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Post by Paws on Mar 31, 2005 4:18:41 GMT 12.75
Anyone here never ever hear the terms; bake, roast, fry, boil, braise, BBQ, smoke, grill, steam, dessicate, pickel, brine, or microwave? If I were to ask you to give me one word that categorizes all of these words, what would that one word be? Think of the following in terms of cooking styles: French, Chinese, Japanese, Italian, German, Greek, and American. In your own words describe each style. Tell us what you like and what you do not like about each of these styles or cuisines. Is there another style or cuisine not listed here that you particularly like? What is your signature dish? Why do you think you enjoy preparing and serving it? Think about this: "While cooking isn't rocket science, it is certainly chemistry!" Evaluate it!
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Post by Paws on Apr 4, 2005 3:01:32 GMT 12.75
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Post by OLKoot on Apr 4, 2005 5:28:30 GMT 12.75
"Think about this: "While cooking isn't rocket science, it is certainly chemistry!" Evaluate it! "
Just off the top of my head....I would think the answer is that food has to have the proper blend of ingredients and correct cooking technique,to complement mans sense of taste.....
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Post by hhusvar on Apr 4, 2005 6:35:55 GMT 12.75
Anyone here never ever hear the terms; bake, roast, fry, boil, braise, BBQ, smoke, grill, steam, dessicate, pickel, brine, or microwave? If I were to ask you to give me one word that categorizes all of these words, what would that one word be? My word is easy! Cooking! Think of the following in terms of cooking styles: French, Chinese, Japanese, Italian, German, Greek, and American. In your own words describe each style. Tell us what you like and what you do not like about each of these styles or cuisines. Is there another style or cuisine not listed here that you particularly like? I love some French food, I especially love having salad after the main dish and that fruit and nuts are incorporated. I don't really care for the stuff stuff with heavy aspect that is played up in many French restaurants. Chinese.. I love most of it! Something I learned from an author was to go to restaurants where they had more in Chinese than English, pick something in Chinese, copy it down. When you get the dish, write the descriptioin next to it and if you like it you can order it again. I've only really had one very bad incident with this. It was probably the one and only time the waiter was correct when he said "You don't want that". I am starting a new notebook because the old one was lost in an office fire. Bummer! Still, all that lovely tasting. Japanese.. how can you go wrong with tapanyaki veggies and tempura? Italian.. such a variety of deliciousness! I love it! German: Guten Appetit! Greek, lovely breads and olive oil and grilled meats...hurray for horta! American, a mish mosh of foods from all over the world with our own personal flair, who doesn't love cheeseburgers and apple pie! (Anyone else here getting the idea that I really love food?) What about Mexican and it's American derivatives (texmex, amerimex, calmex, etc.). Polish and Ukranian pierogies. Slovak.. I could go on, but I think I might be scaring people at this point!! What is your signature dish? Why do you think you enjoy preparing and serving it?? I have a couple dishes, I really love spinach salad made with baby spinach leaves, bean sprouts, bacon bits, raspberry vinagrette, pine nuts and mandarin oranges (strawberries work well too!). I make a dangerous lasagna.. it's not healthy for anyone so every other year at Christmas or New Years only!!! The other dish I make is also a special occassion only kind of dish as well. Chicken in lemon cream sauce served over asparagus. Delicious. Why do I like making them? I don't know. It's just very relaxing and pleasurable to create foods for the family. Heather H.
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Post by Two Tales on Apr 4, 2005 12:17:10 GMT 12.75
While I concure with most every thing said, I don't keep a notebook of foods I have tried at restraunts..I do make a mental note of them...
I don't know if I have a signature dish..most folks that have had my chili always ask me to bring it to functions..but others ask me to bring along different dishes they have tried also...I generally make up 2 or 3, but sometimes more...what is about these dishes that drives me to prepare them...I don't know..I suppose it's the satisfaction of knowing that my friends, family or heck just about anyone that trys them, enjoyed them and they gave those folks that satisfied feeling when they ate them....
let us look at that it aint rocket science thing a moment...cooking is an experment...you and I can use the same recipe to prepare what ever and we may get (and should in MHO) two different tastes that say the same thing to your toung, palat and brain...baking breads on the other hand, be it biscuts, raised or unleven or what ever is a precise formula...I believe this is more the chemistry aspect of cooking than any thing else..things must happen in a precice order for a difined reason or you end up with a plop of something that would scare the dog away...and it don't matter if you make french, italian, pumpernickel..or plain ol'white breads...they all require the same steps in the formula...to allow the reactions to take place...I supose it's part chemistry and part physics
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Post by Two Tales on Apr 4, 2005 12:32:56 GMT 12.75
Ok I screwed up...we had a power outage and I was tring to figure out why I couldn't modify my post..and why I had to put my name up each time....Doh, silly me ;D Ok back to the previouse reply...I didn't say what all them things would be if I only had one word for all of them...sorry, I have to use 2...the first being cooking naturally...but I feel it goes beyond that..it means ART..it's like Aunt lucy paints pictures using the paint by number method but DaVinci CREATED his works, they are both paintings...but there is a difference...I am by no means a DaVinci of the food world..but I strive for that creation in the process of "Cooking"
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Post by CHUCK1 on Apr 4, 2005 17:48:03 GMT 12.75
OK Time to get my feet wet!!! My one word is COOK Cooking styles not quite sure of the question ? Vegetable stew I guess I enjoy the aroma while it's cooking Because cooking is a process of altering the composition of foods .
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Post by CHUCK1 on Apr 4, 2005 17:54:08 GMT 12.75
HEATHER
Don,t think i,ve ever got a chance to say HI and I enjoy reading your posts!!!!
