Comments on: Top 10 Tips for Great Home-cooking

By: 10 More Extremely Bizarre Phobias - Listverse

10 More Extremely Bizarre Phobias - Listverse — Sun, 16 Aug 2009 08:32:05 +0000

[...] many. If you suffer from mageirokos and wish to develop some basic skills in cooking, check out our Top 10 Tips for Great Home Cooking and Top 10 Easy Ways to Improve Your [...]

By: gabi319

gabi319 — Wed, 04 Feb 2009 04:12:35 +0000

From the Kitchen Myths website:
Hot pan, cold oil – “…This works of course, so it is not a myth in that it is untrue. It is, however, false to think that this is the only or the best way to prevent sticking. What you really want is “hot pan, hot oil” and that’s what you are actually getting because the cold oil heats up almost instantly when added to the hot pan. You’ll get the same results if you heat the oil along with the pan rather than adding the oil at the last minute. In fact some cooks prefer this technique because the appearance of the oil in the pan can give you some indication of when the pan has reached the proper temperature.”
I never heard the saying until I stumbled on that site. My mom’s a cook for a living and I had always seen her put oil in right when the heat’s turned on (but that could also be from an Asian superstition about leaving a pan empty).

Thank you Thank you Thank you for recommending to splurge on some decent cookware! Well…you didn’t really recommend but but gave an either or situation… I used to work for a retail store that required us to take product knowledge courses and that’s one of the learnings that stuck with me. It’s not just because the store earned more money from the more expensive brands but also because the cheap college stuff doesn’t help make food taste good and can be dangerous from melted handles or handles that break off especially when you pick up a full pot (that happened to me and I was burned from belly to calves. Luckily they were only first degree burns) to bottoms warping causing uneven heating or tipping over…Knives that appear fancy but dull quickly, dent/chip off or cut at a dangerous slant… There are plenty of ridiculously overpriced items but splurging a little is a good investment for the long haul.

One tip when cooking meat… leave it alone! Continuously flipping makes it lose flavor. Flip only once per side.

By: someonelse

someonelse — Wed, 04 Feb 2009 03:44:34 +0000

I hate cooking in general, I’m also not that keen on eating. Personally I think most people eat too much, and devote too much effort too it. I only eat once a day, and only from a microwave. anything else is a waste of time ad money to me.

By: Meagan

Meagan — Sun, 11 Jan 2009 19:51:12 +0000

My five tips would be:
1. EXPERIMENT-things sometimes get better when you try something new.
2.LESS FEAR, MORE FUN- don’t be afraid of having a meal come out bad- everything in the kitchen is a learning experience.
3. DON’T UNDER OR OVERSEASON- both are horrible.
4. DON’T OVERCOOK.
5. BE SAFE.

By: spinny

spinny — Sun, 02 Nov 2008 16:52:10 +0000

“I saw a recipe that called for 1/4 cup of basil pesto for pasta that served 4 people.” that amount of basil pesto would have barely covered enough pasta for 4 people, it would have still needed cream or olive oil to extend it.

By: saba

saba — Fri, 24 Oct 2008 15:23:19 +0000

Butter has salt in it??? Not in my world.

By: Jenova4

Jenova4 — Fri, 27 Jun 2008 14:00:22 +0000

I was going to say, if no one knows where to find cheesecloth, look no further than the isle that has laundry/cleaning supplies. It is usually near the dish sponges or Dish towels. I used to work in a grocery store, and I’ve found this to be common in stores I shop in the US.

By: Lip

Lip — Wed, 11 Jun 2008 00:07:04 +0000

Is that a teflon pan on the BarB? Big no no to heat that up too high.

By: stugy

stugy — Tue, 25 Mar 2008 20:34:47 +0000

I remembered seeing this list a while ago, and I looked it up to try the breading listed on this site. Here’s to a good dinner and a great resource for the kitchen illiterate.

By: Logick Bomb

Logick Bomb — Mon, 18 Feb 2008 23:41:37 +0000

http://www.videojug.com/film/how-to-make-thai-chicken-with-coconut-and-basil here’s probably the most simple of the coconut curry recipes I’ve found. I use a heavily modified version of it, myself. I use coconut milk rather than cream, I use fish and vegetable broth rather than fish sauce, and I start with butter, garlic, and onion to build a whole wheat flour roux.

cutting back on some of the red chile and substituting sweet chili sauce makes a hell of a difference, too. I’ve found coconut curry is really one of those dishes you have to experiment with a lot to get a flavor you’ll enjoy.

jfrater: that stuff is awesome. have you tried it with spicy sausage rather than bacon? also, great.