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Cooking 101 (aka Cooking for Dummies)

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  • so yeah, i fall into the beginner category of cooks, i can cook, i am sad at my electric stove, but apts kind of do that. anyways, my best cooked food, is when i take a simple dish and just had some intersting "bottled" seasonings, like a ginger and cinamon chicken salad, just wish i had made a dressing for it maybe next time. so i am reading cooking with jamie by jamie oliver so far sogood, i recomened it :D
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    • I am a okay beginner i guess. i grew up watch food shows with my grandmother but hardly really thought about it till i got married. I have a few things i do really well, my sister once braved my wrath and woke me up at 4 in the morning to make her a omelet rather than doing it her self before going to work and she makes decent ones so i guess it was worth her life and doing all my chores for a week.....

      i do this baked chicken thingie my father in law loves though he eats it so fast i don't think he really can taste it, just baked chicken, stuffing and veggies all in the same baking dish...never thought it was anything great but i did come up with it on my own a few years ago....everyone loves my homemade spaghetti sauce but im not giving that one away for fear my sister may come to this site and black mail me with it....

      yah other than that i am cooking dumb! heck i don't even know what i should keep in the cubards or what i should keep on hand.......we live off of subway food and coffee sense we spend so much time working and both are free for us.
      Well Shit. I didn't do it!

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      • Questions about steaming vegetables.

        My mom has a pot with holes for steaming in the bottom of it that fits on top another pot where you can put water for steaming. I, for the life of me, haven't been able to find another pot set like that. What can I use instead for stovetop steaming?

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        • Originally posted by Bix View Post
          Questions about steaming vegetables.

          My mom has a pot with holes for steaming in the bottom of it that fits on top another pot where you can put water for steaming. I, for the life of me, haven't been able to find another pot set like that. What can I use instead for stovetop steaming?
          I have a pot like that and I purchased it last year at my local walmart. If you haven't checked there you can also use a metal colander on top of a pot of water. That's what I used to use before I found the one I purchased

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          • See I looked in Walmart and HEB to try and locate it...no luck. Maybe I'm just blind. I'll have to check again.

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            • NEVER let your roommate cook...i.e. don't put a metal can in the microwave! :uhhuhuh:
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              • Originally posted by Nightlove View Post
                NEVER let your roommate cook...i.e. don't put a metal can in the microwave! :uhhuhuh:
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                • I want to bring this back because I've read so much good information!

                  Something I've struggled with is cooking multiple involved dishes. I never can manage the timing right. (For example, this side is done before this, the main course is done second, and this is done five minutes after). I've gotten a lot better at it, but any tips? Especially for tiny kitchens. =)

                  When I make banana muffins, I substitute applesauce for the butter.
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                  • Originally posted by Sollie View Post
                    I want to bring this back because I've read so much good information!

                    Something I've struggled with is cooking multiple involved dishes. I never can manage the timing right. (For example, this side is done before this, the main course is done second, and this is done five minutes after). I've gotten a lot better at it, but any tips? Especially for tiny kitchens. =)

                    When I make banana muffins, I substitute applesauce for the butter.
                    I should show you my Thanksgiving spreadsheets :-p I always cook in tiny spaces too, no counter space, etc. The trick is staggering starting times and knowing how long everything takes. Also take prep time into consideration. Then after that, it's practice that helps the best.

                    And then sometimes it's just gonna be a jerk. Something could be hot on the stove and cold by the time it get5d to the table.
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                    • Originally posted by Sollie View Post
                      I want to bring this back because I've read so much good information!

                      Something I've struggled with is cooking multiple involved dishes. I never can manage the timing right. (For example, this side is done before this, the main course is done second, and this is done five minutes after). I've gotten a lot better at it, but any tips? Especially for tiny kitchens. =)

                      When I make banana muffins, I substitute applesauce for the butter.
                      I'm the same about not being able to time things right, or working on one dish and letting another one burn. I've specialized in casseroles for many years.

                      So when my granddaughter was diagnosed with type 2 diabetes it really threw me for a loop. My adult daughter who works has had to take on much more of the cooking. Even though she's like me and can't time several dishes to be ready at once. She's been amazing at researching lo-carb cooking and minimizing the amount of meds her daughter needed. We may even be able to eliminate all meds for diabetes at the next check up.
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                      • I usually do my prep the day before so that time is cleared up for being able to set what needs cooked first. And I'm not shy about re-heating the foods that can cope with it, which lets me cook a few things the day before.
                        Each man performs his service to the Holy according to what he is, not according to what he is not; after all, the sacrifice must not surpass the proper measure of the worshiper. - Iamblichus



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                        • Some tips:

                          1.Read each recipe carefully so you can integrate what needs to be done when as a whole system.
                          2. Be aware you can cheat a little-- things that are saucy can be shoved to the back of the stove covered and left for up to 10 minutes if something else has slowed you down, an oven set to 180 degrees can hold things as well-- and don't forget roasts need 10 minutes after they come out of the oven to 'set up" (perfect gravy making time slot)
                          3. Cleanliness counts, and keeps you from getting slowed down on dumb stuff-- before you start cooking, put away all clutter in your kitchen and wash every dish in the kitchen that needs washing-- no running into things that could be away or looking for measuring cups in the dirty dishes--ick!
                          4. Organize the easy stuff--- set the table/get condiments on, and if there are uncooked portions of the meal-- salads, breads, put them on the table....
                          5. Act like a short order and prep cook-- get out your ingredients, line up your recipes against the back splash, chop all your chopables, and have them ready to go when you get cooking.
                          6. Know your limits-- don't make 3 things you don't know at the same time-- usually if I'm in experimental mode I do 1 hard dish and two I know like the back of my hand.
                          7. Have a glass of wine while you cook and share with whomever you are cooking for--- it will help you tune into the cooking flow-- and that way.. if it all goes to hell... no one will care too much (keep cheese, crackers and fruit in your fridge/pantry at all times... if it all does go to hell... throw them on the table in pretty bowls... no one will care if they are drinking wine, and eating brie.)
                          Last edited by Tanya; November 18th, 2015, 02:16 PM.
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                          • I love that I can have everything done at the same time. timing is everything for me.
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