Why do so many chefs smoke?
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So chefs and cooks smoke. They feel they have to- the physical and mental demands are such that cooks start to burn out in the early forties. Cigarettes make the stress level tolerable. ... A good chef has body memory, as it were, of the taste of thousands of different dishes and that memory can be seemingly eidetic..
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Chicken becomes more tender the longer it cooks. ... Boiling a chicken produces very moist, tender and flavorful meat that can easily be removed from the bone for eating alone or using in salads, pasta dishes and stuffing. Most whole chickens become fully tender in about one hour on medium-low heat..
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The chefs working restaurant usually take their breaks at frequent intervals. It's fairly common for line cooks to not take breaks, or not take as many as other professions. Occasionally they are denied breaks, but that should be rare these days. But many just don't take them..
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The point is super fatty and will probe tender a lot faster than the flat will. It will also take care of itself so you can just focus on the flat. You can seperate the point from the flat if you want.
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Add olive oil to the cooking water to keep the pasta from sticking. Pasta shouldn't stick when properly cooked. If it's cooked with olive oil, it will actually coat the noodles and prevent sauce from sticking. Throw the pasta against the wall -- if it sticks, it's done.
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brown riceThe bottom line: brown rice takes time to cook. Some rice cookers, however, let you set a timer so that the pot will have the rice ready when you come home. This might be your best bet. You might not have one, but for fastest, use a pressure cooker.
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