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Signs that someone is a GOOD cook

LaureltQ Jun 22, 2011 08:23 PM

We've hashed and rehashed what things may make you think a cook is not very good, but what makes you have faith in their cooking skills or at least the tastiness of the food they'll churn out?

For me, it would probably be:

Lots of fresh produce and a freezer full of "from scratch" items, like beef stock, pasta sauces, enchilada sauce, etc.

This is obviously problematic, but not too many "single tasker" gadgets that could otherwise have their job done by something else.

Well-used items, like stained silpats and heavily scoured stainless pans.

Fresh lemons and garlic in the pantry, not for decoration.

  1. l
    laliz May 7, 2013 04:37 PM

    I've read all the posts, often thinking to myself "I guess I'm not a good cookj"

    to me the sign of a good cook is a pepper mill by the range, (no can of McCormick ground pepper), good coarse salt (no round blue box of Iodized salt in sight), real butter in the fridge, along with some good dijon, some red wine vinegar in the pantry and fresh garlic bulbs. No Miracle Whip or Cool Whip or Hidden Valley in the fridge or freezer.

    1. b
      Bryan Pepperseed May 7, 2013 04:40 AM

      Personally, I think effective time management is a factor or at least an indicator.
      It's not on the top of my list of things to look for (or strive for when I'm the one cooking) but it is on the list
      Maybe it's just me, but I get a little embarassed/upset when the scheduled time arrives and my timing is so far off that I have to say, "not quite ready yet".

      4 Replies
      1. re: Bryan Pepperseed
        goodhealthgourmet May 7, 2013 08:29 AM

        Maybe it's just me, but I get a little embarassed/upset when the scheduled time arrives and my timing is so far off that I have to say, "not quite ready yet".
        That would stress me out completely. I'm really good at multitasking and getting the timing right so everything is ready when it should be, and I hate the idea of making my guests wait. But I know my hang-up is more about *my* neurosis than anything else, and my guests really wouldn't mind if it wasn't all timed perfectly. I don't think time management is really indicative of cooking skill/technique if the final dish tastes & looks good...as long as the delay or inconsistent timing isn't a matter of having had to re-make everything 2 or 3 times because you kept screwing up ;)

        1. re: goodhealthgourmet
          monavano May 7, 2013 02:19 PM

          I like to make a little more apps than I need, just in case there's a bit of a delay.
          Good conversation, some drinks and nibbles smooth out any bumps on the entree road.

        2. re: Bryan Pepperseed
          monavano May 7, 2013 02:17 PM

          This reminds me of "The Office" when Michael and Jan have a dinner party and Jan puts the osso bucco in the oven when the guests arrive.

          1. re: monavano
            sandylc May 7, 2013 04:39 PM

            OMG, that was painful.

        3. i
          Isolda May 4, 2013 01:26 PM

          Well, I'd love to hang out and chat some more with you folks, but I think I need to go sharpen my knives and get rid of some old spices.

          1. paulj May 4, 2013 08:42 AM

            Funny how half the posts are more of "We've hashed and rehashed what things may make you think a cook is not very good". A good is one who doesn't have the marks of the bad cook.

            1. Musie May 4, 2013 04:58 AM

              A good cook, to me, is someone who can create something that tastes good using whatever they have, be it plenty of fresh produce and decent equipment or the scraps of food they have in the fridge, freezer or cupboards and a pot.

              It's all in the taste and the consistent standard of the food. Appearances can be deceiving.

              4 Replies
              1. re: Musie
                law_doc89 May 4, 2013 07:56 AM

                Yes, and much as I love gadgets, a good cook is one who can do well with a pot and a campfire if necessary.

                1. re: Musie
                  josephnl May 4, 2013 10:35 AM

                  You are so right! If you haven't read Tamar Adler's "An Everlasting Meal", you must do so. She's the all-time expert of using all leftover scraps, bits, and pieces. A wonderful book...and creating something wonderful out of things that others might throw away is smart on so many levels...cost consciousness, avoiding waste, reducing landfills, etc.

                  1. re: josephnl
                    kitchengardengal May 4, 2013 03:12 PM

                    One thing I hate to do to DH is to make a killer dinner out of odds and ends, including repurposing some leftovers, and then when he raves about how good it is, I have to tell him he can never have that dish again because I'll never have that same combination of leftovers in the fridge again.

                    1. re: kitchengardengal
                      sandylc May 4, 2013 06:40 PM

                      Ha! Like when I totally fudge and substitute and tweak something and it turns out well and then I am at a loss to ever repeat it.

                2. emglow101 May 3, 2013 09:30 PM

                  I'm going to say. Someone who shops for the food. Cooks it. Does the dishes. And loves it.

                  1 Reply
                  1. re: emglow101
                    MGZ May 4, 2013 09:02 AM

                    Well put.

                  2. John E. May 3, 2013 10:12 AM

                    My sister once told my mother that she would be a better cook if she had better pots and pans. My mother's reply was that if she were a better cook she would have better pots and pans.

                    I think an indicator of someone who is interested in cooking and is a decent cook is the quality of their kitchen utensils. I know good food can be prepared with crappy equipment, and crappy food can be made with good equipment....I think I just talked myself out of that particular sign that someone is a good cook.

                    I will agree about the freezer thing. If a home freezer is full of processed food, that might be a sign there is not a decent cook in the house.

                    I am proud to say that our freezer has mostly meat, prepared foods such as chili, pasta sauce, soup, and other food that we have made. There also is a lot of homemade stock of various kinds. It's really easy to make a good kettle of soup in little time if the stock is already made.

                    1. westsidegal May 3, 2013 12:54 AM

                      none of the things you mentioned would indicate to me that the person is a good cook.

                      2 Replies
                      1. re: westsidegal
                        Tripeler May 3, 2013 01:10 AM

                        Not even "the ability to sling a few of those things together without a recipe and come up with a delicious dinner"?

                        1. re: Tripeler
                          westsidegal May 3, 2013 02:03 AM

                          my response was directed at the OP. i had no idea that the response would show up so distant from the OP.
                          had i known, i would have referred to the OP by name before starting to type.

                          obviously any "demonstrated ability" to come up with a delicious dinner is the ultimate test. it wouldn't even matter to me if they came up with a delicious dinner by slinging a few things together or they came up with the dinner by following an involved, highly planned process. lots of good cooks use lots of different approaches, and any approach that results in a delicious meal is fine by me.
                          personally, i cook some dishes that turn out well even if they are just slung together, while others are not nearly as forgiving. . .. .

                      2. k
                        kitchengardengal May 3, 2013 12:47 AM

                        A good cook generally has a supply of ingredients in their most basic state...fresh vegetables and meats, plain rice and pasta. Baking ingredients rather than packaged mixes. A decent assortment of herbs and spices.
                        And an ability to sling a few of those things together without a recipe and come up with a delicious dinner.

                        1 Reply
                        1. re: kitchengardengal
                          westsidegal May 3, 2013 01:38 AM

                          <<A decent assortment of herbs and spices>>
                          add to that, the spices should not have been sitting in the pantry since 2005.

