Cooking Coarse (not course)

DARISC · 06-08-2009, 12:20 PM

I'm in the process of equipping my kitchen and am going to learn to cook (finally). I've gotten a lot of great advice, re cutlery, pots & pans from you guys. I've also been Googleing and ran across Chef Todd Mohr's website/e-zine and I think I've found my chef guru.

I think this guy's great and his growing collection of videos, besides being instructive and entertaining, have allayed my fears and encouraged my natural bent for experimentation (I've always been one of those who "doesn't take direction well"

).

I know that a lot of you guys are accomplished/gourmet cooks and will find this elemental but, this guy has so stoked my enthusiasm that I had to share it with you and see what you think.

http://www.i-hate-cooking-recipes.com/

Dottore · 06-08-2009, 12:33 PM

I agree that recipes are largely bunk.

But in order to throw recipes away you have to know something about method and logistics. That comes with practise.

Pazuzu · 06-08-2009, 12:38 PM

Throw your recipes away, then go to the store and buy The Joy of Cooking.

We have yet to have something go wrong while cooking from there. The recipes are well written, but more importantly, the chapters include huge section on how to do the BASIC THINGS. Things like making gravy, or souffles, how to whip stuff, how to properly fold butter in, the stuff that chefs actually go to school to perfect. It includes the nutritional reasons, and when applicable, the physical/biological/chemical reasons for certain cooking techniques.

You might not need recipes per se, but you do need techniques.

onlycafe · 06-08-2009, 12:48 PM

like almost everything else, the more you do it, the better you get.

javadog · 04:19 PM

That guy annoys me. Get to the point, already.

If you know a great deal about choosing and using the ingredients for the food you make, and you know how to prepare and cook them, using the techniques that have been perfected over the last few thousand years, then you can get buy without a recipe. Maybe you'll make something great, maybe just so-so. It takes a huge amount of practice to be able to nail the quantities exactly and that can make a difference. By the same token, I tend to develope recipes over time, adjusting them to achieve my goals. Sometimes I go forward, sometimes not.

I think you are better off buying several books that include both recipes and the why and how behind them. Let us know what you want to cook and I'll bet we can recommend some books.

A hands-on school would be good for the basics.

JR

DARISC · 06-08-2009, 01:09 PM

Quote:

Originally Posted by Dottore

...in order to throw recipes away you have to know something about method and logistics. That comes with practise.

The intro is somewhat misleading; his emphasis is on not being slavishly bound to recipes, not ignoring them. He actually emphasizes method and practice.

Quote:

Originally Posted by Pazuzu

...on how to do the BASIC THINGS. Things like making gravy, or souffles, how to whip stuff, how to properly fold butter in, the stuff that chefs actually go to school to perfect. It includes the nutritional reasons, and when applicable, the physical/biological/chemical reasons for certain cooking techniques.

You might not need recipes per se, but you do need techniques.

His videos are strong in all of that. Check out the one on sauteeing scallops for example. It's a freeby site so I signed up and I'm learning a ton about the most basic things.

I'll buy the book. I think I still have my copy of The Joy of Sex from back in my college days.

Hugh R · 06-08-2009, 01:16 PM

Get a basic American cookbook, the "Good Housekeeping" Cookbook. You may deviate from the recipes, but as others said, prep and seasonings go along way. For example, the Good Housekeeping Cookbook uses celery seed in one potato salad recipe. That is what absolutely makes the recipe superb.

jyl · jyl's Garage

Some good TV shows too.

I watch "Good Eats" all the time. Informative and entertaining. He keeps his dishes and ingredients simple, focuses on what is happening to the food and why.

"Secrets of a Restaurant Chef" is also good IMO.

I also think a basic and time-tested cookbook like Joy of Cooking is a great reference to have. Larousse Gastronomique is excellent for a more European approach.

I usually make a dish from a recipe the first time, then start experimenting.

Baking seem to require exacting recipes. Precise quantities and timing. I've never been able to get into it. I can barely bake a cookie.

BRPORSCHE · 06-08-2009, 04:34 PM

Just like Mike said, The Joy of Cooking is awesome. Big fat white cookbook. Can't go wrong with it.

jyl · jyl's Garage

If I had time, I'd take classes. Lots of fun. Good girlfriend activity. Check at the local Sur La Table or similar.

DARISC · 06-08-2009, 04:54 PM

Quote:

Originally Posted by jyl

If I had time, I'd take classes. Lots of fun. Good girlfriend activity. Check at the local Sur La Table or similar.

Sur La Table near me is booked. Pricey - $80 per head for 3 hrs (everybody eats the meal then). Another place near me booked also - $60 per head. I'll get my feet wet before I drop that kind of coin.

TimT · 06-08-2009, 05:01 PM

Quote:

Baking seem to require exacting recipes. Precise quantities and timing.

Baking is science.... you have to follow the recipe..

Cooking is different..you can use ingredients at hand and put a meal together..

Joy of Cooking is a must..

and as mentioned before... take some classes..its a nice way to learn more different styles of cooking... and you meet some nice foodies as well