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Started By
Message
1
Posted on 1/6/11 at 9:55 am to Tigertown in ATL
quote:
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.
If you want to learn how to cook well, these are the types of things you can't be doing. Roux is the foundation for many dishes and sauces. Learning the basics, like making a roux, will give you the ability to make an unlimited number of dishes using your basic skills.
Posted on 1/6/11 at 9:57 am to Tigertown in ATL
By watching my Mom (everyday cookling) and Dad (Holiday cooking) since I needed to be lifted to the counter top in order to see what they were doing.
IMO Down South Food is a part of Family structure. Dinner time, there was no TV or radio, no distractions. Just you, Mom, Pop and siblings talking about the day. Food and its preperation is a part of who we (my family) are, which creates something taht cannot be learned other ways.
Up here when I throw parties people alwasy ask why I am always in the kitchen. I reply that I just belong there, I guess. next thing I notice, most of the party gravitated into the kitchen.
I think the kitchen in "most" southern homes is the heart of the home.
I wonder if it is in the blood, passed down because My one year old is already in there watching me cook.
IMO Down South Food is a part of Family structure. Dinner time, there was no TV or radio, no distractions. Just you, Mom, Pop and siblings talking about the day. Food and its preperation is a part of who we (my family) are, which creates something taht cannot be learned other ways.
Up here when I throw parties people alwasy ask why I am always in the kitchen. I reply that I just belong there, I guess. next thing I notice, most of the party gravitated into the kitchen.
I think the kitchen in "most" southern homes is the heart of the home.
I wonder if it is in the blood, passed down because My one year old is already in there watching me cook.
Posted on 1/6/11 at 10:00 am to Tigertown in ATL
I've been interested in cooking for as long as I can recall, even though my food likes were limited as a child. I thought getting the Easy Bake Oven was the greatest gift ever, though I don't enjoy baking or making desserts very much. I prefer savory cooking.
I watched my Mom and my grandmothers quite a bit. I started getting cookbooks early on and I read them like novels. Once you start cooking, depending on what you're cooking, you just find that you can make recipes your own with whatever adjustments you prefer. Some of it became instinctual. You have to have a love for cooking, though. Some folks just don't. Nothing wrong with that. This is just my thing.
I watched my Mom and my grandmothers quite a bit. I started getting cookbooks early on and I read them like novels. Once you start cooking, depending on what you're cooking, you just find that you can make recipes your own with whatever adjustments you prefer. Some of it became instinctual. You have to have a love for cooking, though. Some folks just don't. Nothing wrong with that. This is just my thing.
Posted on 1/6/11 at 10:03 am to Gris Gris
Happy new year Gris...
Posted on 1/6/11 at 10:04 am to bayoudude
My late grandmother was really good with a few classic cajun dishes. My dad has definitely surpassed her. Even my sentimental mom admits it now.
She also used to say that it wasn't quite as good but now acknowledges that it's better.
She also used to say that it wasn't quite as good but now acknowledges that it's better.
Posted on 1/6/11 at 10:09 am to Tigertown in ATL
God reached down and touched me.
well, that and the food network...
well, that and the food network...
Posted on 1/6/11 at 10:16 am to Tigertown in ATL
Two motivations...Dad and Poverty.
Growing up my Mom couldn't cook so I never bothered to watch what she was doing. But Dad cooked on weekends and I observed everything he did.
Then when I was in my early 20s in my first apartment I couldn't afford to eat out. So, I bought inexpensive stuff like dry pasta, beans, rice, etc. and experimented with different ways to keep them interesting.
Later I started watching cooking shows. Jeff Smith was really interesting. Too bad he became a child molester and got canceled.
Growing up my Mom couldn't cook so I never bothered to watch what she was doing. But Dad cooked on weekends and I observed everything he did.
Then when I was in my early 20s in my first apartment I couldn't afford to eat out. So, I bought inexpensive stuff like dry pasta, beans, rice, etc. and experimented with different ways to keep them interesting.
Later I started watching cooking shows. Jeff Smith was really interesting. Too bad he became a child molester and got canceled.
Posted on 1/6/11 at 10:55 am to Zach
As a kid with my Grandma's
One lived in Pointe Coupee, country farm living. Fresh chicken Fricassee every sunday. Used to watch her put up preserves and jelly's
She did not cook alot of things but what she did was great. She could feed 20 people with one chicken. The best gravy ever made.
Other grandma.(she was friends with both Tony Chachere and Enola Prudhomme) lived in Opelousas, Grandpa used to own a grocery story/meat market. He loved his beef.
They had a maid who could cook like crazy.
