in order to make the stuff for their large menus.
Even if you're not a huge pizza person, you'd be surprised at what some of the dough can do for you. You can make cinnamon rolls, scallion pancakes, or pretzels from them. The pancakes alone give enough reason to have some dough always on deck.
Most people put salt only at the beginning and end of the process, but you can get a better flavor if you spread it right. Sprinkle a little bit of it at every stage of cooking so that it's not just one piece that soaks up all the salt. Also, sprinkle it from up high so that it evenly distributes.
If you're sick of uneven clumps of potatoes on your side, maybe think about what you do before you get to mashing. Dry them out properly in a warm pan for a few minutes. Also, don't be dumb and actually mash the potatoes before you pour any milk.
If you're looking to speed up your cooking time, maybe you can cut down on a few steps. Consider the fact you're throwing away a lot of good vitamins and nutrients when you peel off the skin of fruits and veggies. Just wash them well, and put them in the pot to roast to your liking.
This one is a bit of a no-brainer, but you'd be surprised at how many people let their blades go dull after a while. But remember two things: you might be more likely to cut yourself with a dull blade, and your prep time will always be much shorter. You can sharpen your knife once a week if you use it a lot.
An efficient kitchen is one with less stuff on the counters. That means that while you're letting everything simmer on the stove, get to work and pick up on what you've spilled on the counter, or start cleaning anything in the sink. It'll make life much so much easier when the cooking's actually done.
If soggy strips of the good stuff don't do it for you, there is a nifty way to make them firm. You can dredge them in flour before you place them in the frying pan - not really dredge, more like lightly dust them. What you get is something nice and crispy, and,better yet, a splatter-free cooking experience.
Everyone is impatient AF waiting to see when the oil is hot enough to start cooking, but they'll forget and then feel the wrath of the liquid getting too hot and popping onto their skin. There is a way to know according to people at culinary schools - just move the pan back and forth until you see "the finger." That's when there are small streaks rolling around instead of other shapes.