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re: What's the best way to become a good cook?
Posted on 8/3/11 at 11:08 pm to glassman
Posted on 8/3/11 at 11:08 pm to glassman
Not being a chicken lover, this did nothing for me. I did like your grandmother's sherried chicken, but cooking chicken, other than in gumbo or for other people, doesn't happen often and doesn't excite me.
Calvin's chicken salad is an exception, but the flavorless chicken is lost in all the other ingredients. That's why I like it.
Calvin's chicken salad is an exception, but the flavorless chicken is lost in all the other ingredients. That's why I like it.
This post was edited on 8/3/11 at 11:09 pm
1
Posted on 8/3/11 at 11:11 pm to Gris Gris
Being able to roast a chicken and produce a good product is the sign of a good cook.
Posted on 8/3/11 at 11:27 pm to glassman
quote:
Don't be scared to fail. From failure comes success.
I'm getting this tattoo tomorrow . . .
Posted on 8/3/11 at 11:34 pm to glassman
No kidding?
Still don't care much for chicken.
Still don't care much for chicken.
Posted on 8/4/11 at 12:19 am to Gris Gris
Biggest thing is don't be afraid to screw up. Recipes are great but 95% of your ingredients are agricultural, they vary in size, moisture content, taste and strength from one day to the next, so don't be afraid to alter them.
So use your head, perfect a few simple things, like roast chicken as Martini suggests, even meatloaf or spaghetti sauce and then get creative.
A mistake I made early on was falling in love with an ingredient or seasoning and let it dominate a lot of dishes. For me it was Lea & Perrins, you see a lot of people put Tony's on every dish or want to use cream cheese and bacon with everything. Not creative or good.
Bon appetit.
So use your head, perfect a few simple things, like roast chicken as Martini suggests, even meatloaf or spaghetti sauce and then get creative.
A mistake I made early on was falling in love with an ingredient or seasoning and let it dominate a lot of dishes. For me it was Lea & Perrins, you see a lot of people put Tony's on every dish or want to use cream cheese and bacon with everything. Not creative or good.
Bon appetit.
Posted on 8/4/11 at 1:21 am to KosmoCramer
Can't get better without practice.
That's pretty much all it takes. Practice practice practice.
That's pretty much all it takes. Practice practice practice.
Posted on 8/4/11 at 1:24 am to Caplewood
I echo what a lot of the guys have said already, and I'm not the worlds greatest cook by any means, but I'm getting better.
Good knife skills and learning to control the temperature on the equipment you are cooking on is imperative.
Again, branch out and cook different things. I could always cook a good rice and gravy or jambalaya, but it's not until trying to cook some italian, greek or other American fare that you start to become better.
Happy cooking.
Good knife skills and learning to control the temperature on the equipment you are cooking on is imperative.
Again, branch out and cook different things. I could always cook a good rice and gravy or jambalaya, but it's not until trying to cook some italian, greek or other American fare that you start to become better.
Happy cooking.
Posted on 8/4/11 at 1:25 am to PurpleandGold Motown
quote:
I would highly recommend anyone that wants to be a good cook buy this book. I have read it cover to cover many times and it has pride of place right next to my stove.
I was in Slidell two years ago and I came across that book (7th Edition) at a thrift store for $8.00
I agree...that would be the first book I would buy (especially if you can get it for $8.00).
Posted on 8/4/11 at 1:29 am to LSUPHILLY72
Finally a good topic on the Food and Drink Board...it has been struggling lately.
Posted on 8/4/11 at 1:31 am to LSUPHILLY72
Are you talking to yourself?
Posted on 8/4/11 at 1:35 am to heatom2
DELETE
This post was edited on 8/4/11 at 1:47 am
Posted on 8/4/11 at 2:02 am to LSUPHILLY72
What did you say?
Posted on 8/4/11 at 2:03 am to heatom2
He was talking to himself again.
Posted on 8/4/11 at 2:06 am to KosmoCramer
Ok ok. No more hijack.
Posted on 8/4/11 at 2:08 am to heatom2
quote:
What did you say?
Nothing bad...I try to never be rude on a message board because I think it is kinda "punk" to be an anonymous douche.
I just said I didn't understand your joke about me "talking to myself...kinda like I don't get Dane Cook."
Nothing bad. I appreciated your "healthy cooking" comment so I didn't want you to take it the wrong way.
I also appreciate the "he was just talking to himself again" comment.
Posted on 8/4/11 at 2:10 am to LSUPHILLY72
Lol, I asked because you " 'd" yourself. I was jus keeding.
'd" yourself. I was jus keeding.Posted on 8/4/11 at 2:15 am to heatom2
I get it now!
I was "" the topic!
Its all good. If they had an "asparagus" Emoticon...I would do it!
Have you tried the "Good Eats" recipe? Its WONDERFUL!
I was "
" the topic! Its all good. If they had an "asparagus" Emoticon...I would do it!
Have you tried the "Good Eats" recipe? Its WONDERFUL!
Posted on 8/4/11 at 2:47 am to LSUPHILLY72
I'm a Good Eats junkie, its what turned me on to asparagus.
Posted on 8/4/11 at 3:19 am to heatom2
quote:
I'm a Good Eats junkie, its what turned me on to asparagus.
Good Eats 3: The Later Years
I ordered 5 copies tonight!!! :jump1:
Posted on 8/4/11 at 4:31 am to LSUPHILLY72
Damn that's a helluva deal. Purchasing.
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