• Culinary tips 101: Share your cooking tips!
    68 replies, posted
[QUOTE=Autumn;38318561]oh god, NO NO NO only use the metal thing that came (if it even did) with your microwave when it's on CONVECTION. not on your normal microwave settings. microwaves that do not have dual function (convection + microwave) do not come with metal objects, as you should not use metal objects in a microwave![/QUOTE] Only sharp objects cause sparking in microwavs autumn
[QUOTE=Autumn;38319295] personal opinion?[/QUOTE] Textbook too.
[QUOTE=Wingedwizard;38319457]Textbook too.[/QUOTE] If it's textbook, and if your instructors told you not to do that, how come cooking salmon in that fashion always turns out so damn delicious? Honestly, I'm not debating the whole "lean fish needs fatty cooking substance, fatty fish doesn't" point, I'm debating the fact that you're saying cooking salmon that has been rubbed with a little olive oil will cause it to be heavy and greasy. Then you go and say baking it is better, or poaching it. Each cooking style produces a different end product, be it texture or taste. So I don't get why you're like a dog on a bone with this point. Autumn and I have cooked salmon this way, it's tried and tested, it hasn't gone wrong for me (unless I fry it too high and burn it, but that's just silly human error, not a result of the olive oil) so it just irritates me when you keep turning around and saying "Well no, that isn't the right way to do it, it'll turn out heavy and greasy. I know because my cooking instructors said so, it's textbook. Gosh, you're such an imbecile." [editline]5th November 2012[/editline] And if it's textbook, I find it surprising that Gordon Ramsay and Jamie Oliver cook this way whenever they fry salmon. Jamie Oliver did a show where he got some young adults who were interested in cooking and invited them to a cooking course. He specifically told them to rub the olive oil onto the salmon.
[QUOTE=loopoo;38319624]Well no, that isn't the right way to do it, it'll turn out heavy and greasy. I know because my cooking instructors said so, it's textbook. Gosh, you're such an imbecile."[/QUOTE] Never did I say that. Where did i say it was "wrong"? I said: "You just have to be careful" not: "fat cooking method [I]will[/I] make a greasy product. Far as I know, you do take care of it, all I'm trying to do is give out tips bro, that is what this thread is about.
Fair enough, I'm going to stop dragging this on, derailing the thread a bit, my bad.
Just because some famous chef said that you should do this method doesn't mean its right. Plus, its their way of doing it. Doesn't mean you have to follow them. Like how Gordon Ramsay makes his scrambled eggs. On and off the fire. Some people just on a low fire throughout. Another one is this, you don't have to spin the water to poach an egg. Its 'his way'. [editline]5th November 2012[/editline] Here's another tip to test a steak's doneness [IMG]http://www.ourbestbites.com/wp-content/uploads/2011/07/How-to-test-steak-doneness.jpg[/IMG] [editline]5th November 2012[/editline] -To finish a sauce or soup, monte au beurre. This means you finish it by adding a small block of butter, to add richness, or to thicken soup or sauce.
I always cook pasta in boiling water and taste until i can tell that its almost done (1-2 minutes). Then I pour the water out and let it steam for a minute or so while shaking it once in a while. also: Never put oil in your pasta water, it makes the pasta sauce unable to stick to the pasta. Just salt, that's it. [editline]7th November 2012[/editline] To make gravy: just add a bit of warm water to the butter in your pan after you got the meat out and let it cook until it has the right consistency.
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