So I want to buy less prepared and fast food. Teach me to cook. Share your secret grandama recipes if you dare.

This has been an astraladvent presentation

6/23/2010 7:40:21 PM

I, too, want to learn how to cook. I need to buy a cookbook :/

6/23/2010 7:41:57 PM

^ I will cook with you if you want


^2 I have quite a bit of "old grandma" recipes if you want them... pig pickin cake, pork tenderloins, seafood gumbo, turkey soup, cornbread, texas delite, butter cookies, blueberry cake, pot roast...

6/23/2010 7:47:13 PM

grandama

6/23/2010 7:47:55 PM

I usually just end up cooking ground turkey in some sauce from my local grocery store with some kind of pasta or veges, maybe baked con queso, and that has gotten pretty old.

I'm astraladvent and I approved this message.

[Edited on June 23, 2010 at 7:57 PM. Reason : ^is using thewolfweb for android]

6/23/2010 7:56:07 PM

Wrong thread, RD

Eating Bonanza thread is over there

6/23/2010 7:56:55 PM

ernie humors me

6/23/2010 7:57:29 PM

cooking is equal parts common sense and imagination.

so if someone can't cook...

6/23/2010 7:59:36 PM

Lulz erns. I am def down with the grandma, but I'm also lazy so let's go initially with the 30 minute rachel ray fiesta

^I'm interested in this, tell me more


I'm astraladvent and I approved this message.

[Edited on June 23, 2010 at 8:03 PM. Reason : ]

6/23/2010 8:01:01 PM

this is what i did tonight

heavy toasted dark german whole wheat bread
cut up into chunks
tossed in a bowl with trader joe's orange flavored dried cranberries, egg yolks, chicken stock, salt, pepper, onion salt, minced garlic, rosemary, thyme

pounded out some turkey breasts cutlets, rolled up the quasi stuffing inside the breasts

baked with some evoo, seasoned with salt and pepper, lots of thyme

parsnip puree, cooked hunks of parsnip to completeness in heavy cream and butter, 2 sprigs of thyme... used the immersion blender and took it down, adding butter

pretty good, more of a wintery dish, but whatever.

needed a sauce though

but i really dont have much to cook with in the house and this was just something that came together as i was standing there

[Edited on June 23, 2010 at 8:09 PM. Reason : took the thyme out before blending obv]

6/23/2010 8:08:48 PM

I will help you via copy-and-paste.

Quote :

"Dry Heat and Moist Heat Cooking Cooking methods in the culinary arts are divided into two categories: Dry heat cooking, such as roasting, broiling or sautéing. Moist heat cooking, like braising, steaming or poaching. Because every cooking method uses either dry heat or moist heat (or sometimes both), classifying them this way ensures that every known method falls into one category or the other. "Dry" Oil and Other Fats It's worth noting that cooking methods involving fat, such as sautéing and deep-frying, are considered dry-heat methods. If this seems confusing, remember that oil and water don't mix, so while fat can take a liquid form, in many ways it's the opposite of water -- hence "dry" heat. Choosing the Right Cooking Technique Using the appropriate cooking method for the type of food being prepared is a major part of the culinary arts. Tough cuts of meat like brisket or shank need to be cooked slowly, at low heats, for a long time, and with plenty of moisture. Prepared properly, these cuts can be incredibly tender and delicious. On the other hand, dry-heat methods typically involve very high temperatures and short cooking times. A piece of brisket cooked in this way -- on a grill, let's say -- would be tough, chewy and largely inedible. Interestingly enough, a beef tenderloin steak cooked using a slow, moist-heat method such as braising would also turn out tough, chewy and inedible -- albeit for different reasons. Dry Heat Cooking Dry heat cooking refers to any cooking technique where the heat is transfered to the food item without using any moisture. Dry-heat cooking typically involves high heat, with temperatures of 300°F or hotter. Baking or roasting in an oven is a dry heat method because it uses hot air to conduct the heat. Pan-searing a steak is considered dry-heat cooking because the heat transfer takes place through the hot metal of the pan. Note that the browning of food can only be achieved through dry-heat cooking. Examples of dry-heat methods include: Roasting & Baking Grilling & Broiling Sautéing & Pan-Frying Deep-Frying Moist Heat Cooking Moist heat cooking methods include any techniques that involve cooking with moisture -- whether it's steam, water, stock, wine or some other liquid. Cooking temperatures are much lower, anywhere from 140°F to a maximum of 212°F, because water doesn't get any hotter than that. Examples of moist-heat cooking methods include: Poaching, Simmering & Boiling Steaming Braising & Stewing"

Quote :

"The Effects Of Heat Proteins Coagulate Coagulation is when proteins transform from a liquid state to a solid state. Examples: the firming of meat fibers and egg whites changing from a clear liquid to a white solid when heated. Starches Gelatinize When a mixture of starch and liquid is heated, starch granules swell. The liquid thickens because the starch granules swell to occupy more space. Examples: The thickening of sauces when starch is added. Sugars Caramelize As sugars cook, they turn brown and change flavor. Caramelized sugar is used in many sugars, candies, and desserts. In fact, caramelization is used in most flavors we associate with cooking. Water Evaporates All foods contain some water. The evaporation of water drys foods during cooking. Fats Melt Fats are a greasy, smooth substance that do not dissolve in water. Oils are fats that remain liquid at room temperature. Fats melt when heated and then gradually liquefy. Fats will not evaporate."

