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Old 08-07-2014, 07:34 PM   #1
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Post Various Techniques for many types of food

BBC - Food - Techniques

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Old 08-07-2014, 07:45 PM   #2
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And there are different opinions for each and everything listed. That's why Discuss Cooking exists......
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Old 08-07-2014, 09:45 PM   #3
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We HAVE differing opinions @ DC Kayelle? I thought we always agreed about everything around here.

I guess picking meat out of a lobster in England would be rated "difficult", but I bet it's an "easy" here in New England. Babies born up here come out with a bib on and a lobster cracker in one hand! I found it interesting that article never tells you how to remove meat from a tail. I know Florida lobsters don't have claws. Maybe the English variety get the claws but gave up their tales...
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Old 08-08-2014, 05:26 AM   #4
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Lightbulb

Well I am new here and haven't yet got to grips with the various levels of cooking expertise here. I don't assume that everyone is an expert.....e.g. I recall someone asking how to cook rice, another enquiring why fried meat was always tough etc.

I just thought it might be useful as a general guideline to offer here. Obviously any experienced cook would have no need to click on this thread!
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Old 08-08-2014, 08:57 AM   #5
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Take it easy, creative - this is just how some of us joke around with each other. Some of our threads about certain cooking techniques go on and on for days as we debate the finer points at each opportunity You may not have encountered this yet, but it's a big part of what makes this place so much fun
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Old 08-08-2014, 09:10 AM   #6
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Personally, I think our take on how to boil water was our best.
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Old 08-08-2014, 09:49 AM   #7
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We HAVE differing opinions @ DC Kayelle? I thought we always agreed about everything around here.

I guess picking meat out of a lobster in England would be rated "difficult", but I bet it's an "easy" here in New England. Babies born up here come out with a bib on and a lobster cracker in one hand! I found it interesting that article never tells you how to remove meat from a tail. I know Florida lobsters don't have claws. Maybe the English variety get the claws but gave up their tales...
So true. I used to gather up the lobsters on the beach after a Nor'easter when I was a kid. And they weren't pegged or have elastics on their claws. We just 'knew' to pick them up on their back near the head. They can't get their claws back there to bite you. Or if they were really feisty we just twisted the claws off. It all ends up in the same pot.
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Old 08-08-2014, 10:57 AM   #8
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...I just thought it might be useful as a general guideline to offer here. Obviously any experienced cook would have no need to click on this thread!
Not at all. I'm good. Not trying to be an artistic master chef, but but pretty dang good. But I go for any sort of article like that and ALWAYS get something out of it I didn't know or hadn't put together. I'm experienced enough that I don't buy cook books, but I buy plenty of cooking books, both kitchen techniques and the science of food and cooking.

The link is to a bunch of pretty basic how-tos, and those are really valuable, because most recipes assume you know how to cut up a chicken. It's no joke to be sitting there wondering how to do something or getting it wrong. And you can't fault such articles for not presenting the absolute best way to do something. If you follow their guide to frying chips, you will not get really good chips, because there's a lot more to it, but you will get them cooked reasonably chip-like without burning down the kitchen. They're getting people through the recipe without overwhelming them.

You know, if you watch cooking shows featuring chefs that travel to or invite in other chefs, unless they have giant egos, you'll regularly see one chef teach another a technique for something pretty basic.

This all involves what Zen practitioners call "beginner mind." If you think you're so experienced that you need not look at things like this, you probably do need to look at things like this.
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Old 08-08-2014, 03:20 PM   #9
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Take it easy, creative - this is just how some of us joke around with each other. Some of our threads about certain cooking techniques go on and on for days as we debate the finer points at each opportunity You may not have encountered this yet, but it's a big part of what makes this place so much fun
I believe my post was calm, i.e. just explaining my situation. Debates can be constructive and yes, I really look forward to the lighter side of posts here.....
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Old 08-08-2014, 06:19 PM   #10
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Sorry if our teasing hit you the wrong way creative. Sometimes if a link appears in a new thread without any personal comment by the OP, confusion can ensue. I've seen that a lot in other forums. Maybe Kayelle and I were trying to be funny about differing opinions. Guess we'd better not quit our day jobs...

I looked at that linked list you posted. FWIW, I've been cooking for half-a-century. My Mom worked 1-9 PM once a week - I was 12. I started to dabble with "gourmet" cooking over a dozen years ago when we became empty-nesters. And like GCL, I usually learn something every time I look. Heck, when I open a search page I swear my browser thinks "ANOTHER cooking question?"
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