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  • #46
    For hardened brown sugar, you can also seal up a slice of bread in there with the sugar. The sugar will suck out all the moisture of the bread and become soft again after a day or two. The bread will be hard as a board once all the sugar is done with it.

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    • #47
      gravy:

      oil from whatever you happen to be making. i.e. drippings and pan stuff.

      mixed with equal parts flour (meaning if you have 1 cup of oil you can add about 1 cup of flour.) start with a little less and see how it goes.

      deglaze your pan with some liquid (deglaze means you take all the food out of the pan and add some liquid, like water, wine, stock or beer to just the tasty bits off the bottom. scraping helps too. you WANT it in the gravy) adding hearts or whatever fatty bits you have is also ok, but i don't have experience in this.

      add the oil and flour. cook down until there is no liquid and the flour has been toasted a fairly rich golden brown. over medium low heat. this can take up to 30 minutes of stirring, maybe make a kid do it for you.

      ok- now you have ROUX! the base of almost every creole dish. add some stock or wine or broth from whatever you are cooking to bring the mix to a gravy consistency.

      adding cream, milk or whatever to thin the roux is very appropriate and tasty.

      if you use wine, make sure it is something you would drink with the meal. be sure to cook the alcohol out of any dish including it. you will be able to smell the alcohol cooking out.



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      • #48
        Originally posted by Heart of Isis
        The reason I haven't finished classes is because I don't have the money and I won't even consider thinking about another loan. All I would be doing is finishing up the lower courses. (Combined with practice it could well be enough for a level A cert). That's as far as I would want to go.

        You know, I never thought of any other aspects of the food industry. I guess I have'nt taken that class yet. I am looking for work as well and even though the food industry would be foreign to me as far as work is concerned, but could you maybe list some aspects of the food industry that I may be interested in? Perhaps you could also provide me with some places or ways I could get more information? That would be really interesting if not more.
        HOI
        I know exactly what you mean about the student loans - I was terrified when I finished culinary school and the repayment of the loans kicked in.

        As for other aspects of the food industry, what I meant was you don't necessarily have to work in a kitchen. You could do management of the front of the house; work at a distributors' place (maybe produce, meats, anything really). You could work as a caterer; I actually enjoyed catering for awhile, I was at all the cool parties and I ate well! Maybe a party planning place? You could even get a job at a test kitchen for a food magazine, if one is published in your area. You really only have to think about food and then branch out into all the areas of the food industry there are. Just a note though, if you did decide to pursue a culinary career, no matter how good you are in school, no matter if you were at the top of your class (I made top 10 at graduation), you will always, ALWAYS have to start at the bottom. You'll spend your day cutting vegetables, making stocks and sauces and basically being the general prep person. So many chefs (myself included) thought that we'd graduate and go straight on to be this top chef someplace and the reality of it is, IT DOESN'T HAPPEN THAT WAY. Don't be deceived, you WILL be a prep person in the beginning. The arrogance that culinary school instills in it's students will be knocked down and rebuilt in any place you decide to work. The arrogance that is learned doesn't come into play until you really are that good in a kitchen - I learned the hard way and I'm very thankful that I did, it kept me working in some very nice places for a long time. So many of my friends at school got fired from jobs early on because they thought they were good... and many of them were, but when you go into a new job, you must be confident but not cocky - you'll get fired before you can heat the olive oil.

        Either way, I'm glad you enjoy food as much as I do; and no matter, right now I'm not working in a restaurant, nor do I want to. I applied for a job in a food related industry just yesterday, I'm praying they call.
        "Knowledge without mileage is bullsh*t"... Henry Rollins

        "That moral high horse is a tough perch to stay on"... Me

        "PETA doesn't want stressed animals to be cruelly crowded into sheds, ankle-deep in their own crap, because they don't want any animals to die-ever-and basically think chickens should, in time, gain the right to vote. I don't want animals stressed or crowded or treated cruelly or inhumanely because that makes them probably less delicious"...Anthony Bourdain


        R.I.P. MiLo
        Run free and catch the rabbits
        4/7/96 - 11/30/10

        Comment


        • #49
          Originally posted by spooky
          gravy:

          oil from whatever you happen to be making. i.e. drippings and pan stuff.

          mixed with equal parts flour (meaning if you have 1 cup of oil you can add about 1 cup of flour.) start with a little less and see how it goes.

          deglaze your pan with some liquid (deglaze means you take all the food out of the pan and add some liquid, like water, wine, stock or beer to just the tasty bits off the bottom. scraping helps too. you WANT it in the gravy) adding hearts or whatever fatty bits you have is also ok, but i don't have experience in this.

          add the oil and flour. cook down until there is no liquid and the flour has been toasted a fairly rich golden brown. over medium low heat. this can take up to 30 minutes of stirring, maybe make a kid do it for you.

          ok- now you have ROUX! the base of almost every creole dish. add some stock or wine or broth from whatever you are cooking to bring the mix to a gravy consistency.

          adding cream, milk or whatever to thin the roux is very appropriate and tasty.

          if you use wine, make sure it is something you would drink with the meal. be sure to cook the alcohol out of any dish including it. you will be able to smell the alcohol cooking out.

