Discussion in 'Food' started by grelcar, Apr 9, 2019.
What is the best cooking tip someone has given you. For me it was probably to turn down the burner.
Two things come to mind. One is if you put a little oil in water for boiling potatoes, pasta, Etc. It will prevent things from foaming up and running over the side of pot. The second is if you are preparing meat, If you need liquid in pot, make at least half of it brewed coffee as it is a great tenderizer even for the cheapest cut of meat.
When cooking over a camp fire always turn or rotate the Dutch oven so the food burns evenly.
Here is a bit of advice for cooking pasta from me.
Start with a pot of salty water at a rolling boil. Add spaghetti and stir it in. Cook on low heat for 12 minutes stirring occasionally Drain into a colander, rinse with hot water and put the hot, wet noodles back in the pot you cooked it in to stay warm until ready to serve.
If the taste is there, the dish doesn't have to be 100% correct.
Don't burn it.
When the smoke alarm goes off, It's probably done.
I suggest NOT rinsing. Reason being, the starch will bind with the sauce.
Another trick is to reserve a small amount of the cooking liquid, and use it to make (or finish) the sauce as it will thicken it.
Don't over-season, let your ingredients do the talking. Taste and adjust before serving.
Don't fry bacon naked.
You can always add more salt, spice or whatever. But you can't take it out.
Use fresh ingredients.
If that’s not possible, use a lot of pepper.
It's like that in your house too?
To this day, when my daughter's hear a smoke alarm their initial reaction is "Dinner's ready". To my wife's defense, the stove left by the previous owner had a nasty habit of producing smoke.
Low and slow
If it's too salty, throw in some raw potato.
The problem I have found is the starch binds the noodles together and you end up with wads of pasts all stuck together.
But to each his own.
Slow it down, if you're hungry have a snack.
You need a bigger pot and more water.
"If your scrambled eggs are done in the pan, they're overcooked on the plate" or something to that effect. The trick to perfect scrambled eggs is to pull them off the heat a minute or two early, and let them finish on the walk to the table from the kitchen.
That and adding a half dollop of unflavored greek yogurt or something called "creme fresh" (Spelling?) per egg before you scramble. Something about the tangy milk-fat does magic in the eggs.
It sticks b/c it is sitting there waiting. Timing solves the problem. Or add a small amount of sauce to the pasta if one must wait. Best though, is having the boiling water waiting and drop the pasta at the exact moment for it to finish for immediate serving.
Cooking is like playing music . Just go with it . Live it. Breath it .Love it and it will be good . If you miss a note, its no big deal .
If all you use is the best ingredients it will be good. It has to be .But, if you can take lesser items and make something extraordinary. Now that is something to be proud of.
I've always used a half eggshell of cold water to make scrambled eggs fluffy.
My wife taught u her secrets??
For outdoor cooking? Boil over flames. Cook over coals.
Best thing I learned is to ignore the recipe, go with what ya got. Within reason. For meatloaf, stuffed peppers, soups, stews, potato salad, slaw and much more, only once did I have to throw it out. I do a right mean spaghetti sauce and just use what's in the cabinet. Plus like ya was told in service, with enough ketchup, anything is edible. joe
Winner! This is the TIP of the day. Somehow I believe Mike watches me cook.
There are only two foods that have enough garlic, garlic and some ice cream.
Every recipe my great grandmother ever shared with me ended with "cook it until its done deah". There was not much measuring or timing in her kitchen...and everything was cooked to perfection but she would always comment that it was "no good deah". Always leaving room for improvement.
My mom told me to learn how to cook so I did not have to eat other peoples yucky cooking.
Oil goes into a hot pan just before the food does.
You only get one chance at a perfect sear/grill mark/crust, take your time and make it count.
The longer dry pasta cooks, the more starch is released. Big pot of ocean salty water at a violent boil, add pasta and cook until almost done, drain and toss with oil. Reheat it in its sauce.
Potatoes are the second ingredient in pomme purée, the first is cream and the third is butter. White pepper and salt to finish. (This is tongue in cheek, but seriously; CREAM AND BUTTER)
Arroser is the correct pan method to cook proteins, extracted and added fats flavor make. Baste it or waste it.
Season for a reason.
"If I see you boiling those gnocchi I will stab you with a frying pan"
Chicken breast takes "haf an 'our!"
Sear it, flip it, sear, bake, done.
How long should I go on @Primordial?
Stay out of the kitchen!!
That's enough unless you wanna make your own thread
I've made my own thread, it's a pita.
don't burn the water
hot sauce makes most things edible.