Quote :

"Five Ways to Improve Your Cooking Do your tried and true recipes suddenly seem a bit dull? Are you looking for ways to bring a little extra pizazz to your cooking? Here are five simple tips to help you become a better cook instantly! 1. Season Boldly When we speak of "seasoning," we're usually talking about salt. It's the main seasoning agent in the culinary arts and something many beginning cooks don't use enough of. Don't be afraid to salt aggressively. And by the way, that means Kosher salt, not ordinary table salt. Before grilling meats and roasting poultry, sprinkle on the Kosher salt and see what a difference it makes. But don't stop there. When cooking pasta, be sure to salt the pasta water before heating it. Use about a handful of Kosher salt for each six quarts of water — depending on the size of your hands. The same goes for the water you use to boil potatoes for mashed potatoes. The water should taste salty — almost like sea water. Which brings us to our next tip... 2. Use Flavorful Cooking Liquids Water doesn't taste like anything. So using water for steaming vegetables, braising, poaching, or for making soups, means you're not adding any flavor to the food. Consider using stock, broth or wine instead of water. For instance, substitute vegetable stock for plain water when making rice. Here's an easy recipe for vegetable stock you can make in about 45 minutes. 3. Make It Tangy The palate likes to get a little jolt of acid now and then. Lemon juice, vinegar and wine all contribute acid to a dish, which livens up flavors and helps balance and complement sweet flavors. When a dish seems to be lacking something and you've already seasoned it with salt, sometimes what's missing is acid. Often just a squeeze of lemon juice is all you'll need. Alternately, for people who have to follow reduced sodium diets, lemon juice can make up for some of the flavor that's lost through limiting salt. 4. Butter It Up Besides salt, butter is probably the single most irreplaceable ingredient in all the culinary arts. Nothing compares to the sublime, creamy flavor and mouth feel of pure butter. And if you think improving your cooking has to mean compromising your health, think again. First of all, butter substitutes like margarine contain just as much fat as butter. But in addition, as a quick scan of the ingredients listed on that butter substitute product reveals, they also contain an alphabet soup of artificial flavors, emulsifiers, preservatives and other mystery ingredients. If health is my main concern, I'll take my chances with real butter. 5. Use Contrasting Textures Imagine biting into a piece of perfectly roasted chicken. The outer skin is deliciously crispy while the meat itself is tender and juicy. The contrast of crispy skin and tender meat are a big part of what makes eating roasted chicken so much fun. Think about some other ways you can achieve this same effect in a dish like mashed potatoes. Suppose you sautéed some chopped celery and mixed it into the mashed potatoes. That crunch would definitely make those potatoes more exciting (and aromatic, too). Or, if you're making baked macaroni and cheese, try topping it with some seasoned bread crumbs before baking. That'll add some nice crispiness to contrast with the soft cheese and pasta."

6/23/2010 8:12:47 PM

bttt

I'm AstralAdvent and i approved this message.

4/26/2011 1:46:52 PM

Quote :

"needed a sauce though "

To me some pomegranate molasses action happening on that turkey sounds good to me

4/26/2011 1:50:06 PM

isn't there a thread for this? I think there is (only reason I mention it is because there are a looooot of good recipes and ideas in there)


learning to cook is as simple as finding a recipe and trying it out, and figuring out what you like


I like to add garlic and various herbs and spices to a lot of my recipes, and I don't like using butter... and as you try more things, you will realize what works and what doesn't and be able to start to tweak recipes you find to your taste. Just gotta get in the kitchen and get that shit going! most anything you would do isn't hard, it is just time consuming... and the more you try, the quicker you'll be at doing basic junk

also, watch food network for good ideas and technique ideas

4/26/2011 1:51:09 PM

^yeah i just found it.

I don't care enough to watch the food network unless its Giada or Rachel Ray, most of the other people annoy me with their happygolucky personas. Garlic is one thing i buy everytime i go to the grocery store even if i know i have half a bulb? (cloves are just one part right? haha) just because i put it in every thing i cook.

MODS CAN LOCK THIS

I'm AstralAdvent and i approved this message.


[Edited on April 26, 2011 at 1:52 PM. Reason : okay i won't noscript]

4/26/2011 1:52:06 PM