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Old 04-07-2015, 12:01 PM  
Fire Me Boy! Fire Me Boy! is offline
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Cooks: Your best tip
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 View Post
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?
Last edited by Fire Me Boy!; 04-07-2015 at 12:11 PM..
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Old 04-07-2015, 08:43 PM   #181
In58men In58men is offline
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Originally Posted by Fire Me Boy! View Post
I put it in a covered disposable aluminum pan with some butter, salt, and fresh herbs. It's awesome like that.
Interesting. What herbs do you recommend.
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Old 04-07-2015, 08:44 PM   #182
In58men In58men is offline
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Quote:
Originally Posted by BucEyedPea View Post
I eat my corn on the cob raw—no butter. No butter when cooked too. Butter hides the taste of the corn to me. I want true corn flavor.
I posted that link of reverse searing I watched. It's probably a couple pages back.
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Old 04-07-2015, 08:45 PM   #183
Fire Me Boy! Fire Me Boy! is offline
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Originally Posted by Inmem58 View Post
Interesting. What herbs do you recommend.

Rosemary, basil, thyme, any combination of. Basil is really good.
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Old 04-07-2015, 08:47 PM   #184
lewdog lewdog is offline
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Originally Posted by Fire Me Boy! View Post
Rosemary, basil, thyme, any combination of. Basil is really good.
I have a Rosemary bush in the front yard. How do I use rosemary, do I just strip it off when I want? How much to use so it's not over-powering?
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Old 04-07-2015, 08:50 PM   #185
Fire Me Boy! Fire Me Boy! is offline
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Originally Posted by lewdog View Post
I have a Rosemary bush in the front yard. How do I use rosemary, do I just strip it off when I want? How much to use so it's not over-powering?

Go easy with it. But yeah, strip the leaves and chop. Depending on what you're cooking, maybe start with a teaspoon of chopped rosemary.

Take a sprig and put it in with oil when you pan fry a steak, or throw a couple sprigs in the grill when you put the steak on. Tips I learned on CP.
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Old 04-07-2015, 08:52 PM   #186
In58men In58men is offline
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Quote:
Originally Posted by Fire Me Boy! View Post
Rosemary, basil, thyme, any combination of. Basil is really good.


Basil is one of my favorites. If you get a chance make these hot wings. This recipe calls for 5 lbs of wings. Season each wing indivudally, DO NOT place in a plastic bag for an easier seasoning technique. Some will be very salty if you use a plastic bag. These were excellent. I place the wings in the broiler for 10 minutes, pull them out and top with the salsa verde.







For the rub:

2 teaspoons dried rosemary

2 teaspoons ground white pepper

2 teaspoons paprika

2 teaspoons kosher salt

2 teaspoons granulated garlic

1 teaspoon dried oregano

2 teaspoons dried basil



For the salsa:

1/2 cup fresh basil

1/2 cup fresh parsley

1/2 teaspoon red pepper flakes

1 tablespoon chopped garlic

1/2 teaspoon capers

1 teaspoon anchovy paste

2 tablespoons chopped roasted red peppers

1 tablespoon chopped onion

2 tablespoons fresh lemon juice

Kosher salt

1/3 cup extra-virgin olive oil


Here's mine



These will be some of the BEST wings you'll have.
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Old 04-07-2015, 08:52 PM   #187
lewdog lewdog is offline
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Quote:
Originally Posted by Fire Me Boy! View Post
Go easy with it. But yeah, strip the leaves and chop. Depending on what you're cooking, maybe start with a teaspoon of chopped rosemary.

Take a sprig and put it in with oil when you pan fry a steak, or throw a couple sprigs in the grill when you put the steak on. Tips I learned on CP.
Ok sounds good. The bush is fairly big and smells awesome when I do yardwork out there. Just didn't know how to use it. Steak is a good idea when done in the cast iron. I'll add some rosemary.
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Old 04-07-2015, 08:55 PM   #188
In58men In58men is offline
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Quote:
Originally Posted by lewdog View Post
Ok sounds good. The bush is fairly big and smells awesome when I do yardwork out there. Just didn't know how to use it. Steak is a good idea when done in the cast iron. I'll add some rosemary.
Yeah, when I pan sear my steaks I like to use butter and toss in a few sprigs of rosemary and smashed garlic. Try not to burn the garlic, just lift the pan every now and then. Continue to glaze the steak with the butter repeatedly.
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Old 04-07-2015, 08:59 PM   #189
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I have a Rosemary bush in the front yard. How do I use rosemary, do I just strip it off when I want? How much to use so it's not over-powering?
Rosemary goes great with lamb.
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Old 04-07-2015, 09:05 PM   #190
lewdog lewdog is offline
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Originally Posted by Inmem58 View Post
Yeah, when I pan sear my steaks I like to use butter and toss in a few sprigs of rosemary and smashed garlic. Try not to burn the garlic, just lift the pan every now and then. Continue to glaze the steak with the butter repeatedly.
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Rosemary goes great with lamb.
Yes it does. My mom used to make good lamb. I never do for some reason. Probably that cost factor but I should make it sometime.
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Old 04-07-2015, 09:46 PM   #191
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Originally Posted by lewdog View Post
I have a Rosemary bush in the front yard. How do I use rosemary, do I just strip it off when I want? How much to use so it's not over-powering?
Creative uses...
In any recipe where rosemary flavor might benefit, consider using a sprig as a brush to spread butter or oil over meat.

Idea 2, strip part of the sprig (save rosemary leaves), soak the sprigs, then use as a skewer for kabobs

You can consider preserving them easily. Fill an ice cube tray with rosemary, fill cube with olive oil, then freeze for later
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Old 04-07-2015, 09:51 PM   #192
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Creative uses...
In any recipe where rosemary flavor might benefit, consider using a sprig as a brush to spread butter or oil over meat.

Idea 2, strip part of the sprig (save rosemary leaves), soak the sprigs, then use as a skewer for kabobs

You can consider preserving them easily. Fill an ice cube tray with rosemary, fill cube with olive oil, then freeze for later
An ice cube tray? I hope I can get the ol' DeLorean up to 88mph!!
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Old 04-07-2015, 09:59 PM   #193
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This is probably pretty obvious:

Unsalted butter is for cooking and baking.

Salted butter is used on already cooked things.
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Old 04-07-2015, 10:07 PM   #194
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An ice cube tray? I hope I can get the ol' DeLorean up to 88mph!!
Where else am I going to keep my semen samples? It doesn't work in the ice cube maker. I tried.
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Old 04-07-2015, 10:26 PM   #195
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Originally Posted by BucEyedPea View Post
I eat my corn on the cob raw—no butter. No butter when cooked too. Butter hides the taste of the corn to me. I want true corn flavor.
Friggin dad spoiled me. I pretty much can't eat corn unless it's from the field. Great stuff man.

But yeah, the way to eat corn is to bring water to a boil, put corn in, boil 3 min, eat. No salt. No butter. Just glorious orgasmic corn.
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