Earlier on the regretful realisation dawned upon me that I am naturally a really bad cook 
But enough of my woes; How do you rate your culinary prowess everyone?
Are you confident enough to experiment with your own recipes? Do you have a signature dish?
Please feel free to gastronomically tempt us all by describing it in as much sexy detail as possible  |
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I'm exceptionally good at following recipes, and shockingly bad at trying to create anything by myself. So I have an entire bookcase of cooking books. The one thing I've completely mastered is baking bread, from creating a sourdough starter from scratch, different kneading techniques, adjusting the quantities of water to give me the exact type of dough I want to create, different shaping techniques, etc. It's an art form and it's the only thing I can be really creative with and it still be edible. |
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By (user no longer on site)
over a year ago
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Im good at following recipes but I also like experimenting, adapting the dish into a creation of my own.
I make a mean sweet chilli chicken pitta pocket and its something I threw together myself, I can't say anymore as it's a secret recipe.  |
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By (user no longer on site)
over a year ago
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I'm a good cook, love to experiment in the kitchen, sometimes it works others not so much...baking is my forte though, cakes, biscuits, flan, tarts, cheese cake. |
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By *hunky GentMan
over a year ago
Maldon and Peterborough |
"I'm a good cook, love to experiment in the kitchen, sometimes it works others not so much...baking is my forte though, cakes, biscuits, flan, tarts, cheese cake."
And I'm always willing to sample your cooking DD. XXX |
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By (user no longer on site)
over a year ago
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I can follow recipes, but they're often wrong and need adapting. Mary Berry and Jamie are the worst culprits, but I suspect they're typos by admins. Both of them fo by sight and instinct is my guess.
My signature dish is Tom Kerridge's slow roast shoulder of lamb over boulangere potatoes. Prepare it, shove it in the oven on a low heat and piss off out for 4 to 6 hours.
Steak and dauphinoise spuds is up there too. |
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"I can follow recipes, but they're often wrong and need adapting. Mary Berry and Jamie are the worst culprits, but I suspect they're typos by admins. Both of them fo by sight and instinct is my guess.
My signature dish is Tom Kerridge's slow roast shoulder of lamb over boulangere potatoes. Prepare it, shove it in the oven on a low heat and piss off out for 4 to 6 hours.
Steak and dauphinoise spuds is up there too. "
I made a Mary Berry flapjack recipe the other day. It turned out like an oat version of peanut brittle. Very very odd. |
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By (user no longer on site)
over a year ago
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"According to hubby...my speciality is homemade beef Wellington, the white chocolate and vanilla panna cottas with fresh raspberry sauce "
Well all I can say is he's a bloody lucky man. Panna cotta is an art form. |
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I’d say that one of my problems in cooking is that I’m not very confident as regards experimenting (due to a catalogue of previous failures)
As a result, I tend to find myself limited to cooking what amount to bland, unimaginative variations of the same basic recipes.
It’s a shame really as I do actually find cooking and baking very enjoyable and rather relaxing.
Perhaps I should just stick to the preparation and then bin the results  |
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By *ENGUYMan
over a year ago
Hull |
I've worked in Hotel Management for over 40 years and have covered / worked in almost every department in detail ... except one....
That was Kitchen!
I just didn't get it at all. One Head Chef with over 20 years experience reckoned I could cause mass Food Poisoning just burning Boiled Water!
I have improved with my own cooking over the years and like to improvise as I go along. But since I'm usually cooking just for me, it's always good! |
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By (user no longer on site)
over a year ago
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"I'm a terrible cook, Mr does it all and I do the washing up  "
im a "event" chef... as in the regular dishes bore me but knock up a special meal and im all over it.
beef wellington is a speciality |
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By *ad steMan
over a year ago
Southport |
L love to cook for someone I tend to cook to there taste but a favorite of mine is sausage chicken and bacon
Butterfly chicken breast sosage meat mixed with blue cheese Herb's spices BBQ flaver stuff chikin and wap in srteeky smoke bacon cook till bacon crispy with skin on home made wedges mmmmm tasty I like |
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I'm a good cook, but I tend to look at recipes more as inspiration than to follow slavishly.
