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Food What would you like to learn to do in the kitchen?

Discussion in 'Tilted Food' started by snowy, Jun 9, 2012.

Page 2 of 3
  1. LUCIFER

    Lucifer Slightly Tilted

    Location:
    The Darkside
    Croissants.

    and then Thai spring rolls, the fried kind. I just love those.
     
    Lucifer, Jun 25, 2012
    #21
    • Like Like x 1
  2. Pixel

    Pixel Getting Tilted

    Location:
    Missoura
    One thing that I have learned while cooking over the years that has served me well. Cooking is art, baking is science and never mix the two up.

    If you are cooking, you can add a dash of this, a slash of that, season to taste or go grab something out of the pantry and just toss it in for fun. Baking on the other hand is a complex series of chemical reactions. Your ratios have to be absolutely correct for it to turn out right. My wife is a type A scientist and an awesome baker but dislikes cooking. I am a laid back arty kinda guy and I can free hand a mean marinara, but I hate to bake and will give most cooking recipes only a casual glance while I am making them.
     
    Pixel, Jun 25, 2012
    #22
  3. snowy

    snowy so kawaii Staff Member

    Plus, you sanitize, sanitize, sanitize beforehand to ensure that you're only growing the good bacteria in the fermentation process. It's pretty similar to brewing in that respect. You can get smaller vessels. I saw a kimchee recipe a while ago wherein they were making the kimchee in a plastic tub that they kept in the fridge where the produce drawer would normally go. We used kefir culture to make fermented hot sauce with a buddy last fall. That's another thing to consider fermenting--hot sauce. My friend makes really awesome fermented hot sauce--I've got to get started on my own batches.

    It's getting to be cabbage season. I need to pick up my food-grade bucket and airlock and get started.
    --- merged: Jun 26, 2012 at 12:06 PM ---
    I knew Evil Shenanigans would have something: Butter Croissants | Baking and Cooking Blog - Evil Shenanigans

    Also, if you can get your hands on this cookbook: Amazon.com: Baking Illustrated (9780936184753): Cook's Illustrated Magazine Editors: Books I'm pretty sure it has croissants in it too, and their recipes break things down into easily followed steps.
     
    Last edited by a moderator: Jul 3, 2012
    snowy, Jun 26, 2012
    #23
  4. Xerxes

    Xerxes Bulking.

    How can you make poached eggs? A method easier than boiling and more stable than microwave?

    I want to try this, that thing that you put muffins in, crack an egg in there, pierce the yolk, toaster oven. Would that work?
     
    Xerxes, Aug 27, 2012
    #24
  5. cynthetiq

    cynthetiq Administrator Staff Member Donor

    Location:
    New York City
    You'd have a cooked egg, but then it's not really a poached egg. I only recently had a poached egg for the first time, no a REAL poached egg.

    Night and day difference than what someone will tell you they poached it and then let it sit and get all hard while it was in the steam tray on with the rest of the eggs benedict.
    --- merged: Aug 27, 2012 at 5:56 PM ---
     
    Last edited by a moderator: Sep 3, 2012
    cynthetiq, Aug 27, 2012
    #25
  6. Xerxes

    Xerxes Bulking.

    I actually like it hard, I dislike the runny-ness of the yolk, this morning I tossed 2 eggs because I got this container from food lion that is microwaveable.

    So, eggs benedict is also poached eggs? Me likey eggs benedict.
     
    Xerxes, Aug 27, 2012
    #26
  7. snowy

    snowy so kawaii Staff Member

    Yes, the trick is to put the eggs gently into simmering water. I typically crack them into a small bowl, mug, or ramekin. Add a splash of vinegar to the water--it will keep the egg from spreading too much. Fish it out with a slotted spoon after it's cooked to your liking. Voila, poached egg on toast.
     
    snowy, Aug 27, 2012
    #27
  8. Baraka_Guru

    Baraka_Guru Möderätor Staff Member

    Location:
    Toronto
    I would like to learn to love cooking again. Somewhere along the way, it became such a chore. I always lean towards convenience now, which is a bad habit.

    I want that to change. I want to cook proper meals again. I worked about eight or nine years in the restaurant industry, so I'm no stranger to kitchens.

    How does one regain a love for food and its preparation? Any tips? Any book recommendations (not just cookbooks)? Anything?
     
    Baraka_Guru, Aug 27, 2012
    #28
  9. ZombieSquirrel

    ZombieSquirrel Brrrrrrrains

    Location:
    Oregon by way of "Oh-hi-ya"
    All I can think of are sexual positions that involve utensils.....
     