                        2. s
                          sandylc May 1, 2013 05:45 PM

                          I hate designer kitchens stocked with expensive cookware that look completely unused. Not a good sign.

                          I detest fancy gadgets that the owner doesn't use/know what they're for, but they "match" and look cool and were expensive.

                          I like to see some flour on the kitchenaid.

                          I like to see broken-in sheet pans.

                          I like to see a freezer with homemade soups, stocks, and baked goods.

                          I like to see unsalted butter.

                          I like to see herbs growing.

                          I like to see lots of fresh produce.

                          Someone who loves to talk about food and ideas related to food and has some food knowledge will always be interesting to me.

                          11 Replies
                          1. re: sandylc
                            monavano May 1, 2013 06:06 PM

                            I think it's ironic that cooking shows feature cookware that looks never used. What the hell is wrong with stains on pots and pans? It means they are loved.

                            1. re: monavano
                              Servorg May 1, 2013 06:11 PM

                              Because then they get folks either commenting on the Internet or writing in to the television P's-t-B excoriating them for presenting a "less than clean" environment where "human" food is being prepared, and how could they be so uncaring and cavalier in their approach.

                              1. re: monavano
                                GH1618 May 1, 2013 07:30 PM

                                If they aren't selling these pans themselves with their name on them, then it's likely product placement, intended to market the pans more discreetly. Either way, they have to look nice.

                                1. re: monavano
                                  Jvfndal May 4, 2013 12:30 PM

                                  One of the reasons I love "French Food at Home" is the shows star Laura Caulder digs in drawers, rinses pans and has occasional errors. She cooks like the rest of us and her food is delicious.

                                2. re: sandylc
                                  Isolda May 4, 2013 01:25 PM

                                  I think of this every time I look at the pictures in the Mansion section of the Wall Street Journal or certain shelter magazines. No one ever uses the kitchens in those places, or else they have a "real" kitchen and the one in the photo is just for show.

                                  1. re: Isolda
                                    lagatta May 4, 2013 05:13 PM

                                    I'm always amused by Nigella cooking in her cashmere pullovers and in long, flowing hair.

                                    1. re: lagatta
                                      josephnl May 4, 2013 05:17 PM

                                      I too, always chuckle at things like that...or when Ina Garten just pops out of her kitchen into her amazing garden to cut a few herbs. And when she gets flour all over the place, I wonder who cleans up later...surely not the "Barefoot Contessa"! They don't cook in the real world!!

                                      1. re: josephnl
                                        juliejulez May 4, 2013 08:35 PM

                                        I cut herbs from a pot on my porch and I get flour all over the place too. I clean it up when I'm done. Does that mean I don't live in the real world? :)

                                        1. re: juliejulez
                                          josephnl May 5, 2013 08:15 AM

                                          Of course you live in the real world! I'm sure that you, like I, clean up after yourself. I don't (and I assume you don't) have a Food Network crew of 10 doing your cleanup. Not only does the "Contessa" not do her own cleanup, her mis-en-place is totally prepped for her!

                                        2. re: josephnl
                                          lagatta May 5, 2013 10:15 AM

                                          Well, I do the herb garden thing myself. Winter and early spring have been hard this year in Montréal (and in London, where Nigella lives) but I've put in the balcony herbs that don't winter over, and put the ones that were inside out in the sunshine.

                                          I do tie my hair back and try to think to wear a bandana while I cook. I have as much hair as Nigella, and it was the same colour, though I've let it go grey - think we are the same age, bit of snark there...

                                          Nobody wants a hair in their food.

                                        3. re: lagatta
                                          Perilagu Khan May 5, 2013 07:09 AM

                                          Ahem, my response is somewhat different from amusement.

                                    2. njmarshall55 May 1, 2013 12:08 PM

                                      Orderliness and cleanliness.

                                      2 Replies
                                      1. re: njmarshall55
                                        lagatta May 3, 2013 11:37 AM

                                        I don't quite agree. Cleanliness is a matter of hygiene, and order is essential in professional kitchens, but some very messy boho types are excellent cooks, and some orderly people utterly lacking in creativity.

                                        1. re: lagatta
                                          njmarshall55 May 6, 2013 03:24 PM

                                          Let's agree to disagree! I think BOTH traits are still essential. Hygiene in the kitchen IS important, and I, personally, equate "messy" with unclean. True, orderliness is not a sign of creativity, but I take it as a sign of discipline and planning. What one DOES by using those traits CAN be creative, but I don't equate creativity with turning out perfect toast..or eggs...Creativity in coming up with an interesting twist on an old standby may be pleasing to some, but I stand by my original post...two important traits IMHO.

                                      2. q
                                        Querencia Apr 30, 2013 06:23 PM

                                        This is an interesting question that you have got me thinking about. I have been cooking for 65 years and am known as a good cook, but I know that the best cook I ever was was in the early years when my husband was a student. My equipment was crap, my kitchens were hell-holes, we had less than no money, and I was encumbered with two babies, but I have never in my life cooked better than I did then and I can't say why. It doesn't make sense. I have never produced flakier Danishes, dewier lemon meringue pies, more intense soups, or sweeter bread (which I baked twice a week). Good food helped get us through those difficult years.

                                        6 Replies
                                        1. re: Querencia
                                          Perilagu Khan May 1, 2013 08:21 AM

                                          Sounds like great cooking (and eating) helped you mentally escape your straitened conditions.

                                          1. re: Perilagu Khan
                                            Puffin3 May 1, 2013 12:01 PM

                                            After fifty odd years cooking every day at home and in commercial kitchens let me add my two cents. When I visit my Chef sons commercial kitchen this is what I see:
                                            You can eat off the floors. The 'walk-ins' are spotless. Everything is spotless. If a line cook spills on him/her self they immediately go change. No music. No yelling.
                                            What tips me off to someone who has not been trained properly is when I see the first thing they do is sprinkle a bit of salt on what they are making. Then another ingredient then more salt then another ingredient then more salt. Someone a long time ago ought to have taught them that their pallet does not necessarily equate to the customers.
                                            I 'taste' as I go but I do not add salt to adjust the dish. There are many many ingredients that are far more 'nuanced' to bring out the best flavor in a dish than salt. When I see a chef or line cook using salt every couple of minutes IMO they are not "good cooks". For me when I see someone using salt I think "why not just throw in some more MSG?"

                                            1. re: Puffin3
                                              Jerseygirl111 May 3, 2013 12:11 AM

                                              A line cook leaves the line to change? During service? That's the first I ever heard that. Cigarette breaks, yep, okay. But spillage? Wow.

                                          2. re: Querencia
                                            cheesecake17 May 1, 2013 06:24 PM

                                            Stressful times for me always produced great items from the kitchen.

