Poached Eggs, Again
Editor's note: Read this egg-poaching tutorial!
Rice without a Rice Cooker
I know, I know. Cover the lid. Keep it closed. Use low heat. Let it rest off heat. Rinse the rice. Don't rinse the rice. Blah, blah, blah. I've tried it all, many, many, many times over, and no matter what, my rice comes out too mushy, too dry, too burnt, too sticky, too loose, or some other variation of the infinite forms of imperfect.
Darn you, rice. Darn you to hell. I'm keeping my rice cooker close." —J.Kenji Lopez-Alt, Chief Creative Officer