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How to be better at cooking - some useful tips
#26

How to be better at cooking - some useful tips

The best way is pure trial and error - figuring out what works, with what, for how long and how.

I will give credit for a lot of my culinary know-how to James Barber, an old Brit who spent many years in the Merchant Marine before settling in Vancouver and getting a cooking show on TV. His recipes were always simple, relatively few ingredients, can be made in a single pan and were colourful and savoury.

The biggest takeaway I got from him (i have one of his books) is to never be a slave to a recipe; e.g. if you don't have white wine try chicken stock, if not apple juice. Keep trying and you will learn what works.

Here's an example




"Intellectuals are naturally attracted by the idea of a planned society, in the belief that they will be in charge of it" -Roger Scruton
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#27

How to be better at cooking - some useful tips

BrewDog I didn't actually use fat for a gravy. That would be sort of gross. I have a fat separator so I poured off all the fat and had about a cup of watery brown drippings. Just thickened with corn starch and seasoned to taste.

If I had flour I would have used a splash of fat from the drippings to make a Roux but that's all.
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#28

How to be better at cooking - some useful tips

Quote: (03-27-2017 07:14 AM)komatiite Wrote:  

BrewDog I didn't actually use fat for a gravy. That would be sort of gross.
I had no idea there was any other way to make a gravy. [Image: smile.gif]
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