"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cooking Resources > Terms & Techniques
Reply
 
Thread Tools Display Modes
 
Old 10-30-2009, 09:51 PM   #1
Assistant Cook
 
Kingdaddy's Avatar
 
Join Date: Jun 2008
Location: Fort Worth
Posts: 49
Basic cooking rules

Here is one of mine, chime in with yours or disagree with others...

1 The larger and thicker the meat the lower and slower you cook it. Thin cuts get done fast and hot, that includes ribs.

__________________

__________________
Kingdaddy is offline   Reply With Quote
Old 10-30-2009, 10:35 PM   #2
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,394
Quote:
Originally Posted by Kingdaddy View Post
Here is one of mine, chime in with yours or disagree with others...

1 The larger and thicker the meat the lower and slower you cook it. Thin cuts get done fast and hot, that includes ribs.
Good idea for a thread.

I have to take exception to your post though.

I would qualify your statement to address different cuts of meat.

Your statement would be true for different sized pieces from the same primal cut. e.g. a filet mignon and a chateau briand both cut from the tenderloin.

I would not cook ribs hot and fast as the meat is tough and needs to be ''tenderized'' by low and slow cooking that will break down connective tissues.

Another example is tenderloin vs. chuck. The tender tenderloin can be cooked hot and fast and yields a tender juicy oven roast. The chuck cut, on the other hand, is tough and requires longer cooking times at lower temperatures to tenderize. That's why it's more commonly used for pot roasts and stews.

...and these are a couple of my cooking rules.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 10-31-2009, 07:10 PM   #3
Head Chef
 
spork's Avatar
 
Join Date: May 2009
Location: Landlocked in Southwest U.S.
Posts: 1,123
As an amateur cook, this discussion thread could be a DC gold mine for me. So, I will toss in my own, at the risk of being totally lame, rule...

2. Add vegetables in order of their water content.

It's one reason why roots go first, and leafy herbs go last. How to know their respective water content? Try microwaving and see how much they shrink.
__________________
spork is offline   Reply With Quote
Old 10-31-2009, 09:27 PM   #4
Executive Chef
 
Selkie's Avatar
 
Join Date: Aug 2009
Location: Arkansas
Posts: 3,796
Don't over cook seafood, particularly shellfish. Clams, oysters and shrimp generally only need 3 minutes (or less) to cook to ideal texture, whether steaming, sauteeing, boiling or frying.

Don't under cook fish, testing it to be certain it's flaky, but cooked all of the way through the thickest portion before removing it from the heat.
__________________
"Food is our common ground, a universal experience." - James Beard
Selkie is offline   Reply With Quote
Old 10-31-2009, 10:17 PM   #5
Senior Cook
 
Join Date: Jul 2007
Location: Chicago
Posts: 333
Send a message via AIM to danpeikes
don't cook with wine you wouldn't drink
danpeikes is offline   Reply With Quote
Old 10-31-2009, 10:37 PM   #6
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,404
Taste before serving.
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 11-01-2009, 04:01 AM   #7
Head Chef
 
Join Date: Jul 2008
Posts: 2,344
Cooking is a ART, Backing is a Science.
__________________
PattY1 is offline   Reply With Quote
Old 11-01-2009, 08:19 AM   #8
Executive Chef
 
Hoot's Avatar
Site Moderator
 
Join Date: Aug 2007
Location: The edge of the Great Dismal Swamp
Posts: 3,308
One of my rules is when adapting or creating a new recipe, write down what you are doing, just in case it turns out good. That way you can recreate it. I know many folks don't follow recipes and I often don't, but there has been a time or two that I wish I could remember what I did. 'Course it may be I am getting that "Old Timer's" disease.
__________________
Hoot is offline   Reply With Quote
Old 11-01-2009, 01:55 PM   #9
Mr. Greenjeans
 
bigdaddy3k's Avatar
 
Join Date: May 2009
Location: Chicago Area
Posts: 1,741
Pasta a rice are like flavor sponges. Add some flavor to the water you use to prepare them!
__________________
No matter how many Bibles he swears on, when a dog tells you he's a vegetarian, he's lying.
bigdaddy3k is offline   Reply With Quote
Old 11-01-2009, 01:59 PM   #10
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
Don't believe all the rules you have heard without knowing the "why" behind them. For instance, the alcohol does not cook out and potatoes do not save something from being too salty.
__________________

__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   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 06:28 PM.


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