Can you cook?
- Thread starter MasterOfWorlds
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I'm by no means an amazing cook but I can get by, I started by helping my mum out in the kitchen way back when also so I've kinda grown up with it. I tend to use pre-packed sauces or powders mind but it tastes fine and better than a microwave ready meal.
I do made a good chilli con carne though, even if i do say so myself. :3
I do made a good chilli con carne though, even if i do say so myself. :3
I am perfectly capable of cooking in that I understand enough of the principles to improvise in a wide variety of circumstances (save baking - the chemistry involved does not take kindly to improvisation) and am equally capable of reading and following directions. In spite of this I rarely cook simply because I have a short attention span and the process often involves far too much preparation to be worth it (often requiring a trip to several stores to make a single item).
My greatest culinary successes were (rated by virtue of both how tasty they were and how little information I had to go on:
Salmon Fajitas (I had never cooked salmon for fajitas and based the entire process on how I assumed it should be done. Due to liberties I took with the process, the result was less a fajita and more like a Taco)
Moon Pie (My first attempt at producing candy as I made the Marshmallow myself. The television show Good Eats provided the idea and the recipe)
Bacon Ice Cream (Result of morbid curiosity after I found that the punchline of a comic was actually a real thing. Tasty but not something you'd want a bowl of. Especially considering the cholesterol content was through the roof)
My greatest culinary successes were (rated by virtue of both how tasty they were and how little information I had to go on:
Salmon Fajitas (I had never cooked salmon for fajitas and based the entire process on how I assumed it should be done. Due to liberties I took with the process, the result was less a fajita and more like a Taco)
Moon Pie (My first attempt at producing candy as I made the Marshmallow myself. The television show Good Eats provided the idea and the recipe)
Bacon Ice Cream (Result of morbid curiosity after I found that the punchline of a comic was actually a real thing. Tasty but not something you'd want a bowl of. Especially considering the cholesterol content was through the roof)
I am a professional cook since summer 08.
I started young when my mother showed me how to cook a simple "salsa rosa" ( could be translated as "pink sauce". Basicly, a tomato sauce with heavy cream and parmesan ).
Went to a professional school in Montreal called Instistut de Tourisme et d'Hôtellerie du Québec.
I am pretty good with pastries ( going back to school to specialize in confectionery and pastry ) and red meats ( One of my friend nicknamed me "Red Thumb" ).
My cayenne volcano cakes are probably my specialty and by far, my favorite recipe to eat but cooking "Demi-Glace" brings tears of joy to me and screams of terror from my roommates.
Let me explain.
A "demi-glace" could be described as a thickened and more flavoured beef ( or any red meat ) broth. It's used as base to make a lot of classic sauces.
You put vegetables in a large casserole, start the heat at high and let me them stick ( no oil ). Add some tomato paste and coat vegetables.
Here comes to fun part: You take a large metal and fill it mid level with powerful alcohol ( I use brandy ) and you hold it DIRECTLY over a stove gaz flame. The alchohol with catch on fire on surface but wait till it simmers.
Now, in a quick circular motion, pour into vegetables. Get your hand out of there quick because in 0.5 second, a massive 3 foot tall fireball ( I kid you not and that's for a small batch at home ) will raise from the casserole.
Lots of fun.
I started young when my mother showed me how to cook a simple "salsa rosa" ( could be translated as "pink sauce". Basicly, a tomato sauce with heavy cream and parmesan ).
Went to a professional school in Montreal called Instistut de Tourisme et d'Hôtellerie du Québec.
I am pretty good with pastries ( going back to school to specialize in confectionery and pastry ) and red meats ( One of my friend nicknamed me "Red Thumb" ).
My cayenne volcano cakes are probably my specialty and by far, my favorite recipe to eat but cooking "Demi-Glace" brings tears of joy to me and screams of terror from my roommates.
Let me explain.
A "demi-glace" could be described as a thickened and more flavoured beef ( or any red meat ) broth. It's used as base to make a lot of classic sauces.
You put vegetables in a large casserole, start the heat at high and let me them stick ( no oil ). Add some tomato paste and coat vegetables.
Here comes to fun part: You take a large metal and fill it mid level with powerful alcohol ( I use brandy ) and you hold it DIRECTLY over a stove gaz flame. The alchohol with catch on fire on surface but wait till it simmers.
Now, in a quick circular motion, pour into vegetables. Get your hand out of there quick because in 0.5 second, a massive 3 foot tall fireball ( I kid you not and that's for a small batch at home ) will raise from the casserole.
Lots of fun.
I have been cooking since I was ten years old. My parents at the 10 year mark would make me and my sister cook one meal a week. When it came time to me owning a car I had no job, so in order to pay for fuel I supplemented my standard allowance with money for cooking every night during the week.
My Signature dish is General Tso's Chicken. I take the most succulent white breast meat, cube it, bread it with a mixture of corn starch, pepper, salt, egg and soy sauce. I then stir fry it in my cast iron wok, letting the olive oil drain off the chicken on a paper towel. After that I stir fry hot peppers and broccoli(seperately, the chicken when done is served on top of the broccoli which is on top of rice).Then I add the sauce, a mixture of salt, corn starch, water, soy sauce, sugar, chicken stock and red wine. Stir it until it starts to thicken and stick to the chicken, then serve.
