I stick with ';Cooks Illustrated'; magazine and all of their cookbooks and TV show on PBS Test Kitchen. I find cooking shows boring unless I am learning a technique, how to use equipment, such as knives and all the tools. I need to know exactly how to prepare a recipe, what size baking pan? Also it is good to get out of the rut of cooking the same old thing. I want to learn things like how to peel and store ginger. I like to watch the great chefs of the world cook, even though I am not going to attempt their style. Learning the phrases ';mirepoix'; (I love that word)a combination of celery,onions and carrots. It's all fun to me.Rachel Rays Recipes ?
I don't find many recipes too tricky. Direct me to the particular problem and/or technique and I'll see if I can explain it. You just have to understand what the finished product is, what it looks and taste like, as well as it's texture. If you're venturing into the unknown and trying something simply because it looks or sounds good, then you're in for a long day in the kitchen.
I had the 365 no repeats book, and the ';original'; recipes are pretty easy to follow, but the following recipes that use lots of substitutes from the original recipes are a bit tricky.
i have her comfort food one. it has a key in the front explaining how she measures ingrediants. i don't get why she just can't say a teaspoon of salt instead of half a pinch of salt.
Always read any recipe through at least once and ponder how it will work for you.
I generally don't use recipes for anything other than ideas.
No she cooks the way I do. A handfull here, a palm full here etc....
No comments:
Post a Comment