Poach a Perfect Egg

“For the perfect poached egg, use a wide pot with enough water to have the egg floating an inch above the bottom of the pot, filling 2/3 with water and 1/3 with white vinegar. Water should be at a slow boil, with tiny bubbles coming from the bottom of the pot. Crack the egg in a ramekin first and drop the egg slowly in the water. If the egg is fresh, the egg white will enrobe the yolk nicely and make the perfect poached egg. Cook to your liking, soft yolk or firm.” – Eric Damidot, Executive Chef, Hyatt Regency, New Orleans

Edit What Goes Into the Pan

“When cooking in a pan, don’t overcrowd. This will create steam instead of direct heat.” – Chef and restaurateur Eric LeVine, partner at Paragon Tap & Table and Morris Tap & Grill

Freeze Your Cheese

“If your cheese is too soft to grate, place it in the freezer for 20 to 30 minutes.” – LeVine