                                            1. re: Querencia
                                              foiegras May 1, 2013 06:35 PM

                                              How interesting! It wouldn't be your hormones influencing your sense of taste that would make you perceive pastry as flakier ... perhaps it's a Like Water for Chocolate thing ;)

                                              The ability to produce really tasty food for very little money, and the ability to produce results that others can't replicate are other good markers. My grandmother made the most amazing cloverleaf rolls with no recipe. Others in the family make them too, people watched her & measured trying to get a recipe, but I really think the secret was in her hands. No one's are ever quite like hers.

                                              I had someone get upset with me when my snickerdoodle recipe didn't turn out for her like it did for me ... of course I am not one of 'those' people who pass on an inaccurate recipe--extremely bad kitchen karma! I think that might have been my hands too.

                                              1. re: Querencia
                                                westsidegal May 3, 2013 01:33 AM

                                                the best cook i ever was when i was working my first job as a personal chef.
                                                i started out knowing practically nothing and i KNEW that i knew practically nothing.
                                                i was cooking for people night after night and they expected VARIETY
                                                and, most importantly, i NEEDED the job desperately.

                                                the fire was lit under me.
                                                i read and practiced everything in order to CMA.
                                                sometimes desperation breeds competence.

                                              2. q
                                                Querencia Apr 30, 2013 06:12 PM

                                                For me it would be the ability to produce tasty food in a sustained way, day after day, no matter what else is going on, and not just when cooking is a fun social thing to do on a special occasion.

                                                1. i
                                                  INDIANRIVERFL Apr 30, 2013 03:03 PM

                                                  A good cook is for me somebody for whom I have no hesitation in saying "YES" when invited to a meal.

                                                  1. juliejulez Apr 30, 2013 01:34 PM

                                                    I think a good cook is someone who doesn't have a very full fridge/pantry. The fridge isn't very full because they only buy the fresh ingredients they need for the week... not a bunch of canned/packaged stuff. Condiments are OK :) Same for the pantry... has mostly "ingredients" (ie oils, vinegars, baking supplies etc) versus tons of canned and packaged foods.

                                                    19 Replies
                                                    1. re: juliejulez
                                                      foiegras Apr 30, 2013 02:03 PM

                                                      hey, a standard under which I qualify ;) I don't keep much food around because I never know what I will want to eat in the future. There are people who really worry if they can't open the cabinets and see lots of food. Not completely sure why I don't feel that way at all, but I don't.

                                                      1. re: foiegras
                                                        juliejulez Apr 30, 2013 03:32 PM

                                                        Heh me too. I thought of this awhile back when I saw a friend's pantry. It was packed to the gills of TONS of processed snack foods, boxes, packages... Sort of shocking really. She doesn't really cook. She has 3 (almost 4 now) children, but still, there was enough food in there to last them at least 6 months. The only thing I keep a small supply of is a few boxes of pasta and a couple jars of sauce... that way if I'm sick or dinner doesn't turn out, we at least can eat that :) Otherwise, the only time my fridge is sorta full is right after I go grocery shopping. By the end of the week it's mostly empty other than my condiments and stuff like yogurt.

                                                        1. re: juliejulez
                                                          foiegras Apr 30, 2013 06:02 PM

                                                          I'm the same ... de Cecco in various shapes I know I will eat, and tomato products--paste, sauce, diced--I like to keep around as they are great for emergencies & I know I'll use them eventually.

                                                      2. re: juliejulez
                                                        kitchengardengal May 3, 2013 12:39 AM

                                                        Or, conversely, a fridge full of leftovers like ours! Between the jars and bottles of condiments, homemade jams and pickled things and the leftovers of this week's dinners, our fridge is always pretty packed.

                                                        1. re: juliejulez
                                                          westsidegal May 3, 2013 01:23 AM

                                                          agree with this.
                                                          if you are buying fresh produce from the farmers market, it will lose it'sbest qualities sitting in the refrigerator.

                                                          1. re: juliejulez
                                                            MGZ May 4, 2013 09:00 AM

                                                            Once, we went away to visit Mrs. Z's family for the Holidays. I asked my Dad to come by and check on the house and the cat. When we got home, there was a Sub and a six pack in the fridge and a Hundred dollar bill on the counter with a note - "There's nothing in you refrigerator besides hot sauce. Use this for groceries." We laughed our asses off and sat down to enjoy his sandwich and beer.

                                                            1. re: juliejulez
                                                              fara May 4, 2013 10:12 AM

                                                              except if you are 2 working parents with kids you only have a chance to shop once a week, so your fridge is full of fruits and veg and cheese, and your freezer has some meat in it. Frozen ground or chopped lamb is going to taste almost as good as fresh.

                                                              1. re: fara
                                                                juliejulez May 4, 2013 08:33 PM

                                                                Yeah and I also said above that the my fridge is full is after my weekly shopping trip. I don't have the time or desire to shop daily either, and I do not have children.

                                                                I didn't say anything about the freezer. I have a pretty full freezer since I buy most of my meats in bulk.

                                                                My point was a good cook doesn't have a fridge full of processed food.

                                                                1. re: fara
                                                                  lagatta May 5, 2013 10:12 AM

                                                                  This really depends on where you live. I did the walkability test online and my neighbourhood is something like 97 or 98% - one of the highest in North America, what with the Jean-Talon market a few minutes away, many shops of different ethnicities and specialities, and three chain supermarkets (IGA/Sobeys, Metro and Loblaws) easily walkable. Most families will do a "big shopping" once a week or so, but it is easy to top it up with errands on foot or bicycle.

                                                                  1. re: lagatta
                                                                    juliejulez May 5, 2013 12:46 PM

                                                                    Heh my neighborhood has a walkscore of 0.

                                                                    1. re: juliejulez
                                                                      cheesecake17 May 5, 2013 04:08 PM

                                                                      I do a lot of walking. My neighborhood is walkable, and most of the local stores will deliver if you're local and spend a certain amount. I like to shop for certain things once a week and others as I need them

                                                                      1. re: juliejulez
                                                                        John E. May 5, 2013 04:19 PM

                                                                        Our neighborhood might be a 1. There is a gas station/convenience store and a small stip mall about a mile away.

                                                                        1. re: John E.
                                                                          juliejulez May 5, 2013 05:35 PM

                                                                          We have a truck stop about a mile away... yee haw.

                                                                        2. re: juliejulez
                                                                          lagatta May 5, 2013 06:42 PM

                                                                          I'd commit suicide.

                                                                          1. re: lagatta
                                                                            John E. May 5, 2013 08:04 PM

                                                                            The difference is in expectations and lifestyle. I grew up on the shore of a lake in a small town in Minnesota. The closest store to our house was a combination meat market/grocery with an attached drive-in restaurant that closed in the winter months. I was in high school before I realized people actually bought milk at the grocery store (we had a milkman). I spend time (with my brothers, nephews, and father) at our farm in northerm Minnesota where we have no electricity or running water, but the truck stop is also about a mile away. I would not mind trying urban living sometime, but that would be far in the future.

