|
Cooking anyone? (pg. 2)
|
View this Thread in Original format
| philliez |
| i can cook a few good dishes, i just never have the time to learn everything i want to. i love throwin down on some stir-fry though :) |
|
|
| pvdAngel |
| quote: | Originally posted by philliez
i can cook a few good dishes, i just never have the time to learn everything i want to. i love throwin down on some stir-fry though :) |
Yup, that pretty much me too :) |
|
|
| Moongoose |
| quote: | Originally posted by eXo
Yeah, I have all bamboo Wok utensils, so I guess I'll be fine.
Another thing, I have this Wok cookbook, and I'm confused as to what temperature I'm supposed to have the heat on, I have a stove with electric burners, should I keep it on Med-Hi, or all out Hi?
I made a dry sherry/sesame seed oil broccoli/chicken dish a while back, it was so good, but I kind of burnt the broccoli, I steamed them by putting a half a cup of water, and covering them, but when they burnt is when I mixed them in with the chicken, which I was cooking at a higher heat, should i wait until the chicken is done and then add the broccoli for like a few seconds at the end to get the sauce on them? |
I use gas so i dont know how to go about with an electric burner (that must take ages to cook).
I like to prepare my meat in advance (i prefer it well done) then cook the vegetables in the leftover juices, and just before they are ready put in the already cooked meat just long enough that it absorbes a nice taste. Pure heaven. |
|
|
| pvdAngel |
| quote: | Originally posted by Moongoose
I use gas so i dont know how to go about with an electric burner (that must take ages to cook).
I like to prepare my meat in advance (i prefer it well done) then cook the vegetables in the leftover juices, and just before they are ready put in the already cooked meat just long enough that it absorbes a nice taste. Pure heaven. |
Mmmmmm.... :tongue2 |
|
|
| klingklang77 |
i love to cook. i dont really follow a recipe, i find a recipe i like and kind of tweak it from there.
i use www.epicurious.com
they have good reviews on there and you can find out what other people did to make it better. |
|
|
| juzfugen |
| quote: | Originally posted by eXo
I made a dry sherry/sesame seed oil broccoli/chicken dish a while back, it was so good, but I kind of burnt the broccoli, I steamed them by putting a half a cup of water, and covering them, but when they burnt is when I mixed them in with the chicken, which I was cooking at a higher heat, should i wait until the chicken is done and then add the broccoli for like a few seconds at the end to get the sauce on them? |
Since chicken takes longer to cook, start with that and then add your veggies, timing is key otherwise you might overcook your chicken and make it tough.
Obviously the smaller/thinner you dice it the faster it cooks, after experimenting a few times youll get it down. |
|
|
| Danny Ocean |
i just got back from my second Le Cordon Bleu cooking class. The chef is this french arrogant cocky guy, and he dosen't really help much when you cook..but whatever..
we did some fumet and veal yesterday and today we did some sauces. So far my stuff has been average, but hopefully it's going to get better..we'll see tomorrow
this is exhausting though, it must be a muther****** to be working as a chef in a popular high end restaurant for more than three hours, which is what i normaly do in this course. |
|
|
| all-nite-freak |
| quote: | Originally posted by eXo
Don't let ribs intimidate you, just boil them, and slow baste them for like 8 hours.
:thepirate |
never boil ribs, you lose half of the meats flavour the second they become submerged in boiling water.All you need to do is give them a good bbq rub and smoke them in a smoker, or by using indirect heat with a bbq.(use a combination of mesquite and apple wood)they should usally be slow cooked for 4 hours at roughly 250 degrees.Add a few brushes of home made bbq sauce near the end and you have a winner. |
|
|
| Spective |
[IMG]http://www.foodmischief.com/portfolio/08.29.05- ChickenThighCutsMarinatedInLemonJuiceOnionJuiceGarlicGingerPaprikaCayenneCuminwithMintOnionYogurtSau
cewithTomatoOnionMintCucumberinVinegarSalad1.jpg[/IMG]
Here are some pictures of some of my own original recipes |
|
|
| Final Call |
| Only reason why i watch Food Network..is to watch Giada DeLaurentis cook..she is hott =):toothless |
|
|
| all-nite-freak |
| a quessidilla is not an original recipe:p |
|
|
|
|