My secondary signature dish is Cola Chicken. Basically you take a 12 oz can of cola(pepsi) I've also tried it with cherry coke to make it a little sweeter. You mix that with a cup of ketchup, stir it up and pour it over three to four bone in chicken breasts in a skillet. Then you let the chicken cook at medium heat, turn them over half way through. When the chicken is close to being done you remove the lid and turn the heat up to high. Then start to stir the sauce and pour it over the chicken until it starts to stick and turns into a delicious cooked down sauce. Serve with white rice(minute is good enough). The sauce is sweet and tangy, but there's just a little zip, a sparkle if you would of what remains of the carbonated portion of the soda. Delicious.
My Signature dish is General Tso's Chicken. I take the most succulent white breast meat, cube it, bread it with a mixture of corn starch, pepper, salt, egg and soy sauce. I then stir fry it in my cast iron wok, letting the olive oil drain off the chicken on a paper towel. After that I stir fry hot peppers and broccoli(seperately, the chicken when done is served on top of the broccoli which is on top of rice).Then I add the sauce, a mixture of salt, corn starch, water, soy sauce, sugar, chicken stock and red wine. Stir it until it starts to thicken and stick to the chicken, then serve.
My secondary signature dish is Cola Chicken. Basically you take a 12 oz can of cola(pepsi) I've also tried it with cherry coke to make it a little sweeter. You mix that with a cup of ketchup, stir it up and pour it over three to four bone in chicken breasts in a skillet. Then you let the chicken cook at medium heat, turn them over half way through. When the chicken is close to being done you remove the lid and turn the heat up to high. Then start to stir the sauce and pour it over the chicken until it starts to stick and turns into a delicious cooked down sauce. Serve with white rice(minute is good enough). The sauce is sweet and tangy, but there's just a little zip, a sparkle if you would of what remains of the carbonated portion of the soda. Delicious.
I don't cook often, since I feel guilty about requesting ingredients for myself. But yes, I can cook. And I think I can cook well.
I'm the best damn ramen noodle cook this nation has to offer.
But seriously, I can't really do much. I can do scrambled eggs, and I can cook things like those Chinese meal packs, cut up the chicken and such...but I'm not very good at much else.
But seriously, I can't really do much. I can do scrambled eggs, and I can cook things like those Chinese meal packs, cut up the chicken and such...but I'm not very good at much else.
Eh, I can cook well enough. I'm a pro with chicken marinades and grilling, noodles, salads (hey, it counts! Slicing vegetables thinly is an acquired skill!), omelets and ridiculously tall sandwiches. Also, I'm pretty good with homemade dips, sauces and dressing.
...If I had a signature dish, it would probably be yakisoba with teriyaki/whiskey marinated chicken (grilled) on a bed of cabbage salad. Odd, I know... but it works.
...If I had a signature dish, it would probably be yakisoba with teriyaki/whiskey marinated chicken (grilled) on a bed of cabbage salad. Odd, I know... but it works.
if by cook you mean incinerate into charcoal i could literally write a book on all the kitchen disasters ives caused heres a short list
set a toaster on fire
set a toaster oven on fire
exploded a microwave using only a potato
set tea on fire
made an oven spew smoke with nothing inside of it
as for signiture dish the only thing im able to cook without burning is eggs so i guess thoose
set a toaster on fire
set a toaster oven on fire
exploded a microwave using only a potato
set tea on fire
made an oven spew smoke with nothing inside of it
as for signiture dish the only thing im able to cook without burning is eggs so i guess thoose
Well I can cook but I dont do it often but when I cook it is often just that I take the things we have in the refrigerator and try to do something whit it.I have learned from reading the recipe because thats what the school and my parents always told me never any hints always "read the recipe".
I can cook, of course I can cook. I tend towards slow-cooked dishes, hearty comfort food, but I can do light and airy as well. I can't, however, bake to save my life, but that is okay, as my wife is a great baker. I learned to cook from my grandmother and my mother, my father taught me to barbeque.
Oh yeah, I can cook well enough for myself. Slow dishes that I can stick in a crock-pot for hours and go to class are a favorite of mine.
Not sure if anyone else likes my cooking though. I don't have people over enough around dinner time.
Not sure if anyone else likes my cooking though. I don't have people over enough around dinner time.
I learned to cook from my dad. I can make potatoes in various forms, homemade pizza dough, a mean pot roast, and I'm pretty good on the grill especially with burgers and BBQ chicken. If I had a signature dish it would be my pulled pork with my cheese potatoes. Most of what I make takes at least an hour to make(cook and prep), so it's tasty but not quick.
I can cook Spaghetti Bologanaise (The foodstuff of GODS), but not as well as I would like to...
...That's all I have to contribute. *Goes back to firing heat rays and drinking blood*
...That's all I have to contribute. *Goes back to firing heat rays and drinking blood*
You been beat, son.Red Right Hand said:
OT: I can cook a bit, although only simple things like pasta and the like, although I do help my mom with cooking dinner for the family pretty often. I actually learned to cook from my old babysitter. I always felt bad that she had to cook for me, so whenever she made me a meal I asked her to teach me how to do it.
