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RE: .....Cooking advice..... - 7/16/2008 2:57:50 PM
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doinkdom
Posts: 4259
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From: The higher lowcountry
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quote:
ORIGINAL: agapetos
Did you know eggs can explode   
sadly...yes and with enough force to throw a pot lid across the kitchen
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RE: .....Cooking advice..... - 7/16/2008 3:02:15 PM
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christsstar
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did you know that if you leave a glass pan of brownies on the stove and then turn the wrong burner on the pan will explode and the brownies will be set on fire and the glass will melt the carpet????????
(how's that for a run-on sentence)
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RE: .....Cooking advice..... - 7/16/2008 8:41:58 PM
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Roberta_
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From: East Bay Area
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quote:
ORIGINAL: doinkdom
The red plaid Better Homes & Garden Cookbook is invaluable no matter how experienced you are, IMO.
I love that cookbook! Joy of Cooking isn't nearly as good, IMO. However my favorite cookbook is one that I got at an antique store that was cira 1918.
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RE: .....Cooking advice..... - 7/16/2008 9:48:33 PM
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christsstar
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I like my Better Homes & Garden cookbook too. My sister gave it to me for Christmas one year because I kept calling my mom on Thanksgiving with Turkey and other questions. (My mom was at my sister's for thanksgiving.)
I LOVE it. And I use it every year for my turkey!
I have a good cookbook called, "the Woman's Home Companion Cookbook." it's quite humerous. it was printed in the 40s I think, maybe 50s. The recipes are AWESOME! The ideals in teh cookbook are very old-fashioned. It's a fun read if you're bored and want to go back in time.
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RE: .....Cooking advice..... - 7/17/2008 11:35:42 AM
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doinkdom
Posts: 4259
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quote:
ORIGINAL: peculiar_lady2
quote:
tsp = teaspoon
tbsp = Tablespoon.
just wanted to point out....on some old recipes they use a small "t" for teaspoon and a large "T" for tablespoon.
they don't do that today?
I never knew that.
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RE: .....Cooking advice..... - 7/17/2008 11:44:03 AM
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firefightermama
Posts: 1378
Joined: 10/24/2006
From: Canada
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quote:
ORIGINAL: agapetos
quote:
ORIGINAL: firefightermama
quote:
ORIGINAL: agapetos
quote:
Even tells you how to make a boiled egg Ok, I gotta ask, what's the method?
This book says to cover the egg at least 1 inch above the eggs with cold water. Heat uncovered to boiling over high heat. Remove from heat. THEN cover and let stand 18 minutes. Immediately pour out the hot water and run cool water over them.
For soft cooked eggs, same thing only let them stand for only 3 minutes. Everything else is the same.
I had to ask because there are a lot of Americans I've spoken to that don't seem to know what a boiled egg is!
That would be because I'm not American
quote:
I agree that the water should cover the egg. The egg should be at room temperature too, not cold from the fridge.
The Joy of Cooking says you can use them cold from the fridge as long as you start with cold water, just add 2 minutes to your regular cooking times.
quote:
ORIGINAL: Mrs.X
quote:
ORIGINAL: agapetos
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I also have a problem getting eggs over easy to come out right. I break that yoke almost every time! Is that where you flip a fried egg in the pan?
Yeap, fry the egg in the pan and flip it, and over easy is runny yolk with a slightly runny white. Over medium is runny yolk and a fully cooked white. Sunny side up you don't even flip, and the whole thing is runny. 
I read a trick yesterday about cooking sunny side up eggs. Just before they are ready, take a couple of tablespoons of boiling water and pour it over the egg, it will set the whites a little better, and no flipping! (that's from Joy of Cooking also)
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RE: .....Cooking advice..... - 7/17/2008 1:40:21 PM
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Auben
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From: Where pines tower and cranberries float
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I'm not much of a cook myself, but I'm learning.
I really liked Mark Bittman's book The Minimalist Cooks at Home. It gives you a very simplified recipe. Explains why he does things. Then he adds a bunch of other things you could do to that short recipe to change it. It's probably the least overwhelming cookbook I've ever seen (while still having things I'd eat in it).
What I've been doing to learn to cook is to find 1 recipe I like (or my family likes) and work on learning how to make that one thing. I try lots of things and make a lot of mistakes until people seem to like it. I also set myself the goal of 1 new meal a year.
That may sound really slow but it often takes me a whole year to find something I like, everyone else likes, and I can make.
This year I've been working on variations on things I do know. I started making mozz./bacon grill cheese sandwichs and grill cheese on corn tortillas (and other leftovers made the same way...hamburger, potatoes, olives, pepperoni, etc).
Be happy with your pace and realize how much better you're getting, even if it seems like everyone is faster, better, etc. Take the few meals you do know and learn to change and expand them.
I know I'm not much of a cook but I can see how much I've improved in the last 7 years.
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RE: .....Cooking advice..... - 7/17/2008 4:23:02 PM
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agapetos
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From: This side of the lil duck pond!
