Cooking Skills I Used Today
- Thread starter PrincessFiona60
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The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
Just Cooking
Master Chef
I did a batter dip on chicken tenders Sunday...
As usual, whenever I do a batter dip I try to make certain I keep one hand dry.. Also, as usual I can never do that and end up with gooey stuff on BOTH hands..
I guess my batter dipping, cooking skills are hopeless..
Ross
As usual, whenever I do a batter dip I try to make certain I keep one hand dry.. Also, as usual I can never do that and end up with gooey stuff on BOTH hands..
I guess my batter dipping, cooking skills are hopeless..
Ross
Rocklobster
Master Chef
Or, big knobs of flour, batter and/or bread crumbs on the end of your fingers..I did a batter dip on chicken tenders Sunday...
As usual, whenever I do a batter dip I try to make certain I keep one hand dry.. Also, as usual I can never do that and end up with gooey stuff on BOTH hands..
Ross
cjmmytunes
Head Chef
I used knife slicing and dicing skills to chop an onion for spaghetti sauce, browned ground chuck and onion in non-stick frying pan, then put ground beef & onions in Ninja cooker and used can-opening skills for 2 cans petite diced tomatoes and 2 cans Hunts pasta sauce. Simmered on low for about 2 hours. Got big pot full of water and when it was boiling, put 1lb angel hair pasta on for 4 minutes. After sauce and pasta were mixed together and put in a serving bowl, I used another knife skill (spreading) to put some butter on bread and toasted it in the oven.
Don't you think that is a bit excessive?
Well, not really, I then use my whipping skills with a kitchen fork to blend them into the breakfast omelet.
GotGarlic
Chef Extraordinaire
I did a lot yesterday, when you put it this way [emoji38]
I trimmed, cut, broiled, skinned and puréed plum tomatoes, then roasted them to make tomato paste. I also dehydrated the skins to make tomato powder.
I trimmed and diced tomatoes and julienned fresh basil to make caprese salad.
I baked a batch of burger buns.
I formed burgers and collaborated with DH to sear them on the cast iron griddle.
It was a busy day.
I trimmed, cut, broiled, skinned and puréed plum tomatoes, then roasted them to make tomato paste. I also dehydrated the skins to make tomato powder.
I trimmed and diced tomatoes and julienned fresh basil to make caprese salad.
I baked a batch of burger buns.
I formed burgers and collaborated with DH to sear them on the cast iron griddle.
It was a busy day.
GotGarlic
Chef Extraordinaire
Do you put your knives in the dishwasher?There are non-dishwasher items?
CD
Cheryl J
Chef Extraordinaire
....and pots and pans?
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It's still early, but so far today I fork-scrambled a couple of eggs, and used a serrated knife to peel and chop a mango. Slippery little devils. It helps to cut a slice off of the bottom so it can stand upright while cutting around that huge seed.
Fun thread, Princess!
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It's still early, but so far today I fork-scrambled a couple of eggs, and used a serrated knife to peel and chop a mango. Slippery little devils.
It helps to cut a slice off of the bottom so it can stand upright while cutting around that huge seed. Fun thread, Princess!
Dawgluver
Chef Extraordinaire
- Joined
- Apr 12, 2011
- Messages
- 25,033
I put my spoon in the bottom of the yogurt container and managed to evenly stir in all the cherry chunks!
Just Cooking
Master Chef
Just Cooking
Master Chef
I did a batter dip on chicken tenders Sunday...
As usual, whenever I do a batter dip I try to make certain I keep one hand dry.. Also, as usual I can never do that and end up with gooey stuff on BOTH hands..
I guess my batter dipping, cooking skills are hopeless..
Ross
Yeah, I set out to do that every time, but always fail.
CD
Addie
Chef Extraordinaire
I did a batter dip on chicken tenders Sunday...
As usual, whenever I do a batter dip I try to make certain I keep one hand dry.. Also, as usual I can never do that and end up with gooey stuff on BOTH hands..
I guess my batter dipping, cooking skills are hopeless..
Ross
My first husband told me to hide my dry hand behind my back until I get used to keeping it as the clean hand. It took me quite a while, but I finally learned, one wet hand, one dry one. I also use a fork when I am doing the wet work. Or a pair of small tongs I won many, many eons ago at one of those stupid house parties where you buy stuff you JUST have to have. The only reason I still have those tongs is because everyone who sees them, think they are just so cute!
My husband also told me that when he was in cooking school, the head teaching chef would tie your hand behind if you brought it up front. He had his hand tied behind him more than once.
He attended three different cooking schools. Including the Cordon Bleu. I learned a lot from him. And in turn, I taught him some New England recipes. Like corn chowder. One of his favorite dishes in the winter time.
I make sure that my wet bowl has enough mixture in it so that it covers the food item completely. When I am transferring it to the dry ingredients with a fork or my tongs, I let the item drip before I place it in the dry ingredients. It helps keep the lumpies from forming in the dry ingredients. I have a spoon in the dry bowl and it makes it easier to cover the food item completely.
It takes practice, but you can learn to keep that one hand dry.
OP
OP
....and pots and pans?
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It's still early, but so far today I fork-scrambled a couple of eggs, and used a serrated knife to peel and chop a mango. Slippery little devils.
Fun thread, Princess!
Thought it up after a full day of not doing much of anything, I used even fewer skills today. Stirred a cup of cold coffee with cream with a spoon and handed over cash to folks who fixed me food.
Andy M.
Certified Pretend Chef
No cooking skills employed today as I didn't cook. I did, however, use some slicing skills so I could assemble a sandwich. So I guess I used assembly skills. Oh, I opened a bag of potato chips and a bottle of pickles. Does that count?
OP
OP
Any skill that puts food in your mouth, I think I will draw the line at chewing and swallowing.
Mad Cook
Master Chef
I defrosted some home-made soup today. Does that count as a skill? I reheated it too.
Addie
Chef Extraordinaire
You shouldn't spend all your energy on such exhausting tasks. You need a nice long nap now.
OP
OP
Just not hungry and I find it even more of a chore to cook than I did when I was trying to get Shrek to eat. I'll come around, always do, but my joy of cooking is dormant right now.
