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What tricks do you use to improve your cooking skills?
26-30, M
2
14 replies
17 views
Oct 16, 2019
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Longpatrol · 26-30, M
The best one, imagination. I imagine I can cook and don’t go near the bloody stove at all.
Buy takeout 😋
Nkedw1fe · 26-30, M
Garlic on everything
Carla · 56-60, F
I find really good recipes. Then I work in my own twists
SW User
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[@1009986,LilBabyStephie] UP+DOWN+UP+LEFT+DOWN+B
LilBabyStephie · 46-50, F
[@831999,Allwaysthink825] not the answer I was expecting.

*lol*
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coffeedimplez · 22-25, F
3 seasonings I use for most meals:

- Seasoned Salt
- Onion Powder
- Garlic Power
cherokeepatti · 61-69, F
Practice. I find a recipe I’m interested in, make it by the recipe and then taste it. If I can tweek it by adding other ingredients and spices I do it, come up with some new recipes that way.
My secret ingredient is a mix of basil, season all, and a smidge of LSD. 😉🤫
CountScrofula · 36-40, M
Repetition, and accepting mistakes. Use recipes that contain techniques you want to get better at.

So for example I spent a while trying to learn to make a good bolognese sauce.

This taught me a lot of knife skills because you have to chop a lot of veggies. Heat control on the stove because you want high heat to brown meat, and low heat to simmer the sauce. How to cook pasta and finish in the pan. Different kinds of tomatoes and what they're good for, etc...

Also don't underestimate good equipment. A decent knife, a heavy pot, or a big cutting board really do make a different in food quality.
4meAndyou · F
I first learned by following Barbara Gibbons Slim Gourmet cookbook recipes...exactly. My mother had the cookbook, but apparently she couldn't read if it involved food.

I learned the basic basics when I bought the Fannie Farmer cookbook, an old edition that had roasting timetables in the front and the back and I would also make THOSE recipes. I wore that book out.

For baking, my best cookbook was an ancient copy of the Pillsbury Kitchen Family Cookbook. I wear the books out. I'm on my second copy of that, too.

My best trick was tasting the food from those recipes. I really didn't like a lot of them...and over time I learned that if my spaghetti sauce was too tart, I had to add sugar...but ONLY when the sauce was about 20 minutes from being finished.

I learned that all sugar and sauces containing sugar burn, so never add them till the last 5 -10 minutes of cooking.

I learned that a cooks worst enemy is an electric stove. Low heat is really "warm" on the dial. I love cooking with gas because flames can be adjusted.

What you want to do is find a cookbook that contains more recipes that you love than recipes that you hate, and after you've made a recipe, decide what you could do to make it better...and experiment.

Some of my best recipes were accidents that I turned into something really great!

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