I would watch her for hours.
Sunday dinners there was always aa huge spread.
Roast Beef, rice and gravy
Dirty rice dressing
Potato Salad
Snap beans
Baked Mac and cheese
Corn Maque Choux
Eggplant or mirliton casserole
Cushaw
One lived in Pointe Coupee, country farm living. Fresh chicken Fricassee every sunday. Used to watch her put up preserves and jelly's
She did not cook alot of things but what she did was great. She could feed 20 people with one chicken. The best gravy ever made.
Other grandma.(she was friends with both Tony Chachere and Enola Prudhomme) lived in Opelousas, Grandpa used to own a grocery story/meat market. He loved his beef.
They had a maid who could cook like crazy.
I would watch her for hours.
Sunday dinners there was always aa huge spread.
Roast Beef, rice and gravy
Dirty rice dressing
Potato Salad
Snap beans
Baked Mac and cheese
Corn Maque Choux
Eggplant or mirliton casserole
Cushaw
Posted on 1/6/11 at 10:56 am to Tigertown in ATL
1) Choose a technique you want to master. I started with sauteeing.
2) Make a lot of mistakes with that technique until you can not only do it right, but consistently do so.
3) Play with certain flavors and/or cuisines, and learn how your technique of choice can alter them. Again, make a lot of mistakes along the way. And again, get to be consistently good.
4) Rinse and repeat until you get interested in something else. Make some more mistakes.
Notice how making mistakes and consistency keep showing up. The first is just part of learning, the second tells you when you've got it.
2) Make a lot of mistakes with that technique until you can not only do it right, but consistently do so.
3) Play with certain flavors and/or cuisines, and learn how your technique of choice can alter them. Again, make a lot of mistakes along the way. And again, get to be consistently good.
4) Rinse and repeat until you get interested in something else. Make some more mistakes.
Notice how making mistakes and consistency keep showing up. The first is just part of learning, the second tells you when you've got it.
Posted on 1/6/11 at 10:58 am to Kajungee
What's Cushaw?
Posted on 1/6/11 at 11:01 am to Zach
quote:South La for "wow" or "great" or "magnificant".
What's Cushaw
Posted on 1/6/11 at 11:05 am to Zach
His was a good show, but he was a "man" before his time. Nowadays they would put him on that gay/lesbian channel on cable and you would learn more than you ever wanted.
Posted on 1/6/11 at 11:06 am to Tigertown in ATL
Some are born with it. It takes imagination and a good grasp on scents and flavors. Working in great restaurants helps.
Posted on 1/6/11 at 11:07 am to Gris Gris
quote:
I've been interested in cooking for as long as I can recall, even though my food likes were limited as a child. I thought getting the Easy Bake Oven was the greatest gift ever, though I don't enjoy baking or making desserts very much. I prefer savory cooking.
Touche' Everything she said!!! (except I didn't have an easy bake oven!
I still collect "good" cookbooks!
and HAPPY NEW YEAR everyone!
Posted on 1/6/11 at 12:06 pm to Powerman
quote:All this. And know that if you really want to consistently cook high quality, restaurant type food, there are no shortcuts. I can't stress that enough.
Watching people cook
Following directions
Trial and error
Reading about techniques
Posted on 1/6/11 at 12:10 pm to Tigertown in ATL
I am certainly no amazing cook, but I love it. I love cooking/food probably more than anything else. It's my #1 hobby. I think loving something that much makes you devote yourself much more to it and makes for better results.
I collect cookbooks, constantly read magazines and websites with recipes and food blogs, learned the basics from Mom, and watch Food Network 24/7. As you go, you just learn what tastes well with what. Food shows are good, but mostly what I've learned from those is just terminology and technique. The taste aspect is self-taught.
I collect cookbooks, constantly read magazines and websites with recipes and food blogs, learned the basics from Mom, and watch Food Network 24/7. As you go, you just learn what tastes well with what. Food shows are good, but mostly what I've learned from those is just terminology and technique. The taste aspect is self-taught.
Posted on 1/6/11 at 12:14 pm to Count Chocula
quote:
How old would they be now?
Early sixties. I'm 36
I bet you relate to the thin, 'grease', gravy. I love it.
Posted on 1/6/11 at 12:17 pm to Gaston
quote:Mais oui... we called it an onion gravy, hard to beat, specially on Mahatma Short Grain Rice!
I bet you relate to the thin, 'grease', gravy. I love it.
Posted on 1/6/11 at 12:18 pm to Tigertown in ATL
1. trial and error
2. learned from my uncle
2. learned from my uncle
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