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Food & Drink / The Gestalt of Cooking
|Subject: Re: What's cookin'?||Date: 5/24/2001 2:06 PM|
|Author: SRHCB||Number: 12 of 21248|
Love the idea here, hope it develops.
I use a combination of favorite old junk cookware through new Calaphon. Good quality cookware DOES matter.
I tend to use a lot of garlic, and I have my own "essence" : garlic salt, celery salt, chili powder, cumin, paprika. I try and get my spices from Penzeys. Good quality spices DO matter.
Baking breads is kind of my favorite thing. Hint here: When it comes to baking, a heavy duty KitchenAid mixer and good scale DO matter.
I don't want to brag, but I actually incorporate the estimated quantity of leftovers into my menu planning. Since I always cook for the same two people, and have three dogs, I do have a little leeway here.
My biggest challenge in cooking is coming up with new ideas. I buy cookbooks, read several food magazines, and watch TVFood Network every night! (My second biggest challenge is the perfect meatloaf. I've made two/month for 10 years and I'm getting real close!)
I still generally use recipes as guides, but I find that as I cook more and more I am inclined to change them as I go along. I am also developing the ability (in 10 years of cooking) to know how recipes will work/taste by reading them and to feel confident in substituteing ingredients etc.
Where do we goe from here?
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