"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 08-10-2013, 07:15 PM   #11
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Quote:
Originally Posted by Aunt Bea View Post
One other thing I thought of.

See if you can work in some basic recipes for things most people buy instead of making these days. Things like salad dressing, barbeque sauce, basice white sauce with variations etc.... Learning to make a few of these basic items can save thousands of dollars over a persons lifetime in the kitchen and they taste better.
That may be, but Sweet Baby Fred's just doesn't have the same ring to it.
__________________

__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 08-10-2013, 07:19 PM   #12
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,005
Quote:
Originally Posted by pacanis View Post
That may be, but Sweet Baby Fred's just doesn't have the same ring to it.
Even Ray had to start somewhere!
__________________

__________________
Aunt Bea is offline   Reply With Quote
Old 08-10-2013, 07:56 PM   #13
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,887
I'd ask him what he likes to eat first. It makes no sense to teach him how to cook something he has no interest in eating.

Having said that, most people like chicken and the roast chicken is a great start, with leftover dishes to follow. I'd also teach him about brine for chicken and pork.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 08-10-2013, 08:05 PM   #14
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,114
Quote:
Originally Posted by pacanis View Post

That may be, but Sweet Baby Fred's just doesn't have the same ring to it.
I really did not know that so much liquid could come out my nose!
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 08-10-2013, 09:31 PM   #15
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,316
Well, his specialty is Kraft dinner. I've offered to show/teach him how to make it from scratch...even though I rarely make it.
__________________
I've got OCD--Obsessive Chicken Disorder!
http://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 08-10-2013, 10:05 PM   #16
Executive Chef
 
bakechef's Avatar
Site Moderator
 
Join Date: Nov 2009
Location: North Carolina
Posts: 4,082
One of my easy but tasty go-to recipes is chicken cutlets.

Season chicken breasts that have been split in half to make them thin. Saute in olive oil and butter until nicely browned on both sides and cooked ( I prefer uncoated pan for this to develop a nice fond) remove from pan and set aside. Add white wine to the pan to deglaze (pinot grigio or savignon blanc works well) and reduce until almost a syrup. Drop in a pat of butter until melted, remove from heat and add chicken back in to coat with sauce. Serve.

Something like this is so easy and has such great flavor. It would be very rewarding for a beginner cook.

This would be a great for a "date dinner".
__________________
I'm Bloggin'

http://bakingbetter.com
bakechef is offline   Reply With Quote
Old 08-10-2013, 10:58 PM   #17
Master Chef
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 8,273
bakechef, those chicken cutlets can be the base for all kinds of "date-night" meals. While the chicken rests, saute up some mushrooms, add a bit more butter along with madeira wine, and spoon over the chicken. Or do a lemon sauce with capers. Or again saute mushrooms, then add in dried tomatoes and artichoke hearts and some white wine. Or...or...or... All kind of possibilities.

I also like Dawg's meatloaf idea. A fresh, hot meal, then grilled slices of meatloaf with a brown gravy/mushroom sauce for another hot meal, plus cold meatloaf sandwiches.

And instead of "Kraft mac&cheese" you could probably just teach a bechamel sauce and how it can be turned into a cheese sauce, including cleaning up all the bits of various cheeses. Then he has the basics for all kinds of things. That cheese sauce can be for mac-and, or cheese scallop potatoes. All kinds of variations.

Have fun teaching him CW!
__________________
... nothing is given. Everything is earned. You work for what you have... ~~~ LeBron James
Cooking Goddess is offline   Reply With Quote
Old 08-11-2013, 03:31 AM   #18
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,005
If he is a total beginner I think it is a good idea to think in terms of teaching him how to cook a simple complete meal.

I have an old friend that still does not cook much and for years his summer cooking was limited to a tossed salad and grilled meat, his winter meal was a pot roast with vegetables and apple sauce from a jar or cabbage salad. In the summer dessert was watermelon and cookies made from the lumps of dough you find in the dairy case. In the winter dessert was a cake from a box with canned frosting or ice cream.

A couple of complete meals would allow him to entertain a little and increase the sense of accomplishment.

I can't wait for the new thread tracking the poor guy's progress in the kitchen!
__________________
Aunt Bea is offline   Reply With Quote
Old 08-11-2013, 11:16 AM   #19
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,877
I like the whole roast chicken idea. I'd also include a sautéed fish dish and basic rice. You could also show him how to make rice pilaf.

Personally, I've never understood the appeal of Caesar salad. I prefer a salad with lots of chopped veggies and a vinaigrette. Vinaigrettes are versatile, too. They can be used for green or pasta salad dressing, marinade, grilled or roasted veggie topping, etc.

Since I'm limited in the vegetables I can eat (no high-fiber veg), I buy the same ones practically every week: bell peppers, onions, garlic, celery, green beans, sometimes zucchini and/or summer squash. With these as a base, I can make many dishes by varying seasonings, sauces and accompaniments, such as chicken fajitas, veggie/ground beef/tomato sauce for pasta, Thai shrimp curry, pasta salad, Chinese chicken or pork stir-fry, etc.
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is offline   Reply With Quote
Old 08-11-2013, 12:45 PM   #20
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,316
Given that I cook from scratch, he's probably going to learn how to make tomato sauce since I will be processing tomatoes. Taking him grocery shopping should be interesting. Stay tuned...
__________________

__________________
I've got OCD--Obsessive Chicken Disorder!
http://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Reply

Tags
recipe

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:30 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.