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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, 12:23 PM   #16
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Old 04-07-2015, 12:26 PM   #17
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Originally Posted by DJ's left nut View Post
Learn to !@#$ing cut.

Cooking is a hell of a lot less onerous if you just learn how to use a basic chef's knife. Always keep the tip of the knife on the cutting surface and 'rock' the knife as you feed food through it. Ideally you curl the fingertips on the 'feed' hand back under at the first knuckle; it will keep you from taking the tip of your finger off if you're not paying attention.
That's called the rock-chop, and it's only one of many slicing methods you should learn when using a knife for cooking. But it sucks for some items, and it can also cause uneven wear on the blade if that's the only method you use..
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Old 04-07-2015, 12:29 PM   #18
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We use a lot of rice.

Perfect basmati rice:

Put rice in a saucepan. Run water over rice and stir. The water will look milky. Pour off the water (I pour through a strainer to catch runaway rice). Repeat until the water isn't milky (about 6-7 times).

Drain rice in a strainer and then put back in pan. Add water in a 1:1.5 rice to water ratio (i.e. 2 cups of rice needs 3 cups of water). Cover and let soak for 20 minutes.

At the end of 20 minutes, bring to a boil. Then turn heat to minumum, cover and let simmer for 20 more minutes.

Perfect rice that is done and not sticky at all.
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Old 04-07-2015, 12:32 PM   #19
BucEyedPea BucEyedPea is offline
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Kicking everyone out of the kitchen and no one talk to me is my best tip.
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Old 04-07-2015, 12:51 PM   #20
Katipan Katipan is online now
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Learn to love sticky rice.
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Old 04-07-2015, 12:53 PM   #21
BucEyedPea BucEyedPea is offline
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Quote:
Originally Posted by Katipan View Post
Learn to love sticky rice.
Asian rice.
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Old 04-07-2015, 12:54 PM   #22
The Franchise The Franchise is offline
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Old 04-07-2015, 12:57 PM   #23
Fire Me Boy! Fire Me Boy! is offline
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Quote:
Originally Posted by Frosty View Post
We use a lot of rice.

Perfect basmati rice:

Put rice in a saucepan. Run water over rice and stir. The water will look milky. Pour off the water (I pour through a strainer to catch runaway rice). Repeat until the water isn't milky (about 6-7 times).

Drain rice in a strainer and then put back in pan. Add water in a 1:1.5 rice to water ratio (i.e. 2 cups of rice needs 3 cups of water). Cover and let soak for 20 minutes.

At the end of 20 minutes, bring to a boil. Then turn heat to minumum, cover and let simmer for 20 more minutes.

Perfect rice that is done and not sticky at all.
The soak seems unnecessary. I do exactly this pretty regularly, minus the soak, and get perfect basmati every time.

For a soak to actually make any difference, I think it'd need much more than 20 minutes...
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Old 04-07-2015, 12:59 PM   #24
Saccopoo Saccopoo is offline
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Quote:
Originally Posted by BucEyedPea View Post
Asian rice.
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Old 04-07-2015, 01:02 PM   #25
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Spend the extra money for a good quality ev olive oil.

Fresh garlic is always better than that minced, jarred crap.

Stay away from dull knives.

Watch all of the tv cooking shows and draw inspiration/knowledge from them.

Room temp for the steaks for sure.

When the fried stuff begins to float, its done.

Its not eggwash, then breading... its flour dredge, egg wash, then breading.

Clean prep dishes as you finish with them to avoid a sinkful of woe after your repast.

Don't bake or grill anything without a little butter or oil rubdown.

Add a little sugar to any canned tomatoes you use, canning kills their natural sweetness... replace it.

Whenever you have the time, brine that bird.
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Old 04-07-2015, 01:19 PM   #26
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Quote:
Originally Posted by Fire Me Boy! View Post
The soak seems unnecessary. I do exactly this pretty regularly, minus the soak, and get perfect basmati every time.

For a soak to actually make any difference, I think it'd need much more than 20 minutes...
Everything I've read said soaking the rice allows it to "bloom" (be fluffier). The soaking time can be anywhere from 5 minutes up to 2 hours. The longer the soaking time, though, the shorter the cooking time.

I'll have to try it without the soak sometime to see if there is any difference.
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Old 04-07-2015, 01:20 PM   #27
BucEyedPea BucEyedPea is offline
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Hardee-har-har-har-har!


It's the kind of rice they use in their dishes.
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Old 04-07-2015, 01:27 PM   #28
BigMeatballDave BigMeatballDave is offline
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Sure, it can replace shit.

It can't replace mashed potatoes.

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Old 04-07-2015, 01:28 PM   #29
BigMeatballDave BigMeatballDave is offline
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Learn to love sticky rice.
How are YOU making sticky rice?
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Old 04-07-2015, 01:30 PM   #30
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My piece of advice is simply to taste and adjust your food before you serve it. After you taste it, you'll know if it needs seasoning - salt, sweet, sour, bitter.
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.
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