Food and Drink Cooks: Your best tip - Page 3

**Fire Me Boy!** · 12:11 PM

I read an article on The Kitchn about tips a maître d learned by working in a 3-star restaurant, and it made me think about a comment Inmem58 made in the What's for Dinner thread.

Quote:

Originally Posted by Inmem58

I wonder who here really tries each others recipes or tips.

I know FMB tried my goldish recipe, he didn't care for it though. I found the meat to be more tender so to speak. What about the rest of you guys?

So it made me wonder, what's the best tip you'd give someone starting cooking, or even a seasoned home cook? One piece of advice that might make someone better in the kitchen?

**Fire Me Boy!** · 04-07-2015, 01:37 PM

Quote:

Originally Posted by Sorce

This and when cooking from a recipe, read the entire recipe, measure out and chop everything up before you start cooking, then probably read the recipe again. This is especially important if you get easily flustered.

One of my favorite stories to tell about my wife is early on in our marriage she wanted to make "dinner." I use quotes because it was Hamburger Helper.

Now I know my wife, and I know she has trouble following directions - she'll skip a step or omit ingredients or whatever. So I tell her to be sure to read the instructions, and she launches full tilt into how she knows how to make HH and to leave her alone. So I do.

Come to find out she didn't follow instructions and put the meat, the noodles, the water, and the spice packet all in the skillet at the same time.

We ended up picking up Chinese takeout.

Saccopoo · 04-07-2015, 01:40 PM

Quote:

Originally Posted by Sorce

This and when cooking from a recipe, read the entire recipe, measure out and chop everything up before you start cooking, then probably read the recipe again. This is especially important if you get easily flustered.

You know who uses recipes?

Housewives. Who can't cook.

**** recipes.

Make it your own.

**Fire Me Boy!** · 04-07-2015, 01:49 PM

Quote:

Originally Posted by Saccopoo

You know who uses recipes?

Housewives. Who can't cook.

**** recipes.

Make it your own.

So if you're attempting something new, you wouldn't defer to a recipe for a starting point?

**Baby Lee** · 04-07-2015, 01:57 PM

My most broadly applicable recommendation is find an economical way to get yourself into convection and induction cooking.

Convection in particular, I haven't deep fried ANYTHING in years. Cooks like microwave, crisps like a fryer.

**Fire Me Boy!** · 04-07-2015, 01:58 PM

Quote:

Originally Posted by Baby Lee

My most broadly applicable recommendation is find an economical way to get yourself into convection and induction cooking.

Convection in particular, I haven't deep fried ANYTHING in years. Cooks like microwave, crisps like a fryer.

Convection as in one of your convection oven countertop doohickies? Because I have a convection oven, and it can't replace a deep fryer.

Sorce · 04-07-2015, 01:59 PM

Quote:

Originally Posted by Fire Me Boy!

So if you're attempting something new, you wouldn't defer to a recipe for a starting point?

I made Japanese food for easter, I am not Japanese I am not familiar with cooking that cuisine. You're damn right I used a recipe, next time I make the same thing I might adjust a few things.

Typically the first time I make something I'll stick to the recipe with maybe a few adjustments to spices or something along the way if I'm familiar with the cuisine, the next time I make something I will make changes if there is something I think could be better.

**Fire Me Boy!** · 04-07-2015, 02:01 PM

Quote:

Originally Posted by Sorce

I made Japanese food for easter, I am not Japanese I am not familiar with cooking that cuisine. You're damn right I used a recipe, next time I make the same thing I might adjust a few things.

Typically the first time I make something I'll stick to the recipe with maybe a few adjustments to spices or something along the way if I'm familiar with the cuisine, the next time I make something I will make changes if there is something I think could be better.

That's exactly how I am, and I consider myself a better-than-average home cook.

Saccopoo · 04-07-2015, 02:06 PM

Quote:

Originally Posted by Fire Me Boy!

So if you're attempting something new, you wouldn't defer to a recipe for a starting point?

Actually, no.

I like to do research into the history of the region if it's a geographical/ethnic based dish, or history on the dish itself if it's a stand alone, but I don't like looking at recipes.

Case in point, I recently was involved in a charity event that featured a soup contest. The theme of the event was the Oscar's/Hollywood, but they were also doing a post event Kentucky Derby party the next day.

After some research, I went with the progression of the Brown Derby (a longtime Hollywood standby restaurant that is now defunct) that made it's reputation on the Hot Brown, which has the original name of the Kentucky Hot Brown sandwich, which a soup is derived from of the same name. However, through research, I found that the actual soup that is "officially" associated with the Kentucky Derby is the Burgoo, which is a kitchen sink approach that straddles the soup/stew fence. And as such, I decided on the Burgoo as a six degrees of separation thing going from Hollywood (Brown Derby) to the Kentucky Derby for the same group but on different days.

That's how I cook.

BucEyedPea · 04-07-2015, 02:06 PM

Quote:

Originally Posted by Sorce

This and when cooking from a recipe, read the entire recipe, measure out and chop everything up before you start cooking, then probably read the recipe again. This is especially important if you get easily flustered.

I've made that mistake numerous times....not reading all the way down through the instructions. Whattamess.

