5 Old-School Cooking Tips Everyone Should Know
Jacques Pépin has written more than 25 cookbooks—and in his latest, A Grandfather's Lessons, the 81-year-old shares his best time-tested advice.
A Final Step for Hard-Boiled-Egg Bliss
The proper method for hard-boiling an egg can be a divisive issue among chefs and home cooks, but whichever way you do it, there's a finishing step Pépin swears by: Once the eggs are cooked, drain the hot water out and give the pan a good shake. You can do this with the lid off; just jostle the pot from side to side, with the eggs still in it, to crack the shells all over before covering them with cold water and ice. After they've chilled completely and some of the water has slipped in between the cooked eggs and their coverings, the shells will slip right off.