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re: What's the best way to become a good cook?
Posted on 8/4/11 at 1:11 pm to BlackenedOut
Posted on 8/4/11 at 1:11 pm to BlackenedOut
quote:I need to get one of these. I think my husband, who frequently wields a scalpel, wanted to divorce me when he grabbed a knife to slice a tomato and saw the condition they were in. Oops.
Get a steel wand
1
Posted on 8/4/11 at 1:13 pm to Winkface
Well for a tomato you should be using a serrated knife, which are not worth hassle of tuning at home. That is what professionals are for.
Posted on 8/4/11 at 1:15 pm to BlackenedOut
Thanks 
I'll give it a try when I get home.
I'll give it a try when I get home.
Posted on 8/4/11 at 1:16 pm to CITWTT
quote:Yep, when it comes to eating. Last night, I did N Y strips for 1/2 of the family, 1/4 opted for mac and cheese mostly(he loves the cheap stuff) as he had 3 wisdom teeth out Monday) but then he ate some tiny bites of steak,too. And the other 1/4, the cook, had leftover fajitas. Typical night for us...a mix.
Your family comes in fractions?
Posted on 8/4/11 at 1:18 pm to irishcpl
It takes practice. Go slow at first, then move quicker. It will feel very unnatural at first and like you are going to screw up at any minute. But soon you will get the hang of it.
Which can be said about other things as well.
Which can be said about other things as well.
Posted on 8/4/11 at 1:19 pm to Tigertown in ATL
quote:
so what do you think about the blue cheese crumbles in the broc/cauli?
You're stepping out.
Posted on 8/4/11 at 1:22 pm to OTIS2
quote:
You're stepping out.
Yeah.
Given that I can eat anything and enjoy it, I have a hard time knowing what is good to most people and what is not good but I will eat anyway.
Posted on 8/4/11 at 1:25 pm to OTIS2
For folks that are ailing I will make exceptions in the menu, for all others it is what it is, or a jam sandwich (two slices of bread jammedd together).
Posted on 8/4/11 at 1:25 pm to Tigertown in ATL
My advice - Start simple.
Don't try to get to fancy to fast.
My son's been on a learning kick this summer and made his first roux last week.
I got to hand it to him, he is doing good.
Don't try to get to fancy to fast.
My son's been on a learning kick this summer and made his first roux last week.
I got to hand it to him, he is doing good.
Posted on 8/4/11 at 1:29 pm to Kajungee
A suggestion for the learner, get a copy of Complete Techniques by Jacque Pepin, that will be his epiphany.
Posted on 8/4/11 at 1:34 pm to CITWTT
quote:
CITWTT
I don't blame you one bit. I've usually got a few leftovers around, hence the variety.
Posted on 8/4/11 at 1:41 pm to OTIS2
Kitchen etiqutte learned from my mother. When you work as an MD, come home and cook for nine, ther are no options. It also is a good way to let the children learn to appreciate different types of foods.
Posted on 8/4/11 at 1:52 pm to CITWTT
I made it from a pool of 22,000 to 100 cooks for Masterchef 2.
I started cooking at age 8. Learning to cut onions, bellpeppers, etc.
Once the real chef, my uncle, saw I knew how to cut things correctly, he started letting me brown meat.
Then he let me make the gravy.
As I went to college, I was lucky enough to live with a chef who worked for Dragos, pascals, commanders, etc.
I constantly questioned him, watched him, drank with his chef buddies, etc.
Hearing professionals talk about food is probably my best advice. Once you have the ability to understand and carry on the conversation with them; you've advanced to the next level of cooking.
Everything else about being a cook revolves around time devoted to the skill, your passion for it, and lastly how much do you like to eat.
As for books and recipes, I never use them for anything other than an Idea. I never follow a recipe to the T. I only use it as a foundation for what I want to cook.
I started cooking at age 8. Learning to cut onions, bellpeppers, etc.
Once the real chef, my uncle, saw I knew how to cut things correctly, he started letting me brown meat.
Then he let me make the gravy.
As I went to college, I was lucky enough to live with a chef who worked for Dragos, pascals, commanders, etc.
I constantly questioned him, watched him, drank with his chef buddies, etc.
Hearing professionals talk about food is probably my best advice. Once you have the ability to understand and carry on the conversation with them; you've advanced to the next level of cooking.
Everything else about being a cook revolves around time devoted to the skill, your passion for it, and lastly how much do you like to eat.
As for books and recipes, I never use them for anything other than an Idea. I never follow a recipe to the T. I only use it as a foundation for what I want to cook.
This post was edited on 8/4/11 at 1:53 pm
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