Let's Cook!

Yes, you're in the right place to apply to be our Dining Blogger. We're eager to be impressed by your tasty takes on cooking, food trends and advice on how to relish eating out for less.

  I've been cooking all my life since mom put me up on a chair to stir the tomato soup when I was little. As a guy I've been expected to be dependent on women to feed me, but that doesn't always work too good. I'd like to pass on some helpful advice for women that don't cook too much and want to start cooking more.

 One of the simple keys I've learned through the years is cracking eggs without breaking the yolk. Surprisingly there's even alot of working chefs that can't do this well. Practice practice practice. You can make alot of things with the eggs you break, just use a fine strainer to get out the shells you crumble sometimes. And you can count the scrambled eggs when whipped up figuring 2 oz.s per egg. So, a 6 oz ladle will make a 3 egg omelette. You'll find the eggs won't quite fill the ladle, just add a dab more if you're wanting to be exact. You might want to be exact if you're making a quiche or a frittata. When baking be careful to be exact when measuring things. Most other stuff you can adjust to taste but in baking the measures are really important. Recipes with the ingredients measured on a scale are usually better than the ones using measuring cups and spoons.

 Now that you can crack eggs with one hand (oops) forgot to tell you that part.:) Cradle the egg in your most coordinated hand and tap the edge on your pan or bowl or counter corner just enough to start the crack. Then with the thumb and first finger gently pull the egg open and let it pour into your recepticle. Nice try! Practice practice practice......