Next on My List

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mudbug

Chef Extraordinaire
Joined
Sep 9, 2004
Messages
11,166
Location
NoVA, beyond the Beltway
What style of cooking or technique haven't you mastered yet that you want to learn?

For me it's the following:

better knife skills
French sauces

to name two, for a start
 

GB

Chief Eating Officer
Joined
Jul 14, 2004
Messages
25,510
Location
USA,Massachusetts
Roasting might be next on my list. I have not done a lot of that and would like to start doing more.
 

pdswife

Chef Extraordinaire
Joined
Nov 4, 2004
Messages
20,334
Location
Mazatlan
I can look at a recipe and change it so
that I like it better.

I'd like to be able to just throw things together with
out a recipe in front of me.

And I really want to learn to make sushi
 

The Z

Head Chef
Joined
Jan 22, 2005
Messages
1,293
Location
* Area 51 *
I really don't think, as much as I love to cook, that I've "mastered" anything.

There are certain things I'm comfortable with, but always feel that the final result could have been better if.... and next time I might try....

So... there are so many wonderful foods and combinations of ingredients out there... and, even though some of my friends and relatives might think I'm pretty accomplished, there will always be so much more... even in the things that I already (am seen to) do well. I'm pretty self-critical.

(that said... it's not like I don't ENJOY my food. I'm just always looking for ways to improve)

I guess the thing I'm currently most intrigued about is learning to smoke meat. I'm a good 'griller' but I think smoking is the "next level", and it's something I've never tried.
 

Catseye

Senior Cook
Joined
Oct 30, 2004
Messages
326
Location
USA,Virginia
Canning!

Also, I've sort of mastered the fundamentals of breadmaking, but I'd like to improve my skills to the point that I can trust the loaves/rolls/biscuits have come out well, without having to cut into one and eat it to make sure before serving them.

And I would love to master the trick of pressing the surface of meat to determine its degree of doneness. Still can't do that.


Cats
 

nicole

Washing Up
Joined
Feb 15, 2005
Messages
503
Location
usa
im with pds, I would love to just throw things together and it become a meal
 

Pam Leavy

Senior Cook
Joined
Dec 13, 2004
Messages
248
Location
Netherlands
My daughter wants to make sushi. Her birthday was Thursday. no time then, but did promise we will do that during the next chool vacation. Or perhaps for Easter as we have 4 days off then.

Has anybody ever made their own?

Pam

ps I also want to make my own tortellini. I have made ravioli and think tortellini would be fun.
 

GB

Chief Eating Officer
Joined
Jul 14, 2004
Messages
25,510
Location
USA,Massachusetts
I made sushi once. It was a lot of fun and a lot of work. It would be a great thing to do with a bunch of people.

Here are some pictures of my sushi making experience.
 

crewsk

Master Chef
Joined
Aug 25, 2004
Messages
9,367
Location
Columbia, SouthCarolina
Cats, I'm with you on all 3 of those!! I'm planning on trying my hand at canning some things this summer(pickled okra is at the top of my list). The only thing I have ever done that is even in that area is freezer jam. It turned out beautiful as well as delicious. I'm going to talk my mom into helping me when I start the acctual canning though. She's done it for years & has put up some beautiful stuff. Plus she has all the equitment & won't have to buy anything other than spices & stuff.

On the bread, I'm slowly getting started on that. I can use my bread machine fine but I want to make some by hand too.

With the doneness of meat trick, I'm getting better at that. But not quite there yet. I still depend mostly on my thermometer.

Other than those things, I need to work on my knife skills. I can't chop an onion or slice a tomato worth anything. But, I keep trying & I can see improvement with each one.
 

Pam Leavy

Senior Cook
Joined
Dec 13, 2004
Messages
248
Location
Netherlands
Thanks GB. Great pictures!

It does not look that complicated. Definetly a group project. Did you only make vegetarian sushi? I was thinking of using crab sticks for some.

What kind of sauce did you have for dipping?

