Kitchen Laws

[ipsafictura]

Because I am expecting my first child and pregnancy makes you sentimental, I'm thinking about putting together a "Mom's Cookbook" that I can add to and refine over the years. I've got lots of ideas for recipes, which is important, but I'd also like to include general guidelines for cooking and working in the kitchen. Right now, I'm considering some

Comments

[self_confusion4]

Know your range and your oven. Some will run hot and others will run cool. If things aren't turning out right in the oven, an oven thermometer is a cheap way to correct the problem.
NEVER scorch garlic. EVER.
Cookies turn out best when cooked one tray at a time on cold cookie sheets.

[randomstasis]

yes, yes, and yes.
also- never forget which burner thinks every setting is HIGH (and be a dear and let any guest cooks know before they find out the hard way)

[pretend_mulling]

"NEVER scorch garlic. EVER."

Testify!

[leatherfemme]

Cook with love.
Cook to nourish, not to impress.
Clean as you go.
Step away and take breaks.

[stakingaclaim]

x a million on clean as you go.

[randomstasis]

Always check the oven and the broiler before you turn the oven on;(

[randomstasis]

I'm still learning it, apparently;P

[the_punk_hippie]

I've learned it multiple times, despite the first time resulting in the smell of burning plastic (who the hell keeps non-ovenproof things in the freaking oven anyway???)

[randomstasis]

Check the recipe against your common sense.
Label everything.
Keep fats and liquids cold for pastry.
Beat eggs at room temperature.
Hot potatoes won't brown.

[wldrose]

Hot potatoes wont brown? I never knew that I may try and see but I could see it may well be true thanks.

A boyfriend once tried to impress me with his herbs and used some of my unlabled ones trust me boiled potatoes with cat nip not yummy

ash

[randomstasis]

For years I suffered random fail at hashbrowns, sauteed potatoes, mashed potato crusts etc.- whenever I used hot potatoes or boiled them before slicing.
Then one day when Dad ran out of time making his specialty dinner (carpetbagger steaks) he asked me to quickly mash the potatoes for his piped border of potatoes duchesse and oh horrors I heated the milk and panic panic, all the other garnishes were burning and still they didn't brown.
My Dad asked me how I made the potatoes, and then looked at me like I was crazy and said of course not, don't you know..?
I was speechless. 24 years? It took him 24 years to finally clue me in to that little trick?
Our guests thought it was the funniest thing ever. Of course, all our friends are used to the Laurel-and-Hardy-in-the-kitchen imitation..They refuse to go to the dining room until they know the fun's all over:(

[randomstasis]

mmm, sounds yummy- nearly as good as sushi with mexican vanilla*hides*

[bandicoot]

Cooking is an art. Baking is a science.

[gypsyliz]

This is so true. I will fudge measurements with spices and the like when I cook, but never when I bake. Learned that one from my mom :)

[leatherfemme]

Oh, be brave and start. As long as you keep the base the same it'll be fine. I play with spices and sugars and flours and additives all the time. Learned that from my brother who as a teen learned to do amazing things with boxed brownie mix.

[gypsyliz]

For having grown up with a mother who used to bake *everything* (her bread and pies were amazing, omg), I am a novice baker at best. It's not something I do often, so I am ultra careful with measuring ingredients. I blame all my problems with baking on too many failed pie crusts, lmao.