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| Becoming a better cook; Share you experiences, tips | |
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| Topic Started: Dec 22 2014, 08:54 AM (137 Views) | |
| heatseeker | Dec 22 2014, 08:54 AM Post #1 |
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This is the time of year (and time of life) for reflection. ohmy 03 And because it is the season, I'm doing a lot of cooking, and a lot of thinking about it. I started out with an early interest in cooking, because my mother was at best an indifferent cook, and my father was abominable. To eat decently, I taught myself some of the basics of cooking. Much later, with kids and a demanding job, I found myself rushing home, often shopping along the way, and preparing dinner as quickly as possible. This, as it turned out, was good. I don't have to rush quite as much these days, but those habits of haste stayed with me. Here are some of my thoughts on how to be a better cook. I look forward to hearing about your kitchen trials and triumphs. 1. Clean as you go. This one took me a long time (just ask my wife) but what a difference it makes. I start with a sink full of hot soapy water, and pitch dishes, food processor parts and other stuff into it, and then into the dish drainer while I am preparing food. The counters get wiped frequently, and I put things away as soon as possible after I'm finished with them. 2. Learn to do everything as quickly as possible. If you are fast in the kitchen, this gives you considerable advantages. You have time to tackle more complex dishes, and more important, you have more time to relax. Aim to be able to tell yourself "I'm a faster cook than anyone better, and a better cook than anyone faster." 3. Master a couple of dozen dishes, and add a new one from time to time. People like the old standbys, and they will appreciate novelty. Sometimes. 4. Experiment. Food is, relative to a lot of other things, cheap. If you screw up, you may be out a few bucks, but you probably learned something. (Most common lesson: recipe writers are idiots, more often than not.) 5. If you are a meat eater, master every possible cut. Steak, chops and chicken breasts are fine, but some of the most delicious cuts fall outside the usual supermarket repertoire. 6. Eat fish. It is about the quickest main course going, and good for you. 7. Learn to like lots of vegetables. There is a whole world beyond carrots, lettuce and sprouts. 8. Don't be afraid to splurge, strategically. If you can't afford, for instance, really good chicken every day, do buy a fine bird occasionally. It might cost $20 or $30 but worth it. 9. Don't overegg the pudding. The Italians have it right: less is invariable better. Most dishes taste best with a small sprinkling of salt. Some need a fresh herb, but nothing is improved by dumping in the whole spice cabinet. 10. Taste everything, a lot. Don't add more salt or anything else until you taste and give whatever you are cooking, especially soups, stews and braised dishes, a chance to meld and reveal their flavours. |
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| FuzzyO | Dec 22 2014, 09:17 AM Post #2 |
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Those tips are excellent. Time to start your own blog? |
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| swing | Dec 22 2014, 10:37 AM Post #3 |
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swing
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Good Tips Heat I'm with you on the first TWO! I cannot tolerate a cluttered kitchen when I sit down to dinner. DH will offer to cook but leaves all prep tools and dishes covering the counters. My daughter is an excellent ( gourmet_) cook but same applies to her. When the two of them cook I do the clean up, which is extensive with my daughter. She will not micro anything so every pot is put into use! |
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| heatseeker | Dec 22 2014, 10:49 AM Post #4 |
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Time to start your own blog? The last thing the world needs is one more blog, especially about cooking. |
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| FuzzyO | Dec 22 2014, 11:02 AM Post #5 |
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Ah, you are right of course. |
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