**Fire Me Boy!** · 04-07-2015, 02:09 PM

Quote:

Originally Posted by Saccopoo

Actually, no.

I like to do research into the history of the region if it's a geographical/ethnic based dish, or history on the dish itself if it's a stand alone, but I don't like looking at recipes.

Case in point, I recently was involved in a charity event that featured a soup contest. The theme of the event was the Oscar's/Hollywood, but they were also doing a post event Kentucky Derby party the next day.

After some research, I went with the progression of the Brown Derby (a longtime Hollywood standby restaurant that is now defunct) that made it's reputation on the Hot Brown, which has the original name of the Kentucky Hot Brown sandwich, which a soup is derived from of the same name. However, through research, I found that the actual soup that is "officially" associated with the Kentucky Derby is the Burgoo, which is a kitchen sink approach that straddles the soup/stew fence. And as such, I decided on the Burgoo as a six degrees of separation thing going from Hollywood (Brown Derby) to the Kentucky Derby for the same group but on different days.

That's how I cook.

That's good for you then. But to suggest recipes are for "housewives that can't cook" is ignorant. Better cooks than either of us use recipes when they need to. Using a recipe - even one you develop yourself - ensures being able to reliably reproduce a dish. Doesn't mean you can't make substitutions to personalize on the fly.

BucEyedPea · 04-07-2015, 02:09 PM

Quote:

Originally Posted by Saccopoo

You know who uses recipes?

Housewives. Who can't cook.

**** recipes.

Make it your own.

I make up a lot of stuff as I go for cooking meals, but I also use recipes for new things I am not familiar with. I don't mess around that much on baking and follow the recipe because it's chemistry. I mean unless you just changing out blueberries for raspberries or something.

Everyone wishes my Nonna wrote down her ravioli filling recipe. No one has ever been able to duplicate it. Whatta shame! It was soooo good.

1moreTRich · 04-07-2015, 02:12 PM

Finish cooking the pasta in whatever sauce you are using. I think this is a simple tip for new cooks that can really have a big impact on the quality of the finished dish.

Also, sharpen your damn knives. To many place that I'll help cook at have dull knives. Now, if I'm going to a get together where I'll probably be ask to help, I bring a sharpener along. To many close calls.

**Baby Lee** · 04-07-2015, 02:17 PM

Quote:

Originally Posted by Fire Me Boy!

Convection as in one of your convection oven countertop doohickies? Because I have a convection oven, and it can't replace a deep fryer.

I have both a 'countertop doohicky' [Flavorwave] and my microwave is now a combo unit with convection as well.

About the only thing I can't replicate is stuff that goes in as batter, like funnel cakes and newly dipped Sonic style onion rings.

Lonewolf Ed · 04-07-2015, 02:18 PM

My advice is if you are using a recipe book, make it how it is written then see if you like it or if it needs more or less of whatever. Now, unless it is a blatant thing that will not work, as I have seen things like adding stuff to such a tiny amount of liquid that you can't stir it and mix it up, then change it right away. It's not alchemy, so don't worry if you put a 1/8 tsp. more pepper in there than the recipe calls for.

BucEyedPea · 04-07-2015, 02:19 PM

Another tip: throw out your microwave!

Waits for hostile reaction.

04-07-2015, 01:57 PM	#34
Baby Lee Supporter Join Date: Aug 2000 Casino cash: $8028275	My most broadly applicable recommendation is find an economical way to get yourself into convection and induction cooking. Convection in particular, I haven't deep fried ANYTHING in years. Cooks like microwave, crisps like a fryer. __________________ We need the kind of courage that can withstand the subtle corruption of the cynics - E.W.
Posts: 95,642

04-07-2015, 02:12 PM	#42
1moreTRich Starter Join Date: Nov 2005 Location: Wichita, KS Casino cash: $10009560	Finish cooking the pasta in whatever sauce you are using. I think this is a simple tip for new cooks that can really have a big impact on the quality of the finished dish. Also, sharpen your damn knives. To many place that I'll help cook at have dull knives. Now, if I'm going to a get together where I'll probably be ask to help, I bring a sharpener along. To many close calls.
Posts: 283

04-07-2015, 02:18 PM	#44
Lonewolf Ed Veteran Join Date: Jun 2005 Location: Olathe, KS Casino cash: $10606233	My advice is if you are using a recipe book, make it how it is written then see if you like it or if it needs more or less of whatever. Now, unless it is a blatant thing that will not work, as I have seen things like adding stuff to such a tiny amount of liquid that you can't stir it and mix it up, then change it right away. It's not alchemy, so don't worry if you put a 1/8 tsp. more pepper in there than the recipe calls for.
Posts: 3,774

04-07-2015, 02:19 PM	#45
BucEyedPea Here comes Peter Cottontail! Join Date: Apr 2006 Location: None of your business Casino cash: $-120037	Another tip: throw out your microwave! Waits for hostile reaction. __________________ Hello, Bearcat. Two Questions: Are you Malcor? Because call-out threads don't get moved to the Romper Room, but asking who Malcor is, as in being mult was moved there. Only a mod can do that. Why is DC getting over-moderated these days?
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