                                                                            1. re: lagatta
                                                                              juliejulez May 5, 2013 09:21 PM

                                                                              Eh, I've lived in Chicago and loved it, but I don't mind it out here now either... I have a panoramic view of the Rocky Mountains out my back door and from my living room, and it's quiet. I work in a more populous area so I still have access to all the stores there. They built a very large nice supermarket about 10 minutes away from my house last summer, so that's good, and there's some more stores up in town about 15 minutes away too... just nothing within walking distance. There's a handful of farm stores around here that open up at the end of May. Most of the greens and vegetables like green beans that are sold in the big supermarkets here are grown right around me.

                                                                      2. re: juliejulez
                                                                        Isolda May 4, 2013 01:20 PM

                                                                        I have a ton of condiments in my fridge, many of which will never be used again because they suck and I feel guilty throwing them out. Does my refusal to use crappy condiments make me a good cook? I like to think it does! ;)

                                                                        1. re: Isolda
                                                                          foiegras May 8, 2013 08:25 PM

                                                                          I recently got some fish sauce I'm not happy with ... currently using it in the dogs' scrambled eggs ;) There have been no complaints to date.

                                                                          1. re: Isolda
                                                                            foiegras May 8, 2013 08:32 PM

                                                                            Teehee, disqualified on almost every point ;) I have a pepper mill with white pepper by the range, but I also have a range shaker with ground black pepper. I think they both have their place. I have a round blue box of iodized salt, I really go through it ... mostly for the pasta water, but also for seasoning at the range. Also have kosher salt (for recipes), and fleur de sel on the table. I have fresh garlic (but not bulbs), also Miracle Whip in the fridge. I grew up with it, have converted myself to Hellman's, but I bought it for some particular purpose, now forgotten.

                                                                        2. g
                                                                          GH1618 Apr 28, 2013 05:06 PM

                                                                          Mastery of "al dente."

                                                                          1. s
                                                                            sisterfunkhaus Apr 28, 2013 04:48 PM

                                                                            I tend to go with the fresh food thing too. Real butter is also important, as is the absence of cooking wine. Having good cheeses in the fridge doesn't hurt, nor does seeing tomatoes on the counter top instead of in the fridge. Also, like you, not a lot of gadgetry. Someone who has 50 different matching knives or a huge set of matching non-stick pans would worry me a bit. Their choices in cookbooks would be a tip off as well. Too many Pampered Chef cookbooks and not enough classic cookbooks, or cookbooks by respected chefs would have me wondering. I think that I would have some faith in a person who reads non-cookbook food books on topics like the history of cooking, etc...

                                                                            4 Replies
                                                                            1. re: sisterfunkhaus
                                                                              IndyGirl Apr 28, 2013 06:54 PM

                                                                              Yes. Tomatoes on the counter and not in fridge. Huge.

                                                                              Real garlic cloves and not (at least not exclusively) jarred minced garlic... tastes completely different!!

                                                                              1. re: sisterfunkhaus
                                                                                westsidegal May 3, 2013 01:22 AM

                                                                                agree that the tomatoes on the countertop is a good predictive sign.

                                                                                1. re: westsidegal
                                                                                  khh1138 May 4, 2013 11:50 AM

                                                                                  I wish someone would make a PSA about this. I have a big problem with people coming into my kitchen and popping my tomatoes into the fridge, thinking they are being helpful. GAH!

                                                                                  1. re: khh1138
                                                                                    sandylc May 4, 2013 12:57 PM

                                                                                    I remember learning that one the hard way.

                                                                              2. f
                                                                                foiegras Apr 28, 2013 11:07 AM

                                                                                I'm not likely to play Sherlock Holmes, I just want to see/smell/taste the food. I think you'd be rather disappointed in my freezer ... and then rather surprised by my food.

                                                                                Of course, if it smells of cigarettes (common when I was growing up), smelling is as far as I'm going to go ...

                                                                                1. Atomic76 Apr 28, 2013 10:03 AM

                                                                                  I would say someone's knife skills would be the first sign for me.

                                                                                  I would also pay attention to what ingredients they use in specific dishes - are they putting cream cheese, half & half, and a packet of ranch dressing mix in their home made alfredo sauce? not so good, lol.

                                                                                  Gordon Ramsay mentioned he uses scrambled eggs as a test to see if someone can cook.

                                                                                  7 Replies
                                                                                  1. re: Atomic76
                                                                                    monavano Apr 28, 2013 10:16 AM

                                                                                    The omelette seems to be used as the benchmark for many chefs.

                                                                                    1. re: monavano
                                                                                      coll Apr 30, 2013 04:25 AM

                                                                                      Definitely a benchmark for beginners. Eggs are always the first class you take at cooking school.

                                                                                      1. re: monavano
                                                                                        rjbh20 Apr 30, 2013 06:35 PM

                                                                                        Something like this?

                                                                                      2. re: Atomic76
                                                                                        juliejulez Apr 30, 2013 01:31 PM

                                                                                        See, I think I'm a decent cook, but I suck at eggs. I don't eat them so I never bothered to learn to make them.

                                                                                        1. re: juliejulez
                                                                                          Musie May 4, 2013 04:43 AM

                                                                                          Same here. I never make scrambled eggs or omelettes.

                                                                                          1. re: juliejulez
                                                                                            Isolda May 4, 2013 01:18 PM

                                                                                            I'm not good at eggs either, but I actually like the way I make scrambled eggs--dry, dry, dry, with a little brown. I don't think I could bring myself to make them correctly. Fried eggs can have runny yolks as long as the whites are completely cooked.

                                                                                            1. re: juliejulez
                                                                                              loratliff May 7, 2013 02:01 PM

                                                                                              This. My SO is allergic and I had an allergy as a child so I never learned to like them, cook them, or eat them. I just learned how to poach an egg in the past year (the only way I'll eat them).

                                                                                              But, other than eggs, I'd consider myself to be incredibly adept...

                                                                                          2. c
                                                                                            chocomel Jun 23, 2011 06:03 PM

                                                                                            They're tasting their food as they cook. With a caveat that they should also have decent/good taste.

                                                                                            18 Replies
                                                                                            1. re: chocomel
                                                                                              cowboyardee Jun 23, 2011 06:11 PM

                                                                                              That's a good one. It seems like brand new cooks or chronically incompetent ones seem to subscribe to some kind of magical thinking that if they follow directions and are pure of heart, the food will taste good in the end. Once someone learns to perfect a dish as it's cooking by actually testing it (at least when possible), they've taken a major step in their cooking evolution.

                                                                                              1. re: cowboyardee
                                                                                                monavano Apr 28, 2013 09:52 AM

                                                                                                I think experienced home cooks can look at the amount of salt being put into a recipe and know right away whether they're going to adhere or not.
                                                                                                Anne Burrel comes to mind. I've cooked her recipes, but do not season as heavily. She does have a talent for relating solid techniques though.

