Do you have any cooking tricks you would share.

instead of boiling eggs put them on the rack in your oven 325 for 30 mins. also I use frozen 2 liter bottles to cool my crawfish

Cut an onion into slices and place in a skillet with a pad of butter. Cook as low as you can go for 30 minutes stirring every few minutes. Delicious caramalized onions to put over anything.

Kosher salt
Fresh ground black pepper

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Kosher salt Fresh ground black pepper

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K I S S, works great for a lot of things.

Never add cold liquid to a hot roux, it will separate.

Don't cook okra or tomatoes in cast iron.

Put onions in everything, dammit, they make it better.

Fry bacon at medium heat, it won't splatter and it comes out crispy.

When you peel a hard boiled egg start from the fat end and peel going towards the point.

To thicken a gravy put 1/2 cup of water in a cup add a heaping tabelspoon of Corn Starch and stir it. Stirw the water CS mixture into a bubbling hot gravy or stock and it will thicken.

To roast garlic , cut a head of garlic in half, put it cut side up sprinkle it with oil salt and pepper bake it covered loosley with foil at 350 for 45 minute.

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Fry bacon at medium heat, it won't splatter and it comes out crispy

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I read up on baking bacon on here, tried it, and haven't fried a strip of bacon (at home) since.

I take 1/2-1# of shrimp or crawfish and pulverize it in my food processor (raw) and add to gumbo, etouffee and shrimp stew. Acts as a thickener and spreads the flavor. Can do the same thing with sausage in your gumbo and jambalaya (if you like a smoked flavor). I also add leftover coffee to my gumbo.

Was your hands after handling raw meat or poultry.

Hot water usually has a higher degree of heat than cold water.

If something says "Refrigerate after opening," you should refrigerate it, but only AFTER you open it.

Forks are good for scooping up or stabbing larger food particles, while spoons are better for smaller food particles or liquids, such as soups (can be any type of soup really).

next time you grill steaks, cut a few potatoes (1/4 slices) and place them in the rice cooker with 4 oz of water. add butter, chives, or whatever else you want. when the rice cooker "dings", taters are perfect everytime.

when cooking jimmy dean sauaage, it is a good idea to wear a shirt