    ZombieSquirrel, Aug 27, 2012
    #29
    • Like Like x 1
  10. Joniemack

    Joniemack Beta brainwaves in session

    Location:
    Reading, UK
    For 20 years I cooked nothing but unseasoned and unspiced meat and potato type crap for my unimaginative ex-husband. Prior to him I was a wunderkind in the kitchen. I'm out of practice and now living in a country with unfamiliar food choices. I feel as though I pretty much have to start from scratch. My new love is fortunately endowed with a wild imagination and I want to delight him with my culinary skills as he's been delighting me with his.

    He'll eat and enjoy almost anything but I would love to be able to prepare some traditionally English food for him (homemade pasties and meat pies for instance) but don't really know where to start. I've never been good at pastry making and have next to no experience with preparing and cooking lamb dishes (which he really likes)

    Are all internet recipe sites American? Does anyone know of a site that caters to proper English food?
     
    Joniemack, Aug 27, 2012
    #30
  11. snowy

    snowy so kawaii Staff Member

    MFK Fisher always makes me want to eat a good meal, especially potatoes in white sauce.
    --- merged: Aug 27, 2012 at 10:52 PM ---
    BBC - Food
     
    Last edited by a moderator: Sep 3, 2012
    snowy, Aug 27, 2012
    #31
  12. Charlatan

    Charlatan sous les pavés, la plage

    Location:
    Temasek
    Last edited: Aug 27, 2012
    Charlatan, Aug 27, 2012
    #32
    • Like Like x 1
  13. Baraka_Guru

    Baraka_Guru Möderätor Staff Member

    Location:
    Toronto
    Baraka_Guru, Aug 28, 2012
    #33
    • Like Like x 1
  14. Freetofly

    Freetofly Diving deep into the abyss

    Location:
    From Philly USA, living in London UK
    I would really like to learn how to make home made breads, all kinds.
     
    Freetofly, Aug 28, 2012
    #34
  15. snowy

    snowy so kawaii Staff Member

    It's not that difficult. Do you have a stand mixer or would you be doing this by hand? I can refer you to resources either way. I love making bread and have experimented with a variety of types of bread/yeasts/flours, etc.
     
    snowy, Aug 28, 2012
    #35
    • Like Like x 1
  16. Daval

    Daval Getting Tilted

    I'd be interested in some stand mixxer bread recipes!
     
    Daval, Sep 5, 2012
    #36
  17. Fangirl

    Fangirl Very Tilted

    Location:
    Arizona
    Wish I knew because I feel the exact same way. I cooked 'proper meals' for years. I think I got bored and I don't know how to want to start again.
    --- merged: Sep 12, 2012 at 6:28 PM ---
    I would love to make bread, too. My grandfather baked bread for family get-togethers for years. But this month past I read this: Modern wheat a "perfect, chronic poison," doctor says - CBS News after my med school brother warned me months ago and I thought it just another over-reaction to bad stuff in our foods. Are there any good non-wheat breads? Or places that sell non-massed-produced wheat flour?
     
    Last edited by a moderator: Sep 19, 2012
    Fangirl, Sep 12, 2012
    #37
  18. snowy

    snowy so kawaii Staff Member

    I get my flour from King Arthur. I don't buy the organic version, but they offer one. There are also local producers of flours--you just have to look for them at farmers' markets. However, I'd hold off on the alarmism about wheat until I see some actual scientific evidence of it. While I think whole foods are generally better than processed foods, baking your own bread takes enough effort that it makes you value a slice of bread more. It's a treat.
     
    Last edited by a moderator: Sep 19, 2012
    snowy, Sep 12, 2012
    #38
  19. Charlatan

    Charlatan sous les pavés, la plage

    Location:
    Temasek
    The answer is yes to both questions.

    Look up recipes that use ancient grains such as spelt, amaranth and quinoa flour. You may need to hunt around, depending on where you live, but quality, craft millers exist. I know of one in the Toronto area and I have read that there are many more in North America.
     
    Charlatan, Sep 12, 2012
    #39
    • Like Like x 1
  20. Fangirl

    Fangirl Very Tilted

    Location:
    Arizona
    Huh. That is indeed interesting, thank you Charlatan!
    --- merged: Sep 12, 2012 at 7:40 PM ---
    I was holding off on the alarmism...until the news got out of the research department and medical schools and went mainstream. I'm the kind of person that tries to approach things with as much relevant information that is either factual or the evidence is building that it may be. I believe wheat is in the category of 'may now be bad' in more than minor quantities because there's something in it that (modern) historically was not, namely gliadin. The so-called food pyramid used to advise 8-11 helpings of bread/starches which I was over the moon about. That didn't last long (as the pyramid of what is good to eat keeps being modified). However, I keep an open mind and keep informed and totally agree with you snowy, about the inherent joy of bread baking and consuming. :)
     
    Last edited by a moderator: Sep 19, 2012
    Fangirl, Sep 12, 2012
    #40
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