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Old 08-27-2008, 10:40 AM   #21
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Originally Posted by JoeV
(I was not HER choice).
Are "We" ever???

There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
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Old 08-27-2008, 11:03 AM   #22
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Originally Posted by uncle bob View Post
are "we" ever???
nope! Roflmao

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Old 08-27-2008, 11:23 AM   #23
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I go by my internal clock (im surpirsed no one said that yet)

call a cook instint or what ever. but lets say if im roasting a bird ill get that going. do my prep for the other stuff then get it all together at the end some how and usualyl by the time the wife or my mom come home I can give them a time of how long till dinner.

side note: If im cooking dinner and there is prep that can be done early. such as blanching and shocking, peeling potatos etc.... its done early so its al ready to go. it helps with teh timing
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Old 10-08-2008, 06:28 AM   #24
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I tend to think timing is a function of what you are cooking and who you are cooking for. If I am cooking for company, Then I try to adhere to a schedule and have everything done and on the table at the same time. I really hate to sit down to a meal and have it be cool to cold.

Most days there are just two humans to feed in the house. DW and I both get home ar erratic times. Dinner starts getting cooked when we are both together and eaten when it is done.

Actually "The boys" out two labs eat on a very efficient schedule. They have remarkable internal clocks and start lobbying for food at exactly the same time morning and night. Providing someone is there at that time.

Also what is being cooked and experience of the cook is a major factor. If you are cooking something familiarthen you generally "feel" the timing. New dishes tend to go by the recipie, at least in the beginning.

In the final analysis, it is done when it is done. A steak may not always take as long as the last one did, etc.
One difference between a cook and a chef is that the cook mows the lawn, while the bread is rising.
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Old 10-10-2008, 01:33 AM   #25
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I have a little Polder (brand) timer that I keep around my neck. It's not going to tell when you something is actually done, but it helps to remind me when and literally just to check things.
If you don't like chicken fried steak, then I don't like you.
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Old 10-10-2008, 07:31 AM   #26
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Smile Timer use

I use my kitchen timer only when I'm using the oven.
"When the kitchen smells spicy and wonderful, it can only mean one thing... it's not my kitchen."--- Maxine
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Old 10-10-2008, 07:36 AM   #27
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the timing becomes internalized..."that should be done now...touch touch...yup!" much the same with measurements, I know where in my palm a 1/2 tsp and a whole tsp come to.
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Old 10-10-2008, 07:53 AM   #28
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I use the timer for roasting but also use the thermometer , I time the bread but with pasta I time it and taste test for al dente .
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Old 10-10-2008, 08:01 AM   #29
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Last night, when making spaghetti, I actually set the timer on the microwave for thirty minutes and started a countdown, just to see how long it actually takes the water in my pasta pot to boil. I probably did that because this thread got resurrected and I was curious. I got a good boil at 25 minutes. So now I know
I knew about what time I'd be eating anyway, but now if I ever need a big pot of boiling water for something, I'll know when to start it

Give us this day our daily bacon.
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