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Giga Gaia posted:julia child and jacques pepin were also on tv for years teaching people how to cook things. sometimes overly buttery things, but solid nonetheless. they were also getting hammered during the show, which is something thats missing from food tv imo that's how much butter is used at restaurants friend. that's why it tastes so good
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May 25, 2020 15:50
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https://www.youtube.com/watch?v=EGbRwUojtcw
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May 25, 2020 15:52
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There’s a whole subgenre of internet articles devoted to how disgusting the food in vintage cookbooks is. My mom was a terrible cook and also only owned bizarre Betty Crocker and BH&G cookbooks and a big bin of McCall’s recipe cards. Most families I knew growing up weren’t cooking out of “The Art of French Cooking” they were cooking out of “1001 Quick Low Cal Microwave Spreads for Your Key Parties” https://m.ranker.com/list/disgusting-food-from-vintage-cookbooks/kellen-perry
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May 25, 2020 15:58
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Judge Dredd Scott posted:i dont think this is a particularly good take. just watching people who are good at cooking actually cook can really help you improve. That's not what cookbooks are for though.
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May 25, 2020 16:05
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dex_sda posted:that's how much butter is used at restaurants friend. that's why it tastes so good never said i wasnt down to clown
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May 25, 2020 16:06
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My mother gave me her Betty Crocker cookbook from the 70s. It is legitimately hilarious as an artifact.
atomicgeek has issued a correction as of 03:42 on May 26, 2020 |
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May 25, 2020 16:28
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Giga Gaia posted:never said i wasnt down to clown hell yea
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May 25, 2020 16:31
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atomicgeek posted:My mother gave me her Betty Crocker cookbook from the 70s. It is legitimately hilarious as an artifact. And the 70s version is already modernized compared to the original
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May 25, 2020 17:17
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atomicgeek posted:My mother gave me her Betty Crocker cookbook from the 70s. It is legitimately hilarious as an artifact. Immediately sent this to my fiancée so she knows what's up. Her eggs have been wilin' out lately
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May 25, 2020 17:27
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atomicgeek posted:My mother gave me her Betty Crocker cookbook from the 70s. It is legitimately hilarious as an artifact. Well what are they?
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May 25, 2020 17:38
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https://www.youtube.com/watch?v=rDJ3WZt8LQo
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May 25, 2020 17:39
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Len posted:Well what are they? fighter thief cleric mage dwarf elf
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May 25, 2020 17:43
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Len posted:Well what are they? Angry Contrite Violent Sincere Gentle Bemused
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May 25, 2020 17:43
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Failed Imagineer posted:Immediately sent this to my fiancée so she knows what's up. Her eggs have been wilin' out lately 
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May 25, 2020 17:50
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May 25, 2020 18:52
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go beyond cookbooks.... https://www.amazon.ca/Flavor-Bible-...90430871&sr=8-1
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May 25, 2020 19:21
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apatheticman posted:go beyond cookbooks.... 
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May 25, 2020 19:23
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What is the bonkers cookbook that had Virgin Mary's favorite recipe (its creamed spinach) and other great hits?
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May 25, 2020 20:07
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My mom's always been real good at cooking, as has everyone on her side of the family. My cousin got a custom recipe book printed up of stuff that's been in our family, some going all the way back to before we immigrated from Europe in the 1800's, I have a copy and it's great  Now I'm honoring that long family tradition by eating frozen dinners and pizza
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May 25, 2020 20:57
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My mom always cooked for us but she grew up In the USSR where you couldn’t get a frozen Swanson lasagna that feeds 6 people for $5. And that’s why capitalism is great folks
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May 26, 2020 00:36
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The Bloop posted:Angry I was going to post the real answer but this one is more correct. My mom was the child of Depression parents, and grew up legit loving soggy veg from cans and other Midwestern monstrosities, so it took me many years of trying new things as an adult to realize I actually love lots of kinds of food, veg included. I now cook for her every so often and I'm always very happy when she goes "ooh! What's in this?!" Not out of spite, but because I love fresh things with lots of spices and I want to share them with her. The Betty Crocker book is hilarious, though, because it's basically all postwar white people food. Soooooo much meat and jello and more meat and margarine.
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May 26, 2020 03:39
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https://twitter.com/SerenaEGolden/status/1264698773097385995
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May 26, 2020 03:54
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atomicgeek posted:I was going to post the real answer but this one is more correct. So what does over hard map to? Asking for a friend.
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May 26, 2020 05:29
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atomicgeek posted:I was going to post the real answer but this one is more correct. The depression, then prohibition, then the war did a real jab-jab-uppercut on american gastronomy.
