"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 03-09-2009, 11:11 AM   #61
Senior Cook
 
Cooper'sMom's Avatar
 
Join Date: Jun 2008
Location: Chesterfield, Missouri/Melbourne, Australia
Posts: 137
Quote:
Originally Posted by expatgirl View Post
That's too funny Cooper and Tucker's mom.........we had no maids but my mother could not cook unless you called the meat "charcoaled".......and her cheese sandwiches were made with mustard......most kids are not going to eat that.........as I've said before she was great in so many other things but cooking wasn't one of them........and we had two spices.....salt and pepper.........great to hear that you "evolutionized".......
Off topic -- when I joined this forum our then little puppy was named Coopers for South Australia's Coopers beer. He died 4 months later last year -- canine renal failure. Because DH was inconsolable at the time, I searched high and low for a new Rottie and found one in Texas. I convinced him to fly with me to Dallas to get our new puppy, Tucker (Aussie term for "food" as in Tuckerbag.) Since I cannot change my user name...I decided to sign my name as Tucker's Mom aka Cooper's Mom.
__________________

__________________
Tucker's Mum aka Cooper's Mom

--Never underestimate the power of stupid people in large groups.
Cooper'sMom is offline   Reply With Quote
Old 03-10-2009, 08:04 AM   #62
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,401
I actually don’t agree with chefpaul, or at least I disagree in part. Not that what he is saying is wrong, but just some people cannot cook. Period. Not because of any fears or otherwise.

I have a cousin, she cooks up a storm on a daily bases, really, on the daily bases. But one cannot eat what she makes, it is disgustingly terrible foods. Tasteless at best, otherwise taste horrible. She invites us over and makes a huge spread, but every time I eat there I get sick. There are people that just do not know how to cook, just like I cannot skate, for example, and I’ve tried for years to learn, there are some people who cannot cook.

I for one am not afraid of cooking and actually am a pretty decent cook, not a chef, just a cook, but I am too lazy to bake, I hate measuring things, I hate mixing dough for example. So I do not bake out of laziness. But my soups are by far the best ones out of all of my friends. It’s because soups are easy and do not require measuring or reading of any recipes, another thing I am too lazy to do (aha, that is why my VCR still doesn’t have the timer programmed).

There is also difference between a cook and a chef. And that is of course a whole different subject.
__________________

__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 03-10-2009, 11:45 AM   #63
Executive Chef
 
Join Date: Sep 2005
Posts: 4,764
Send a message via MSN to urmaniac13 Send a message via Skype™ to urmaniac13
When I first became on my own I had less than zero knowledge of cooking. My mother was not at all an enthusiastic, innovative or highly skilled cook to begin with, then she forbid me to mess with anything in the kitchen.
But my enthusiasm for food and anything tasty always lived inside me, so I was actually pretty thrilled to be finally able to do whatever I fancied to prepare my meal. It took a lot of experimenting, trial and error but gradually I learned my way. And it was still during the days of pre-information highway.
Today it is a few clicks away on the PC to get all sorts of info and interesting recipes, so you guys are much more at advantage. In this sense I sort of envy this generation, but I had my fun. And I bet the fun would be much more for you guys. So take an advantage and experiment away in the kitchen!
__________________
urmaniac13 is offline   Reply With Quote
Old 03-13-2009, 12:44 PM   #64
Assistant Cook
 
Join Date: Nov 2006
Posts: 19
I suggest you start with basis recipes and learn from online sources such as this one. Many of the ingredients you find have substitutes. So if you find a recipe, you are likely to get substitutes for the ingredients so that in case you are unable to find one, you can get the other. Baking recipes are easier to start.
cookinghomefood is offline   Reply With Quote
Old 03-13-2009, 01:16 PM   #65
Assistant Cook
 
Join Date: Mar 2009
Posts: 45
How to learn to cook

I would say that you should start out using recipes. Look for things online and try a few things that are new. In the beginning, being exact on your measurements is very important. Also, the cook time may vary from oven to oven, so you might want to start watching the oven a little bit before the food is supposed to be done, just in case. After you get used to following the recipes and really get a feel for the mechanics of it all, then you can move on to experimenting with different things. I learned by watching and helping my mother cook.

Also, I know it sounds odd, but cooking shows can teach you some greally great tips.
__________________
jdtractorgirl is offline   Reply With Quote
Old 04-04-2009, 05:47 AM   #66
Assistant Cook
 
Join Date: Mar 2009
Location: Singapore
Posts: 10
I believe that anyone that can read, can cook. If you are just starting out to cook or are forced to do so because you are living on your own and find it just too expensive to eat out all the time, then stick to the really basics.