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I don't know what American cookery programmes are like but I know that I've learnt a lot from just watching the ones here (UK).
Likewise, I've learnt a lot about food from reading cookery books ~ some have really good diagrams and photos regarding techniques.
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Knowledge is knowing that a tomato is a fruit.
Wisdom is not using them in fruit salads!
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RE: .....Cooking advice..... - 7/17/2008 6:14:00 PM
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FreeEagle
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Joined: 7/2/2008
From: Minnesota
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quote:
I also have a problem getting eggs over easy to come out right. I break that yoke almost every time! This is the secret to flipping eggs without breaking the yoke - You may want to practice with sandwiches until you get it right. Spray your pan with cooking spray. With heat at medium or lower, crack you egg into pan. When the white is firm on bottom, it may be a little jelly looking white on top, take the tip or front edge of your spatula and slowly work around the edge of the white, about 1/4 inch in. After you had gone all the way around insert spatula all the under and flip. You have to be the boss - don't flip it real slow and gentle just flip it. Then cook to your likeness.
Over easy - 5-10 seconds after flip.
Over med - about 30 seconds after flip.
Over hard - about a minute after flip.
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RE: .....Cooking advice..... - 7/17/2008 6:20:50 PM
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MrsTracy72
Posts: 1762
Joined: 2/28/2007
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quote:
ORIGINAL: agapetos
I don't know what American cookery programmes are like but I know that I've learnt a lot from just watching the ones here (UK).
Likewise, I've learnt a lot about food from reading cookery books ~ some have really good diagrams and photos regarding techniques.
I watch the food channel alot and there are just great things that you learn. I also own a library of cookbooks and I use them often. But I think that I learn the most from what I see on the food channel. The books are just for recipes.
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RE: .....Cooking advice..... - 7/18/2008 10:26:52 AM
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uncabeeil
Posts: 5783
Joined: 4/11/2005
From: Joisey. Got a problem wit dat?
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quote:
I don't know what American cookery programmes are like They used to be about teaching you to cook, but now they're mostly about making celebrities out of chefs. I miss shows like The Urban Peasant, The Frugal Gourmet (early ones, when he actually cooked), Yan Can Cook, and the immortal Julia Child. Even the original Essence of Emeril, before he got famous. They explained what they were doing, why they were using certain ingredients, and what problems to look out for. Now they throw stuff in a pot and then pull the finished product out from under the counter.
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RE: .....Cooking advice..... - 7/18/2008 11:29:03 AM
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christsstar
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quote:
ORIGINAL: uncabeeil
quote:
I don't know what American cookery programmes are like They used to be about teaching you to cook, but now they're mostly about making celebrities out of chefs. I miss shows like The Urban Peasant, The Frugal Gourmet (early ones, when he actually cooked), Yan Can Cook, and the immortal Julia Child. Even the original Essence of Emeril, before he got famous. They explained what they were doing, why they were using certain ingredients, and what problems to look out for. Now they throw stuff in a pot and then pull the finished product out from under the counter.
Maybe that's why I don't like cooking shows.
They show you amazing dishes, but there's no way I could ever do it. For starters, 90% of the time I lack the ingredients (and they're obscure) or the equipment.
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RE: .....Cooking advice..... - 7/19/2008 6:40:00 PM
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agapetos
Posts: 5396
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From: This side of the lil duck pond!
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Ready Steady Cook
Most of the ingredients are 'normal' a few are a bit quirky. I don't watch it much now, but they have a bit where someone in the audience will bring a bag of food in and the chefs have to make something from it, in 15 minutes. They can be a bit quirky.
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Knowledge is knowing that a tomato is a fruit.
Wisdom is not using them in fruit salads!
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RE: .....Cooking advice..... - 7/19/2008 6:43:55 PM
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Roberta_
Posts: 6923
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From: East Bay Area
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Thanks aga- that looks like a good show!
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RE: .....Cooking advice..... - 7/19/2008 8:18:29 PM
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agapetos
Posts: 5396
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From: This side of the lil duck pond!
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Just read this about the show, and it explains it better than I did.
There's also an American programme, based on the British one, here.
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Knowledge is knowing that a tomato is a fruit.
Wisdom is not using them in fruit salads!
My blog
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RE: .....Cooking advice..... - 7/19/2008 10:05:55 PM
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MrsTracy72
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agapetos, I just love your signature!
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RE: .....Cooking advice..... - 7/19/2008 11:37:11 PM
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Roberta_
Posts: 6923
Joined: 9/28/2007
From: East Bay Area
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Thanks aga!
quote:
ORIGINAL: MrsTracy72
agapetos, I just love your signature!
Don't tell aga, but I stole her signature line the other day and it got a laugh around here.
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) on my family of origin and my family now. I still regularly scorch rice and pasta--IMO that is not a sign of a "bad cook" but a simple distraction or lack of attention . 
Christine 