The only time I really follow a recipe is if I'm baking; get the proportions of dry ingredients to wet wrong on a cake and nothing will save it. |
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"I can follow recipes, but they're often wrong and need adapting. Mary Berry and Jamie are the worst culprits, but I suspect they're typos by admins. Both of them fo by sight and instinct is my guess.
My signature dish is Tom Kerridge's slow roast shoulder of lamb over boulangere potatoes. Prepare it, shove it in the oven on a low heat and piss off out for 4 to 6 hours.
Steak and dauphinoise spuds is up there too. "
Sunday lunch at yours then? Mmmm |
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By *ocusMan
over a year ago
Cambridge |
"I'm a good cook, but I tend to look at recipes more as inspiration than to follow slavishly.
The only time I really follow a recipe is if I'm baking; get the proportions of dry ingredients to wet wrong on a cake and nothing will save it."
Same. I make it by the recipe the first time then add my own spin after that.
I have a sous vide set up and am famous in our group of friends for my 72 hour pulled pork (24hr brine, 24hr marinade, 24 hour cook) and my burgers.(steak and chorizo minced together, seasoned then formed into patties and cook for an hour).
I’ve also got a combo bbq/smoker. Smoked beef ribs on it. Superb! Need to do more with it. |
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By (user no longer on site)
over a year ago
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I cook basic foods like steaks chicken bacon eggs beans as long as it goes in bread tho dont like most things or herby stuff but everything gets salt and pepper |
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By (user no longer on site)
over a year ago
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My baking and confectionery is good (everyone loves my biscoff fudge)
Savoury dishes, competent to good, except I am not particularly confident with use of spices x |
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By *ady LickWoman
over a year ago
Northampton Somewhere |
Surely anyone can cook so long as they're able to read recipes??
I can produce restaurant standard meals copied from a book, my baking is pretty good and my desserts are amazing.
But I'm not one to open my cupboards and be able to chuck something together. |
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By *zQTWoman
over a year ago
Somewhere |
I am terrible at following recipes... for me a recipe is more like guidelines. I always end up changing things and doing my own thing and to date it has never failed me.
I do have my own recipe for a mixed berry cheesecake I make... just sat there one day and experimented and it turned out to be one of the best cheesecakes I have had. I have recreated ever since and never had a complaint.
I would say I’m a good cook. Not the best but good |
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"Ive been a chef since 1989. Ex Army chef so learnt so much from there. I love cooking and experimenting in the kitchen 
Love a good egg banjo
Me too lol, I made 100s of them "
Best thing ever after patrol or stag |
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By (user no longer on site)
over a year ago
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"Ive been a chef since 1989. Ex Army chef so learnt so much from there. I love cooking and experimenting in the kitchen
Love a good egg banjo
Me too lol, I made 100s of them
Best thing ever after patrol or stag"
Id look after hungry troops on exercise and gain free army supplies and kit lol |
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"Ive been a chef since 1989. Ex Army chef so learnt so much from there. I love cooking and experimenting in the kitchen
Love a good egg banjo
Me too lol, I made 100s of them
Best thing ever after patrol or stag
Id look after hungry troops on exercise and gain free army supplies and kit lol"
Lol you scratch mine and I will scratch yours |
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By (user no longer on site)
over a year ago
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"Ive been a chef since 1989. Ex Army chef so learnt so much from there. I love cooking and experimenting in the kitchen
Love a good egg banjo
Me too lol, I made 100s of them
Best thing ever after patrol or stag
Id look after hungry troops on exercise and gain free army supplies and kit lol
Lol you scratch mine and I will scratch yours"
Definitely |
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"Ive been a chef since 1989. Ex Army chef so learnt so much from there. I love cooking and experimenting in the kitchen
Love a good egg banjo
Me too lol, I made 100s of them
Best thing ever after patrol or stag
Id look after hungry troops on exercise and gain free army supplies and kit lol
Lol you scratch mine and I will scratch yours
Definitely "
Still in ? |
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