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Started By
Message
How did so many of you learn to cook so well?
Posted on 1/6/11 at 9:21 am
Posted on 1/6/11 at 9:21 am
Serious question.
Not that I've tried your food, but it seems like a lot of you here REALLY know how to cook.
I don't have any "training" home or otherwise.
I watch food shows and try to learn.
Suggestions?
Not that I've tried your food, but it seems like a lot of you here REALLY know how to cook.
I don't have any "training" home or otherwise.
I watch food shows and try to learn.
Suggestions?
30
Posted on 1/6/11 at 9:22 am to Tigertown in ATL
my momma taught me, I always enjoyed helping her when I was younger and now I can do it just as good
Posted on 1/6/11 at 9:24 am to Tigertown in ATL
46 years of learning, trying, training in schools and restaurants. Recipes that I have made once are rattling around in my head today. Good luck, now go to a bookstore and buy Jacque Pepins' Complete Techniques tout suite and start reading.
Posted on 1/6/11 at 9:25 am to Tigertown in ATL
Read, watch, ask questions and practice.
I grew up in a house where we had to help in the kitchen, so learned a lot that way. But, since moving away, i have learned by trial and error.
I grew up in a house where we had to help in the kitchen, so learned a lot that way. But, since moving away, i have learned by trial and error.
Posted on 1/6/11 at 9:30 am to Tigertown in ATL
i'm not a great cook, but i've learned a lot from just making recipes.
you realize what tastes well with what, and differnt little tricks. ie, once you learn to make a roux, you can use it for tons of different dishes. same with experimenting with different seasonings, cuts of meat, sauces.
cooking channel is a good resource too! i've started tivoing julia childs show and i've picked up quite a few hints that are new to me!
you realize what tastes well with what, and differnt little tricks. ie, once you learn to make a roux, you can use it for tons of different dishes. same with experimenting with different seasonings, cuts of meat, sauces.
cooking channel is a good resource too! i've started tivoing julia childs show and i've picked up quite a few hints that are new to me!
Posted on 1/6/11 at 9:31 am to Mike da Tigah
quote:
Follow Directions
As obvious as this sounds, it may be my problem. I follow directions in terms of quantity, ordering etc. but I tend to get impatient and shortcut certain things like uniform cutting of the veggies.
Posted on 1/6/11 at 9:31 am to Tigertown in ATL
My dad and grandma are cooking wizards. Thankfully I picked up some of their love of cooking because my wife can't make toast. It's either cook or starve around my ranch..
Posted on 1/6/11 at 9:35 am to Tigertown in ATL
Watching people cook
Following directions
Trial and error
Reading about techniques
I'm no expert cook by any means but I can cook most beginner to intermediate level dishes with precision.
Following directions
Trial and error
Reading about techniques
I'm no expert cook by any means but I can cook most beginner to intermediate level dishes with precision.
Posted on 1/6/11 at 9:36 am to Tigertown in ATL
quote:
but I tend to get impatient and shortcut certain things like uniform cutting of the veggies.
Get a food processor
Posted on 1/6/11 at 9:38 am to Tigertown in ATL
I have always had an interest in cooking since I can remember. My grandmother, aunt and childhood housekeeper were all fantastic cooks. Learned from observation and asking questions.
I like to read cook books, magazines and anything related to cooking. My aunt owned a catering company and I worked for her for two summers during college.
I like to read cook books, magazines and anything related to cooking. My aunt owned a catering company and I worked for her for two summers during college.
Posted on 1/6/11 at 9:42 am to glassman
-Watch Food network (and as goofy as he is, Good Eats with Alton Brown really explains how and why stuff turns out the way it does)
-read cookbooks
-watch others cook and try to mimic
-trial and error
Good luck
-read cookbooks
-watch others cook and try to mimic
-trial and error
Good luck
Posted on 1/6/11 at 9:43 am to Tigertown in ATL
My grandma Broussard in Abbeville.
Course in Abbeville, 75% of the grandma's are Broussards
Course in Abbeville, 75% of the grandma's are Broussards
Posted on 1/6/11 at 9:45 am to glassman
I didn't know how to cook at all until college when I worked as a line cook at a few different restaurants. That really helped me to learn the processes involved and tricks along the way. Once I got interested in cooking I learned to do gumbo and other Cajun dishes from my mom and grandma. By no means do I consider myself a great cook, but I've come a long way since leaving home. Once you learn the basics just play around with different tastes and recipes
Posted on 1/6/11 at 9:45 am to mylsuhat
quote:
my momma taught me, I always enjoyed helping her when I was younger and now I can do it just as good
Same here but I think I can cook better than her now on many of my favorite dishes. Wouldn't ever tell her though. She still has the edge on sweets.
Posted on 1/6/11 at 9:46 am to Tigertown in ATL
1. Cook a lot, and learn how to use you favorite ingredients in a variety of ways.
2. Experiment.
3. Talk to others that love to cook, learn their techniques, and incorporate them into your style
4. Don't be afraid to fail; you often learn the most through trial and error.
5. Have thick skin. Sometimes your food will suck. Hopefully if it does, someone will tell you and you can learn from it.
6. Cook a lot.
2. Experiment.
3. Talk to others that love to cook, learn their techniques, and incorporate them into your style
4. Don't be afraid to fail; you often learn the most through trial and error.
5. Have thick skin. Sometimes your food will suck. Hopefully if it does, someone will tell you and you can learn from it.
6. Cook a lot.
Posted on 1/6/11 at 9:46 am to fillmoregandt
quote:
Watch Food network
This part I do. I really like the competition shows like Chopped, Top Chef, and even Worst Cooks in America.
In fact I only learned last night watching Worst Cooks that it was important for onions to be cut uniformly.
I'm going to buy some Kary's or Savoie's roux and try a gumbo. Even if the roux is easy, it is one step I don't have to worry about. Start simpler.
Posted on 1/6/11 at 9:48 am to Tigertown in ATL
I think good cooking is just really deliberate food prep and then seasoning at every step. After that it's just timing the different recipe steps to bring out the best at each stage.
I watched my mom, but I still learn every time I watch a good cook do their thing. My mom never made sauces/gravy with flour, so I'm amazed when I see that go down.
I watched my mom, but I still learn every time I watch a good cook do their thing. My mom never made sauces/gravy with flour, so I'm amazed when I see that go down.
Posted on 1/6/11 at 9:49 am to Tigertown in ATL
Watch Alton Brown on Good Eats. While many of his actual recipes and dishes aren't that great, the food science is crucial in learning to cook.
It really just takes a lot of practice, trial and error, and really helps if your mom/dad/friends can cook.
I've learned a lot from a couple buddies that are great cooks. I can now make a dark roux in 4 minutes.
It really just takes a lot of practice, trial and error, and really helps if your mom/dad/friends can cook.
I've learned a lot from a couple buddies that are great cooks. I can now make a dark roux in 4 minutes.
Posted on 1/6/11 at 9:49 am to Tigertown in ATL
quote:Please learn to make a roux...a good dark one.The product you produce will be far superiorto the one you purchase.
I'm going to buy some Kary's or Savoie's roux and try a gumbo. Even if the roux is easy, it is one step I don't have to worry about. Start simpler.
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