i have sub-par kitchen skills and don't have an iphone, i just read that on some dickhead food blog at some point :)
happy to help tho
― goole, Thursday, 15 March 2012 20:28 (twelve years ago) link
i'd love to have just a solid grasp of basic kitchen techniques instead of poring over a bunch of individual recipes -- seems like 'the system' expects you to go from the specific to the general over n100 years, i'd rather know the general
― goole, Thursday, 15 March 2012 20:30 (twelve years ago) link
you should get that book i linked for lex then, it just goes technique-by-technique w/o recipes
btw to do a "perfect dice" on an onion:
1) turn the onion so it's standing straight up on its roots (the little hair-type things that hang from the bottom)
2) using a sharp knife, make parallel cuts in one direction, as wide as you want your dice to be. DO NOT GO ALL THE WAY TO THE BOTTOM OF THE ONION. i.e. do not slice up the onion, just make deep cuts that stop a little before you would chop off a slice
3) do the same thing in the perpendicular direction. when done, your onion should be sliced "in a grid", but still all one piece.
4) now turn the onion on its side and make parallel cuts, straight down and all the way through the onion.
you now have "perfect dice", i.e. pieces that are all the same size
― the late great, Thursday, 15 March 2012 20:32 (twelve years ago) link
yeah lex that's why i wrote about cooking being like learning a language. at some point, to succeed AT ALL, you have to be OK with making mistakes. when i was first learning french (like for real, not in school) i was paralyzed by getting things wrong, and i'd try to formulate the perfect sentence in my head before i said it, but of course the conversation had already moved on by then.
haha i was competent in french at school (got a at a-level, could just about hold a simple conversation then) but was so much better at reading and writing it than speaking or listening because i'd do the exact same thing. i'm fairly sure i could still read and write after a vocab brush-up, but the other two have rusted away so much. too bad for me they're the ones i'd actually need to communicate in france. i am paralysed by the idea of getting things wrong across basically everything i do! always have been! it's lucky there are things i can actually do.
languages is a good analogy though - look there are people who have such a natural, unbelievable flair for picking up languages, esp speaking. got a few friends like that, also my dad. then there are people like me, i was smart enough that i could understand the grammar and work out bits of vocab from etymological roots to become competent, but it never felt "natural" and it didn't really stick without practice. and then there are people who are absolutely hopeless and can't seem to progress to communicating intelligibly in a different language at all. you either have it or you don't.
― lex pretend, Thursday, 15 March 2012 20:33 (twelve years ago) link
also just like language, if you *have to do it*, you will be able to do it. any human can do it.
― the late great, Thursday, 15 March 2012 20:34 (twelve years ago) link
If dicing an onion is too intimidating, there's also this marvelous device called a food processor.
― o. nate, Thursday, 15 March 2012 20:35 (twelve years ago) link
lex i imagine your biggest barrier to cooking success is 1) it's easier for you to get take-out and 2) you don't really feel the personal need to be a good cook
― the late great, Thursday, 15 March 2012 20:35 (twelve years ago) link
late great you forgot to tell lex to peel it! and HOW to peel it! (actually i would love to know a trick - any trick - for how to peel an onion without becoming enraged)
― TracerHandVEVO (Tracer Hand), Thursday, 15 March 2012 20:36 (twelve years ago) link
1. peel onion2. don't get enraged
― thuggish ruggish Brahms (DJP), Thursday, 15 March 2012 20:37 (twelve years ago) link
cut it in half, then peel the halves
― Carlos Pollomar (WmC), Thursday, 15 March 2012 20:38 (twelve years ago) link
this is true as well. i dislike it because it's time-consuming, boring, i'm very bad at it and i'm lazy.
― lex pretend, Thursday, 15 March 2012 20:38 (twelve years ago) link
throw onion out window. run screaming to nearest cafe.
― scott seward, Thursday, 15 March 2012 20:38 (twelve years ago) link
you know i actually chop up onions *without* peeling them and then just pick the skins out of the pile of chopped onion
then again i almost never do a perfect dice, usually i chop onion into big chunks
― the late great, Thursday, 15 March 2012 20:39 (twelve years ago) link
i think the easiest way to peel an onion is just to cut off one of the end opposite the root and then just peel it like a banana. never seem to have too much trouble w/ that. i usually take off the outer layer of onion too since it has a different flavor from the rest of the onion.
― the late great, Thursday, 15 March 2012 20:41 (twelve years ago) link
i dont know why lex is wasting his time insisting on his helplessness here, or why other people are wasting their time attempting to help someone who really doesnt care, but it makes for oddly fascinating reading
― max, Thursday, 15 March 2012 20:41 (twelve years ago) link
I'm jealous of other people's ability to chop onions; this is exactly what I do.
