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re: Are you a natural when it comes to cooking??
Posted on 3/25/15 at 9:57 pm to ruzil
Posted on 3/25/15 at 9:57 pm to ruzil
quote:
Moron, cooking is art, baking is science. Get it right!
It's more of a craft for me. I'm one of 7 natural cook in my family starting at age 8 with the box Chef Boy R Dee Pizza in the box which taught me about proofing a dough to age 9 when my mother showed me how to make a roux because she got tired of stirring.
Move forward to living alone for 14 years, a mortgage at age 21 while still in school learning quickly that it is cheaper to cook than eat out, I had some very good time to perfect my craft.
Now beyond middle age my cooking has evolved and changed quite a bit and is considerably lighter. I'd say with 45 years experience, yes I'm a natural. And I still can't cook a jambalaya with mahatma long grain rice to save my arse.
3
Posted on 3/25/15 at 10:35 pm to dexy82
quote:
I feel like some people have "it" and some don't (regardless if they follow directions to a tee)
I really don't know if that's true. But I do think some people have an affinity for cooking that, in turn, makes them more adept at picking up skills.
I am absolutely amazed that some people have trouble cooking rice, for example. shite, just follow the directions on the package for God's sake.
I enjoy cooking, and I know whatever ability I have comes from repetition and reading.
Posted on 3/25/15 at 10:45 pm to Martini
I first got into cooking out of necessity when I moved to Cleveland in 1990. I had the perfect storm hit of homesickness, living in a place where food was only neccesary to sustain life , cold winters and the internet.
I spent many hours searching the web for recipes and techniques to recreate dishes that were not available in my new environs. Winter temps limited time outdoors so focus was in the kitchen cooking.
I spent many hours searching the web for recipes and techniques to recreate dishes that were not available in my new environs. Winter temps limited time outdoors so focus was in the kitchen cooking.
Posted on 3/25/15 at 10:48 pm to Martini
quote:
beyond middle age
Howdy, partner.
quote:
I still can't cook a jambalaya with mahatma long grain rice to save my arse
Well, then, you're just not doing it right.
Posted on 3/25/15 at 10:58 pm to dexy82
If your cooking skill comes from inside yourself, rather than learning from others, then surely you will have invented many dishes no one's ever heard of or thought of before.
So - how many great dishes have you invented?
OK, let's be honest: your answer to that question is "zero." Or else you would be famous, not bragging about your cooking on a message board where you don't have to put up or shut up.
So here's an easier question: How many great dishes can you make from scratch without looking at a recipe?
So - how many great dishes have you invented?
OK, let's be honest: your answer to that question is "zero." Or else you would be famous, not bragging about your cooking on a message board where you don't have to put up or shut up.
So here's an easier question: How many great dishes can you make from scratch without looking at a recipe?
Posted on 3/25/15 at 11:08 pm to dexy82
I have it. My gf is getting there and it's a long journey.
Posted on 3/25/15 at 11:23 pm to Martini
quote:
And I still can't cook a jambalaya with mahatma long grain rice to save my arse.
Best way I was told was to boil the shite out of the water, dump the rice in, and bring to a boil as fast a possible. Wait till it looks like the rice is about to jump out of the pot then you're good.
Posted on 3/25/15 at 11:24 pm to ruzil
quote:
1990
quote:
I spent many hours searching the web for recipes
There were only three recipes online in 1990, all three Al Gore's. Two were chicken soup recipes. The third was Al's Mac & Cheese that he claimed that he invented.
Posted on 3/25/15 at 11:31 pm to No Disrespect But
quote:
So here's an easier question: How many great dishes can you make from scratch without looking at a recipe?
Everything required for Thanksgiving or Christmas
Breakfast: French Toast, Omlettes, Benedict (breakfast shouldn't count)
neither will lunch for that matter...
Dinner recipes... everything from lasagna to chile to tortilla soup to steak au poivre...
Probably 40 things.
The best thing I ever invented from scratch:
Pork tenderloin saltimbocca with walnuts in an apricot reduction. YUM
Posted on 3/25/15 at 11:38 pm to yurintroubl
I think he means how many of these great dishes could you make without ever being shown the recipe or someone show you how to do it.
I think the term naturally is being defined differently by people in this thread.
I think the term naturally is being defined differently by people in this thread.
Posted on 3/25/15 at 11:41 pm to Deactived
Are there things I can eat in a restaurant and go home and more or less make on my own? Yes
Can I make beef wellington without looking at something? Hellz no.
Can I make beef wellington without looking at something? Hellz no.
Posted on 3/25/15 at 11:52 pm to yurintroubl
I guess it comes from the prior knowledge of cooking and ingredients to be able to go home and mimic a dish just from tasting it at a restaurant.
I just find it hard to believe that people can just go home and recreate dishes without having prior cooking experience. Back to the natural thing and when instruction enhances the natural ability of someone/something.
All I can somewhat relate this idea is to two dogs I took care of years ago. Both were hunting dogs and one took a good deal of training and discipline to be on the level of the other dog, whom the owner described as knowing what to do with little instruction. One naturally was a great hunting dog while the other needed a good deal of training. I dunno this topic wont be agreed upon.
I just find it hard to believe that people can just go home and recreate dishes without having prior cooking experience. Back to the natural thing and when instruction enhances the natural ability of someone/something.
All I can somewhat relate this idea is to two dogs I took care of years ago. Both were hunting dogs and one took a good deal of training and discipline to be on the level of the other dog, whom the owner described as knowing what to do with little instruction. One naturally was a great hunting dog while the other needed a good deal of training. I dunno this topic wont be agreed upon.
