When grilling meats and using any sauces which contain sugar, wait till the last 2-3 minutes before you’re done cooking. Baste one side of the meat, let char, baste another side and repeat until you have saucy charred meat without the burns.
“Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity.”
Don’t have a grill brush handy? Wad up some aluminum foil and using a pair of tongs, run over your grill grates before and after cooking.
“The last bite of a well-made sandwich will still include all of the main ingredients between the bread in the last bite.”
To keep fried food crispy till the time you have to serve (if frying in batches), remove from oil and set onto a cooling rack where air can circulate on all sides. Put some paper towels underneath the rack to absorb any excess oil.
“Never work before breakfast; if you have to work before breakfast, eat your breakfast first.”
Start by slicing the top and bottom of your melon off to create a flat surface. Set onto one of your flat sides and run your knife down the sides, following just under the rind. Slice in half and remove seeds. Finish slicing as desired!
”A well-made loaf of French bread will leave a thousand crumbs strewn across the table.”