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Studio: https://www.voltperoctave.com
Music: https://www.euclideancircuits.com
Me: https://www.jamesrichmond.com
I now have a carbon steel pan, which is on its way to being well seasoned.
It made me realise that, although I can cook, I know nothing about good cooking - equipment, technique, theory... I'd like to learn but I've got enough on my plate.
It's a bit like an intagrammer being handed a large format camera and a light meter. Good fun, but perhaps for another time.
Free yourself. Give up sauces and start to taste food as it actually is.
Nil Satis Nisi Optimum
I'd love to see you meet Julian Lage.
"Hi Jules, let me show you this cool new chord I learned. It is an A major triad..."
Studio: https://www.voltperoctave.com
Music: https://www.euclideancircuits.com
Me: https://www.jamesrichmond.com
you may have an epiphany as well as a very large hole in your wallet:)
Bring a guitar with you and if you have any tunes you want to learn (and need help to transcribe) it would save time if you send them to me in advance.
I'll try to come up with a cooking technique that I'd like to master- probably sauces, I struggle with them at times.
Studio: https://www.voltperoctave.com
Music: https://www.euclideancircuits.com
Me: https://www.jamesrichmond.com
Now take a pearl (small sphere full of flavour) that explodes in say a citrus taste together with a nice piece of shell fish.
Add in a nice bit of crunch from a crumb of some sort and you have a wonderful dish.
Why does a roast pork with crackling and apple sauce taste so good? Because of the contrast in flavours And textures
You don't boil- the water is usually around 50-55 degrees C.
Studio: https://www.voltperoctave.com
Music: https://www.euclideancircuits.com
Me: https://www.jamesrichmond.com
When I moved into my first flat I bought Delia Smith's Cookery Course in 3 BBC paperbacks - I still use them today 35 years on ! (you can get them for virtually nothing 2nd hand these days)
She's got a more recent set - her How To Cook (3 volumes) - takes you from boiling an egg onwards .....
Feedback
a few others too
tend to be guide to :.... Fish, Meat, a cuisine
rather than just recipes
For cuisines, I love the Culinaria series
Salt does far more than just add a salty taste. It draws moisture out of ingredients, amongst its many other talents.
Test this: gently saute some onions without salt. Then do it with a touch of salt using the same heat and pan. Another one, fry a steak to your liking. Then try it again having seasoned it slightly for a couple of minutes beforehand. The differences are tremendous.
Phil Howard put it best: if you season wisely whilst you cook your food will generally taste nice. If you season it afterwards it will taste of dull food with salt added. It needs to permeate the ingredients to have an effect.
As to whoever said why fine dining, well, why not? It's not at all pretentious if you're cooking what you enjoy. If it's fancy presentation you're objecting to (some people do object) then I think that's wrongheaded too. Food does have more impact if it's presented with care.