                                                                                              2. re: chocomel
                                                                                                interest Apr 28, 2013 09:40 AM

                                                                                                If you have to taste the food as you cook, that could mean that you are not as good of a cook as you believe. If you are following directions or know a recipe by heart, then tasting the food is not needed. Besides that, are you using the same utensil to continue cooking or do you clean or get a clean one to finish cooking?

                                                                                                1. re: interest
                                                                                                  monavano Apr 28, 2013 09:49 AM

                                                                                                  When I watched Chopped with the judges competing, the biggest difference, beside their far calmer demeanors, was that they tasted and tasted and tasted. And tasted.
                                                                                                  The judging judges commented that this was the biggest difference between the "Masters" and other competing chefs.
                                                                                                  You'll also find my nose in a recipe quite often, because my cooking spans so many cuisines. I don't know all flavor profiles and techniqes by heart, but I know enough to see around corners and improvise when I can, but give myself over to trust an expert when needed.

                                                                                                  Does anyone really think that most kitchens never dip a finger or a reused spoon into your food?
                                                                                                  I don't.

                                                                                                  1. re: monavano
                                                                                                    westsidegal May 3, 2013 01:19 AM

                                                                                                    in the restaurant kitchens in which i worked, more often than not, a straw was used, NOT a finger nor a reused spoon.
                                                                                                    the straw gets inserted into the food, a finger is used to "stop up" the top hole in the straw, thereby creating a vacuum to hold the food in the straw as it is withdrawn from the food, the straw is inserted into the cook's/chef's mouth, the finger is removed from the top and the food drips/falls into the chef's mouth. the straw is discarded.

                                                                                                    the professional chefs i know don't innoculate their food with their saliva in order to taste it.
                                                                                                    if a spoon HAS to be used, it is tossed into the dish bin immediately afterward.
                                                                                                    this was true in mom and pop places as well as upscale places.

                                                                                                  2. re: interest
                                                                                                    josephnl Apr 28, 2013 10:01 AM

                                                                                                    Very much disagree. Regardless of how many times I make a recipe, I always taste repeatedly when I'm cooking. If you sit at a chef's table/counter at any decent restaurant, you will see that the professional chefs never stop tasting!

                                                                                                    1. re: josephnl
                                                                                                      monavano Apr 28, 2013 10:19 AM

                                                                                                      Yes, and I think the more experienced home cook can use their seasoning judgement throughout the preparation, noting how much salt will be rendered from additions such as cheese rinds, to reduction and concentration increasing salinity.
                                                                                                      So, I'd put tasting throughout and seasoning in layers in my top 5.

                                                                                                      1. re: josephnl
                                                                                                        foiegras Apr 28, 2013 11:14 AM

                                                                                                        Agree. I cook exclusively by taste and don't measure much of anything, except for something like a meatloaf where I'm not tasting it because it's raw. It really irritates me when people say, 'I used xyz recipe and it didn't turn out.' To me that means you gave up. There are so many variables ... I can't imagine making a dish without tasting it. That is how you get true depth and complexity and balance of flavor.

                                                                                                        1. re: foiegras
                                                                                                          pikawicca Apr 28, 2013 11:21 AM

                                                                                                          Even with something like meatloaf, you can fry up a tiny patty in no time and have a taste.

                                                                                                          1. re: pikawicca
                                                                                                            monavano Apr 28, 2013 12:03 PM

                                                                                                            Best. Part.

                                                                                                        2. re: josephnl
                                                                                                          sisterfunkhaus Apr 28, 2013 04:51 PM

                                                                                                          Agreed. When I started tasting repeatedly, the quality of my food went way, way up.

                                                                                                          1. re: sisterfunkhaus
                                                                                                            jw615 Apr 30, 2013 06:18 PM

                                                                                                            Agreed. Though I would have to say that part of what I think makes me at least a decent cook is my ability to cook and season things for my DH and step daughter without tasting them - I often cook them things that I am allergic to, so I can't taste it. I rely on knowledge of what works together, and often, smell, to figure out what something needs.

                                                                                                            1. re: jw615
                                                                                                              Perilagu Khan May 1, 2013 08:19 AM

                                                                                                              I also do very little tasting. I suppose it's vanity, but I pride myself on intuitively knowing how much salt, or whatever, to put in a dish. That said, I also cook almost exclusively from recipes and I adhere closely to them. If I cook a new dish, and it's good but not great, I will revise that recipe--thus making it my own--and cook it again.

                                                                                                        3. re: interest
                                                                                                          PinchOfSalt Apr 28, 2013 01:07 PM

                                                                                                          I strongly disagree. Ingredients vary. For example, one onion may be strong, another mild. If you are using canned tomatoes, one brand may be saltier than another. Tasting is essential to achieving excellent results!

                                                                                                          1. re: interest
                                                                                                            goodhealthgourmet Apr 28, 2013 05:21 PM

                                                                                                            If you have to taste the food as you cook, that could mean that you are not as good of a cook as you believe.
                                                                                                            Actually, any good cook knows that the only way to be sure the dish is turning out the way they want is to taste as they go. Ingredients don't always taste the exact same way every time you use them. Different batches of herbs & spices may vary in strength & taste, and fruits & vegetables have differences in flavor depending on where, when & how they're grown & harvested. The organic flat leaf parsley you buy at the farmers market in June isn't likely to taste *exactly* the same as the conventional hothouse-grown bunch you get at the supermarket in the middle of winter. Even better, think about chile peppers - there's really no way to know the heat level of each pepper unless you taste it.

                                                                                                            I usually improvise instead of following recipes, so that's even more of a reason for me to taste as the dish is coming together.

                                                                                                            1. re: interest
                                                                                                              wekick Apr 30, 2013 04:17 AM

                                                                                                              I keep several teaspoons next to the pan and use each once.
                                                                                                              I will agree with previous posters that if you use various fresh ingredients and different brands of things, tasting is critical as you go along. There might be an exception to this. If you have a recipe that calls for assembling a package of ____ and a can/jar of ____ and you always use the same brand, you might not need to taste. Manufacturers of these types of items will generally go to great lengths to maintain a certain flavor profile. I used to work in a food lab that blind tested raw ingredients with a standard to maintain the flavor profile. They have done the tasting for you. Even using this method of "cooking" though, consider that you eventually may have to taste. For instance, soup salted correctly, left to simmer can become unbelievably salty.

                                                                                                              1. re: wekick
                                                                                                                coll Apr 30, 2013 04:24 AM

                                                                                                                Most professional chefs that I've observed keep a handful of disposable plastic spoons in the pocket of their chef jacket.

                                                                                                                1. re: wekick
                                                                                                                  goodhealthgourmet Apr 30, 2013 12:20 PM

                                                                                                                  I keep several teaspoons next to the pan and use each once.
                                                                                                                  I do this too if I'm cooking for anyone other than my immediate family. Mom & Sis don't mind if I taste directly off the cooking utensil & then give it a quick rinse before proceeding.

