Comments on: Notes on Cooking: Review & Giveaway

By: Jen

Jen — Wed, 15 Sep 2010 18:55:49 +0000

Here's my cooking tip – always read your recipe all the way through before you start cooking anything. And take out all the stuff you need first. There's nothing like getting halfway through cooking something and discovering you're all out of sugar, or that something needs to chill in the refrigerator for 3 hours before continuing (and you need it to be ready in 45 minutes). It's not really more advanced than what they teach you in 3rd grade – read the directions first – but a lot of people forget it!

I would love a copy of this book, as I also have no formal kitchen training and have had to learn all manner of kitchen tips the hard way (my tip included).

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: Nikki

Nikki — Wed, 28 Oct 2009 20:14:38 +0000

I tweeted your giveaway too!

Oh and I guess it would be helpful if I left contact info
Nikki
jesus_iscomin at yahoo dot com
and at twitter

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.