― Exile in lolville (Alfred, Lord Sotosyn), Thursday, 15 March 2012 20:43 (twelve years ago) link
https://www.youtube.com/watch?v=TwGBt3V0yvc
here u go... mates
― these pretzels are makeing me horney (Hungry4Ass), Thursday, 15 March 2012 20:43 (twelve years ago) link
I kind of don't see the point of a perfect dice tbh; I just chop and chop and chop until the largest pieces are small enough for me
― thuggish ruggish Brahms (DJP), Thursday, 15 March 2012 20:44 (twelve years ago) link
I would like to encourage everyone to keep posting potentially Lex-friendly recipes and tips as I am also something of a disaster in the kitchen but I'd like to learn
I looove to read the "what's cooking" thread on I Love Cooking, but sadly I don't learn much from it as the board is for people who Love Cooking, and therefore everyone just says "had some chicken, made a [sauce I have no idea how to make], added [2 other items, at least one of which is hard to buy or I don't know the name of in the UK], it was delicious" and everyone else nods sagely because for them that is enough information to reconstruct the meal - but not me
PS my dinner tonight was an assortment of jar sauce, frozen veg from a bag, then the realisation that I didn't have another clean saucepan for rice so I threw some couscous into the bubbling sauce and 8 minutes later it had set into a glutinous pan-shaped block which slid smoothly out of the pan without the need for a spoon and which nobody here would recognise as food
so yes, I am that bad (also I was too lazy to go to the shop so was just using things in the cupboard)
― instant coffee happening between us (a passing spacecadet), Thursday, 15 March 2012 20:45 (twelve years ago) link
I'm not Pepin. I do pretty much what DJP does
― L'ennui, cette maladie de tous les (Michael White), Thursday, 15 March 2012 20:45 (twelve years ago) link
i just chop and chop until the screaming stops
― A Little Princess btw (s1ocki), Thursday, 15 March 2012 20:46 (twelve years ago) link
(the screaming in my head)
the idea of perfect dice is that since everything is the same size, everything cooks at the same pace and has the same texture
but yeah, it's a "technical cooking" thing, like a lot of french-derived cooking techniques, that you don't have to follow carefully unless you're shooting for michelin stars
i am a really good cook and having worked in catering, could probably run a catering business competently. but i'm not going to lie, i have made *so many* shitty dishes that were just inedible, and i still fuck up when i'm doing new recipes.
cooking is not easy, and its based on a lot of stuff - like how the onion looks when you're sauteeing it - that you basically have to learn by practice. i've been cooking regularly since 21 and it took at least ten years before i felt competent in the kitchen (and that was *five years after* i finished working in catering)
― the late great, Thursday, 15 March 2012 20:46 (twelve years ago) link
Also, lex, just curious; when things are undercooked and burnt in the same dish, could it be the quality of the pans you're using? What kind of cookware do you have?
― L'ennui, cette maladie de tous les (Michael White), Thursday, 15 March 2012 20:47 (twelve years ago) link
TBH, stuff like "here's how to perfectly dice an onion" really annoys me. Like, I CAN perfectly dice an onion if I want to, but you know what's easier? Just cutting up the damn onion. And you know who notices that it's not a perfect dice? Nobody.
― carl agatha, Thursday, 15 March 2012 20:48 (twelve years ago) link
i dont know why lex is wasting his time insisting on his helplessness here, or why other people are wasting their time attempting to help someone who really doesnt care
it's a tradition! like easter, or avoiding cracks in the sidewalk
― TracerHandVEVO (Tracer Hand), Thursday, 15 March 2012 20:49 (twelve years ago) link
everyone please watch this
https://www.youtube.com/watch?v=CfN4_52loC4
richard e. grant. arabella weir. all the episodes are good, but i like this one best i think. it's got david tennant.
i only own one pot, lol. it's kind of a battered old thing. i use whatever cookware i find in the cupboards that belongs to whatever housemates i've had over the years! i don't know what half the things in the cupboards are or do.
― lex pretend, Thursday, 15 March 2012 20:49 (twelve years ago) link
oh i own a slow cooker that my mother got me for xmas once but i don't think i've ever used it
― lex pretend, Thursday, 15 March 2012 20:50 (twelve years ago) link
― carl agatha, Thursday, March 15, 2012 4:48 PM (1 minute ago) Bookmark
that IS the easiest way for me, if you just start hacking at it you end up with a big mess instead of a neat pile of onion
― these pretzels are makeing me horney (Hungry4Ass), Thursday, 15 March 2012 20:50 (twelve years ago) link
i think the other thing about a perfect dice is like in mirepoix (chopped carrots, onions and celery for soup base/stock) you are chopping it to get maximum surface area
that way, if you're infusing something with its flavor and then throwing it out - like in soup stock, where you simmer the mirepoix for at least an hour and then strain out the now-limp and dead carrots, onions and celery - then you're getting maximum flavor out fastest because of maximum surface area
― the late great, Thursday, 15 March 2012 20:51 (twelve years ago) link
spacecadet, I'll try to include a little more detail in my "what's cooking" posts on ILC.
This is where I mention my top-level cooking advice, the most important thing I tried to pass on to my daughter: don't learn recipes; learn techniques and learn ingredients.