                                                                                                            2. r
                                                                                                              redfish62 Jun 23, 2011 04:25 PM

                                                                                                              A full set of teeth

                                                                                                              1 Reply
                                                                                                              1. re: redfish62
                                                                                                                Tripeler Apr 30, 2013 09:52 PM

                                                                                                                I used to go to a dentist that had a sign in the waiting room that proclaimed

                                                                                                                No Shoes
                                                                                                                No Teeth
                                                                                                                No Service

                                                                                                              2. Chinon00 Jun 23, 2011 04:23 PM

                                                                                                                Experience. I watched my grandfather pull roasting pans from the oven with bare hand. And he never used measuring tools. He cupped his hand to measure salt and counted to measure oil. He and my dad caught squirrel and my grandfather would butcher and cooked them. We ate other odd stuff like fish sac too. We benefited from a lifetime of experience.

                                                                                                                1. j
                                                                                                                  josephnl Jun 23, 2011 04:01 PM

                                                                                                                  I've read all the posts with great interest, and although I agree with many of the things...fresh produce is best, homemade stock is best, well worn pans, silpats, etc...none of these are either sufficient or necessary to convince me someone is a good cook. I've had terrific meals in which the cook used good commercial stock, and I've been served awful food using homemade stock. Indeed one of the very best home cooks I know uses many products purchased at Trader Joe's and Costco. She's masterful at picking out their best ingredients and preparing wonderful food. For me, the only sign that someone is a good cook is not what I see in the kitchen, but what is served at the table.

                                                                                                                  7 Replies
                                                                                                                  1. re: josephnl
                                                                                                                    wekick Jun 23, 2011 04:43 PM

                                                                                                                    I really agree with this and like a good cheat sometimes. The best cooks also cook what the people they are cooking for like.

                                                                                                                    1. re: wekick
                                                                                                                      westsidegal May 3, 2013 01:11 AM

                                                                                                                      also, lots of prepared foods in the freezer is a warning sign to me of a person who doesn't know:
                                                                                                                      a) garlic changes flavor when it has been frozen (despite the fact that there is an israeli frozen chopped garlic product is being sold now)
                                                                                                                      b) meats and even more so poultry changes texture when it has been frozen (as a matter of fact wolfgang puck testified to congress about this very topic)
                                                                                                                      c) vegetables are, more often than not, degraded by freezing.
                                                                                                                      d) a freezer can turn a perfectly acceptable pasta dish to total YUCK.

                                                                                                                      1. re: westsidegal
                                                                                                                        wekick May 3, 2013 04:48 AM


                                                                                                                        1. re: wekick
                                                                                                                          westsidegal May 3, 2013 06:03 PM

                                                                                                                          it was in response to this being suggested as a sign of a good cook:
                                                                                                                          << a freezer full of "from scratch" items, like beef stock, pasta sauces, enchilada sauce, etc.>>

                                                                                                                          to me, a full freezer doesn't necessarily indicate that the owner is a good cook.

                                                                                                                          1. re: westsidegal
                                                                                                                            sandylc May 3, 2013 06:10 PM

                                                                                                                            Depends upon what it is filled with. If it's scratch stuff, chances are good someone really cares about food.

                                                                                                                        2. re: westsidegal
                                                                                                                          Musie May 4, 2013 04:40 AM

                                                                                                                          However a freezer is a great tool to someone on a tight budget and who doesn't have the time to shop frequently for fresh. This doesn't mean they aren't a good cook.

                                                                                                                          1. re: Musie
                                                                                                                            sandylc May 4, 2013 10:26 AM

                                                                                                                            I would be lost without my freezer. I store nuts, whole grains and whole grain flours, homemade stocks and soup bases, tortillas, leftovers...and that's just off the top of my head.

                                                                                                                    2. f
                                                                                                                      Fromageball Jun 23, 2011 03:17 PM

                                                                                                                      "This is obviously problematic, but not too many "single tasker" gadgets that could otherwise have their job done by something else."

                                                                                                                      This one makes me laugh because I have a lot of these...but most I didn't buy myself!! I get them as gifts(mostly from my mom). I don't say anything but sometimes I want to because I have a small apartment and have a lot of stuff in boxes because there is no storage for it.

                                                                                                                      11 Replies
                                                                                                                      1. re: Fromageball
                                                                                                                        westsidegal May 3, 2013 01:04 AM

                                                                                                                        i have some "single tasker" items that do such a superior to the other alternatives that i look at them as essential.
                                                                                                                        such as:
                                                                                                                        a hand held blender
                                                                                                                        a mango cutter--slices and pits the mango in ONE move. when i first saw the produce guy at Whole Foods using this gizmo to pit ALL the pitted mangos that they sold in the store i knew that i HAD to have one.
                                                                                                                        we make a lot of mango smoothies in my house. this gizmo is a lifesaver.

                                                                                                                        1. re: westsidegal
                                                                                                                          lagatta May 3, 2013 10:53 AM

                                                                                                                          westsidegal, I'd call an immersible blender an extremely versatile gadget (I have a small kitchen in a small flat, and no standing blender). It is extremely useful.

                                                                                                                          I don't eat smoothies, and rarely mangos, so no mango-pitter...

                                                                                                                          1. re: lagatta
                                                                                                                            goodhealthgourmet May 3, 2013 05:56 PM

                                                                                                                            Agree on the versatility of the immersion blender, it's not a unitasker. If it's an ingredient-specific tool like the aforementioned mango pitter, or something like a nutmeg grater or garlic press, that's a unitasker. You might find one other use for it (e.g. putting ginger in the garlic press), but that's about it.

                                                                                                                            1. re: goodhealthgourmet
                                                                                                                              westsidegal May 3, 2013 06:01 PM

                                                                                                                              oh good!
                                                                                                                              this means that i only have one unitasker!

                                                                                                                        2. re: Fromageball
                                                                                                                          Savour May 3, 2013 10:14 PM

                                                                                                                          I write a food blog and I go to a lot of conferences, and the gift bags are always FULL of these unitasking kitchen tools. As a result, I happen to own (along with many of the greatest cooks I know): a strawberry huller, a corn zipper, an avocado slicer/pitter

                                                                                                                          I bought the cherry pitter myself, though, and every time I make a fruit salad with cherries in it, or a clafoutis (I don't like the pits in clafoutis) I congratulate myself.

                                                                                                                          1. re: Savour
                                                                                                                            kitchengardengal May 4, 2013 03:23 AM

                                                                                                                            Yep, my cherry putter is a prized possession. I probably pit close to 10 lbs when they're in season, for pies, freezing and canning.

                                                                                                                            1. re: kitchengardengal
                                                                                                                              law_doc89 May 4, 2013 07:53 AM

                                                                                                                              I use mine to make a cherry, port sauce for goose or duck.

                                                                                                                            2. re: Savour
                                                                                                                              goodhealthgourmet May 4, 2013 10:10 AM

                                                                                                                              Depending on the model you might be able to use it for olives - you can give yourself a nice pat on the back for tapenade as well. ;)

                                                                                                                              1. re: Savour
                                                                                                                                foiegras May 4, 2013 10:29 AM

                                                                                                                                We used to pit with a bobby pin when I was a little kid. Works pretty well as I recall ...

