I've been teaching myself cooking

[Mr.White]

Goat? It'll be the greatest stew of all time, if nothing else memories will be made. Try sweetbreads next followed by rocky mountain oysters. You should keep to yourself what these things are.

"Rocky mountain oysters" is a common Czech pub food in rural areas. Never had the inclination to try it.

 

[AudioAvarice]

BTW- my 2 cents regarding teaching yourself anything. You will be taught wrong. Learn from those who have already learned. My friend makes the best flaky pie crust- she gave me her recipe. Didn't help. I had her come to me house to show me. It's a fine line between flaky and hard and brittle crumbly. Simple pie crust.... not so simple.

Any sort of baking is a black art, it's why we have a pastry chef at work, it's not only technique, but the order, and timing in which you add ingredients, it can be hard to get consistent results even with familiar recipes.

 

[Hajidub]

"Rocky mountain oysters" is a common Czech pub food in rural areas. Never had the inclination to try it.

Tastes like chicken tenders and whatever seasoning they use in the breading/batter and dip.

 

[Hajidub]

Any sort of baking is a black art, it's why we have a pastry chef at work, it's not only technique, but the order, and timing in which you add ingredients, it can be hard to get consistent results even with familiar recipes.

Pastry chefs are so underpaid, it is a black art and I'm jealous of people that can whip things out consistently. Worked at a 5-star when I was in my 20's, the executive and sous chefs never even dared to criticize or bad mouth our lady, everyone else was fair game.

 

[AudioAvarice]

Pastry chefs are so underpaid, it is a black art and I'm jealous of people that can whip things out consistently. Worked at a 5-star when I was in my 20's, the executive and sous chefs never even dared to criticize or bad mouth our lady, everyone else was fair game.

Lol it's exactly the same here, good pastry chefs are like gold dust, she gets wherever holiday she wants wherever she wants it, she's also fully trained chocolatier, all of that after she reached sous level as an 'ordinary' chef. I've been training as a pizza chef here, the dough work is another black art, I don't think I've made two batches the same yet.

 

[usedto]

BTW- my 2 cents regarding teaching yourself anything. You will be taught wrong. Learn from those who have already learned.

I respectfully disagree. Watching others is fine, but trial and error produces the best cooks. What you learn can be used in other recipes.

 

[Mr.White]

The goat stew came out great. Sorry I forgot to take a picture. The wife loved it after all.

 

[Lux Man]

I respectfully disagree. Watching others is fine, but trial and error produces the best cooks. What you learn can be used in other recipes.

I feel it depends on old you are and what specifically that you are trying to learn on your own and how good you expect to be at it. I'm not limiting my statement to just cooking.

 

[usedto]

I feel it depends on old you are and what specifically that you are trying to learn on your own and how good you expect to be at it. I'm not limiting my statement to just cooking.

Agreed

I started cooking pre-teen, thanks to 4-H. I used to enter some of my items in the local county fair. One of my "modifications" won awards for several years until I moved on to other things. Self-taught.

 

[Lux Man]

Agreed

I started cooking pre-teen, thanks to 4-H. I used to enter some of my items in the local county fair. One of my "modifications" won awards for several years until I moved on to other things. Self-taught.

So you made a modification…… to what? A recipe? If it was ….you weren’t self taught.

Learning any skill without help of some kind, whether it’s a blueprint, a schematic, a golf video, a tennis video, any help whatsoever don’t claim self-taught. We learn from the mistakes of others unless you believe in evolution and you are really old.

 

[usedto]

Not worth an argument.