• The move to the new server is done. There are some software and database maintenance updates in process. This has us passing the hat around to help out. We appreciate any donations. Seriously, even a dollar helps. The payment page may be found here - https://www.audiokarma.org/support.html

I've been teaching myself cooking

ra7c7er

ra7c7er

Hoarding records since 1990
I can cook some some simple stuff. Burgers, skillet fish, shrimp. But I can't really cook anything else. I've started making simple things from scratch. Here's the mashed potatoes I just made on a whim. I know it's not crazy like most of you guys post in the home cooked dinner threads but this is a start for me. I will say this mashed potatoes would be a great way to try and get a kid/grand-kid into cooking. It's simple and a kid would enjoy mashing the crap out of potatoes.

I didn't think they would turn out so I didn't season them with anything but they aren't bad with some butter. Russet skins aren't the best so it would have been better to peel the majority of the potatoes and leave the skin only on one or two. Anyway just thought I would share.

PXL_20250115_152901285.jpg

As I learn more stuff I'll update the thread.
 
Register to hide this ad
Well done.
Until May of this year, my cooking abilities consisted of toast, scrambled egg, beans on toast, a Cuppa soup or a Marmite sandwich.
This was because my wife has always been a very good cook. She and a friend took a Cordon Bleu cookery course, twice, because they enjoyed it.
Unfortunately, she had to go into hospital in May last year and wasn't home until the beginning of October. So I had to fend for myself. So no more big meals prepared for me, where if I left anything because there was too much, I'd be asked, "What was wrong with it?" So with my limited skills, the outcome was that I lost a stone and got back to a weight with which I'm happy.
She's been home now for over three months but still not steady enough on her feet to manage cooking. So I've had to do an "upgraded menu."
I can manage,
fish & chips,
burger, onions & chips,
lamb chops, roast potatoes and veg,
a lamb, pork or beef joint potatoes and veg
and any ready meal from M&S, just by following recipes.
I determine my, "portion sizes."
It's dead easy. Well..... a lot easier than I found changing an exhaust valve in a 2lt Alfa-Romeo a while back.
But I can't say I like cooking.
 
Last edited:
ra7c7er said:
I can cook some some simple stuff. Burgers, skillet fish, shrimp. But I can't really cook anything else. I've started making simple things from scratch. Here's the mashed potatoes I just made on a whim. I know it's not crazy like most of you guys post in the home cooked dinner threads but this is a start for me. I will say this mashed potatoes would be a great way to try and get a kid/grand-kid into cooking. It's simple and a kid would enjoy mashing the crap out of potatoes.

I didn't think they would turn out so I didn't season them with anything but they aren't bad with some butter. Russet skins aren't the best so it would have been better to peel the majority of the potatoes and leave the skin only on one or two. Anyway just thought I would share.

View attachment 3400225

As I learn more stuff I'll update the thread.
Click to expand...
My Mother had health issues and there were times she just couldn't cook. I started to learn at 11 how to cook for the family and have been at it since. I love being in the kitchen. What I did figure out over the years....my Mom was a BAD cook. Use a cookbook to get you started....then change the recipes to fit your taste and likes. Congrats on mashed taters....they are not the easiest to get right!!
 
I like making scones and Liege waffles. I also like soft scrambled eggs.

I can grill a nice medium rare steak, but I am more geared toward pasties
 
Youtube is your friend.

I have been cooking since the late 50s - early 60s, and have the awards to prove it.

Youtube is a great teacher of basic as well as advanced cooking.:thumbsup:
 
  • Like
Reactions: HB3
First, you make a roux.
Half the recipes in Louisiana begin with that instruction. It’s basically flour and oil cooked until it browns into a napalm-like paste. It adds some nutty flavor and thickens liquids. It’s almost an art form here and can take 30 minutes on the stove. The trick is to bring it up to varying degrees of darkness without burning it. Recently, I have been making it in the microwave. I have burned one this way though and had to start over. What would have taken 20-30minutes on the stove was ready in 3-4 minutes.
Learn to make a roux and it opens the door for many dishes.
 
Good for you ra7c7er!

My son and I enjoy cooking, but right now my kitchen is in shambles..... my sink and faucet and disposal, are unusable. I'll either need to replace everything, or pay someone to do it. Your kitchen sink is the most valuable tool, and you will never know until you don't have one.

We are both looking forward to running the bbq.... burgers, hot dogs, steaks.... [[[mmm]]]

Happy cooking.
 
My go to when I am not in a good mood is cooking/baking. So whatever you cook, make what you love. For me a recipe is a suggestion, except when it comes to breads and rolls.

