12
MY
ROUSES
EVERYDAY
MAY | JUNE 2014
How to CooK BACon
IN AN OVEN
Remove bacon from refrigerator at least five
minutes before cooking so the fat has time
to loosen up before you begin cooking. Pre-
heat oven to 400 degrees.
Line a cooking sheet with tin foil. Lay slices
of bacon side by side in a single layer. Strips
can be close together, but don’t crowd.
Cook bacon until brown, 15 to 20 minutes.
(There’s no need to flip.)
Using tongs, transfer bacon to a paper towel or
Rouses paper bag to drain and finish crisping.
How to CooK BACon
IN A SKILLET
Remove bacon from refrigerator at least five
minutes before cooking so the fat has time
to loosen up before cooking.
Set bacon in a cool cast iron skillet or non-stick
skillet large enough to keep strips of bacon
from overlapping. Bring skillet to medium
heat on stovetop. When bacon begins to curl,
flip, and brown other side.
Using tongs, transfer bacon to a paper towel or
Rouses paper bag to drain and finish crisping.
How to CooK BACon
IN A MICROWAVE
Cover a plate with three layers of paper
towels. Lay strips of bacon on plate side by
side. Cover with another paper towel. Cook
about one minute per slice.
How to BoIl An eGG
Place eggs in a pot or saucepan large
enough to hold them in single layer. Add
enough cold water to cover eggs by about
one inch. Starting with cold water will help
keep them from cracking.
Cook over high heat until water boils.
Remove pot from burner, cover, and let eggs
stand in hot water (9 minutes for medium
eggs, 12 minutes for large eggs and 15
minutes for extra large eggs).
Cool eggs under cold running water or in a
bowl of ice before refrigerating.
the
Chef
issue
Bacon and Eggs
Meet the Chef —
tory Mcphail
restAUrAnt:
Commander’s Palace, New Orleans, LA
I stArteD pICKInG strAwBerrIes At seVen
and was picking raspberries on my
family’s farms at nine. My first professional job was washing dishes at Johnson’s restaurant in
Ferndale, Washington. I was 15.
I CoMe FroM A FAMIlY oF VerY GooD CooKs,
but I was the first one to try it
professionally. I grew up very close to food. We had eight acres, and grew corn, rhubarb,
everything Washington. I’d also go hunting and fishing.
wHen I CooK At HoMe I MAKe
clean-out-the-fridge quesadillas and grilled cheese. I use
the crockpot a decent amount.
MYGUIltYpleAsUre Is
New Orleans Daiquiris. I always get a white Russian with an extra shot.
photo by
Frank Aymami
HowtopeelABoIleDeGG
Lightly tap the egg on a countertop so that
shell is cracked all over. Roll the egg on
the countertop or in your hands to loosen
the shell. Peel from the bottom up while
holding under cold running water.
How to poACH An eGG
Start with a boiling pot of water. (You need
enough water so that the eggs are covered by
about three inches of water.) Using a slotted
spoon, gently lower whole eggs into the
water. After five minutes remove eggs from
the pot and transfer to a bowl of ice water.
Crack and peel each egg under the water.
You can keep poached eggs in the
refrigerator for up to eight hours. To warm
them, run under hot water for up to one
minute right before serving.
How to sCrAMBle eGGs
Start with cold eggs.
In a small or medium skillet, melt butter over
low heat until it begins to foam. Swirl the
skillet so the bottom is covered. Crack eggs
into the skillet and whisk until they are a pale
yellow color. Remove skillet from heat when
eggs are beginning to thicken but still wet.
This keeps them from getting dry.
Season with salt and pepper just before
serving. If you season eggs before you cook
them, the salt will break down the eggs and
they may become watery.
