The Quick Cook

     Recently i have been working on those skills that the cooks have. If you don't know what i mean, just continue reading. 
   i recently have been particularly working with eggs (i am accumulating info for a post that i wish to put up), so i have learned Quick A: the one handed egg crack

this quick was actually easier than i had thought that it would be. i don't want to spill the beans too much for my next planned post, but this trick is not good to be practicing when attempting an egg over-easy, as i have been accidentally cracking the yolk. the next step is to learn the double crack (cracking two eggs at once). i can see where this strategy would come in handy for a restaurant chef where they are shaking a pan and cracking an egg at one time, but i will admit that it isn't all that useful for simply a home cook--but i am not going to lie, it does give you a sense of achievement:)


Quick B: the no-cutting board fruit cut

i have yet to learn this skill and have been curious about it for some time. when i was little, i would watch my mama cut fruit for me and wonder how she didn't cut her fingers. i think that this one may just take time and practice. i suppose i will start now.

Quick C: the no-spatula omelet and crêpe flip

Before i begin, how do you pronounce "crêpe"? i will admit, i would always (and still do accidentally) pronounce it like this: crApe but my french teacher (Madame Toerpe) told the class that really, the correct way to pronounce it as crep (rhyming with pep). 

   Any way, this trick isn't so hard as long as you loosen the (for lack of better word) material from the bottom of the pan, put it near the far front or back of the pan,  and flip!