Cooking tips !

Hello guys,

Posted on 6 June 2011 @ 0:58 (London time) - permalink
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Probably the series of cookbooks we've used the most over the years is the Best of Bridge

Posted on 6 June 2011 @ 7:39 (London time) - permalink
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Hint: There's a heap of difference between baking soda and baking powder. Holy moley.

Posted on 6 June 2011 @ 14:4 (London time) - permalink
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Hint: when the recipe calls for the raisins to be soaked in brandy overnight, and you don't have any, do not substitute gin.

Posted on 6 June 2011 @ 14:10 (London time) - permalink
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The Julia Child and Joy of Cooking cookbooks are classics that are always a good start, they are filled with detailed instructions and illustrations. Start with SIMPLE recipes at first, don't jump right into a risotto or pastry or anything complicated in an attempt to impress people. You need to look for simple dishes with good flavors to start with. Epicurious.com has reviews with suggestions in them and is a great place to start. I learned to cook by watching my mother do it and by growing up with the food network ALWAYS on in the background. Just watching these techniques over and over is very helpful. If you want to pick a recipe and share it, I'm sure people on here would be happy to give more helpful and specific tips!

Posted on 6 June 2011 @ 16:3 (London time) - permalink
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Eyes, you're speaking from experience are you?

Posted on 6 June 2011 @ 16:46 (London time) - permalink
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oh yeah

Posted on 6 June 2011 @ 18:42 (London time) - permalink
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Hint: when using the microwave and they tell you to vent the product...you'd better vent.

Posted on 6 June 2011 @ 18:44 (London time) - permalink
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Never microwave an egg in its shell.

Posted on 6 June 2011 @ 18:49 (London time) - permalink
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If you are using a stand mixer, lower the speed to its lowest setting before carefully adding the flour.

Posted on 6 June 2011 @ 18:51 (London time) - permalink
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Bare fingers make lousy oven mitts.

Posted on 6 June 2011 @ 18:51 (London time) - permalink
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If a recipe calls for wine, use wine you would actually drink, not the pee they bottle and sell as 'cooking wine.'

Posted on 6 June 2011 @ 18:53 (London time) - permalink
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I think we have a new manual to start, Eyes. I wonder how much overlap we'll have?

Posted on 6 June 2011 @ 18:54 (London time) - permalink
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Or do you want me to use the regular manual and start a new chapter under the Spit Roast section?

Posted on 6 June 2011 @ 20:32 (London time) - permalink
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There's a good damn reason tabasco sauce comes in little itty bitty bottles.

Posted on 6 June 2011 @ 20:35 (London time) - permalink
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These are all hard-won tips, people. Don't ever leave the house with an apple pie in the oven.

Posted on 7 June 2011 @ 23:27 (London time) - permalink
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And if the recipe calls for fresh mushrooms, tinned mushrooms are seldom an adequate substitute.

Posted on 8 June 2011 @ 6:32 (London time) - permalink
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To make a crispy crust on a casserole they often suggest using corn flakes. Bran flakes should never be used as a last minute substitute.

Posted on 8 June 2011 @ 13:36 (London time) - permalink
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Don't do jumping jacks in the kitchen while baking a cake. And if it rains on Easter don't hide eggs in the house.

Posted on 9 June 2011 @ 12:20 (London time) - permalink
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If the raisins in the carrot salad have legs on them it's time to throw it out.

Posted on 9 June 2011 @ 13:16 (London time) - permalink
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Live lobsters don't really scream when you drop them in boiling water.They just go ow ow ow ow hotchie wa wa ow ow and then they get eerily silent.

Posted on 9 June 2011 @ 15:13 (London time) - permalink
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hahahaha too funny

Posted on 9 June 2011 @ 16:53 (London time) - permalink
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If you're trying to eat healthy I suggest "100 calorie snacks, 200 calorie desserts, 300 calorie main dishes" (its 3 books in 1), but if you want something sweet theres a cookbook called "1,000 Chocolate Baking & Desserts Recipes" (I prefer the latter one ;). Enjoy.

Posted on 9 June 2011 @ 19:38 (London time) - permalink
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Always use a calculator when increasing or decreasing a recipe, especially if your math skills suck as bad as mine do.

Posted on 9 June 2011 @ 21:36 (London time) - permalink
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Even if you are all alone, never ever fry bacon naked.

Posted on 9 June 2011 @ 21:40 (London time) - permalink
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Remember that Celsius and Fahrenheit are two VERY different temperatures.. One will bake the other.. burn.

Posted on 9 June 2011 @ 21:40 (London time) - permalink
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LOL so true!

Posted on 9 June 2011 @ 21:40 (London time) - permalink
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Daughter called and wanted to know how to make deviled eggs. I told her. She then said "Do I remove the yolks before or after I cook the eggs?" Totally her father's fault.

Posted on 9 June 2011 @ 21:50 (London time) - permalink
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Good eggs sink, bad eggs float!

Posted on 9 June 2011 @ 22:7 (London time) - permalink
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To check chicken for "doneness" poke it with a fork. It's done when the juices run clear.

Posted on 10 June 2011 @ 4:45 (London time) - permalink
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Just a quick additional tip for Denim's tip on chicken: don't try this tip on a live chicken.

Posted on 10 June 2011 @ 22:21 (London time) - permalink
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Chicken...brings to mind turkey! I had to oil up a turkey the other night (the things you do to impress the in-laws). That was one of the most VILE experiences of my life! It was like giving a plump, little naked man a massage (for the record, solely based on imagination)...oh and it got better. Then I had to stuff it!

Posted on 10 June 2011 @ 22:41 (London time) - permalink
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That reminds me of a Mitch Hedberg quote:

Posted on 11 June 2011 @ 19:8 (London time) - permalink
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Lol, brilliant!

Posted on 11 June 2011 @ 23:58 (London time) - permalink
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