My Favorite Techniques
By templedf on Jul 06, 2006
Since I've had cause to use these two recently, I thought I'd share. Technically, I guess you could call them recipes, but I like to think of them as techniques.
The first is Emeril's "recipe" for boiled eggs. I don't know about you, but every other method I've tried for hard boiling eggs has failed to impress me. Either the yolks don't get fully cooked, or they get overcooked, or the eggs turn into rubber. With Emeril's technique, they come out perfect every time.
The second is my way of making grilled corn on the cob. There are two main camps of grilling corn. The first says that you should husk the corn and put it right on the grill. The result is corn that's burned, carmelized, and chewy, but really tasted grilled. The second says that you should husk the corn and put it in aluminum foil before putting it on the grill. The result is corn that is nicely steamed, but completely lacks any flavor. I say don't husk the corn! When I grill corn, I pull off the outer few leaves, and then carefully peel down the remaining leaves. Once the corn is peeled, I remove the stringy stuff and close the leaves back up. The peeling and unpeeling does two important things. First, it lets you get rid of the strings, which are annoying for the people who will eat the corn. Second, it loosens the leaves so that the flavor of the grill can get to the corn. After the leaves are back in place, I put the corn on the grill, about 5 minutes each side. Don't worry if the leaves get burned. The result is corn that is nicely steamed that has that great grilled flavor.