          It's taken me years to make a good gravy; I've made some that look like plaster!

          If you want to add the hearts and giblets to the gravy like for Thanksgiving gravy, saute them first, seasoned with a little salt and pepper, chop them up and then add them close to the end of the gravy cooking time so they don't get rubbery.
          "Knowledge without mileage is bullsh*t"... Henry Rollins

          "That moral high horse is a tough perch to stay on"... Me

          "PETA doesn't want stressed animals to be cruelly crowded into sheds, ankle-deep in their own crap, because they don't want any animals to die-ever-and basically think chickens should, in time, gain the right to vote. I don't want animals stressed or crowded or treated cruelly or inhumanely because that makes them probably less delicious"...Anthony Bourdain


          R.I.P. MiLo
          Run free and catch the rabbits
          4/7/96 - 11/30/10

          Comment


          • #50
            Originally posted by Faery-Wings
            Zest: to scrape bit of the peel of a citrus fruit off, using a zester or fine grater. When you zest a fruit, you only want to take off the colored part. The white part underneath is bitter.

            zest: noun- the resulting bits of fruit peel. These are very flavorful so you do not need lots of zest for most dishes
            My best friend will zest all her lemons and oranges and freeze them in small airtight containers or baggies; they'll stay pretty fresh for a couple of months.
            "Knowledge without mileage is bullsh*t"... Henry Rollins

            "That moral high horse is a tough perch to stay on"... Me

            "PETA doesn't want stressed animals to be cruelly crowded into sheds, ankle-deep in their own crap, because they don't want any animals to die-ever-and basically think chickens should, in time, gain the right to vote. I don't want animals stressed or crowded or treated cruelly or inhumanely because that makes them probably less delicious"...Anthony Bourdain


            R.I.P. MiLo
            Run free and catch the rabbits
            4/7/96 - 11/30/10

            Comment


            • #51
              Originally posted by WitchJezebel
              My best friend will zest all her lemons and oranges and freeze them in small airtight containers or baggies; they'll stay pretty fresh for a couple of months.
              That is an awesome tip.I can't tell how many times I either peel an orange for the kids and throw away the peel or need just the zest and throw away the fruit.
              Thanks!


              My Blog: The Musings of Faery-Wings

              Comment


              • #52
                What is she freezing?? The fruit, the zest, or both?

                Comment


                • #53
                  Originally posted by whiteowl
                  What is she freezing?? The fruit, the zest, or both?
                  You can actually freeze both. Freeze the zest in airtight baggies or small plastic containers and you can freeze the juice by putting it in ice cube trays till frozen solid, then transferring them to baggies or containers. I usually measure the lemon juice with teaspoons or tablespoons into the ice trays so they're consistently measured, then transfer and label so you remember how much each cube is.
                  "Knowledge without mileage is bullsh*t"... Henry Rollins

                  "That moral high horse is a tough perch to stay on"... Me

                  "PETA doesn't want stressed animals to be cruelly crowded into sheds, ankle-deep in their own crap, because they don't want any animals to die-ever-and basically think chickens should, in time, gain the right to vote. I don't want animals stressed or crowded or treated cruelly or inhumanely because that makes them probably less delicious"...Anthony Bourdain


                  R.I.P. MiLo
                  Run free and catch the rabbits
                  4/7/96 - 11/30/10

                  Comment


                  • #54
                    Ground beef on sale in family size packages is a staple at our house. I divide it into 3/4 or 1 pound servings, put each into a freezer bag and seal it, then press it as flat as I can before freezing. It thaws out in less than 30 minutes in a sink of warm water when it's a thinner package.

                    When I'm browning ground beef to make a dish, I use a turkey baster to siphon off the grease instead of trying to tip a hot skillet over a sink or a pan and having the little bits of browned beef fall all over.
                    ____________
                    If you make a customer happy, he'll tell 3 other people.
                    If he's not happy, he'll tell 20 others.



