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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!
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!