Comments on: Notes on Cooking: Review & Giveaway

By: Kate

Kate — Fri, 30 Oct 2009 16:17:28 +0000

Always, always, always read a new recipe thoroughly before you try it.

By: Malia

Malia — Fri, 30 Oct 2009 03:56:14 +0000

My personal favorite rule of cooking (though it *rarely* actually happens at my house) is whoever cooks doesn't have to clean up!

By: Tater

Tater — Thu, 29 Oct 2009 18:10:48 +0000

WOW!! Waffle House… and you still have all your teeth. j/k!!!!!!!!! I think my best tip/rule is to TASTE while you are cooking. Then of course there is the rule in baking to follow the directions to a "T". You can play around with most recipes but not with baking ones. The book sounds very interesting!

By: lizremus

lizremus — Thu, 29 Oct 2009 13:43:23 +0000

My rule or favorite technique actually violates your rule you mentioned but it's my fail safe for making hard boiled eggs.

When the eggs are done boiling, I bathe them in a cold water bath. Then when completely cool, I crack them open and the shells peel off easily and don't break my eggs so I get pretty hard boiled eggs. This is especially useful when I want to make deviled eggs.

By: @carolinadreamz

@carolinadreamz — Thu, 29 Oct 2009 01:26:22 +0000

My tweet: I <3 you! http://twitter.com/carolinadreamz/statuses/524692...

By: @JaxCC

@JaxCC — Thu, 29 Oct 2009 00:17:35 +0000

I learned that when you're making pudding (not the instant kind, the kind you cook), if you put plastic wrap on it tightly as it cools, it won't develop that skin. I've also learned that the skin is the best part, so don't bother with the plastic wrap.

By: Sheila

Sheila — Wed, 28 Oct 2009 21:03:36 +0000

I don't know that I have any real cooking rules. Does cleaning as you go count as one?

For baking, my biggest rule is using a scale to measure ingredients. So much easier and more reliable than volume measurements!

By: Renee

Renee — Wed, 28 Oct 2009 18:28:51 +0000

Hmmm, my tip is to wash your hands after handling meat to avoid cross contamination. Lame, I know, but your site is my culinary school! Thank you for sharing and parting with your copy.

By: calweb

calweb — Wed, 28 Oct 2009 17:09:55 +0000

When I cook, I usually abide by a few 'trial and error' things:

1. when pan frying, make sure the pan is hot (not high), but hot to start sizzling.

2. I rarely use salt in my cooking, preferring to let the eater add to their pleasure, but also found that with spices, salt really isn't that necessary.

3. for gravy…or anything requiring addition of flour/cornstarch, I usually get a small cup and mix a concentrated bunch in warm water, then pour into hot emulsion.

4. when making candy….get lots of wax paper and a good thermometer…or the candy won't hit the stage you want correctly.

By: Danish

Danish — Wed, 28 Oct 2009 16:21:24 +0000

I have so many. I have an Associate's Degree in Restaurant Mgmt. More of a focus on the front of the house than the back, but I am a complete foodie now. Anyhow, I learned pretty recently the importance of letting meat rest for a few minutes before cutting.

I don't think I have ever commented here. Want to let you know I really love your site, and even moreso, your snarky tone. You make me laugh out loud.