Recipes are "guidelines" and show you how to do something in an original/basic way, but are not meant to constrain you.
If you don't like a particular ingredient try substituting an alternative that you do like. If you like a particular recipe cooked with hamburger, try it with a different ground meat like lamb, turkey pork deer etc. Maybe try TSP, fish, eggs if you are going the vegetarian type route.
Remember to try and match the herbs/spices to suit the protein, but "trial and error" is a great teacher.
Again, try different seasonings for a totally different flavor profile. An example would be my Italian shepherds pie made with Italian seasoning and chopped tomatoes in the meat (no added brown gravy). I have yet to try it with pasta on top instead of mashed potato, but think that it would probably end up too much like a lasagna, but I may try one day!
Experimentation is the key and a great way to use up some of that "stuff" that gets hidden at the back of your cupboards as you are not quite sure what to do with it! Oh and BTW there are a number of recipe web sites that give you an opportunity to select one or more ingredients and then suggest possible recipes that use those ingredients.
A few thoughts.
For my lazy arse.... "boil and rehydrate"
Learning to cook from my mom who never used a recipe was interesting. A pinch, a handful, a little bit. Both her hands will fit in one of mine with room left over.
Don’t burn it.
Don’t use too much salt.
Hard too cover those 2 up.
Healthy eating starts with cooking. Get your kids in the kitchen - inside or out - and let them cook with you. Start when they're young. If they're old enough to wash veggies & stir, they're old enough to help. Teach them what you're doing and let them experiment. Teach them to "clean as you go" but expect a mess. And, whatever you do, eat what they make you.
As Cousin @DavidJAFO says, "Cooking is a game you can eat!"
This isn't a tip I was given. It's a lazy bachelor discovery. Crockpots are very handy. Buy the cheapest everything, add water and come back in 8 hours. I start a beef stew before bed on low. Add the veggies in the morning and have dinner ready for the end of the day. They use next to nothing for power and are easy to clean up. Freeze your left overs and start another.
I have to agree with the crockpot, it was the first thing I got when I left home. Might have also been because microwaves were not around then, but I just couldn’t live without a crockpot.
Someone posted a while ago a great ride cooking tip that seems to work whatever pot you use. Whatever amount of rice you use, fill up the pot with enough water that if you poke the top of the rice, the water is level with your first knuckle. It works really well.
My most helpful tip was for cooking over coals. If you cant hold your hand 10 inches above the coals for longer 5 seconds, they're a good cooking temp. It's always seemed to work for me.
Broth cubes should be in every cook kit. Used in every cook pot meal.
Penzies spices northwoods seasoning is a great seasoning on any meat, and potatoes.
Nothing is better than rendered cow fat for cooking. Especially in cast iron. Rub it into fresh, lean, game meat before cooking the meat over coals. The meat soaks that fat right up and tastes delicious.
Always use 2x as much garlic as the recipe states.
Bell peppers and broccoli will keep in a pack for 8 days. Even in Arizona heat. Though they take up space and weight, fresh veggies are worth it if you are spending a long time in the woods. Potatoes are too heavy for long trips in which you carry all your weight.
Couscous and quinoa are great alternatives to rice.
That was @NWPrimate. That man is a wizard with rice as well as fire! https://bushcraftusa.com/forum/thre...ct-rice-over-a-fire-without-measuring.208943/
I don't get many cooking tips, my wife does not let me in the kitchen unless it is an absolute necessity.
Someone told me that on the next pot luck, I should bring plates and silverware...
Two for me.
1. Don't rush, take your time.
2. Cook with love. When your cooking for someone or something you care about it always comes out better.
Mother Monster would always say something to the extent of "My sons have to cook, it's not just woman's work, and their lives will be better for it."
But that's advice about cooking, not cooking advice. The best thing I learned was to work with the flavors of the ingredients rather than relying on seasoning.
One of the best tips I ever heard was when I was an apprentice butcher. My mentor explained to a customer when asked how to keep meat from sticking to the grill. Get the grill hot. Take a raw potato and cut it in half. Rub the hot grill grate with the exposed flesh of the potato. The potato juice will coat the grate and act as a natural Teflon. Your meat won'e stick to the grill, and it wont have the greasiness of spray cooking oils either.
I was so curious I had to try it for myself. It truly does work!
recipes are a guide, not a set of instructions to follow.
putting oil in the water/tossing in the pasta doesn't allow the sauce to stick to it. just stir more frequently right away to keep pasta from sticking together.
LET THAT STEAK REST!!!!! <-- this is huge
personal favorite from my father - just buy ribeyes.