A few suggestions on things that you should have when you are cooking:
1. A good thermometer. Many things, especially meats, need to come to a certain temperature to be considered safe to eat.
2. A good cookbook that has conversion chart and substitution chart for those times when you don't have something. Example- Buttermilk-you can use regular milk and vinegar or lemon juice. It will save you money and time.
3. Have a good high temperature cooking oil. Depending upon what you are cooking, it can make a difference. They usually smoke less and will save you from filling your house with smoke and having the smoke alarm go off (been there, done that :rflmao:)
Low Heat oil (up to about 350 degrees) best for sautéing and pan-frying - EVO, Coconut oil and Sesame oil
Medium heat oil (up to about 400 degrees ) great for roasting and sautéing - Olive oil, Sesame oil and refined Coconut oil
High Heat oil ( up to 500 degrees) is great for deep frying, stir frying, grilling and BBQing - Peanut oil, Grapeseed oil, Sunflower oil and vegetable oil

The type of pots and pans can also make a difference. Some have thicker bottoms and distribute the heat better, while others are very thin and even if it is a non stick it has hot spots and can burn.

Take your time, taste whatever you are cooking many times, use spices/seasonings that fit your taste.

I will make one last suggestion. If you like smoked foods, get yourself an electric smoker. They are so simple to use and you can smoke almost anything. Ribs, pot roast, briquet, potatoes, veggies of all kinds, salmon, seafood. Heck I make a mean smoked mac and cheese.

Good luck and we cannot wait to see what you make next.
 
I enjoy cooking, but don't want to do it every day. Thus, I cook big batches and freeze individual portions.

Enjoy your cooking journey.

This site has some very good recipes. https://www.culinaryhill.com/ If you like sweets, the bread pudding is outstanding. A little involved and time consuming, but well worth it. It too freezes well. ;)
 
ra7c7er said:
I can cook some some simple stuff. Burgers, skillet fish, shrimp. But I can't really cook anything else. I've started making simple things from scratch. Here's the mashed potatoes I just made on a whim. I know it's not crazy like most of you guys post in the home cooked dinner threads but this is a start for me. I will say this mashed potatoes would be a great way to try and get a kid/grand-kid into cooking. It's simple and a kid would enjoy mashing the crap out of potatoes.

I didn't think they would turn out so I didn't season them with anything but they aren't bad with some butter. Russet skins aren't the best so it would have been better to peel the majority of the potatoes and leave the skin only on one or two. Anyway just thought I would share.

View attachment 3400225

As I learn more stuff I'll update the thread.
Click to expand...
Thank you!!! Your post is so refreshing. An aspiring chef you are! Since you started with russet potatoes- and I am dead serious about this- learn about potatoes and you will be way ahead of the curve. Every potato has it's own very unique taste, texture, and best uses and some you don't want to use for certain recipes. Next time you are at the store buy some yukon golds, fingerlings, russets, and reds. Just boil one of each, slice and taste you will learn about the main three. Some are better for baking, mashing, salads, frying, I didn't include sweet potatoes cuz they are a completely different animal.

Here is just one tip next time you make mashed- throw a smashed garlic clove in the water. (if you like garlic)
 
This is short and to the point but so important to have a balanced dish and also how to fix things when they need a little "something'. Some times we add something like vinegar but you don't taste vinegar but it just makes it perfect. It's like if something isn't sweet enough it might need salt. Yep salt is required for sweetness to be balanced.

www.cordonbleu.edu

How to balance the five flavour elements

Balancing flavour is both a science and an art, based on professional training, intuition and experience. Here’s an introduction to balancing the five key flavours in your cooking.
www.cordonbleu.edu www.cordonbleu.edu
 
Lux Man said:
Dang it mate! When I saw pasties I said this guy must be Finnish. I used to live a part of the US where pasties were a staple. That area had a high concentration of Finlanders.
Click to expand...
Early days, Northern Minnesota
Finlanders packed them in lunch pails for work in the Mines..
 
You can learn a bunch of stuff on YouTube. I started learning how to cook back in the 90's by watching Emeril, Sarah Moulton and others on tv.
 
Joy of Cooking is an excellent tome.
There are any number of websites for the many genres of cooking. Just Google whatever you are interested in and you'll get a bunch of options. Read a few and go with the recipe that strikes you fancy (taste buds). I've found a French one that is very interesting for desserts. I usually start off following the recipe fairly closely and then will alter-to-taste on subsequent goes.
Enjoy the ride. It can be most enjoyable.
 
You must log in or register to reply here.
Back
Top Bottom