"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Discuss Cooking Community Forums > New Member Introductions!
Click Here to Login
Thread Tools Display Modes
Old 04-24-2017, 04:57 PM   #1
Assistant Cook
groovyland's Avatar
Join Date: Apr 2017
Location: north of boston
Posts: 3

Hello, I'm Steve and I'm a hack cook. I rarely follow recipes and repeat a lot of 'go to' dishes. The problem is if I do happen to make a great dish I can never repeat it. I hope I can learn a little discipline and to get some tips for new dishes.


groovyland is offline   Reply With Quote
Old 04-24-2017, 05:04 PM   #2
Chef Extraordinaire
Addie's Avatar
Join Date: Nov 2011
Location: East Boston, MA
Posts: 21,440
Welcome to DC.

Just remember when you cook, you can wing it. But when you try your hand at baking, it is a science and you do have to follow the recipe.

Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 04-24-2017, 05:05 PM   #3
Certified Pretend Chef
Andy M.'s Avatar
Join Date: Sep 2004
Location: Massachusetts
Posts: 44,472
Welcome to D.C.
"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 04-24-2017, 06:49 PM   #4
Executive Chef
Just Cooking's Avatar
Join Date: Mar 2017
Location: Springfield, MO
Posts: 2,502
Welcome to DC, Steve...
Disclaimer: My experiences may not be as someone else might think correct.. Life goes on..
Just Cooking is offline   Reply With Quote
Old 04-24-2017, 09:22 PM   #5
Head Chef
salt and pepper's Avatar
Join Date: Jun 2011
Location: Montana
Posts: 2,434
Hello and welcome to DC...
salt and pepper is offline   Reply With Quote
Old 04-25-2017, 02:58 PM   #6
Chef Extraordinaire
CWS4322's Avatar
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,846
Welcome to DC! I am a "wing it" savory cook, but when it comes to baking, I do follow recipes (I prefer to use the ratio method and scale up or down). That way, I can improvise liquids, and type of fat as long as I stick to the formula.

I keep a notebook handy in the kitchen and jot down the ingredients, cooking temp, approx. time, etc. so that I can repeat it again. I strive to have a low, medium, and high note in each dish (e.g., Italian tomato-based dishes can achieve that high note by adding a bit of sweetness to off-set the acid--a touch of sugar, a bit more sweet basil, etc. The "earthy/woodsy" herbs" often are the medium note, and the low note is achieved by the sauteed/carmelized onions, mushrooms, roasted tomatoes, etc.). My advice when winging it, focus on your flavour profiles and keep track of what works and what doesn't. Taste every step of the way. And, salt is your friend (you can also achieve this by using anchovy paste, fish sauce, or a bit of miso).

I will do rough measurements/weights, but will tweak to taste. I start with the protein and work the sides to compliment the flavour profile. My go-to dishes are things like grilled salmon, burgers, walleye, and oven-roasted chicken breasts. I don't really need to jot things down. Because there are so many different dishes one can make, I rather enjoy not eating the same thing over and over. Grew up in a family with a 7-day meal rotation. Not for me!

I've got OCD--Obsessive Chicken Disorder!
CWS4322 is offline   Reply With Quote

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

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 02:21 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.