― Carlos Pollomar (WmC), Thursday, 15 March 2012 20:52 (twelve years ago) link
but "perfect dice" is not called "perfect" because it's the best way to dice! there's only certain recipes that call for perfect dice, usually it's fine to chop it coarsely.
like in a lot of italian recipes, you actually want to chop the onion into onion rings, and then chop the rings into halves or quarters, so the shape and size of the onions matches the shape and size of your pasta
― the late great, Thursday, 15 March 2012 20:53 (twelve years ago) link
yeah okay captain nerd
― these pretzels are makeing me horney (Hungry4Ass), Thursday, 15 March 2012 20:54 (twelve years ago) link
don't learn recipes; learn techniques and learn ingredients.
it's also good to think in terms of rough proportions
like a salad dressing is:
one part acid (lemon juice, white vinegar, red vinegar, balsamic vinegar, rice vinegar etc)three parts oilsalt and pepper
optional:
little bit of spicy (onion, mustard, garlic, whatever)little bit of sweet (sugar, honey, etc)
and then play with the proportions and specifics until it suits you ... like sometimes you want a little more acid or a little less oil
but it's IMPORTANT to mix everything with the acid *before* you add the oil!
― the late great, Thursday, 15 March 2012 20:55 (twelve years ago) link
god posh nosh killing me again. i've seen it like 20 times. "this wine is about 20 quid, but don't be put off by the price. sometimes the cheap bottles are the best"
― TracerHandVEVO (Tracer Hand), Thursday, 15 March 2012 20:56 (twelve years ago) link
There's a cookbook out there somewhere that focuses entirely on ratios like that. I can't remember what it's called. I could probably google it, but that would be ridiculous.
― carl agatha, Thursday, 15 March 2012 20:58 (twelve years ago) link
WmC, thanks, that is appreciated! But don't feel you have to change ILC for me, instead of keeping it how the regulars like it.
I really just like to spy and pretend it's improving my understanding. And there have been complete recipes on there, including a few I've saved to a text file and gone "I am so going to make this later this week" and then never made, months later. I should get on that before making anyone change anything...
― instant coffee happening between us (a passing spacecadet), Thursday, 15 March 2012 20:59 (twelve years ago) link
ruhlman - ratio
― A Little Princess btw (s1ocki), Thursday, 15 March 2012 21:00 (twelve years ago) link
xpost there are a many, many cookbooks in that style now. i have one called "improvisational cook", the idea being that whatever you have knocking around you can use in one of those recipes
what i like about authors like nigel slater (and everyone who followed him like jamie oliver and nigella lawson and a lot a lot of other people) is that they write their cookbooks in that style, making it much easier to learn to cook (by removing the fear of messing up the details)
― the late great, Thursday, 15 March 2012 21:00 (twelve years ago) link
i like that they're named things like "nigel"
― A Little Princess btw (s1ocki), Thursday, 15 March 2012 21:01 (twelve years ago) link
i thought "ratio" was just about baking - or is that just the cover art?
― the late great, Thursday, 15 March 2012 21:05 (twelve years ago) link
Posh Nosh! Oh dear, I'd forgotten that.
― L'ennui, cette maladie de tous les (Michael White), Thursday, 15 March 2012 21:06 (twelve years ago) link
i havent read it but:
In Ratio, Michael Ruhlman, recognized as one of the great translators of the chef’s craft for both home cooks and culinary professionals, shows how cooking with ratios will unchain you from recipes and set you free. Ratio is the truth of cooking: basic preparations that teach us how the fundamental ingredients of the kitchen—water, flour, butter and oils, milk and cream, and eggs—work. Detailing thirty-three essential ratios and suggesting enticing variations, Ruhlman empowers every cook to make countless doughs, batters, stocks, sauces, meats, and custards without ever again having to locate a recipe.
― A Little Princess btw (s1ocki), Thursday, 15 March 2012 21:06 (twelve years ago) link
the late great, I use way more mustard than that in my salad dressings - but then I'm a mustard junkie
― L'ennui, cette maladie de tous les (Michael White), Thursday, 15 March 2012 21:07 (twelve years ago) link
That's got to be the one. I am intrigued. I already make up half the shit I do in the kitchen as it is (results vary from sublime to lex-esque) so that seems like it would lend itself to my cooking style.
― carl agatha, Thursday, 15 March 2012 21:08 (twelve years ago) link
But yeah, you want some kind of ration where the acid mxies in with the non-acid and emulsifies relatively stably
― L'ennui, cette maladie de tous les (Michael White), Thursday, 15 March 2012 21:09 (twelve years ago) link
haha i didn't even specify what "a little" was!
i usually use 1-3 teaspoons of mustard per tbs of acid, depending on what kind of leaves i'm using and the mood i'm in
― the late great, Thursday, 15 March 2012 21:10 (twelve years ago) link
http://www.seriouseats.com/2010/04/salad-dressings-vinaigrettes-the-food-lab.html
― A Little Princess btw (s1ocki), Thursday, 15 March 2012 21:12 (twelve years ago) link
That ratio approach could work well with metric measurements - but for Americans you'd constantly be trying to remember how many tablespoons are in a cup and so forth.
― o. nate, Thursday, 15 March 2012 21:14 (twelve years ago) link