It’s the weekend :) Time to cook and eat :)
But, though we know better, we all cut corners. In cooking some corners can safely be cut (caramelising onions can be hurried – a bit – by adding a little salt and sugar and water from time to time, so allowing a slightly higher heat) but most can’t.
There’s a fine list of mistakes we have all made (well maybe none of us has made all of them but all of us have made some) at Cooking Light in a post: The Most Common Cooking Mistakes Most instructive, especially since they explain the science behind the wisdom :)
For example I have been wondering why my poached eggs have been getting less and less well shaped. I’ve been putting more and more effort into getting the water really hot and fiercely swirling. Wrong move, have the water just simmering, that way there is less stress on the egg, better shape. It is so obvious once you know why!