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                    • #55
                      Okay! I gotta question! How can you tell when pumpkin pie is done? The directions on the recipe say cook until the edges puff out and the middle sets, but I dunno what a setting middle looks like and the edges puff out pretty soon in the cooking.
                      -Kendrah


                      'We shall not cease from exploration
                      And the end of all our exploring
                      Will be to arrive where we started
                      And know the place for the first time.'
                      -T.S. Eliot

                      "Oh, no no no, it was too cold always
                      (Still the dead one lay moaning)
                      I was much too far out all my life
                      And not waving but drowning."
                      -Stevie Smith

                      Comment


                      • #56
                        A good resource for freezing foods:
                        http://hgic.clemson.edu/factsheets/HGIC3065.htm

                        kendrah, I wish I knew what to tell you... I just kinda know from seeing it. If you insert a knife tip it shouldn't coem out covered with liquidy filling, there might be some "crumbles" of filling however.
                        Good luck!


                        My Blog: The Musings of Faery-Wings

                        Comment


                        • #57
                          Originally posted by Kendrah
                          Okay! I gotta question! How can you tell when pumpkin pie is done? The directions on the recipe say cook until the edges puff out and the middle sets, but I dunno what a setting middle looks like and the edges puff out pretty soon in the cooking.
                          When you open the oven to check, give the pie a little jiggle while it's on the oven rack, watch the center and if it jiggles too much, it's underdone, it should only slighly move; it will continue to set as it cools. After a couple of pies, you'll be able to tell by eye like Faery-Wings said.
                          "Knowledge without mileage is bullsh*t"... Henry Rollins

                          "That moral high horse is a tough perch to stay on"... Me

                          "PETA doesn't want stressed animals to be cruelly crowded into sheds, ankle-deep in their own crap, because they don't want any animals to die-ever-and basically think chickens should, in time, gain the right to vote. I don't want animals stressed or crowded or treated cruelly or inhumanely because that makes them probably less delicious"...Anthony Bourdain


                          R.I.P. MiLo
                          Run free and catch the rabbits
                          4/7/96 - 11/30/10

                          Comment


                          • #58
                            Originally posted by Lunacie
                            Ground beef on sale in family size packages is a staple at our house. I divide it into 3/4 or 1 pound servings, put each into a freezer bag and seal it, then press it as flat as I can before freezing. It thaws out in less than 30 minutes in a sink of warm water when it's a thinner package.

                            When I'm browning ground beef to make a dish, I use a turkey baster to siphon off the grease instead of trying to tip a hot skillet over a sink or a pan and having the little bits of browned beef fall all over.

                            *nods* Those three pound packs go a long way in my house as well. I like the turkey baster tip, I usually just tilt the pan and soak up the excess grease with paper towels, but I usually wind up spilling some or burning myself. Guess I better buy a baster and the dollar store for just that purpose. Thanks!
                            "Knowledge without mileage is bullsh*t"... Henry Rollins

                            "That moral high horse is a tough perch to stay on"... Me

                            "PETA doesn't want stressed animals to be cruelly crowded into sheds, ankle-deep in their own crap, because they don't want any animals to die-ever-and basically think chickens should, in time, gain the right to vote. I don't want animals stressed or crowded or treated cruelly or inhumanely because that makes them probably less delicious"...Anthony Bourdain


                            R.I.P. MiLo
                            Run free and catch the rabbits
                            4/7/96 - 11/30/10

                            Comment


                            • #59
                              Originally posted by Faery-Wings
                              A good resource for freezing foods:
                              http://hgic.clemson.edu/factsheets/HGIC3065.htm
                              That's a great site with lots of useful info... thanx!
                              "Knowledge without mileage is bullsh*t"... Henry Rollins

                              "That moral high horse is a tough perch to stay on"... Me

                              "PETA doesn't want stressed animals to be cruelly crowded into sheds, ankle-deep in their own crap, because they don't want any animals to die-ever-and basically think chickens should, in time, gain the right to vote. I don't want animals stressed or crowded or treated cruelly or inhumanely because that makes them probably less delicious"...Anthony Bourdain


                              R.I.P. MiLo
                              Run free and catch the rabbits
                              4/7/96 - 11/30/10

                              Comment


                              • #60
                                If I'm planning on baking 2 pies at once, how much long should I cook them for?
                                -Kendrah


                                'We shall not cease from exploration
                                And the end of all our exploring
                                Will be to arrive where we started
                                And know the place for the first time.'
                                -T.S. Eliot

                                "Oh, no no no, it was too cold always
                                (Still the dead one lay moaning)
                                I was much too far out all my life
                                And not waving but drowning."
                                -Stevie Smith

                                Comment

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