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Dec. 19th, 2006

everyone's a critic


(no subject)

Nice and easy (with any luck)...recommend your favorite Italian cookbook?


Dec. 14th, 2006



Shortening question

So I'm trying to make this recipe: Candy Cane Cookies: Mix together: 1 cup shortening (Imperial margarine) 1 cup sifted confectioner's sugar 1 egg 1 1/2 tsp. almond extract 1 tsp vanilla Sift together: 2 1/2 cups flour 1 tsp salt Bake at 375 for 9 minutes This is the recipe I got from my mom. It originally called for I cup shortening, half butter. Now I don't really know what that means, but my mom has been using margarine in this recipe for years instead. The cookies come out fine, but since I have shortening I thought I'd give it a shot. So, can anyone help me out with that "half butter" thing? I'd be very grateful. =)

Dec. 6th, 2006




So I need a little basic cooking help, and I thought you fine people could help me. So I'm planning on making truffles in the near future, and the recipe says to pour the cream through a sieve. I looked it up at epicurious.com, which says that it's the same as a strainer, but I was just wondering if anyone had any experience with this, if anyone knows if there really is a difference betweent the two, and so.

Dec. 3rd, 2006


Ideas for dinner!

What's your favorite "easy" dinner time meal?

My boyfriend and I are never home together at dinnertime so I don't often make extravagant meals. Eating alone has kind of led me to errr.... cereal for dinner every night. Hah. It's just the two of us and we're on a semi-tight student grocery budget. :\ ($100/week or so.)

I'm looking for some tasty meals I can whip up quickly, that will still taste good when reheated or stuck in the fridge for a day. (A lot of times the bf will just get a sub for dinner at work, and will take my suppers for his lunch the next day!)

There are a few rules. No fish or any kind of seafood. Also, my boyfriend is not a huge fan of cooked vegetables. He will eat them in soup or something, but he doesn't like a heap of veggies as a side dish or anything like that (loves potatoes though!) He doesn't mind veggies cold or in a salad. He's also not into beans! (Yes, I have a picky raised-on-meat-and-potatoes boyfriend. ;)) I - will eat pretty much anything.

I do have access to a stove/oven, microwave, and crock pot!

Thanks a lot!

Dec. 4th, 2006


Recognizing fish

I have an Asian market nearby with an impressive seafood section.

Language barrier prevents me from knowing the names of the fish on display. Sometimes there are HUGE catches split laterally from head to fin. Some fish are in tanks. Fresh stuff!

Salmon is easily recognizable as are the shellfish.

Is there any advice in learning about fresh fish?

Fish cooking methods are easily googled. I just need to find out what they are.

Dec. 1st, 2006




Several people have stated that they would like to help with the formation of this community. However, there is obviously a difference between "helping" and "moderating" in terms of time and knowledge of LiveJournal. Therefore, I would appreciate it if anyone interested in moderating this community with me would reply to this post. Once we have a group together, we can discuss who wants to do what in terms of moderating duties.



Welcome to the Cooking Basics community! This community is meant to be a place for people to learn and to share their knowledge with others. As people post, I (and other moderators as they are chosen) will organize the posts under tags so that members can easily search for answers. If you have a question that is not already covered in the tagged posts, ask away! As per kitchenbeard's suggestion, members are also welcome to create posts about basic cooking skills for the benefit of all.

Now for the rules and guidelines:
1. What constitutes "cooking basics"? In my mind, this community is focused on the things people will need to know for home cooking. That's not just limited to American/British/Australian cooking...basics of ethnic cooking are more than welcome, as are the ideas behind more complicated dishes. In other words, how to saute and how to season a wok are perfect. Directions on how to make a batch of croissants can be appropriate. Questions/directions on how to sit the croissant on end as part of a dessert tower might be more appropriate for another community.

2. Who can post what? At this point, membership and posting are open to all. If problems develop with off-topic posts, flames, or other concerns, then posting may become moderated. I'd like to keep posting open so that questions can be posted and answered quickly, so please play nice!

3. PLEASE check the tags before posting to see if your question has been answered before!

4. Be polite and don't condescend when answering questions. Please don't reply if all you're going to say is "go look on Google." People are posting here because they either do not want to use Google for one reason or another or because they did not find their answer on Google. However, directing a person to a specific website with an answer is much appreciated.

5. If there's anything you need or want that I haven't covered, please ask. Yes, I created this community, but I created it to fill a need, and I can't do that well unless I know what you need.

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