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Need Help With Cooking
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| occrider |
| Ok I'm beginning to get sick of my crappy cooking skills, literally and figuratively. As such, I've got new cookware, and now I have the motivation to use it. Anyway, anybody know of any good cook books that are relatively simplistic with some good recipies? |
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| DrummeRaver86 |
AAAAAAAAAAAAAAAAAAAAAAAAAAHAHAHAHAHAHAHAHAHAHAHAHAAHA!!!!!!
:stongue: :stongue: :stongue: :stongue:
Sorry occrider, but the thought of you cooking...
Watch some Emeril or Iron Chef, they may be useful. As for cookbooks, no clue.
Mahlzeit! |
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| Galapidate |
| Just pick up any cookbook you find something interesting in that you may want to make :P |
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| bia |
| my boyfriend....of whom i live with is a certified chef (culinary degree and all:) )lucky me, right?? he will pm you, but it will be from me on some cookbooks and tips....my advice....get a culinary textbook on cooking and baking....they sell them in any barnes and noble, borders, etc.....this way you have a reference always to look upon......my boyfriend still takes those books out when he has to--and he really doesn't need to.....what kind of food do you like?? we have so many cookbooks on different cuisines...i can give you some titles.....;) ;) :D |
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| occrider |
| quote: | Originally posted by DrummeRaver86
AAAAAAAAAAAAAAAAAAAAAAAAAAHAHAHAHAHAHAHAHAHAHAHAHAAHA!!!!!!
:stongue: :stongue: :stongue: :stongue:
Sorry occrider, but the thought of you cooking...
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I'll cut you to pieces with my new butcher knife!!!
But at any rate, I've studied much under Iron Chef Chinese Chin Kenichi. Unfortunately I've been unable to duplicate his masterpieces with him moving so fast on tv. Also I'm usually still laughing at the expression on chairman Kaga's face to pay close attention.
And I have looked at some cookbooks. They all contain wierd like leeks, capers, condensed crap, widgets, etc. What the hell is a caper??? It needs to be simpler ... and quick! If it takes more than 20 minutes of cooking I don't want to do it! |
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| Galapidate |
| Capers are these little green things that look like peas and they're very salty. |
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| occrider |
| quote: | Originally posted by bia
my boyfriend....of whom i live with is a certified chef (culinary degree and all:) )lucky me, right?? he will pm you, but it will be from me on some cookbooks and tips....my advice....get a culinary textbook on cooking and baking....they sell them in any barnes and noble, borders, etc.....this way you have a reference always to look upon......my boyfriend still takes those books out when he has to--and he really doesn't need to.....what kind of food do you like?? we have so many cookbooks on different cuisines...i can give you some titles.....;) ;) :D |
Sweet! Usually I like stir frying dishes in a skillet or a pan ... or grilling of course. If it involves baking, I generally shy away. Type of food doesn't really matter, I just care about length and ease of cooking since I often come home from work late. I was thinking about getting a huge textbook but they're so freaking rediculous in terms of prep times, cook times, ingredients, etc. If I had to pick a specific style ... oriental I suppose. |
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| bia |
| quote: | Originally posted by occrider
Sweet! Usually I like stir frying dishes in a skillet or a pan ... or grilling of course. If it involves baking, I generally shy away. Type of food doesn't really matter, I just care about length and ease of cooking since I often come home from work late. I was thinking about getting a huge textbook but they're so freaking rediculous in terms of prep times, cook times, ingredients, etc. If I had to pick a specific style ... oriental I suppose. |
ok.....so you like stir-fry?? it's probally the fastest to make, if you are looking at time and you can make it oriental.....i would get a cookbook on stir-fry or a wok cookbook--do you have a wok?? you don't have to have one for stir-fry.....i can't cook:rolleyes: but i know this from watching my boyfriend (and i do know a lot about food)the key to cooking is the supplies and ingrediants you have at home...stock up on a lot of different oils, vinegars, spices and herbs--the spices and herbs don't even have to be fresh, although it is better sometimes......you can make so much if you have the essentials of cooking.....you can make a different stir-fry every day of the week....and then you would make different sauces, marinades,etc. to go with the food....i would still get a reference book--i know they are intimidating(and ridiculous), but you don't have to follow the exact measurements and ingrediants, times, etc...they are in there like that because they are textbooks for class in culinary school.....they are great to refer to for anything...i.e. if you are frying something and it isn't frying right you could look at the book and realize that you are using olive oil and it fries at a different temperature than other oils, and that is why it is not coming out;) knowledge like that you would never know, unless you were a chef....we don't have any oriental cookbooks (i don't think?) but i can give you some names of real good cookbooks...
oh yeah, if you like grilling, just get that barbecue, grill book...i forget the name...that is advertised everywhere...i think the cover is black and white....i think it is the jack daniels grill book--i don't know??? |
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| daffodil |
just play around to figure out how things work and what goes together. there's a million good, basic cookbooks out there. just go to your bookstore. even better, cook a couple meals with a person who knows how to cook and ask questions. and i do mean cook WITH the person, don't just watch. have them give you little tasks and ask lots and lots of questions.
just try to do things and you'll figure out what you need to ask and acquire a working knowledge of foods. |
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| PhloTron |
Mother taught me everything...
From Chocolate Chip Cookies to Pheasant Fettuccini Alfredo to Terryaki Marrinade Grilled Halibut to well...you get the picture.
As far as explaining how to do it...uhm...
I have recipes w/ simple ingredients...but cooking for good taste also takes practice. Of course 75% of them have to do with wild game and/fish...of course you can substitute.
MMMMMMMMMmmmmmmmmmmmmmmmmmmm
It's dinner time too...and I'm hungry.
:D |
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| mezzir |
hm
well my advise would mainly depend on who you're cooking for
if you're just practicing and cooking for yourself, experiment a lot
like make most of a dish, then divide it into 10 different sections and to each one add different seasonings/cook different times or ways/add more ingredients
one of my favorite random things:
take some kielbasa (i use turkey kielbasa actually, but i'm sure it doesn't matter much)
take that, slice it into like 1/2" slices, or 1 and 2/3-ish cm for metric people
take all those slices, and toss em in a frying pan on medium heat
right after you toss em in, sprinkle some garlic on them, not too much
i have garlic in a shaker thing so its easy, but if you're using fresh garlic use less, its stronger mostly
so once you've done that and got each side of the slices about 1/2 way there to cooked and browned, take some lime juice, i just use the stuff in the plastic shaped lime, cheap stuff
sprinkle it generously on and around the kielbasa
then finish cooking it, serve the slices up on a plate with some rice pilaf and garnish with some parsley
and if you started the rice pilaf before the kielbasa, that should take about 20 minutes and its damn tasty! |
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| MrSquirrel |
I have the Better Homes and Gardens New Cook Book.
It was fairly cheap and it has pretty easy to follow recipes in it.
What I really recommend is going back home and stealing your mom's Better Crocker Cookbook (all moms everywhere ahve that thing) cause that is the cookbook to end all cookbooks as far as being virtually idiot proof lol. It is like 50 bucks if you buy it, unless you collect 44million better crocker points when you can get one free.
I need to cook more....it is hard to cook for one though. I learned to cook for 350 at a time so I have problems with small portions :D
MrS
EDIT: Oh watching the old Galloping Gourmet shows is a good way to pick up tricks, and be entertained at the same time. |
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