I use her website all the time. I should buy the book too.
The cooking thread
- Thread starter Dales Cannon
- Start date
Squidfayce
Eats Squid
i see a lot of you guys use books and recipes etc.
Dont be afraid to experiment.
All cooking is is a bunch of set order of operations where the variables (ingredients) can be substituted, in most cases entirely. This is not true of baking though. follow baking recipes. That shit is science.
If you've successfully cooked a stir-fry, soup, casserole, etc. from a book, you can make all of these things and you don't need another book or another recipe to follow. Just do what you did before, but with different ingredients. Trust yourself.
Where i find books and recipes useful is for flavor combos I may not have thought of before. Eg a Vegan raw broccoli, cranberry, smoked almond salad with a cashew dressing i saw online became steamed Broccoli with a burnt butter an smoked almond sauce with a couple dry cranberries for garnish. (the raw broccoli salad was amaze too btw).
Where else i think books initially come in handy is for regional cooking where the ingredients and rules are alien - eg Szechuan or thai etc. But once you get their stuff down over a few different things, it becomes clear how you can experiment without the recipes. E.g. Thai salads - just need to understand the salty/sweet/sour/hot combo ( eg fish sauce/palm sugar/lime juice/chilli) and you can swap all of those ingredients out for a completely different sauce following the same principles - Eg Soy sauce/ketjap manis/ lime/ginger and garlic becomes an Indonesian dressing for BBQ chicken salad or Soy/mirin/rice wine vinegar/wasabi becomes a jap dressing for a cold noodle salad etc. - adjust to your liking or add different additional ingredients while balancing these tastes.
Just have fun with what you know and have learned already. Trust yourselves.
Dont be afraid to experiment.
All cooking is is a bunch of set order of operations where the variables (ingredients) can be substituted, in most cases entirely. This is not true of baking though. follow baking recipes. That shit is science.
If you've successfully cooked a stir-fry, soup, casserole, etc. from a book, you can make all of these things and you don't need another book or another recipe to follow. Just do what you did before, but with different ingredients. Trust yourself.
Where i find books and recipes useful is for flavor combos I may not have thought of before. Eg a Vegan raw broccoli, cranberry, smoked almond salad with a cashew dressing i saw online became steamed Broccoli with a burnt butter an smoked almond sauce with a couple dry cranberries for garnish. (the raw broccoli salad was amaze too btw).
Where else i think books initially come in handy is for regional cooking where the ingredients and rules are alien - eg Szechuan or thai etc. But once you get their stuff down over a few different things, it becomes clear how you can experiment without the recipes. E.g. Thai salads - just need to understand the salty/sweet/sour/hot combo ( eg fish sauce/palm sugar/lime juice/chilli) and you can swap all of those ingredients out for a completely different sauce following the same principles - Eg Soy sauce/ketjap manis/ lime/ginger and garlic becomes an Indonesian dressing for BBQ chicken salad or Soy/mirin/rice wine vinegar/wasabi becomes a jap dressing for a cold noodle salad etc. - adjust to your liking or add different additional ingredients while balancing these tastes.
Just have fun with what you know and have learned already. Trust yourselves.
beeb
Dr. Beebenson, PhD HA, ST, Offset (hons)
Can I get an Amen!
The more you freestyle the easier it is to work out how to use up leftovers too...
pink poodle
スキーをする
I don't freestyle nothing.
mtb1611
Seymour
Definitely worth it; a lot of the recipes in the book aren't available online.
The Duckmeister
Luff me it is windy out here
My grandma used to say a recipe is a guide, not a rule. 
Freediver
Likes Bikes and Dirt
It may have worked, I'm just waiting for it to cool down.
Squidfayce
Eats Squid
Unless you're baking cakes. Then it's a rule, lolMy grandma used to say a recipe is a guide, not a rule.
Squidfayce
Eats Squid
Then make loukoumades and stuff the Turkish delight inside before frying them.
Squidfayce
Eats Squid
Ginger, star anise and cardamom 10hr Brisket. Enough left overs for lunch several different ways for next week
indica
can sometimes count all the way up to 3
Squidfayce
Eats Squid
Oven at 140. New house has a nice oven that's turned all our old favourites up a notch.
Chucked all the bits for a goulash into the slow cooker yesterday. 10 mins of prep with precut chuck and 8 hours on low.
Was very nice...
Was very nice...
indica
can sometimes count all the way up to 3
Awesome. Brisket is freaking amazing, I'll have to do another soon. Porkbelly works well like that too with the skin going all sticky
And that looks sexy
Mr Crudley
Wheel size expert
I am quite lucky to live here. Mrs made cold ramen for lunch. Great summer dish.
indica
can sometimes count all the way up to 3
is that hot dog in there???
Mr Crudley
Wheel size expert
Continental Frankfurt. Not a hot dog per se your honour but would be a close relative
Mustard in there also which you really need to have on this one.
indica
can sometimes count all the way up to 3
Lol, like a fancy arse hot dog then..
Is this a Korean fusion dish? https://mykoreankitchen.com/army-stew-budae-jjigae/ Kimchi, frankfurt - I'm not knocking it BTW, looks yummy.
I love how the frankfurt has been cut to resemble calamari, and the knob end has been left.