i cook and i learn from my mistakes
I've learned quite a bit over the years. Here are some of the lessons I've learned, usually the hard way!
Don't think you know everything and always hear what other cooks are trying to share with you, whether you think they know what they are talking about or not. There may be a tidbit of information you never dreamed of.
Check the salt shaker lid before you use it. I just hate starting a recipe all over because the lid was loose and spilled the whole contents in the pan.
Boiling eggs: When you get up in the morning and before you get dressed, put eggs in a sauce pan and cover with water + and inch. Set a timer for 10 minutes. Bring the water to a boil over medium high heat. As soon as it reaches a rolling boil, put on the lid, turn off the heat and remove the pan from the burner. Let them sit for 20 minutes. Drain, cool and sit them in the fridge to deal with when you get home. The reason you set a timer for 10 minutes is so that you don't forget they are boiling and go off to work. If you do forget them and go off to work, the water will boil dry and the eggs will explode all over your ceiling.
Store flour in the fridge. There are nasty little weevils that like to appear from nowhere in grain products when left for long term storage in room temperature. This includes home made hot chocolate mix. It can be really embarrassing and quite disturbing when you discover those critters - after you've made some and served it to your son's date.
Cooking low and slow is usually best. It may feel like watching paint dry or water boil, but when it comes to flavor and great food, don't rush it by turning up the burner or oven. Scorched milk or butter recipes aren't edible. Doughey bread can make you gag. Follow the recommended temps in the recipe, they tried it already.
Don't give up on a recipe just because it was a disaster the first try...or two...or three. I make the best gravy ever, but the first time I made it I threw it out because it looked like a lumpy pancake.
