How did you learn to cook? (1 Viewer)

[Trunk Monkey]

Got this as a kid, started with simple things like pancakes and grilled cheese. Learned quickly that you can tailor things to your own tastes and be creative.

 

[TRAIL TAILOR]

Got this as a kid, started with simple things like pancakes and grilled cheese. Learned quickly that you can tailor things to your own tastes and be creative.

That's classic.. I give my youngest daughter every cookbook she wants.. HER MOTHER IS/WAS A TERRIBLE COOK... When she comes to see me, we cook, cook, cook and cook some more.. It is a good quality event that I and hopefully she will remember forever.

J

 

[rusty_tlc]

Real men don't need instructions.

Following recipes teaches you technique and what flavors go together.
Stuff like mirepoix and bechamel sauce. (IMHO learning the mother sauces is probably the single most important thing a new cook can do.)

 

[BrotherRob]

Following recipes teaches you technique and what flavors go together.
Stuff like mirepoix and bechamel sauce. (IMHO learning the mother sauces is probably the single most important thing a new cook can do.)

I agree, they're great sources of ideas. But following recipes is like painting by numbers. To be a good cook, you need to learn to cook by taste and smell. That way you can come up unique ideas and dishes.

 

[TXLX100]

I agree, they're great sources of ideas. But following recipes is like painting by numbers. To be a good cook, you need to learn to cook by taste and smell. That way you can come up unique ideas and dishes.

My life is too short to experience eating crappy food that I will cook without a recipe. I understand eggs, chicken, and beef, and know the flavors I like to go with them (without a recipe). But for sauces and sides.... I most definitely need instructions!

 

[Pighead]

My local library had a sale on books every year. Yours may too. My library charged 5 bucks for a shopping bag full of books, I bought cook books.

 

[Franz]

The Frugal Gourmet!!! Man I loved that show, and the way he used to throw the stuff around so casually (and accurately too if you believed the show). Of course when I tried it most ended up on the kitchen floor. My wife almost ended my cooking aspirations right there, but I persisted...

 

[BrotherRob]

My life is too short to experience eating crappy food that I will cook without a recipe. I understand eggs, chicken, and beef, and know the flavors I like to go with them (without a recipe). But for sauces and sides.... I most definitely need instructions!

Who said anything about eating crappy food? Recipes are necessary for dishes that require some chemistry. Otherwise, following a recipe to the letter means you're making a dish that was created to fit someone else's tastes. I use recipes as general guidelines and doctor them to fit my own preferences. That usually makes for a far more satisfying result.

 

[TXLX100]

I said something about crappy food (cooked by me without a recipe). I agree in part with you, I've followed some recipes to the letter before and then thought.... "WTF so much red wine vinegar, it doesn't even go with this.." And then it tastes like shiit. Some people have a real skill in flavoring all kinds of food, it's just not me. I know how I like certain things to taste, but I definitely keep it simple with some core spices when I'm the cook. I spent this weekend with my mom, and after eating her cooking... I know where I got it from (sorry mom).

I will say that I have had much better luck following recipes from the cookbooks of higher end restaurants I like vs. going on the internet, getting a recipe, and cooking something for the first time.

I think that's why I like Mexican food so much, besides being from Texas. Mostly, the meals are very simple, use a few easy to obtain ingredients, and tastes great. We have some "new age taco" impostors in town, but luckily we still have a lot of family run Mexican food places here with great, cheap food.

 

[rusty_tlc]

Recipe says: four cloves of garlic

WTF??? My head of garlic has cloves that range in size from a tangerine slice to the size of an almond.

You follow recipes when you learn to cook, they are a guideline after that. I know my wife's threshold for garlic, three tangerine slices will do.

 

[BrotherRob]

Recipe says: four cloves of garlic

WTF??? My head of garlic has cloves that range in size from a tangerine slice to the size of an almond.

You follow recipes when you learn to cook, they are a guideline after that. I know my wife's threshold for garlic, three tangerine slices will do.

Exactly.


Of course, to much garlic never hurts.

 

[Butt Ugly Chuck]

Mom taught me a handful of dishes so I wouldn't starve at college. She's a good cook and I never paid as much attention to her as I should have when I lived at home. I'm still a long way from being an accomplished cook, but I can put together a dish now and then that will make most happy. My sources now are the likes of Food Network or Mud to find something to try I rarely follow recipes to the letter - mostly use them for ideas. I DIG following Campfire Cuisine for new (to me) dishes and preps!
Butt

 

[splitshot]

I find I get into a rut, if I don't go out and experience new tastes and smells. Dining out and trying something different is a key part imo.

 

[hey you]

I learned at the fire station. As a rookie, it better be good! Although, quantity vs quality was the rule most days when I was starting out. Today, the kids have their mom bring something to eat to the fire house...

 

[tag3]

The kid and I are trying some bread tonight. First time for both of us.

 

[tag3]

Sorry forgot the pics. Turned out really dense, but soft and kinda sweet.

In a few years when she gets her truck and joins this madness she can say dad helped me learn.

 

[DanInDenver]

Cooks Illustrated has been a great resource for getting an education on techniques, science and chemistry involved in cooking.

 

[ScottT]

Self taught. My mom was working when I was in high school and high school boys need a lot of food so I started basic cooking on my own in high school. When I got to college I was bored with the limited menu at the cafeteria so I started cooking(against policy) in the dorm. Just kept at it as a bachelor for a few years until I got married. Now we both cook. Don't eat out much because we are generally better at home than what we get in restaurants. We try to hit restaurants that have somewhat unusual cooking like wild game restaurants, juniper and ivy in Sd, the wine cask in Santa Barbara etc. we get recipes on line and out of cookbooks but change proportions and ingredients to taste. For some things like steak aged for 30+ days we will defer to a restaurant because we don't have the refrigerator space to do the aging on our own. I'm allergic to bell peppers but like heat so I substitute hatch green chilies for bell peppers etc. You get the idea. Sometimes an authentic recipe just isn't as good as you would expect. I did a lasagna recipe from an acclaimed chef with all of the correct ingredients, proportions, even made the pasta, forty dollars later wasn't as good as twelve dollar Stouffers. Go figure. I think if you really want good food you have to have an interest in it and work at it. Pick up techniques from shows cookbooks or schools, find out what equipment to use, figure out which spices compliment each other, and just keep learning. My.02

 

[rusty_tlc]

We say the same thing most of the time when we go out "We could have done a better job at home."
As you say the exceptions are exotic stuff, Phö (never have mastered the broth), and paying way to much for atmosphere.

 

[ScottT]

I think the seaweed and the mushrooms are the keys to pho broth.