Easy Eats
Over the past several months, my friends, family and fellow Backdroppers have come to know me as the resident “foodie.” But even the seasoned cooks have humble beginnings, and I’ll admit that mine were humbler than most. I’m the girl who has done a Google search to find out how long one should bake a potato—45 minutes to an hour at 400 degrees, if you’re wondering—and I’m here to make sure you don’t have to do the same. Today I’m sharing a few cooking tips that everyone should, but might not, already know.
How to:
Hard boil an egg
Grab a saucepot that is deep enough to hold your eggs and enough cold water to cover the eggs by an inch or so. Salt the water the same way you would if you were making pasta (how much salt you use will vary depending on the amount of water and the number of eggs, but the water should taste distinctly salty). Cover the pot and put it, with the water and eggs inside, over high heat until the water reaches a boil. Turn off the burner and let everything sit for about 12 minutes. If you want the yolks a little firmer, let it sit for 14-15 minutes. Carefully remove the eggs from the water and rinse under cool running water, to prevent overcooking. Enjoy right away or refrigerate for up to a week.
Make mashed potatoes
Wash and peel two medium-sized potatoes for each person who will be eating (I wouldn’t recommend trying to mash potatoes for fewer than two people, as it gets a bit difficult). Cut the potatoes into equal chunks, about 1 ½ inches square and drop into a pot. Fill the pot with water until it covers the potatoes by several inches. Bring to a boil and cook until the potatoes are soft all the way through. Drain them and return to the pot with a splash of milk and a dollop of sour cream—about a tablespoon of each per potato. Use a hand mixer mash everything together. Add more milk if the mixture is still too thick. Season with salt, butter, garlic powder, bacon, cheese, green onion, chives or anything else that comes to mind.
Fry the perfect French toast (pictured)
First, abandon any thought that French toast can be made with sandwich bread and still taste okay. You can get a loaf of French bread from Walmart or Kroger for less than two dollars, and I assure you, it is worth it. Preheat a pan on the stove over medium-low heat and coat with cooking spray. While that’s heating, slice the bread into pieces an inch thick using a serrated knife. Plan on using three pieces of bread per serving. In a bowl combine two eggs, two tablespoons of milk, one tablespoon of sugar and one tablespoon of cinnamon. If you have any nutmeg lying around, add a teaspoon of that as well. When the pan is heated, dip a piece of bread in the egg mixture, making sure both sides are covered. Place into the pan and repeat with the other two pieces of bread. Cover the pan with a lid and let cook for about four or five minutes. Flip the French toast and cover again, cooking for another four or five minutes. Flip them a third and fourth time, cooking for another three minutes on each side. Remember to cover the pan with the lid each time. Keeping the pan covered helps cook the inside of the toast, not just the outside. Serve with syrup and powdered sugar.
Tags: College Kitchen, Emma Frankart, Tips