Yes! Low and slow = yum.
It has to do with gluten formation. Water develops gluten. Ethanol (alcohol) inhibits it. Gluten formation makes a less tender crust.
If you can cook, you know that
-You can turn almost anything into soup. And that it’s pretty damned hard to screw up a soup!
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If you don’t salt your potatoes before cooking them, you’ll have to use twice as much afterwards.
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Adding a bit of butter at the end never hurt anything.
All the liberties and improvisations I love to take with cooking are the same things that scare me off from baking. Luckily, my wife enjoys baking so it all works out.
This is my most basic rule for playing cover songs. You can put your own touch on it, but you better know which parts are essential.
When baking, pan size matters. You’ll get a different result with an 8" pan and a 9" pan. Sometimes you’ll need to adjust baking time, but some recipes – especially bars with several layers – will be quite different.
. . .cooking eggs on high heat will ruin them. Unless you like watery scrambled, and over hard and crispy fried.
Everybody has their own way, but when it comes to scrambled eggs, I like to do them over very high heat, finished in about one to two minutes. This is kind of what they look like. I just scramble them in the pan, stirring fairly constantly, but not completely so (I let it set here and there.) It seems like everyone has a different idea of what scrambled eggs should be, but that photo kind of shows you what I look for, although mine are not quite as homogenous.
The only way to eat them, especially in a fried egg sandwich.
And get your feet out of the way, too.
I’m just finishing up the last of my home-grown tomatoes, and they are so much better than store-bought tomatoes, they shouldn’t even have the same name.
As for stews, soups, and chilis, I find they almost universally taste better re-heated the next day.
To take the harsh ‘bite’ off of white or yellow onions before adding them to stew, spaghetti, soup, etc, just saute them for a short time in a little butter. It kills all that harshness.
Red sauce, like marinara, spaghetti, and in lasagna, gives some people heartburn. Add a couple spoon fulls of sugar and the problem goes away. Don’t know why it works, but it does.
Most people I know see the stove/oven as having only two settings, off or high/boil. Learn to cook at the proper temperature and have just a little patience.
Tough cuts of meat, like chuck roast, round roast, short ribs, need to be braised slowly over at least 3 hours in liquid. If you don’t have the time to cook it this way, fix something else.
Cream or half & half instead of milk makes the difference between good, and smoooth, creamy good.
If you want to make excellent mashed potatos from scratch, never let your guests see how much salt you add. It takes a lot and is the secret to savory good mashed potatos.
Small coins can often be found under seat cushions. That’s all for now. 
Yup, this is how I do 'em too. Scrambled eggs are always on high heat. Fried, low heat.
I cook all my eggs at medium. And they all must be well done. No runny scrambles or yolks are allowed.
I do my regular fried eggs at medium, and usually steam baste. Gotta be runny yolks, though. Only place for hard yolks (for me) is egg salad or pickled eggs
And if you do have the time, these dishes impress meat-eaters something fierce.
I don’t eat meat, and when I try to cook a meat dish that requires loving attention, I often end up overcooking it or otherwise making it mediocre at best. But if I have a lot of time and a cheap cut of meat, anything I make gets raves from the family. Their favorite is “swiss steak”, which is just cheap chuck steak that I dredge in flour, brown lightly with some onions, and layer in a casserole dish with canned tomatoes. I cover it and cook it in a very low oven for up to six hours, and when it comes out it’s fork-tender and everyone believes I’ve worked my fingers to the bone making it. Whereas, of course, the vegetarian dish I really did put all my effort into is appreciated mainly by me alone.
Once I learned to cook, I realized that, for the most part, the main effort is in the prep work and the clean-up. If you can get someone else to peel, chop, and do the dishes, you can look lilke a cooking genius without breaking a sweat!
When my mom comes to visit, she always wants to help in the kitchen. I think I’ve finally convinced her that I’m used to cooking by myself and need no help making supper, but if she wants to clean up after, that would be the best thing in the world for me.
This one I have to disagree with. When I make a roux, I add a little liquid, and stir until thick. Then add more liquid, stir until thick. Continue to add until it’s a little looser at a simmer than desired for service.
The lumpiest gravy I’ve ever made was cold roux into hot gravy. I could never get the roux to dissolve properly.
That’s the key, you have to add the liquid a very little bit at a time and stir until it’s completely incorporated between each addition. Once you have about a cup and a half of liquid incorporated you should be all good to go.
If you scroll down on your link, it talks about how those eggs are cooked over very low heat in a double boiler. Overkill, IMO.
Basically, it’s whatever works for you, I guess. But the usual complaints on scrambled are that they’re watery, which is what happens if the temp is too high and you don’t pay attention. You do and I do, but then this thread is for “If you can cook you know that. . .” 
I think those changes occurred a bit later. Later than the 1961 publication of The New York Times Cookbook, at least. Low-fat & wholegrain recipes have their place. No spinach recipe should begin with a large pot of boiling water. And we’ve gotten used to more wide-ranging “ethnic” dishes…
But Craig Claiborne’s book (accept no later edition!) is one of my mainstays.
Sorry–I meant that that’s how they look, more or less, not that they’re cooked in that manner. Misleading. For me, it takes about 1-2 minutes, high heat, crack in the pan, stir fairly continuously, and they’re done and fluffy in a jiffy.