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May 26, 2020 06:03
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and that was followed up by better living through chemistry
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May 26, 2020 06:05
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taqueso posted:and that was followed up by better living through chemistry it's funny because now we're having worse living through angry chemistry
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May 26, 2020 06:08
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Failed Imagineer posted:Immediately sent this to my fiancée so she knows what's up. Her eggs have been wilin' out lately mr molyneux it’s an honor
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May 26, 2020 08:04
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also go listen to the f-plus recipe episodes they are great
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May 26, 2020 08:04
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LastInLine posted:I was a picky eater as a child because once I was an adult and tried all this poo poo I thought I didn't like it turned out that it was because my mom was a terrible cook who hated spices of any kind and thought that all meat should be cooked until black.
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May 26, 2020 10:30
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atomicgeek posted:This is why brining was invented, and you should try it. also temp sticks are your friend.
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May 26, 2020 10:34
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Oneiros posted:i grew up with hockey puck steaks because my dad was terrified of mad cow, thank god for a-1 sauce. i assume the "advice" about leaving big pots of soup/stew out to cool before putting them in the fridge dates back to when they weren't capable of handling a big, hot mass without letting the overall temp of the system climb outside of safe bounds for a while. I think it has to do with the steam coming off your foods. if you put food directly into a cold fridge it will turn that moisture into condensation and basically your food will become a runny mess. When I was cooking I had a chef that was really into this but he was the only one that ever did it and I didn't really notice a difference in the soups we were holding.
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May 26, 2020 10:38
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Lambert posted:Different types of recipe books for varying levels of skill have existed then and do exist now. The huge books containing tons of recipes usually are meant more as a reference to the more experienced cook and don't explain everything in excruciating detail. yeah books for trained chefs don't spend time talking about technique. They just assume you know how to cook but you want to learn some of the recipes from other restaurants, The best thing you can get for yourself is the Larousse gastronomique. Its pretty all encompassing.
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May 26, 2020 10:44
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ManBoyChef posted:also temp sticks are your friend. Personally I find them a bit dry, too.
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May 26, 2020 10:48
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ManBoyChef posted:I think it has to do with the steam coming off your foods. if you put food directly into a cold fridge it will turn that moisture into condensation and basically your food will become a runny mess. When I was cooking I had a chef that was really into this but he was the only one that ever did it and I didn't really notice a difference in the soups we were holding. if your food is soupy/saucy (chili or stews) that you will reheat and serve hot it doesn't matter, when you reheat it just add more water and reduce back to desired consistency. If your food is gonna be served cold OR is something like cooked meat that you'll reheat later you should wait for the exact reason you say, it's gonna be a mess. The meat will dry out weirdly and everything that absorbs water will become a runny mess.
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May 26, 2020 10:51
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dex_sda posted:that's how much butter is used at restaurants friend. that's why it tastes so good as a chef I can agree with this. I used to start my day clarifying 4 lbs of butter. I would add lbs of butter throughout the day. I would go through a case of butter ever three days.
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May 26, 2020 10:55
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dex_sda posted:if your food is soupy/saucy (chili or stews) that you will reheat and serve hot it doesn't matter, when you reheat it just add more water and reduce back to desired consistency. If your food is gonna be served cold OR is something like cooked meat that you'll reheat later you should wait for the exact reason you say, it's gonna be a mess. The meat will dry out weirdly and everything that absorbs water will become a runny mess. thats what I thought. What was wild was we cooked all meats to order unless we were doing like osso bucco or something of that nature. That guy was a real stickler for everything.
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May 26, 2020 10:58
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osso buco has only 1 c and I keep reading it written with 2
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May 26, 2020 11:00
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ManBoyChef posted:thats what I thought. What was wild was we cooked all meats to order unless we were doing like osso bucco or something of that nature. That guy was a real stickler for everything. I'm not a professional chef but I learned the techniques to cook to impress by learning from a few and it boils down to: 1) get fresh, quality ingredients 2) cook them to order 3) use techniques that allow the ingredient quality to pop out (usually, these techniques will be simple) 4) add butter/sugar/oil/s&p/msg whenever possible So a steak is just: buy good steak. just before cooking slather it in salt, pepper and a pinch of msg. turn the pan up so it's ripping hot, cover the bottom with high smoke point oil like rapeseed judiciously. Sear on both sides, then throw garlic, a lot of butter and a bunch of fresh thyme into the pan. baste on both sides with the oil until desired doneness is reached. rest for as long as it took to cook. assuming you hit the doneness correctly, congrats, you just made a steak as good as you will get in a michelin starred restaurant. So that's easy. As far as I can tell, the real trick to being an actual chef is being able to handle cooking multiple courses at the same time, handle prep, organise your ingredients and know where to cut corners.
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May 26, 2020 11:21
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May 26, 2020 12:24
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atomicgeek posted:My mother gave me her Betty Crocker cookbook from the 70s. It is legitimately hilarious as an artifact. Even if we ignore the premise of female servitude, why is it necessary to know all six ways? Is she marrying six men?
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May 26, 2020 12:49
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