Learning how to Cook.

  • Thread starter Cyrus
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Since I have some free time during winter break, I tried to take a crack at cooking. Well, I should not quit my day job.....yet. I bought a nice European Cookbook by Walter Staib which has stuff from the Austrian/German region.

http://www.pct.edu/pctoday/uploads/staib_walter.jpg [Broken]

I tried to make some Poached Salmon with Tomatoes & Dill cream Sauce (Pochierter lacs mit tomaten & dill soße), Brussel Sprouts Braised with Bacon & Fennel (Rosenkohl mit speck & Fenchel), Macaire Potatoes (Macaire kartoffel) and to drink a glass of Sauvignon Blanc.

http://img252.imageshack.us/img252/8246/pict0017jo8.jpg [Broken]

It wasnt THAT bad- but it certainly wasnt the same as the pictures in the book.

Next, I am going to try to make some Russian Eggs, and maybe a Creme Brulee or a Chocolate Souffle.


Cooking is hard. :mad:
 
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Kurdt

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My culinary skills are limited to pouring boiling water into a pot noodle. I admire anyone who gives it a go and I have to say that poached salmon looks quite tasty. I wouldn't be too bothered about the presentation, a lot of that comes with practice so I hear.

I really might have a go at some cooking myself :smile:
 

Astronuc

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Way to go Cyrus!
 

Pyrrhus

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Hey!, at least you started properly, and picked great dishes :smile:
 
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cooking=art
baking=science


try your hand in some baking instead.
 
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Oh, and I got a nice german 9" wusthof chefs knife.

http://img248.imageshack.us/img248/9321/pict00185vf.jpg [Broken]

It slices through things like butter. It has a nice grip and a heavy weight to it.
 
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Evo

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Since I have some free time during winter break, I tried to take a crack at cooking. Well, I should not quit my day job.....yet. I bought a nice European Cookbook by Walter Staib which has stuff from the Austrian/German region.

http://www.pct.edu/pctoday/uploads/staib_walter.jpg [Broken]

I tried to make some Poached Salmon with Tomatoes & Dill cream Sauce (Pochierter lacs mit tomaten & dill soße), Brussel Sprouts Braised with Bacon & Fennel (Rosenkohl mit speck & Fenchel), Macaire Potatoes (Macaire kartoffel) and to drink a glass of Sauvignon Blanc.

http://img252.imageshack.us/img252/8246/pict0017jo8.jpg [Broken]

It wasnt THAT bad- but it certainly wasnt the same as the pictures in the book.

Next, I am going to try to make some Russian Eggs, and maybe a Creme Brulee or a Chocolate Souffle.


Cooking is hard. :mad:
That looks so awesome and TASTY!!!! :!!) :!!) :!!)

Oh, and I got a nice german 9" wusthof chefs knife.

http://www.kitchenniche.ca/images/wusthofclassicchefknife9.jpg [Broken]

It slices through things like butter. It has a nice grip and a heavy weight to it.
There is no better investment you can make than in a good knife.
 
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They should not sell knives that big to you Rach. You would burn it and slice your fingers off.
 
They should not sell knives that big to you Rach. You would burn it and slice your fingers off.
Geez, you'd have to be a really bad cook to burn your knife!! :rofl:

On the other hand, food looks tasty Cyrus, well done.
 

Rach3

really, only 9"?
 

Gokul43201

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BUTTER ONLY!! :mad: :mad:

http://content.answers.com/main/content/wp/en/thumb/9/9e/250px-Sein_soup_nazi.jpg [Broken]
 
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You seem to be learning the right way, by just doing it. Salmon is really easy to overcook. So if you were able to keep it moist, your way ahead of the game. You have a great start, the plateing looks wonderful.

You should try the Creme Brulee, cooking with a torch just rules!
 

Gokul43201

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BUTTER ONLY!! :mad: :mad:

http://content.answers.com/main/content/wp/en/thumb/9/9e/250px-Sein_soup_nazi.jpg [Broken]
[/URL]

Godwin's Law - I win!

Of course, it's irrelevant that I can't cook to save my hide...except for omelette, real omelette! I can do that if I've got about an hour or so to spare. My omelette will bring tears to the eyes of Tyler Florence (ingredients: 1 egg, 7 large onions, 6 habanero pepppers).
 
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JasonRox

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Isn't there a bread guy here?

Someone who makes bread? I swear someone on PF does.
 

Evo

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I do too. I actually bake a hell of a lot more than I cook.
 

Pyrrhus

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The only cooking necessary to survive is boiling noodles and using a grill. If you can grill a steak your job in learning how to cook is done.
 

Moonbear

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I make bread too, but not much recently (takes too much time, but now that I've located rye flour, I'll be giving rye bread a stab...I was shocked how difficult it was to find rye flour in this town; no wonder I can't find decent rye bread either).

That meal looks tasty, Cyrus! Don't knock it that the presentation doesn't look the same as in the cookbook. They spend a lot of time wiping extra slop off plates and choosing just the perfect piece of fish and only the perfect potatoes, etc., so they can stage a pretty picture under just the right lighting. Yours still looks scrumptious, and a much nicer presentation than I'd have bothered with.

You sure don't start out learning on the easy stuff, do you?! Poached salmon and souffles...wow! So, who's the lady you're trying to impress? :biggrin:
 

ZapperZ

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Oh, and I got a nice german 9" wusthof chefs knife.

http://img248.imageshack.us/img248/9321/pict00185vf.jpg [Broken]

It slices through things like butter. It has a nice grip and a heavy weight to it.
I have that set of knives ( think 12 total including). They cost an arm and a leg, but worth every penny.

Zz.
 
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turbo

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Cyrus, cookbooks are OK as far as they go, but the real fun in cooking is creating your own meals. Think of things that might go well together and give them a whirl. My wife and I are always tossing things together and many of our favorite dishes were born that way. Recently we sauteed peppers, onions and mushrooms until they were browned, stirred in a can of black beans and some of our jalapeno salsa and served that over a bed of Basmati rice. It was delicious. We made a similar dish recently by mixing all those ingredients (including the steamed rice) putting them in a casserole dish topped with shredded cheeses, and baked it until the cheese melted in and browned on top.

I applaud your efforts and wish you well as you learn, but don't be too constrained by recipes. The best meal you've never had (yet) is probably riding around in your imagination right now. My wife took a course in gourmet French provincial cooking, yet she never makes a single dish that she made in that course. The practical things that she learned, like how to make a good soup stock, how to debone chickens, how to handle chef's knives, etc, were worth the tuition, but our best dishes still come from imagination and a creative treatment of whatever is available in our freezers or was on sale at the market. This morning we had a great breakfast of pan-fried potatoes and sea scallops sauteed in butter. Fresh scallops were on sale yesterday.
 
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I have the feeling that you and your wife make good food.
 

turbo

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I have that set of knives ( think 12 total including). They cost an arm and a leg, but worth every penny.

Zz.
My favorite was a 6" chef's knife of forged steel by Sabatier. Somehow, in one of our many moves it was lost. :cry:
 

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