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By *rHotNotts OP Man
over a year ago
Dubai & Nottingham |
Those that cook, I need to know, it’s important
1/Follow a recipe strictly
2/Follow it for the basic idea only then improvise
3/Cook by taste-and smell
4/Cool by look, feel and memory and happy with strength / flavours to surprise you a bit
She is no.3 I am 4
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By (user no longer on site)
over a year ago
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"First time, one. Second time, two. Next time I cook it, 3. Then 4.  "
^^This^^
If it's something I haven't cooked before start with 1 then, once cooked it a few times, progress through the other stages. Depends how often I cook a particular dish though. |
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By *rHotNotts OP Man
over a year ago
Dubai & Nottingham |
I love learning from a recipe and then abandoning it but love even more learning from someone who’s done that themselves. Little tricks like using oil instead of flour when kneading or putting nam bread dough in the freezer for an hour or hoe to tear basil properly.... you never get these in online recipes |
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"Those that cook, I need to know, it’s important
1/Follow a recipe strictly
2/Follow it for the basic idea only then improvise
3/Cook by taste-and smell
4/Cool by look, feel and memory and happy with strength / flavours to surprise you a bit
She is no.3 I am 4
"
Luke: No. 1
Hannah: Mostly 1 and 2. |
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By (user no longer on site)
over a year ago
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Cooking is an art form, deviation and expressive. A recipe like a medium, sculpture, painting, photography, a framework to build on to choose how you use it.
Baking is a science. Any variation in recipe, temperature, time, measurements will increase the likelihood of it going wrong.
So 4 cooking 1 baking... (although I leave baking to people better at it than me ) |
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By *rHotNotts OP Man
over a year ago
Dubai & Nottingham |
"
Baking is a science. Any variation in recipe, temperature, time, measurements will increase the likelihood of it going wrong."
But isn’t that part of the fun ? Mikkeller Was a physicist and used to do all kinds of experiments which lead to him inventing craft beer |
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1 and 2 for me
Though have changed some of the ingrediants to something else more when baking.
I have some old cook books that use cup methods instead of by weight and dont need to be specific when cooking with them. |
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By (user no longer on site)
over a year ago
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"Those that cook, I need to know, it’s important
1/Follow a recipe strictly
2/Follow it for the basic idea only then improvise
3/Cook by taste-and smell
4/Cool by look, feel and memory and happy with strength / flavours to surprise you a bit
She is no.3 I am 4
"
I'm a 1 and hubby is a mix of the rest |
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By (user no longer on site)
over a year ago
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I learned to cook basic stuff when I was young, as it was one of the things I had to help out with when grounded as a child. Also from working in kitchens at times, so I generally would be 4 I think. But if it's something I haven't cooked before I'd be a 2. And for baking would be 1 or 2.
Apologies for long winded answer |
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"Those that cook, I need to know, it’s important
1/Follow a recipe strictly
2/Follow it for the basic idea only then improvise
3/Cook by taste-and smell
4/Cool by look, feel and memory and happy with strength / flavours to surprise you a bit
She is no.3 I am 4
"
Use recipes for inspiration add or taking away ingredients to suit your taste.
Cook using senses rather recipes timings, taste smell touch
( controlling heat is important ).
And treat the raw ingredients with the love and respect they deserve to be rewarded with mouth water dishes every time |
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"It depends. For meals I'm a 3. But for baking I'm a 1 - don't want to mess up those flour to fat ratios
yep, you can't really freestyle it when it comes to baking, otherwise 2 or 3."
It’s a science, can’t reinvent the wheel as they say. |
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By *ooBulMan
over a year ago
Missin’ Yo’ Kissin’ |
Yeah, I'm like above! I follow religiously the 1st time then tailor it after that.
Some times I run out of things and try to improvise if possible or use an alternative. Other times I try and see if I can do a spin on the recipe but in my style. On occasions I get a lucky coincidence like picking up Tarragon instead of Chives to add to mashed potato!
I do a really nice red sauce that can accompany fish and most meats depending whether you want Chinese or Italian -Shaoxing;plum tomatoes; soy;agave liquid/sugar/liquid sugar from fruits; onions;peppers (red/orange/yellow/green); chilli's (for Chinese), if you like it hot. To make it Italian I just add Italian Herbs, loads of Mint and Basil and omit Chilli's. Let it simmer while you do pasta or noodles or rice - depending on whether you want Italian or Chinese....   |
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