Something Delicious

easygoingfemme · 11-05-2012, 09:11 PM

I loathe to measure in the kitchen.
Which really confuses people since I teach cooking classes.
For them, I suck it up and write up a "real" recipe in advance with measurements and how many a recipe serves... but when I'm demo teaching it's all about how to eyeball and tell from texture and scent if something is just right.

My latest exciting dish at a class was a basic split pea soup, but without ham, and fluffed up with steamed and pureed cauliflower stirred into the soup and then the whole thing was topped with a drizzle of balsamic.

*yum!!!*

Corkey · 11-05-2012, 09:14 PM

What's funny is I cook for taste, I can't generally tell someone how much salt or pepper I use. Often though I don't use salt when cooking until the end, unless it's pasta, then the water tastes like the bloody ocean....

Sun · 11-05-2012, 10:04 PM

Quote:

Originally Posted by Corkey

What's funny is I cook for taste, I can't generally tell someone how much salt or pepper I use. Often though I don't use salt when cooking until the end, unless it's pasta, then the water tastes like the bloody ocean....

That is the best way to cook Corkey. Add salt at the end.

Salt is one of my favorite things to work with. One of my friends has a crazy collection of salts from around the world and she uses all of them for different dishes. Very interesting.

Sun · 11-05-2012, 09:22 PM

Quote:

Originally Posted by easygoingfemme

I loathe to measure in the kitchen.
Which really confuses people since I teach cooking classes.
For them, I suck it up and write up a "real" recipe in advance with measurements and how many a recipe serves... but when I'm demo teaching it's all about how to eyeball and tell from texture and scent if something is just right.

My latest exciting dish at a class was a basic split pea soup, but without ham, and fluffed up with steamed and pureed cauliflower stirred into the soup and then the whole thing was topped with a drizzle of balsamic.

*yum!!!*

Mmmm..that sounds so good!

Cooking demo's? Ok you are hired. See Canela to sign up for HER event that SHE is organizing!

I am now having a fantasy about a Femme Cook off and I can see the tickets flying out the door. We will need a bigger venue. There will be crowds. Paparazzi. Madness. We will need security.

Oh wait, we need a venue before we can need a bigger venue.

Dang! Details. *sigh*

11-05-2012, 09:14 PM	#2
Corkey Infamous Member How Do You Identify?: Human Preferred Pronoun?: He Relationship Status: Very Married Join Date: Dec 2009 Location: Where I want to be Posts: 8,155 My Photo Gallery Thanks: 47,491 Thanked 29,274 Times in 6,637 Posts Rep Power: 21474859	What's funny is I cook for taste, I can't generally tell someone how much salt or pepper I use. Often though I don't use salt when cooking until the end, unless it's pasta, then the water tastes like the bloody ocean.... __________________ "Many proposals have been made to us to adopt your laws, your religion, your manners and your customs. We would be better pleased with beholding the good effects of these doctrines in your own practices, than with hearing you talk about them". ~Old Tassel, Chief of the Tsalagi (Cherokee)

11-05-2012, 09:11 PM	#1
easygoingfemme Senior Member How Do You Identify?: Lil' Miss Sassy Pants Preferred Pronoun?: She/her Join Date: Oct 2012 Location: My place by the river Posts: 3,619 My Photo Gallery Thanks: 6,995 Thanked 14,846 Times in 3,249 Posts Rep Power: 21474852	I loathe to measure in the kitchen. Which really confuses people since I teach cooking classes. For them, I suck it up and write up a "real" recipe in advance with measurements and how many a recipe serves... but when I'm demo teaching it's all about how to eyeball and tell from texture and scent if something is just right. My latest exciting dish at a class was a basic split pea soup, but without ham, and fluffed up with steamed and pureed cauliflower stirred into the soup and then the whole thing was topped with a drizzle of balsamic. yum!!!