Best online resources to improve my cooking?
My first post here is a plea for help, of the free variety. I've been cooking all my life but honestly, nothing I cook tastes that great. I would love to learn more about techniques (sauces, ways of cooking meat, seasonings) and simply learn how to make my food taste better. I love to bake and can bake a good loaf of bread, and am willing to apply myself and try new things, now I just need some guidance.
I read the thread on here that referenced some good books to work through, and they are sitting in my Amazon shopping cart, but my budget is limited for the moment, and the library is closed until Monday, and I'm ANTSY!
Are there any good websites you can point me towards where I can start improving my skills? We lean towards home cooking at my house vs haute cuisine, but I would dearly love to understand sauces in all their wondrous variety.
PS - the two books in my Amazon cart (waiting til November, probably) are "Food Science" and "How to Cook Everything". I'm open to any other suggestions on books worth buying (on a limited budget).
If I were you, I'd subscribe to the Cooks Illustrated website: http://www.americastestkitchen.com/
I think they do a fabulous job of demonstrating techniques. Their recipes are clear and they explain why things work or don't work, which is a great way of learning enough so you can branch out and experiment on your own. I have almost never made a recipe of theirs' that hasn't been great.
I just want to add that How to Cook Everything is great, but there are a TON of recipes availalbe online that are free and taste fabulous.
www.epicurious.com - my go-to recipe site for slightly snazzier food. there are reviews and tips from people who've already made recipes, and they incorporate numerous articles and videos on technique
www.myrecipes.com - a newcomer (from my knowledge) - has recipes from a number of popular cooking magazines (including Cooking Light) - lots of easier recipes, lots of tasty ones
I think what's most important is not being scared to experiment with new spices and seasonings and sauces....that's what takes food that is okay and a bit bland and transforms it into something new and exciting.
Garlic and onions are your friends and will likely form the basis of most things you cook (dinner-wise, at least). Fresh herbs pack a bigger punch than dried ones - as long as you add them at the end of the cooking time!
:) Happy cooking!
eGullet has a number of tutorials. The ones I've looked at seem good- instruction wise & visually. I have not tried their recipes though.
I second the Cooks Illustrated suggestion. They give you the tools to understand "why" so that you can get to the point of being able to judge a recipe better or make up your own.
I've got a membership at Rouxbe (http://www.rouxbe.com). The videos there are very clear and focus totally on technique - you never see anything but the cooks hands. Because it's video they can show exactly the degree of "doneness" with cooking, something I've never been able to get from a recipe book.
One more suggestion is to try the library. There are shelves of great cookbooks at ours. It gives you a chance to try out books before buying them.
ochef.com is great for those questions like 'How many sticks of butter equal 1 pound?' or 'What can I use as a substitution for cake flour?'
Lucy, BY FAR, the best "how to cook" online resource I know is the chef2chef.net portal.
There you will find, in addition to recipes, fun blogs about food, philosophical discussions and general educational material about all things cooking. But the highlight for me are the discussion fora in which professional executive chefs, sous-chefs, caterers, etc., are generously willing to help out mere mortal cooks like you and me ;-).
It's amazing to me, knowing how busy professional chefs are, how much time and knowledge they are willing to share on this site with those of us who don't do this for a living. You can ask them about technique, ingredients, equipment, presentation, cuisines...whatever you like. I haven't visited it often lately, due to my own time constraints, but I used to, and they were always incredibly kind and helpful. On several occasions, the chefs and serious homecooks there would give me a basic answer on line, but then make the effort to send me via email additional, detailed assistance. I guess they just appreciate knowing that we're interested in what they've made their lives' work. They have incomparable knowledge of both the science and art of cooking...and they're fun people, too.
Do take some time to search a topic first before posting a question, because as here on chowhound, many subjects have been discussed previously in the fora. Then, if you have follow-up questions, or don't find your topic discussed, feel free to post. They will welcome you.
It's a wonderful opportunity, for novice and not-so-novice amateur cooks to be able to consult directly with professionally educated and credentialed chefs.
Otherwise, like many people here, when I'm looking specifically for *recipes*, I really like epicurious.com.
Many thanks to all of you for taking the time to post guidance for me. In the meantime, since I posted my plea, I was able to get to Half Price Books and bought a basic cook book that has gotten me nicely started, along with many of the links and tips y'all have posted.
Of course now, I have the strangest compulsion to start upgrading my cookware, utensils, and cooktop. What on earth could that be from? :)
If you get the chance, James Peterson's _Cooking_ is also a fantastic resource. It's solid both as a technical reference and recipe/dish inspiration -- how to truss a bird, or shuck an oyster, make sauces, evenly roast a chicken, etc. They're basics, but I don't make the same dishes often to have memorized every detail in their preparation.
Hi, Lucy, I'm a home cooking kinda girl myself :) I would suggest that you pick a dish you like and focus on how to make that one thing better. After you've perfected it, move on to the next one. You've probably see the meatloaf thread here ...
I don't really do recipes myself, but what I do do is taste and season and taste until I've got it right. I started cooking out of self defense when I was still at home when my mother went on a permanent diet and it was eat what she was eating (invariably "Egg Foo Yung") or fend for ourselves. So after all these years I have a stash of favorite ingredients, spices, herbs, etc. that deepen flavor, or offer the delicate flavor I'm looking for in other dishes.
Some handy things:
a really good grocery store
Knorr's beef essence
garlic powder (and fresh--I usually have minced garlic in the fridge, often use both in the same dish, but fresh can be overpowering)
canned jalapenos and more importantly their juice
San Marzano tomatoes
de Cecco (imported Italian) pasta
good shredded Parmesan
good balsamic vinegar
Another good thing to do is buy organics. There is no comparison between organic and conventional strawberries, for example (and the same goes for their nutritional value too). One is grown at Mother Nature's pace; the other is artificially ballooned.
I would look at recipes with an eye to finding new or improved ingredients to enhance what you're doing now ...