                                                                                                                                1. re: foiegras
                                                                                                                                  Savour May 4, 2013 04:46 PM

                                                                                                                                  It is also possible to pit with a drinking straw. It's just a pain.

                                                                                                                                2. re: Savour
                                                                                                                                  foiegras May 4, 2013 10:32 AM

                                                                                                                                  Do not ask me to love doing the dishes ...

                                                                                                                              2. e
                                                                                                                                Evilbanana11 Jun 23, 2011 02:24 PM

                                                                                                                                -The kitchen's clean and they are organized when they cook.
                                                                                                                                -They don't keep peering into a recipe book while cooking.
                                                                                                                                -The way they handle the ingredients with their hands/knives. From experienced grandmas to
                                                                                                                                badass chefs you can tell if someone knows his ishhh by the way they peel an onion or cut up a chicken.

                                                                                                                                1. Servorg Jun 23, 2011 02:24 PM

                                                                                                                                  To paraphrase Robert Duvall's character (Col. Kilgore) in "Apocalypse Now" - "You smell that? Do you smell that? Garlic, son. Nothing else in the world smells like that. I love the smell of garlic in the air..."

                                                                                                                                  And when I smell garlic I know I'm going to like whatever is being prepared...

                                                                                                                                  1 Reply
                                                                                                                                  1. re: Servorg
                                                                                                                                    EWSflash May 3, 2013 08:55 PM

                                                                                                                                    Agreed, as long as it smells like fresh garlic and not that skunky smelling ersatz fresh garlic, that smells completely different to me.

                                                                                                                                  2. r
                                                                                                                                    rusty_s Jun 23, 2011 10:27 AM

                                                                                                                                    Thinking about this reminds me of my grandmother's kitchen.
                                                                                                                                    When things are clean and tidy, but not "put away," I look forward to the meal. For example, if someone has a few onions and garlic bulbs stacked on the counter, maybe a bowl of fruit that is missing a few pieces, a flour cannister that is left out...

                                                                                                                                    22 Replies
                                                                                                                                    1. re: rusty_s
                                                                                                                                      mamachef Jun 23, 2011 02:09 PM

                                                                                                                                      Love it. I'm right there with ya on that one.

                                                                                                                                      1. re: rusty_s
                                                                                                                                        lagatta May 3, 2013 10:51 AM

                                                                                                                                        Some notorious non-cooks I know kept their oven mitts in a drawer. Yes, I hang them up and wash them regularly, but I like oven mitts and potholders to be visible, on a hook.

                                                                                                                                        1. re: lagatta
                                                                                                                                          512window May 3, 2013 04:31 PM

                                                                                                                                          I consider myself to be a cook and I keep my oven mitts in a drawer. There is no room in my small kitchen to hang things from a hook.

                                                                                                                                          I figure I'm lucky to have drawers. Some of the best cooks in the world survive without them.

                                                                                                                                          1. re: 512window
                                                                                                                                            sandylc May 3, 2013 05:28 PM

                                                                                                                                            I would love to have more drawers! Mine are carefully edited and organized to fit everything in!

                                                                                                                                          2. re: lagatta
                                                                                                                                            monavano May 3, 2013 05:58 PM

                                                                                                                                            I see absolutely no correlation to where oven mitts are kept and cooking skills.
                                                                                                                                            Isn't just having a well worn set enough??

                                                                                                                                            1. re: monavano
                                                                                                                                              sandylc May 3, 2013 06:08 PM

                                                                                                                                              My potholders are downright ugly. I must be a cooking genius!!!

                                                                                                                                              1. re: monavano
                                                                                                                                                foiegras May 3, 2013 08:40 PM

                                                                                                                                                careful with the wear ... I wore one of mine thru on the inside & one fine day received a nasty surprise ;)

                                                                                                                                                1. re: foiegras
                                                                                                                                                  sandylc May 3, 2013 08:46 PM

                                                                                                                                                  Oh, yeah, you are so right....done that.

                                                                                                                                                  1. re: foiegras
                                                                                                                                                    monavano May 4, 2013 12:45 PM

                                                                                                                                                    My nasty surprise was one day, putting on wet oven mitts and getting something out of the oven. Yeah, heat transfers quite a bit through wet materials!!

                                                                                                                                                    1. re: monavano
                                                                                                                                                      Isolda May 4, 2013 01:13 PM

                                                                                                                                                      That's why I switched to mostly silicone. I know some people hate it, but you can wash your mitts or pot holders and use them again while they're wet.

                                                                                                                                                      1. re: Isolda
                                                                                                                                                        John E. May 5, 2013 08:50 PM

                                                                                                                                                        I tried using those silicone mitts. My hands would not fit into them. Of course, my hands don't fit into regular oven mitts either. I just use them like potholders.

                                                                                                                                                        1. re: John E.
                                                                                                                                                          sandylc May 5, 2013 08:57 PM

                                                                                                                                                          I don't like oven mitts. I use potholders.

                                                                                                                                                          1. re: sandylc
                                                                                                                                                            John E. May 5, 2013 09:11 PM

                                                                                                                                                            We keep the oven mitts in a shallow drawer next to the stove. I think it might be time to toss them and by some new, not grody oven mitts or thick potholders. The worst potholders are those that are crocheted.

                                                                                                                                                            1. re: John E.
                                                                                                                                                              law_doc89 May 6, 2013 07:43 PM

                                                                                                                                                              Hey! You stole my avatar.

                                                                                                                                                              1. re: law_doc89
                                                                                                                                                                John E. May 7, 2013 12:06 PM

                                                                                                                                                                Sorry about that. I sometimes save interesting wildlife images I run across on the web. I put that image up a couple weeks ago on a thread about cooking rabbits hoping I might get a response. Had I remembered where it came from, I would not have uploaded it to this site. Is that your lab?

                                                                                                                                                                1. re: John E.
                                                                                                                                                                  law_doc89 May 7, 2013 08:05 PM

                                                                                                                                                                  That is I, thanks for the respect ;~)

                                                                                                                                                                  1. re: law_doc89
                                                                                                                                                                    wekick May 8, 2013 04:47 AM

                                                                                                                                                                    That picture has been all over.

                                                                                                                                                                    Not everyone can get this link but it is a google image search and shows everywhere that has this image.

                                                                                                                                                                    1. re: wekick
                                                                                                                                                                      John E. May 8, 2013 09:53 AM

                                                                                                                                                                      I'm fairly certain I got that image from a forwarded e-mail from my father (that's why I asked the question about the lab). I would never take another Chowhound's avatar and use it as my own.

                                                                                                                                                                      1. re: John E.
                                                                                                                                                                        law_doc89 May 8, 2013 04:53 PM

                                                                                                                                                                        You have proven honerable!

                                                                                                                                                      2. re: monavano
                                                                                                                                                        fldhkybnva May 5, 2013 08:20 PM

                                                                                                                                                        I learned this lesson as well...ouch!

