Cooking Corn
To grill: Heat grill to medium-high. Remove outer green layer of the husks. Fold back inner husks and remove corn silk; rewrap. Soak corn in cold water for 10 minutes. Grill until husks are slightly charred and corn is tender, turning after, about 1- minutes.
To boil: Bring a large pot of water to a boil; add a pinch of sugar. Shuck corn and add to pot. Return water to a boil and cook corn until tender, about 6 minutes. Drain and serve immediately.
To microwave: Remove outer green husks and corn silk. Leave inner husks around corn or shuck completely and wrap with damp paper towels. Cook no more that four ears of corn on high at a time, about 2 minutes per ear. Turn corn halfway through the cooking process.
Just plain good food
Quick Change
If you cook on an electric stoveptop and need the ability to instantly reduce the temperature for a pan over high heat, have a second burner already keyed to the lower temperature; move the pan to that burner when the time is right.
Heat and light can cause olive oil to become rancid, so it's best to buy it in tinted bottles or cans that are not displayed in bright sunlight or under fluorescent lights. Store oil in a cool, dark spot. For long-term storage, keep it in the refrigerator; the oil will get cloudy and thick, so bring it to room temperature before using. The taste will not affected.
If a recipe calls for 10 biscuits, but the muffin tin holds 12 add water to the two you don't use. This keeps the muffin tins from burning.
After your're done grilling, lay a sheet of foil over the grill grate. Run grill on high 15-20 minutes, or until smoking stops, to burn off all residue. When grill is cool, crumple foil and use it to easily scrub the grate.
How to tell if your eggs are fresh
To determine if eggs are fresh, fill a pan with water. Place your eggs in the pan. If the eggs are fresh, they will sink to the bottom of the pan. If the eggs are not fresh, they will float.
