Shinob1
Well-Known Member
- Joined
- Mar 2, 2012
- Messages
- 282
- Reaction score
- 0
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:
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!
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!