Yes I know, you already know how to make hard boiled eggs. Well guess what, so do I. At least I thought I did. You see I have been making them different every time I cooked them. One time I started with hot water and let them boil for about 15 minutes. Another time, I would start with cold water and boil them for about 15 minutes. And sometimes I just stuck them in the water and prayed that when I took them out they were done.

Well I did some experimenting and tried a method that I had heard about before:

1. Start with cold (tap) water and cover the eggs at least an inch with the water
   


2. Bring them to a rolling boil, not a simmer a good rolling boil.
   


3. Then reduce the heat to medium and cook for 10 minutes.
   


4. After 10 minutes, remove the eggs from the heat (use a slotted spoon please) and run them under ice cold water.
   
   If you live in Las Vegas like I do and don't have ice cold water, well you can simply place them in a bowl of ice water.
   


5. When the egg is completely cooled you can peel it the normal way.
   
   
   

How did this experiment turn out? The eggs did not have the usual greenish tint on the yolk and were perfectly done.

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Boiling is a great way to cook asparagus also.  You want to use just enough water to cover the asparagus but make sure all the stems face the same direction and are covered with water.  The asparagus will take between four to six minutes to cook completely, but again that depends on the size.



One method I really enjoy is using the grill.  Cooking asparagus on the grill either directly over the fire or on skewers gives a great smoky flavor.  Depending how you like them, cook the asparagus for anywhere from 30 seconds to 10 minutes.  Another great way to cook the asparagus is to wrap them in foil with a little bit of olive oil and salt and pepper and cook them on the grill for 10-20 minutes.  You'll have a great treat.



On those winter days when you really don't want to cook asparagus on the BBQ, another great option is roasting.  Simply heat the oven to 425° F, and lay the asparagus flat on a baking sheet lined with foil.  You can put any seasoning you want on the asparagus when roasting; salt, pepper, lemon pepper or any other spice that you have on hand are good.  You will be rewarded with a nice tender stalk with a roasted flavor in about two to three minutes.

Jon Griffin has been playing music since he was 7 years old. He is also an avid cook and expert in beer, brewing and other beverages. He owns salsablanca.com and learningaboutstuff.com

He went to Grove School of Music where he studied songwriting and composing and arranging (yes it was fun doing a big band chart every week!).

Many cooks want to copy this traditional Irish-American recipe on Saint Patrick’s Day. Finding a good recipe for cooking corned beef and cabbage that is easy to follow can be difficult, but this recipe is very easy even for a beginning Irish chef. Don’t forget a good Irish beer like Harp or Guinness or try a good micro-brewed stout, local is best.

The First Step In Cooking Corned Beef

Organization is the key whenever you start cooking and cooking corned beef is no exception. First, make sure that all of the utensils and ingredients you need are ready, you don’t want to start looking for that one spice you thought you had. As far as utensils, make sure you have measuring cups, spoons, knives and of course a pan big enough to cook the corned beef in.  When cooking corned beef, selecting a cut of meat is important.

Meat Selection Is Very Important

What is corned beef anyway? Corning refers to the way the beef has been cured.  Before there was any refrigeration salt was used to cure meat. The salt was placed on the meat in rows called “corns”. Today, beef brisket is cured in a salt-water brine to give it the traditional corned beef taste.

Freshness is important so before you start cooking, make sure you check the dates on the package.  It is important to purchase a package that is fresh.  If there is a sale on, you can freeze a sealed package of corned beef for 2 to 3 months, just make sure that the package is airtight.  Leftovers are fresh for 3 to 4 day after cooking corned beef.

How To Cook Corned Beef

Corned beef may require a long cooking time to make it as tender as possible. Several options are available when cooking corned beef. You can cook the corned beef in the oven, with a slow cooker or even on the stove.  Remember, like many peasant cuts of meat corned beef needs to a long cooking time. Because of the way corned beef is processed it may be slightly pink, even after cooking completely.  You do not need to add any spices, but you can if you want to. Here are some suggestions, powdered mustard (English), thyme and parsley stalks.

It is important to place the meat fat side up if you are cooking corned beef in the oven. When a thermometer in the center of the cut reads 350 degrees it is done. To make the corned beef really tender, cover the corned beef with water in the pot. Remember, you need a big pot. Expect to cook the meat about an hour for each pound of meat. 

Crock-pot cooking is an easy and convenient method of cooking corned beef. Cooking with a crock-pot allows you to cook the vegetables along with the meat. First, place the vegetables on the bottom of the crock-pot. Next, make sure you cut the corned beef in pieces. This allows the corned beef to cook completely. Next add about one cup of water, the cabbage will also add lots of water to the pot.  Cook on low for 10-12 hours or high for 6-8 hours.

Cooking corned beef on the stove is similar to cooking it in the oven. First, place the meat fat side up in a large pan and add vegetables if you would like. Next, cover the meat with water and bring the to a boil.  Reduce heat and simmer for about one hour per pound of meat.

Like most peasant dishes cooking corned beef is simple cooking. Remember, the original immigrants were living in tiny tenements in New York and did not have elaborate kitchens. Create a traditional family feast to be enjoyed by everyone, cook corned beef.

Leaner Cuts of Meat

Vegetables

Do Not Forget Dessert