Pasta such as spaghetti bolognaise or even aglio olio is really simple, so try starting with that. You don't have to make the sauce on your own if you are just starting out. Just buy the sauce in a jar. All you need to do is boil the pasta (follow the instructions on the packet), heat up the sauce. Then saute one chopped onion and 1 Tbs chopped garlic in a non-stick frying pan, add about 500g of ground beef and fry till brown. Add the ground beef to the sauce in a pot and simmer. Add sliced mushrooms. Add pepper and some mixed herbs to taste. Then, once the spaghetti is cooked, pour the sauce over and serve.

This is really basic cooking, but it gets you started and from there, you can move on to try making the pasta sauce yourself, experimenting with different types of sauce including cream based sauces, or just making spaghetti aglio olio.

A good cookbook to start with would be Jamie Oliver's Happy Days with The Naked Chef

Glen
__________________
Glen is offline   Reply With Quote
Old 04-04-2009, 11:20 PM   #67
Chef Extraordinaire
 
babetoo's Avatar
 
Join Date: Dec 2007
Location: escondido, calif. near san diego
Posts: 14,349
Quote:
Originally Posted by kitchenelf View Post
Get a basic cookbook. Go to a bookstore and browse. A basic cookbook will have basic ingredients and nothing will be too fussy. Look for some old standards like Betty Crocker, Joy of Cooking, etc.

Pick a recipe and just follow the directions. If it calls for chopping or measuring have all that done ahead of time. Keep things in bowls that you have measured and chopped. When you get to it in the recipe you will be ready to add it. It will also be a safeguard to make sure you have everything on hand. That's the best advice I can give you and it's how I started cooking...just follow the recipe.
when someone asks this question , immediately think betty crocker. joy of cooking is a bit tougher. pick something that sounds like you would eat.bcbook has many answers for common questions, discusses how to measure and cooking techniques. make sure u have all the indg. and then go for it. there is nothing wrong with starting out using some simple mixs for cake etc. just at first stay in your own comfort zone, you will want to branch out soon enough.

i did learn some from my mom, a so so cook, and nothing from cooking in high school. i learned more cooking for a young family. then really got into it as i had more time. just don't get up tight if sometimes you struggle and the results are not all that great. use the idea, that is fun and creative and certainly a neccesary skill.guess i should have done this seperate posts . oh well
__________________
"life isn't about how to survive the storm but how to dance in the rain"
babetoo is offline   Reply With Quote
Old 04-05-2009, 06:36 AM   #68
Master Chef
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 8,538
try watching sara lee semi homemade on the food network if you have cable. she will help you out a lot with the food and decorating later when you get confident and invite friends over.
__________________
Your hand and your mouth agreed many years ago that, as far as chocolate is concerned, there is no need to involve your brain. -Dave Barry
msmofet is online now   Reply With Quote
Old 04-05-2009, 06:59 AM   #69
Master Chef
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 8,538
i haven't read the whole thread. forgive me if i state something that some else has already posted.

a chopper for small amounts of nuts, garlic, onions and such



you wil also need measuring cups and spoons. i have several sets of each so i don't have to stop and wash in between measuring things.
you need dry AND wet measuring cups (they are definitely different) a good combination tool for this is a plunger type measuring "tube" is very useful for "sticky or messy" ingredients such as solid shortening or molasses. you won't waste time scraping those things out of the cup and it has wet and dry sides. also cleans pretty easy.



plenty of pot holders and/or heavy kitchen towels to serve double duty - for hot handling and as trivits under hot cookware.
__________________
Your hand and your mouth agreed many years ago that, as far as chocolate is concerned, there is no need to involve your brain. -Dave Barry
msmofet is online now   Reply With Quote
Old 04-05-2009, 07:08 AM   #70
Master Chef
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 8,538
pillsbury is another good starter basic cookbook.
and you can find the little pillsbury cookbooks at most checkout counters which are usually dedicated to one type of cooking recipes ie cookies, summer cooking, grilling etc. which are usaully keyed to the time of year. which can be handy in the beginning so you aren't looking for ingredients out of season.
__________________

__________________
Your hand and your mouth agreed many years ago that, as far as chocolate is concerned, there is no need to involve your brain. -Dave Barry
msmofet is online now   Reply With Quote
Reply

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 11:00 PM.


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