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-   -   Basic cooking rules (http://www.discusscooking.com/forums/f32/basic-cooking-rules-61140.html)

Kingdaddy 10-30-2009 08:51 PM

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.

Andy M. 10-30-2009 09:35 PM

Quote:

Originally Posted by Kingdaddy (Post 859401)
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.

spork 10-31-2009 06:10 PM

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.

Selkie 10-31-2009 08:27 PM

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.

danpeikes 10-31-2009 09:17 PM

don't cook with wine you wouldn't drink

CharlieD 10-31-2009 09:37 PM

Taste before serving.

PattY1 11-01-2009 03:01 AM

Cooking is a ART, Backing is a Science.

Hoot 11-01-2009 07:19 AM

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. :lol:

bigdaddy3k 11-01-2009 12:55 PM

Pasta a rice are like flavor sponges. Add some flavor to the water you use to prepare them!

GB 11-01-2009 12:59 PM

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.


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