First  Prev  1  2  Next  Last
Post Reply cooking tips
5018 cr points
Send Message: Send PM GB Post
21 / U.S
Offline
Posted 3/19/16
Was reading the other post about signature dishes and figured id do something related to food. i am a trained chef, have been to school and have a degree in restaurant management. I'm not a master chef or anything like that, but if anyone wants to know some tips or have question about food you can ask here, i might know or other people might. i know all cuisines pretty well.
also if people have other tips PLS SHARE TOO!
571 cr points
Send Message: Send PM GB Post
21 / M / Missouri
Offline
Posted 3/20/16
Deep fry your dessert before you eat it.
4371 cr points
Send Message: Send PM GB Post
23 / Rainbow Factory
Offline
Posted 3/20/16 , edited 3/20/16
what's the best way to experiment with cooking?

How to make an omelette?
30236 cr points
Send Message: Send PM GB Post
It doesn't matter.
Offline
Posted 3/20/16
Wash your hands.
Posted 3/20/16

Sir_jamesalot wrote:

Wash your hands.


A few germs wouldn't hurt; it would boost your immune system

But you'd be surprised how many people don't after handling cash, or because they think the food is hot enough to kill germs.
Posted 3/20/16
Always time and taste test. From personal experience, it seems that a lot of people don't actually time right. End up overcooking things. I think some people are afraid of the rare, medium rare range in cooking. So they accidentally burn the food to make sure it's cooked properly.
1mic 
8653 cr points
Send Message: Send PM GB Post
28 / M / NYC, USA
Offline
Posted 3/20/16 , edited 3/20/16
My biggest challenge with cooking is getting different courses, that have different cooking times/preparation needed to be ready at the same time - maybe that is about getting better organized though

My point of advice is that everyone is always in a hurry - we want overnight this, five-minute microwave that - I recommend taking more time with any recipe, whether it is simmering a pasta sauce with fresh ingredients a little longer v punching up the heat on high and saying "done" five minutes later. Some people cook on two setting - high and off. Slow down

4502 cr points
Send Message: Send PM GB Post
UK
Offline
Posted 3/20/16
Things will improve with practice and at least taste or eat what you cook even mistakes.
585 cr points
Send Message: Send PM GB Post
30 / M / Center-of-US
Offline
Posted 3/20/16
Kind of a health thing, but give low-sugar things a try. I switched to an apple juice with 4g of sugar (instead of 20-something), and it tastes fine. If you're going to become unhealthy, it should be from eating cakes and stuff, not from apple juice.
16415 cr points
Send Message: Send PM GB Post
19 / M / east coast. Let t...
Offline
Posted 3/20/16
If you can't take the heat....get out of the kitchen!
That one was lame even for me.
14763 cr points
Send Message: Send PM GB Post
Offline
Posted 3/20/16 , edited 3/20/16

ZenZaku wrote:

what's the best way to experiment with cooking?

How to make an omelette?


Non-stick 8" skillet (with a little dab of olive oil or bacon grease, just in case), 1/2 cup egg substitute, diced ham and scallions--Pour out, swirl around until it coats the entire bottom of the skillet uniformly, and wait for it to entirely fry on one side before putting the cheddar/Monterey cheese in the middle and carefully lifting the solid plane of eggs to fold over. (The liquid egg on top should be just about 80-90% solidified.) Then just flip your folded-over half-skillet until it fluffs up enough for the eggs in the middle to cook and the cheese to melt.
Oh, and Tabasco on top, that goes without saying.

It's the cliche' that guys who don't know how to cook make omelettes, but guys who DO know how to cook make great ones.


Quaternion wrote:

Kind of a health thing, but give low-sugar things a try. I switched to an apple juice with 4g of sugar (instead of 20-something), and it tastes fine. If you're going to become unhealthy, it should be from eating cakes and stuff, not from apple juice.


Check your juice bottle label: If it does not say "100% juice", ask yourself....what IS it, then?
9787 cr points
Send Message: Send PM GB Post
24 / F / Johnstown, PA, USA
Offline
Posted 3/20/16 , edited 3/20/16
Dutch ovens are your best friends. Heavy, but extremely versatile and hardy.

Investing in good oils and vinegars is worth it. Great oils and vinegars can really transform any dish.
https://www.heavenlyoliveoils.com
http://www.olivetreekc.com

Roasting black peppercorns significantly increases the heat.

Be aware of potentially toxic ingredients. For example; nutmeg is a toxic hallucinogen, and is deadly if as little as a few tablespoons are ingested at once. Also, Rhubarb leaves are toxic (only eat the stems).

Dandelion leaves and flowers are edible, and pretty tasty. Just blanch dandelion leaves beforehand. There are quite a few plants and fungi growing right in our backyards that are perfectly safe to eat. Make certain to research. I once had passiflora growing in a ditch near one of the houses I lived at. Passiflora is close kin to passionfruit. Yummy. On the other hand, I had death camas growing at another. Yeah... "Death camas" says it all.

4502 cr points
Send Message: Send PM GB Post
UK
Offline
Posted 3/20/16

Ejanss wrote:



Check your juice bottle label: If it does not say "100% juice", ask yourself....what IS it, then?


They are called "juice drinks" because they have some juice (can be as low as 20%), water, sugar and added flavourings. If its just juice then the label says "juice". Well that's how they're labelled in the UK.

14763 cr points
Send Message: Send PM GB Post
Offline
Posted 3/20/16

tkayt wrote:


Ejanss wrote:
Check your juice bottle label: If it does not say "100% juice", ask yourself....what IS it, then?


They are called "juice drinks" because they have some juice (can be as low as 20%), water, sugar and added flavourings. If its just juice then the label says "juice". Well that's how they're labelled in the UK.


Well, it's "100% Juice" in the US--as opposed to, say, clearly labeled "18% Juice" for V8 Splash--because we have parents more paranoid about injecting High Fructose Corn Syrup into their kids.
Posted 3/20/16
I hear howtobasic has some pretty good cooking tips
First  Prev  1  2  Next  Last
You must be logged in to post.