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https://www.youtube.com/watch?v=u4zw99VsoMA Make this OP it's easy and simple
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May 11, 2015 16:05
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Tiggum posted:Ignore anyone who tells you you need fancy stuff like "a sharp knife" This. Always use a blunt knife so you have to use additional force and potentially lose control of the knife and slice open your finger. You won't be a real chef until you do this.
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May 11, 2015 17:38
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To follow that, corn starch and super glue is a good adhesive.
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May 11, 2015 17:41
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lmao cooking is easy, just take stuff you want to eat and make it hot you dipshit this isnt rocket science
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May 11, 2015 19:04
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Nooner posted:lmao cooking is easy, just take stuff you want to eat and make it hot you dipshit this isnt rocket science Sometimes you have to make it cold tho
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May 11, 2015 19:29
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Kafka Esq. posted:Sometimes you have to make it cold tho knowing this is what makes you a chef
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May 11, 2015 20:01
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Learn to make some decent marinades for meat and some food-spice combinations. They aren't hard to add to a dish and make them delicious. Here's the basics to making a marinade: http://www.cookinglight.com/cooking-101/techniques/how-to-marinate-meat Although you're going to want to look up some recipes instead of just throwing things together but here is what you'd want to look for in those recipes. And here's a basic list of what spices to add to a food: http://extension.udel.edu/factsheet/herbs-spices-what-goes-with-what-food/
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May 12, 2015 11:24
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You know how they say in sculpture you just take a block of marble and chip away everything that doesn't look like David/an elephant/whatever it is you're sculpting? Cooking is just like that. Hope this helps.
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May 12, 2015 14:52
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Test Pattern posted:In all seriousness, Good Eats is on YouTube and Netflix. He will walk you through super-basic techniques, and even do some fairly advanced techniques, recipes and concepts. First time you cook something, follow a recipe (his or someone else's) SLAVISHLY -- you don't know what you're doing yet, so you don't know how important some little step or ingredient could be. VERY VERY SOON you'll be able to just pick up and cook stuff, or riff off recipes you find online. Alternatively to SLAVISHLY following the recipe, read about 5-6 recipes for the same thing. The things all of them have in common? SLAVISHLY DO THOSE, see what's different about them, and those things are prob safe to mess around with. Also read the comments, lots of people will rate a recipe highly and then you look at the comments and its some nonsense, like "I made this and it was fabulous but I didn't have chicken so I used strip steak and instead of white wine and lemons I used gorgonzola. 5/5 would make again"
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May 13, 2015 21:12
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There are only two uses for the "high" burner setting on your range - boiling water, and searing stuff in a non-nonstick pan. Stick to medium, even if the recipe says otherwise. Hth.
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May 13, 2015 21:27
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Number 1 Sexy Dad posted:There are only two uses for the "high" burner setting on your range - boiling water, and searing stuff in a non-nonstick pan.  Also drying your cast iron after washing it is an acceptable answer.
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May 14, 2015 01:49
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For starter recipes, it can help to go after something with a variety of strong flavors, like curries or jerk chicken. They usually have premade spice mixes you can buy to reduce the amount of up-front costs, and the strong flavors help to cover for you if you don't do something perfectly. Other people have mentioned this, but recipes are literally the only time you should read the comments section on a webpage. Another important process in your cooking career: 1) try a new ingredient or spice you haven't cooked with before. 2) become obsessed with new ingredient, start putting it in everything 3) calm down a little, figure out where it works and where it doesn't. 4) repeat with literally every ingredient.
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May 16, 2015 00:19
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It's also helpful to make and remake dishes. I've made that black bean soup scores of times, and as a result I've learned how to really perfect that soup, but also how to make good soup in general. Similarly making chili a lot has taught me the best ways to brown a bunch of meat, and making baked macaroni and cheese over and over has given me a very good feel for using a roux. Cooking is extremely iterative, so repetition is key to getting comfortable in the kitchen.
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May 16, 2015 07:05
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FYI appears OP doesn't actually want to cook.
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May 17, 2015 05:33
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Who cares.
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May 17, 2015 08:09
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