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I'll start:

Boys would have a lot less injuries...Forget the wins and losses for a moment....If we made candied fruit to my mind...

OK...But what's good and how do we do it?????????????????????????????????????????????

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On 3/17/2018 at 2:17 AM, archey said:

I'll start:

Boys would have a lot less injuries...Forget the wins and losses for a moment....If we made candied fruit to my mind...

OK...But what's good and how do we do it?????????????????????????????????????????????

 

On 3/30/2018 at 9:43 AM, archey said:

Don't throw the basil in too soon,

 

 

On 6/14/2018 at 3:27 PM, archey said:

Sundried tomatos in the jar are well worth the price.

 

37 minutes ago, archey said:

Cut your chilled butter into the mix for anything resembling a coffee cake.

I can totally smell what you're cooking Archey. :)

 

 

 

and it aint food... 

:4224:

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On 11/26/2019 at 11:41 AM, maas_art said:

 

 

 

I can totally smell what you're cooking Archey. :)

 

 

 

and it aint food... 

:4224:

Dude..you cut it so it turns out flufflier..It has nothing to do with celery..

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Might be a good idea to sticky a thread like this to the top of the subreddit. Kind of like an FAQ?

I have been cooking for around 10 years now and I've got the basics down pat, but unfortunately I didn't have a very good resource for learning cooking and I had to learn pretty much everything from trial and error, so I thought it would be nice to list some of the basics that I see newbies mess up, so they can progress a little faster than I did.

Please post any other tips you've picked up over the years, or anything else you think I missed!

First thing, the most common mistake I see: A higher temperature does NOT mean it cooks faster. A higher temperature means it BURNS faster, or ends up cold on the inside. Until you're more experienced, always err on the side of low heat and a slow cook, because it doesn't matter how fast you cook it, if it ends up burned or raw inside.

Second, all the flavor is in the spice/herbs. When I started cooking I thought you could just put in the main ingredients and produce something that tasted right, without having to fiddle with all those fancy spices. Boy was I wrong. Do NOT try and make a pizza without any herb/spices... Honestly as long as you aren't using anything super strong, like garlic or actual jalapeno, you can usually go wild with those spices. When I started cooking, I was never able to put in enough herbs/spices and everything turned out bland until I just started putting a shit-ton in and toning it down from there.

Three. Follow the recipe. Every time. You are not going to be the next Michelangelo of cooking instantly. It takes a long time to know how to properly alter a recipe, so trust that the original author knew what they were doing. Cooking is chemistry. You wouldn't mess around in a chemistry lab, so don't mess around here. If you want to get really accurate, cook like a pro and get yourself a scale and measure by mass rather than measuring by volume all the time.

Those were my biggest three. What else have you guys learned over the years????

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4 hours ago, Rancho said:

Might be a good idea to sticky a thread like this to the top of the subreddit. Kind of like an FAQ?

I have been cooking for around 10 years now and I've got the basics down pat, but unfortunately I didn't have a very good resource for learning cooking and I had to learn pretty much everything from trial and error, so I thought it would be nice to list some of the basics that I see newbies mess up, so they can progress a little faster than I did.

Please post any other tips you've picked up over the years, or anything else you think I missed!

First thing, the most common mistake I see: A higher temperature does NOT mean it cooks faster. A higher temperature means it BURNS faster, or ends up cold on the inside. Until you're more experienced, always err on the side of low heat and a slow cook, because it doesn't matter how fast you cook it, if it ends up burned or raw inside.

Second, all the flavor is in the spice/herbs. When I started cooking I thought you could just put in the main ingredients and produce something that tasted right, without having to fiddle with all those fancy spices. Boy was I wrong. Do NOT try and make a pizza without any herb/spices... Honestly as long as you aren't using anything super strong, like garlic or actual jalapeno, you can usually go wild with those spices. When I started cooking, I was never able to put in enough herbs/spices and everything turned out bland until I just started putting a shit-ton in and toning it down from there.

Three. Follow the recipe. Every time. You are not going to be the next Michelangelo of cooking instantly. It takes a long time to know how to properly alter a recipe, so trust that the original author knew what they were doing. Cooking is chemistry. You wouldn't mess around in a chemistry lab, so don't mess around here. If you want to get really accurate, cook like a pro and get yourself a scale and measure by mass rather than measuring by volume all the time.

Those were my biggest three. What else have you guys learned over the years????

The best thing I learned was marry a good cook and don't buy cheap food. Cheap food isn't cheap when you throw some of it out.

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14 hours ago, Rancho said:

Might be a good idea to sticky a thread like this to the top of the subreddit. Kind of like an FAQ?

I have been cooking for around 10 years now and I've got the basics down pat, but unfortunately I didn't have a very good resource for learning cooking and I had to learn pretty much everything from trial and error, so I thought it would be nice to list some of the basics that I see newbies mess up, so they can progress a little faster than I did.

Please post any other tips you've picked up over the years, or anything else you think I missed!

First thing, the most common mistake I see: A higher temperature does NOT mean it cooks faster. A higher temperature means it BURNS faster, or ends up cold on the inside. Until you're more experienced, always err on the side of low heat and a slow cook, because it doesn't matter how fast you cook it, if it ends up burned or raw inside.

Second, all the flavor is in the spice/herbs. When I started cooking I thought you could just put in the main ingredients and produce something that tasted right, without having to fiddle with all those fancy spices. Boy was I wrong. Do NOT try and make a pizza without any herb/spices... Honestly as long as you aren't using anything super strong, like garlic or actual jalapeno, you can usually go wild with those spices. When I started cooking, I was never able to put in enough herbs/spices and everything turned out bland until I just started putting a shit-ton in and toning it down from there.

Three. Follow the recipe. Every time. You are not going to be the next Michelangelo of cooking instantly. It takes a long time to know how to properly alter a recipe, so trust that the original author knew what they were doing. Cooking is chemistry. You wouldn't mess around in a chemistry lab, so don't mess around here. If you want to get really accurate, cook like a pro and get yourself a scale and measure by mass rather than measuring by volume all the time.

Those were my biggest three. What else have you guys learned over the years????

It's all in the ingredients... You are totally right about being patient while cooking.

Second is nutritious stuff is all tucked into the stained glass. You want to break it open? Good luck Lol

Third is when someone drops it off at your house and its no good throw it out..Nothing messes one up worse than getting out of step.

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