JamminJonah
Assistant Cook
Hi there!
I stumbled across these forums while searching for cooking tips on using Stainless Steel. I must say that from what I've read this is the friendliest cooking forum on the net!
My name is Jonah and I'm from Chicago. I'm getting married October 6th and that explains the new stainless steel cookware (best mother in law EVER). Anyway I come from a rich tradition of the male of the house as principal chef. My grandfather, my father, and soon to be me. I'm terrible at baking but my fiancee is quite good, I hate cleaning dishes but she doesn't mind, she hates cooking and I love it. So it works out quite well.
Because my family was always on the go it was very much fend for yourself on the weekdays which is largely how my brother and I learned to cook. My mom was a good cook too but she hated the process, whereas my dad would spend entire days cooking from the old red and white patterened Better Homes Cookbook circa 1975.
I did lots of research before we registered for the upcoming wedding hence the stainless steel calphalon set and my prayers for a Shun chef's knife. I love cooking but I'm very much the "what's in the fridge and what goes together" type of cook. Because I've only really cooked for myself and the ocassional set of roomates I've never really had to do any "meal planning" per say. Also because of largely self taugh style I'm pretty sure that many of my prep methods are completely inefficient. So I guess my main questions for the forum are regarding:
- Stainless Steel Cookware and it's use (hot pan cold oil - just made eggs this morning - scrambled at that - with minimal sticking!)
- Cast Iron maintenence and use (pre seasoned Lodge skillet and dutch oven are my two heavy cast iron pieces that I'm working to season up. Just fried bacon in the skillet this morning so that should help.)
- Meal planning - how do people go to the grocery and come back with foods that they use by the end of the week? People who can plan a week of meals are like magicians to me. Any helpful methods to the madness?
- Books - not so much cook books as technique books. I can't seem to find a cooking class around here that fits in my schedule and the last time I learned the difference between chopped and minced was high school home ec.
Look forward to reading through the forums!
I stumbled across these forums while searching for cooking tips on using Stainless Steel. I must say that from what I've read this is the friendliest cooking forum on the net!
My name is Jonah and I'm from Chicago. I'm getting married October 6th and that explains the new stainless steel cookware (best mother in law EVER). Anyway I come from a rich tradition of the male of the house as principal chef. My grandfather, my father, and soon to be me. I'm terrible at baking but my fiancee is quite good, I hate cleaning dishes but she doesn't mind, she hates cooking and I love it. So it works out quite well.
Because my family was always on the go it was very much fend for yourself on the weekdays which is largely how my brother and I learned to cook. My mom was a good cook too but she hated the process, whereas my dad would spend entire days cooking from the old red and white patterened Better Homes Cookbook circa 1975.
I did lots of research before we registered for the upcoming wedding hence the stainless steel calphalon set and my prayers for a Shun chef's knife. I love cooking but I'm very much the "what's in the fridge and what goes together" type of cook. Because I've only really cooked for myself and the ocassional set of roomates I've never really had to do any "meal planning" per say. Also because of largely self taugh style I'm pretty sure that many of my prep methods are completely inefficient. So I guess my main questions for the forum are regarding:
- Stainless Steel Cookware and it's use (hot pan cold oil - just made eggs this morning - scrambled at that - with minimal sticking!)
- Cast Iron maintenence and use (pre seasoned Lodge skillet and dutch oven are my two heavy cast iron pieces that I'm working to season up. Just fried bacon in the skillet this morning so that should help.)
- Meal planning - how do people go to the grocery and come back with foods that they use by the end of the week? People who can plan a week of meals are like magicians to me. Any helpful methods to the madness?
- Books - not so much cook books as technique books. I can't seem to find a cooking class around here that fits in my schedule and the last time I learned the difference between chopped and minced was high school home ec.
Look forward to reading through the forums!
