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Bring the water to a boil first then cover and reduce the heat to med-high, not low then set timer for 10 to 15 minutes depending on size of eggs and how done you want the center. I like them slightly soft and do extra large eggs at 11 minutes. If you put everything in the pot then turn on the heat and start the timer you have to account for the time it ...


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One could also cook the steak "low temp" or "sous vide" to the desired doneness, then chill. In this case a high heat sear on a grill or flat top would only take a minute per side, to brown or form crust...greatly decreasing the time it takes from order to plate.


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When I worked the wheel at a local restaurant, we served 4oz medallions of filet mignon that went from fridge directly to grill. Only took about 5 minutes on each side, then the steak was plated and sent to the table. There was no "wait until room temp", oven or rest stage. The rest stage wasn't necessary because we weren't pre-slicing the steak before ...


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As far as I have experienced steaks are rarely brought to room temperature before cooking except for steaks cooked 'bleu' or 'blue'. You also have to consider that kitchen equipment deliver much more heat than your regular domestic stove. Furthermore the cooking equipment eg chargrills, stoves, flat grills, etc... are always on, hot and ready to cook. In ...



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