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Question: How to time dishes to be finished at the same time
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Thread: Question: How to time dishes to be finished at the same time

  1. #1
    Senior Member Shinob1's Avatar
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    Question: How to time dishes to be finished at the same time

    So as I've been teaching myself to cook one thing I'm struggling with is finishing multiple things at the same time. I can multi-task a bit, but am having a hard time, timing everything.

    Here's an example where I run into this issue for breakfast. I'll make the following:
    • Hashbrowns
    • Fried eggs
    • Bacon

    Here's how I do it:

    Warm up iron skillet with oil, put the hashbrowns in first. Let them brown for a bit
    Start frying up bacon in another iron skillet or de buyer, I cut the pieces in half so they cook evenly in the skillet
    Final skillet is on standby for the eggs, might be non-stick, but usually it's cast iron or de buyer

    While my hashbrowns cook, I'm frying up the bacon a bit at a time, I cannot fit a whole pound in so I do it in waves. What I find is while I'm frying up the bacon, my hashbrowns will start to brown and I'll flip them over once.

    Then as time goes on, things get 'out of sync'. My hashbrowns will basically finish before the bacon is fried. My eggs haven't been started yet, because I'm waiting on the bacon to finish and by this point I'm not on my last "wave" of bacon. So I turn down the hashbrowns to low, trying to keep them warm, but not over cook.

    The final result will be the hashbrowns stay in the skillet off heat as I'll get to the point where cooking them on the heat will just burn them, the bacon will be done and I'll be in the process of frying up eggs, usually around 4 or 5 if I'm cooking for my wife and I. When I do the eggs it's maybe 2 to 3 at a time. I'll get everything cooked and what I'll be left is room temp or warm hashbrowns, bacon, eggs and the last eggs I cooked will be nice and warm.

    What I want to have happen is everything is warm and done at the same time. How do I do it? Or, should I start using my oven to keep things warm so while I'm finishcooking the remaining food, the food I finished doesn't get cold? If I should do that, what is the temp to set the oven at and should I pull the food a little bit before it is done so it will finish in the oven?

    Sorry for the long post and as always I appreciate your feedback!

  2. #2

    Zwiefel's Avatar
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    I use the oven a lot to hold food. Also time myself to see how long things take.....and over time get a sense of the variability of different ingredients/techniques.
    Remember: You're a unique individual...just like everybody else.

  3. #3
    Senior Member stevenStefano's Avatar
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    Use the oven down very low. If I'm cooking for myself I don't really care if half the stuff is cold to be honest. You could also use warm plates perhaps

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    I always cook the bacon or sausage first, then the drippings can be used to cook the other things, and cold meat reheats very quickly and easily. Cook the spuds and when about done shove them to the side and cook the eggs in the same pan, or if using 2 pans no worries.
    You cook a pound of bacon for breakfast???
    Spike C
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  5. #5

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    The bacon can sit, but if you want the hashbrowns to be fresh out of the pan on the plate, you are going to have to cook them at the same time as the eggs. No two ways about it.

    I always cook the eggs dead last in anything. I don't like eggs to sit around.

    oh and , a pound of bacon??

  6. #6
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    I always cook the bacon or sausage first, then the drippings can be used to cook the other things, and cold meat reheats very quickly and easily. Cook the spuds and when about done shove them to the side and cook the eggs in the same pan, or if using 2 pans no worries.
    You cook a pound of bacon for breakfast???

    +1

    Hax the Cook CLEAVERS RULE!!!
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  7. #7

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    Bacon first, leave a little grease in the pan for the hashbrowns, then do the eggs. Eggs should not take much time to cook, the shaved spuds will still be hot if you cover with a lid.

  8. #8

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    It takes practice practice practice. I still see people at work screw it up. Example: Put your burger on first. Don't drop your fries until you flip the burger. Time and time again they drop the fries first.

    First things first, stop killing yourself if you're doing that much bacon and do it in the oven!

    Personally I would start my hashbrowns first. I like mine extra crispy and they seem to take the longest.
    Next, if you aren't going to take my advice, on another burner I'd start my bacon/sausage.
    When I flip my hashbrowns, I'd start my eggs on a third burner. If I'm doing scrambled though I'd wait until I pulled both my meat and potatoes as scrambled cook very fast and most people overcook scrambled eggs.

    After breakfast I would save my bacon grease for the next time I cook hashbrowns.

    -AJ

  9. #9
    Senior Member Shinob1's Avatar
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    Thanks for the tips so far. As for the bacon, doesn't everyone make bacon by the pound?

    Tomorrow I'll cook the bacon first and use the grease for the taters. Then I'll see if I can finish the hash browns anfeggs at the same time while keeping the bacon warm in the oven on low.

  10. #10
    Senior Member Lucretia's Avatar
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    The warm oven really helps. It's also good if you can put your plates in the warm oven while you're cooking, so the food doesn't get cooled off when you put it on the plate. Just remember your plates will be hot when you grab them. And don't use plastic plates in the oven.
    Now is not the time to bother me. And it's always now. Wiley Miller

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