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Post by hhusvar on Apr 4, 2005 23:01:36 GMT 12.75
Thanks Chuck! I have a big mouth and fast fingers (hey, you dirty old men, don't say anything! ;D) so I enjoy posting!
I am wondering.. does someone want to volunteer to put a list of cooking techniques and their definitions together? Maybe we could start building a FAQ? (PawC is this okay with you?) What are opinions and/or ideas? Hope I'm not stepping on toes.
Heather H.
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Post by Paws on Apr 5, 2005 8:49:37 GMT 12.75
Hey, now that's what I'm looking for!! ;D Now let's do this in your OCC Cooking 101 notebooks at the top of a page write the worrds: (I) Cooking Methods Beneath that write those other words (A) Braising (B) Frying, (C) Grilling. and so forth. Then beside each one write, in your own words the definition, of that word. Whilewe are waiting for the others to catch up and for one of them to open the definition discussion: www.geocities.com/Area51/Labyrinth/1738/jeopardy.mid We'll develop the definitions together and hopefully we can get one or two of the quiet folk to participate. (What do ya say Chuck1, you done good there a couple times already!!) Maybe TT will fix his backup power supply too! LOL So Heather you are familiar with this Socratic Progression thing! ;D
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Post by Paws on Apr 5, 2005 8:57:22 GMT 12.75
By the way TT, that art thing with one minor exception; NOT!! [/b]
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Post by hhusvar on Apr 5, 2005 9:06:21 GMT 12.75
Nooo.. I have no idea what the Socratic Method is!! Not me! Heather H.
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Post by CHUCK1 on Apr 5, 2005 14:06:06 GMT 12.75
Yes Paws but its ben along time since I've been in a school other than to biuld it. There I was the teacher.
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Post by Two Tales on Apr 6, 2005 9:29:11 GMT 12.75
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Post by Two Tales on Apr 6, 2005 16:50:32 GMT 12.75
Ok I have my hemlock tea ready ;D
Frying: to cook food in a "pan" or on a griddle using fat or oil..not to be confused with deep fat frying (which is actually boiling the food in oil)
Roast: to cook food by dry heat in an oven. in coals or heated rocks,sand etc...can also be cooked using heated forced air...
Braise: to cook using fat and small amounts of moisture in a closed pot/pan
Briol: to cook using direct heat such as over coals, exposed heating elements or low flames
Grill: see Broil: to cook on a grill...or to fry or toast on a griddle using just a smidgen of fat (grilled cheese sandwhiches)
Bake: see Roast cook with dry heat
Well that's enough from me how about some other input? ?
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Post by Paws on Apr 6, 2005 16:56:35 GMT 12.75
Hemlock?? Not good eats!! Good job TT. Anyone else? Now let's look at the "heat" treatment in terms of what is happening to our food when it is cooked using any particular cooking method. Who is first?
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Post by hhusvar on Apr 6, 2005 21:16:55 GMT 12.75
While I concure with most every thing said, I don't keep a notebook of foods I have tried at restraunts..I do make a mental note of them... TT: I don't keep a notebook of all foods. The only thing I was talking about was specific to Chinese. I don't speak or read chinese and I can't remember the characters so if I try something at random, I write the character down and describe it so I know what it is. Heather H.
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Rtdcop
Pan Wrangler
Posts: 102
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Post by Rtdcop on Apr 7, 2005 0:22:18 GMT 12.75
I looked around on some of the threads, and didn't see anything to do with "CANNING" , although Michael Jackson was on the news this morning ;D. I remember as a kid, going ot my Grandparents home and it seemed that if it grew from the earth, flew, swam or walked my Grandmother had it in jars on the shelf. When she passed away, the art of canning foods went with her. Now that I am just a bit older and have learned to appriceate that art, there is not a lot of the old recipe's out there. Also back then I am willing to bet that there were no pressure cookers and most everything was done in some sort of a large DO. If any of you are willing to part with some information, I would love to try this with some wild game before it freezer burns and goes out to feed the fox in my yard.
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Post by Two Tales on Apr 7, 2005 3:05:40 GMT 12.75
Heather, I understood that ;D, I don't eat out much..and chinese is one of my favs when I do go...but not all of it ...all of our orenental food places have carry out..and will give you a menu before you leave (even if you eat in) so I just mark up the menu with the dishes I like and those without bell peppers, and hold on to them in my cooking drawer..that way I just give'em the once over before I go out and decide what I want before I get there... Rtdcop, Lots of those old recipes can be found in the Amish cookbooks as well as a list of equipment needed...from your Boilers to the Servos...many items can be bought new or you can find most everything at an auction in very good shape... here's a bit of trivia for ya Early Development The first version of a pressure cooker was created in 1680 by Denis Papin. He made a large cast iron vessel with a lid that locked. His version raised cooking temperatures by 15% over boiling, and accordingly reduced cooking time. However, regulating the steam and temperature was difficult, and explosions were common.
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Post by Paws on Apr 7, 2005 3:45:39 GMT 12.75
TT: I don't keep a notebook of all foods. The only thing I was talking about was specific to Chinese. I don't speak or read chinese and I can't remember the characters so if I try something at random, I write the character down and describe it so I know what it is. Heather H. Hey, a good idea is a good idea! ;D That is how great ideas are born! Anyone see any value to applying the notebook to virtually all restaurant experiences? Heck, I keep a notebook in the kitchen!! ;D True!! I take notes when I'm inventing, researching, or just mucking about with a recipe or fixing a meal with various dish combinations!! Besides, I'm diabetic!! Great habit to form!!
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