Pam
 

Catseye

Senior Cook
Joined
Oct 30, 2004
Messages
326
Location
USA,Virginia
crewsk said:
Cats, I'm with you on all 3 of those!! I'm planning on trying my hand at canning some things this summer(pickled okra is at the top of my list). The only thing I have ever done that is even in that area is freezer jam. It turned out beautiful as well as delicious. I'm going to talk my mom into helping me when I start the acctual canning though. She's done it for years & has put up some beautiful stuff. Plus she has all the equitment & won't have to buy anything other than spices & stuff.

Freezer jam sounds wonderful, also a good way to ease into the canning thing. I'd like to learn how to make really good pickles, especially the half-done spears that you find in Jewish-style delicatessens.

I have botulism issues. :shock:


Cats
 

marmalady

Executive Chef
Joined
Sep 3, 2004
Messages
2,642
Location
USA,SouthCarolina
I'd love to get more into breadmaking, but with DH on the low carb kick, my efforts would go to the birds - literally! I used to bake bread lots - during the old commune days in the 60's, we'd make about 20 loaves a week. But haven't done it in years, and would really like to experiment with some of the more 'artisan' techniqiues - a la the natural yeast kinds of things.
 

Lugaru

Sous Chef
Joined
Dec 18, 2004
Messages
857
Location
Body: Boston Heart: Mexico
Confection. I havent gotten into it because I dont really have a sweet tooth but I get great ideas for candy all the time and I would love to make my own truffles.
 

cafeandy

Senior Cook
Joined
Aug 25, 2004
Messages
136
Location
alvin, tx
i KNEW it marmalady...you're a retired hippie [much like myself]. i've felt a connection with you from the beginning. that must be it!
 

Consul

Senior Cook
Joined
Feb 2, 2005
Messages
128
Location
USA,Michigan
Things I want to do (and do well):
  • Pickling - After having both homemade sweet pickled cucumbers and homemade pickled garlic recently, I really want to replicate these for myself. Pickled eggs are on the list, too, and maybe those hot pickled sausages as well.
  • Smoking and barbecue - This will have to wait for summer, but I want to build a small backyard smoker.
  • Sauces - A mastery of sauces is a mastery of cookery, in my own humble opinion. Hollandaise is on my list, as is barbecue. I've tried making mayonnaise, and it came out pretty good. I'm pretty good as various pan sauces, but I could still improve.
  • Pasta - Making my own pasta is on the list of things to try.
Heck, I want to learn as much as I can. If I absolutely had to specialize somewhere, though, it would be barbecue and southwestern, I think.
 

Raine

Executive Chef
Joined
Jun 3, 2004
Messages
3,549
Location
NC
Speaking of bread, I would love to master cooking it in a cast iron dutch oven.
 

luvs

Master Chef
Joined
Aug 24, 2004
Messages
9,671
Location
da 'burgh
i'd like to improve my knife skills and learn more about cooking with wine.
 

GB

Chief Eating Officer
Joined
Jul 14, 2004
Messages
25,510
Location
USA,Massachusetts
Pam Leavy said:
Thanks GB. Great pictures!

It does not look that complicated. Definetly a group project. Did you only make vegetarian sushi? I was thinking of using crab sticks for some.

What kind of sauce did you have for dipping?

Pam

Yeah I only made vegetarian. At the time I did not have access to sushi grade fish. I got some wasabi and also dipped in soy sauce.
 

AllenOK

Executive Chef
Joined
Aug 25, 2004
Messages
3,463
Location
USA, Oklahoma
Well, there are a few things I'd like to do to help further my career in Culinary Arts:

-Advanced garnishing, like carving, ice carving, etc.
-Smoking/BBQ. I'd love to hit the BBQ Trail during the summer, and go to a few contests. Unfortunately, my job interfers with that. I just don't have the time to get to invested into it, although I'd love to.
-More experience with exotic ingredients. Lately I've been using chipotles en adobo, but I'd like to maybe get back into Chinese, then venture into Thai and other Asian cuisines.
 

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