[BK_]

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If you don't mind, what kinds of things are you learning?

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Pepin says at one point "When cooking vegetables, each type should be cooked separately to retain its integrity of flavor and texture". This makes sense and isn't something I usually do. Of course he isn't referring to things like stir-frys and such....

I dont think Ive been using the cover on my skillet often enough when cooking vegetables. Even when they make "glazed" vegetables, they are using the top to stem them more than I do. My usual method makes it take longer to cook through, drying them out a bit.

I also didn't know that you shouldn't use salt when boiling or poaching eggs. Apparently it causes the whites to break down. I think I always throw salt in boiling water... oops.