Posted on 3/25/15 at 11:55 pm to Deactived
quote:
I think he means how many of these great dishes could you make without ever being shown the recipe or someone show you how to do it.
Bingo. I doubt anyone in this thread could have someone say "make this dish" and do it without any prior knowledge and without reading a recipe to at least get a general idea of what they're doing..
I usually get an idea in my head, look at a few recipes to get a good idea, then combine the aspects I liked from each recipe to make what I want to do
This post was edited on 3/25/15 at 11:56 pm
Posted on 3/25/15 at 11:58 pm to TH03
quote:
I usually get an idea in my head, look at a few recipes to get a good idea, then combine the aspects I liked from each recipe to make what I want to do
To me - when combined with the desire to create something - This would be a big part of being considered a natural.
Sidebar - I take stuff waaaay too literally on here sometimes.
Posted on 3/26/15 at 1:39 am to dexy82
Cooking is sort of like the subject math in school. You need to be taught everything about it, but math comes much easier for some people and some people just can't understand it. No one is going to be able to use the Pythagorean Theorem unless they're taught about it and understand how it works.
I've always had an interest in cooking. From early on, when my Mom would begin anything in the kitchen, I would pull up a chair to stand on so that I could see and watch everything with great intent, and she was a stay at home Mom (now I'm showing my age) so I saw many cooking lessons while my Brother and Dad opted for television. Watching my Mom cook was far more fascinating than television, even at an early age. She admittedly isn't that good or very creative, but I learned from everything.
I know Martini remembers Shakey's Pizza. There was a glass window where you could watch the pizzas being made and that was awesome for me as a kid, and I still find myself wanting to sit at the counter in restaurants and watch cooking unfold. It's an undying love to observe and learn.
Then there was Cub scouts where the Moms and Cubs would make a dish for the meetings. That was always fun for me because I was required to have a hand in it, otherwise I was not allowed to cook in the kitchen as a child.
I've always had an interest in cooking. From early on, when my Mom would begin anything in the kitchen, I would pull up a chair to stand on so that I could see and watch everything with great intent, and she was a stay at home Mom (now I'm showing my age) so I saw many cooking lessons while my Brother and Dad opted for television. Watching my Mom cook was far more fascinating than television, even at an early age. She admittedly isn't that good or very creative, but I learned from everything.
I know Martini remembers Shakey's Pizza. There was a glass window where you could watch the pizzas being made and that was awesome for me as a kid, and I still find myself wanting to sit at the counter in restaurants and watch cooking unfold. It's an undying love to observe and learn.
Then there was Cub scouts where the Moms and Cubs would make a dish for the meetings. That was always fun for me because I was required to have a hand in it, otherwise I was not allowed to cook in the kitchen as a child.
Posted on 3/26/15 at 1:57 am to dexy82
Yeah I'm very good at it. I learned from my family at a young age and now I've far beyond what any of them could do in a kitchen. You'd be surprised how many cooks in restaurants just don't have it
Posted on 3/26/15 at 4:58 am to dexy82
Dunno. I like to cook. I know for a fack I'm a natural eater and drinker.
Posted on 3/26/15 at 6:40 am to LSUballs
quote:
I know for a fack I'm a natural eater and drinker.
Yeah well see my timeline above. Cooking the roux is at the beginning of the preparation of a meal which also is about the time of cocktail hour, or was in my parents home. This meant the reason she got tired of stirring the roux was because the stainless container needed to be filled with Bombay gin, a fume of vermouth and ice and shaken, never stirred. After mastering the stirring the roux I was moved to the new station of shaking the martinis at which time I developed an acquired taste for them that continues to this day. So again....with over 40 years experience I'd say I'm a natural in that department as well. Actually I'd go a step farther and say I've been All-Pro for many years and am a most certain Hall of Fame first ballot inductee.
And I can cook long grain rice, just not in jambalaya and get it right. My wife can so I defer and claim I've got a whole lotta shakin to do.
Posted on 3/26/15 at 8:44 am to Degas
quote:
Cooking is sort of like the subject math in school. You need to be taught everything about it, but math comes much easier for some people and some people just can't understand it. No one is going to be able to use the Pythagorean Theorem unless they're taught about it and understand how it works.
Exactly. You don't dream up what lasagna is on your own. You ate lasagna, you had a sense of what was in the dish, and then you created it on your own.
If I said "Make me Qabili Murg Palau without Googling what it is/reading what is in it", a person who isn't Afgan likely couldn't do it. I think cooking is partially talent/interest and partially science. It is both. I use recipes and food-related websites for inspiration. And I obviously read a few recipes to learn what is generally done in certain dishes. If the recipe seems perfect, I'll follow it. If there are a few with different things I like about each one, I'll combine what I choose. I think knowing what will work and what won't is the natural part.
For example, someone who only follows recipes may not be able to make a dish based on you just giving them ingredients and telling them the method of cooking (baking, searing, braising, etc.) because they might not know when to add ingredients. I've seen people add onions and garlic to sauce they already have simmering instead of sauteeing before adding the liquid.
This post was edited on 3/26/15 at 8:46 am
Posted on 3/26/15 at 8:45 am to LouisianaLady
quote:
f I said "Make me Qabili Murg Palau without Googling what it is/reading what is in it", a person who isn't Afgan likely couldn't do it.
Rocks, dirt and virgin blood?
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