Is one a good cook if they just simply follow recipes?

[cantdrv55]

If that’s the case, I’m a hell of a cook! I follow recipes to the letter plus plate them for a good presentation. I’m not much of an ad-libber.

[masraum]

"good cook" yeah, I think someone that can follow recipes and they come out tasty and how they should is a good "cook".

I think what you may be alluding to are folks that might better be called chefs or maybe some other sort of "food creator". Folks that can make new stuff or that look at a pile of ingredients, and think, "I can make a tasty meal by combining those things."

We took a 2 week tour on the Amazon river ~10 years ago. It was 2 weeks on a boat with minimal restocking. We had a huge spread of food for breakfast, lunch, and dinner. I often noticed that dinner would use left overs from lunch to make completely new dishes. The woman that did the food preparation was, in my opinion, a wizard. I may not have gone back for seconds for everything that she cooked, but everything that she made was at a minimum good and most of what she made was excellent. I suspect she had plans, but was also ad-libbing her azz off, and doing an amazing job of it.

[Bill Douglas]

I'm OK but a friend of mine, Henry, is excellent. He will have a drink in one hand, entertaining the rest of us with good conversation, has two BBQs going. The next thing is he had a huge array of all sorts of great food ready at the same time.

[cabmandone]

If the food tastes good yeah. If it tastes bad... no.

[KFC911]

Originally Posted by cabmandone

If the food tastes good yeah. If it tastes bad... no.

^^^^ This! My mom was not creative ... but she could read

Union Cross Moravian Church cookbooks, etc.
.. recipes denotated by members who submitted them (recipes were probably passed down) ....

Yeah I grew up on "plagarized dishes" .... my mom's dishes disappeared at "big food events" that she made upon requests...

Never "created" anything ... but she could "cook"

[Dixie]

A good cook is whatever you think it is. To me, a good cook doesn't need a recipe. She relies on techniques, such as braising and searing, and knowledge of flavor bases, like the holy trinity, and mirepox. Of course, not following a recipe means no dish is the same twice. I think that's a feature, unless you're running a restaurant

Now baking is another matter.

[KFC911]

If I put it in my mouf .... and it's good ... then I don't care how they got there .... they can cook .


There are some mind bogglers here on PPOT... "just threw this together" ... some awesome stuff!

[Tobra]

I do not know, but I can tell you of the best meals I have ever had started out with her not wanting to go to the store and making up something.

For example, she made this Mexican casserole yesterday out of tostada shells so stale they were practically adobe, fan freakin'tasic She is like Rain Man, but with cooking

[KFC911]

I have this gift of making "schit I just threw together" taste like "schit I just threw together" .... even the Holy Trinity can't help some folks

[masraum]

Originally Posted by KC911

If I put it in my mouf .... and it's good ... then I don't care how they got there .... they can cook .


There are some mind bogglers here on PPOT... "just threw this together" ... some awesome stuff!

That's pretty much it.

[Bill Douglas]

I don't think I've ever followed a recipe in my life. If it's a recipe sort of a meal I google recipes for it then come up with a "most likely scenario for it to work" Kind of like combing the best minds to come up with the easiest solution. Kinda like don't need this don't need that.

A great way to cheat and not follow a recipe is to buy the sachet.

Once I bought a chicken pie from the supermarket and tipped the ingredients into a pie "I had made". Ha, the things you do to impress a lady.

[Scott Douglas]

I'm a wizard when it comes to those 'boxed' things you can make with just an egg or two, water and some oil.
I've found the real secret to those tasting good is to mix all the liquid ingredients thoroughly before mixing in the dry stuff. A homogeneous mixture bakes better.

I'm pretty good at grilling salmon too now.

[Rusty Heap]

Pet Peeve of Mine. Major pissesmeoff really.

I'm a Photographer. Not a picture taker.


I work with shutter speeds, f-stops, composition, and 50 years experience behind the lens.

Done my own Darkroom work, and bulk rolled my own 35mm canisters.

I shoot a photo.

People view.


"What a gorgeous shot they say"................."what kind of camera do you have?"

sigh

Food prep Included, every artist paints on his own canvas. I like this Roadside Shot of mine Pulling up the Columbia River Gorge. colors have "punch""

[Scott Douglas]

Nice shot!

What kind of camera did you use to hold the film still?

[masraum]

Originally Posted by Rusty Heap

Pet Peeve of Mine. Major pissesmeoff really.

I'm a Photographer. Not a picture taker.

I work with shutter speeds, f-stops, composition, and 50 years experience behind the lens.

Done my own Darkroom work, and bulk rolled my own 35mm canisters.

I shoot a photo.

People view.

"What a gorgeous shot they say"................."what kind of camera do you have?"

sigh

Food prep Included, every artist paints on his own canvas. I like this Roadside Shot of mine Pulling up the Columbia River Gorge. colors have "punch""

More importantly, what sort of photoshop workflow did you run to get it. Lots of sharpening and cranking the saturation up a lot, is my guess.

From my point of view, there are 2 types of people who make good food. Folks that are "artists" and can "throw something together" and it's usually great. You might call them a "chef." And the second type is someone that may not have the imagination, but understands the technical aspects and can follow instructions and their food generally also comes out good. You may call them a "cook". Either way, I'd be happy to eat the food produced by either one.

[Turbo_pro]

Originally Posted by Dixie

A good cook is whatever you think it is. To me, a good cook doesn't need a recipe. She relies on techniques, such as braising and searing, and knowledge of flavor bases, like the holy trinity, and mirepox. Of course, not following a recipe means no dish is the same twice. I think that's a feature, unless you're running a restaurant

Now baking is another matter.

"She", your bias is showing. I think you just mis-gendered the majority of the world's great chefs. No worries, it's a faux pas without a victim.

Cooking for me is a passion. I read cook books for direction and combinations not recipes. A "good" cook can follow recipes and combine predetermined ingrediants but a great cook, combines ingredients that seem incompatible and create flavor from imagination. Like any artist, a great cook creates favor from whatever ingrediants are on hand. Go to the pantry, pull out herbs and spices that make a plain piece of chicken fly again.
Recipes? sure. Great cooks create their own recipes.

My turkey tortilla soup....a favorite after Thanksgiving....what else do you do with a dry piece of turkey.
The secret ingredient is Bergamot. The citrus reacts perfectly with a chili sauce drizzle.

[KFC911]

Some folks read music and play a song on the guitar, some can't read a note and play the exact same song, .... some improvise and make it sound different every time ... like SRV...

All can be great musicians .... or cooks.

I can eat & listen to all of 'em .... but I can't do any of those very goodly.

That tastes fantastic .... but you didn't make right !

[cabmandone]

Just for clarity because I'm really not sure, isn't a Chef the one that gets creative with the recipe and the cook is the one who prepares it? So if you're following the recipe you're a cook. If you're creating the recipe, you're a Chef... right?

[Bill Douglas]

Yep, a chef is the guy with the foreign accent and a cook is the person who does all the work.

[masraum]

Originally Posted by Bill Douglas

Yep, a chef is the guy with the foreign accent and a cook is the person who does all the work.

LMAO! Good one!