                                                                                                                                                  2. re: lagatta
                                                                                                                                                    juliejulez May 3, 2013 06:21 PM

                                                                                                                                                    Mine are in a drawer... the drawer right next to the stove. I do have a potholder on a hook that hangs on the drawer... but otherwise I have nowhere to hang stuff like that.

                                                                                                                                                    1. re: juliejulez
                                                                                                                                                      lagatta May 3, 2013 06:41 PM

                                                                                                                                                      I'm sorry! Put them where you want to! This was just a joke among a group of friends, about a couple who were very much NOT cooks while most of us were very proud to be so!

                                                                                                                                                2. inaplasticcup Jun 23, 2011 10:20 AM

                                                                                                                                                  - Sharp knives and knife skills that indicate both practice and adaptation. Lots of comments were made on the other thread about how knife skills are not necessary to good cooking, but knife work is such a big part of the process, and practice, i.e., experience, shows. And the knives don't have to be expensive but sharp. I wonder about a cook's ability to observe and adapt when they're sawing through food time and time again with a dull blade, and they don't do something about it.

                                                                                                                                                  - To echo your comment, fresh ingredients that look like they get some use.

                                                                                                                                                  - Also to echo your comment, absence of goofy gadgets such as, if you can believe this, a banana slicer.

                                                                                                                                                  - How they imagine food and flavor combinations when they speak of it.

                                                                                                                                                  So glad you started this thread, Laurel. Looking forward to reading all the comments!

                                                                                                                                                  2 Replies
                                                                                                                                                  1. re: inaplasticcup
                                                                                                                                                    cowboyardee Jun 23, 2011 05:38 PM

                                                                                                                                                    I agree on knifework. Like I said in the other thread, shoddy knives and poor knife skills aren't necessarily a guaranty that one is a bad cook, but good knife skills and sharp-but-not-unused knives are almost always a sign of a good cook.

                                                                                                                                                    1. re: inaplasticcup
                                                                                                                                                      westsidegal May 3, 2013 12:57 AM

                                                                                                                                                      agree that someone who owns and maintains and understands good kitchen knives is much likely to be someone who understands food than someone who is still using the serrated knife from college to do everything.

                                                                                                                                                    2. mamachef Jun 23, 2011 08:24 AM

                                                                                                                                                      A decently-ordered relatively tidy kitchen is the first tipoff for me that the person spends time there and wants it to be workable. The next sign? Good Food. :)

                                                                                                                                                      1. KaimukiMan Jun 22, 2011 10:54 PM

                                                                                                                                                        friends look forward to their dinner parties and show up when invited.

                                                                                                                                                        1. t
                                                                                                                                                          tastesgoodwhatisit Jun 22, 2011 10:32 PM

                                                                                                                                                          The ability to open up the fridge, root around to see what's in there, and produce a tasty meal out of what they find, without opening a cook-book.

                                                                                                                                                          1. g
                                                                                                                                                            gilintx Jun 22, 2011 09:41 PM

                                                                                                                                                            Minimally processed ingredients. Is that an actual chicken, or a pre-cooked rotisserie chicken from the grocery store? Are you actually mixing rosemary and thyme, or is it just Italian seasoning mix?

                                                                                                                                                            3 Replies
                                                                                                                                                            1. re: gilintx
                                                                                                                                                              financialdistrictresident Jun 23, 2011 10:03 AM

                                                                                                                                                              They like to cook and want to learn.

                                                                                                                                                              They grow or buy local, fresh ingredients. Hunt or raise poultry, etc. if they are so inclined. Ditto gilintx minimally processed comment. There's no attribution on this (we have it in our kitchen)


                                                                                                                                                              1. Buy it with thought

                                                                                                                                                              2. Cook it with care

                                                                                                                                                              3. Serve just enough

                                                                                                                                                              4. Serve what will keep

                                                                                                                                                              5. Eat what would spoil

                                                                                                                                                              6. Home-grown is best

                                                                                                                                                              don't waste it

                                                                                                                                                              Based on my experiences, people who enjoy food and are good cooks seem to have a certain spirit about them . . .the need to create . . .a respect for the ingredients, etc.

                                                                                                                                                              James Beard's "Simple Foods" first chapter is Good Cooking is in Your Hands . . . "Hands were the earliest of all implements for preparing food, and they are still the most versatile, efficient and sensitive."

                                                                                                                                                              1. re: financialdistrictresident
                                                                                                                                                                limoen May 4, 2013 01:36 PM

                                                                                                                                                                I think that list is from (at least part of it, anyway!) WWII propaganda leaflets, btw. I have a reproduction postcard from the Imperial War Museum (in Britain) which lists the first three statements. I love it because it's not really 'austere' advice, just advice that stands the test of time.

                                                                                                                                                              2. re: gilintx
                                                                                                                                                                Chowrin Jun 23, 2011 02:43 PM

                                                                                                                                                                dammit, they made blends for a reason. some of the spices work best in blends. That, and I can buy a blend in bulk ,a nd spend the rest on fresh produce.

                                                                                                                                                              3. n
                                                                                                                                                                Nocturnalbill Jun 22, 2011 08:53 PM

                                                                                                                                                                Generally, I'm more likely to trust their cooking if the equipment looks used but not abused. I trust people whose tools look like they see regular use.

                                                                                                                                                                3 Replies
                                                                                                                                                                1. re: Nocturnalbill
                                                                                                                                                                  law_doc89 May 3, 2013 09:23 PM

                                                                                                                                                                  Cookware that is not battle-scarred is always suspect.

                                                                                                                                                                  1. re: law_doc89
                                                                                                                                                                    MGZ May 4, 2013 08:52 AM

                                                                                                                                                                    Yeah, never trust the food made by a chef with a pristine fryin' pan.

                                                                                                                                                                    1. re: MGZ
                                                                                                                                                                      Perilagu Khan May 4, 2013 03:22 PM

                                                                                                                                                                      Especially if he's skinny.

                                                                                                                                                                2. w
                                                                                                                                                                  wattacetti Jun 22, 2011 08:40 PM

                                                                                                                                                                  For me it would be watching them cook and tasting their food.

                                                                                                                                                                  Casual observation isn't adequate (how do you know that beef stock and pasta sauce is any good?), though I would be on the lookout for fundamental hygiene.

                                                                                                                                                                  1. wekick Jun 22, 2011 08:40 PM

                                                                                                                                                                    Besides great smells and a quiet dining table, most good cooks seem to like to talk about food.

                                                                                                                                                                    2 Replies
                                                                                                                                                                    1. re: wekick
                                                                                                                                                                      KayceeK May 3, 2013 10:02 AM

                                                                                                                                                                      Food conversations are the best. :)

                                                                                                                                                                      1. re: KayceeK
                                                                                                                                                                        wincountrygirl May 3, 2013 11:41 AM

                                                                                                                                                                        Especially while you're eating! At a nice restaurant for dinner talking about another........

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