Where to learn about cooking fundamentals?

gg said:

Without going to culinary school, where is the best resource(s) for
learning about cooking fundamentals? I find some of my dishes flawed
due to issues that would be nonexistent if I had some knowledge of
cooking times/seasoning/cutting techniques/etc. I tried google, but
maybe I am not looking for the correct word combination because
nothing useful popped up.

Any information would be very helpful, so thanks!

If you don't already have it, get the Joy of Cooking! I consider the
JoC as my bible of the kitchen. There are other primers out there too
that are as excellent.

Sky

gg said:

Without going to culinary school, where is the best resource(s) for
learning about cooking fundamentals?

Television.

"gg" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Without going to culinary school, where is the best resource(s) for
learning about cooking fundamentals? I find some of my dishes flawed
due to issues that would be nonexistent if I had some knowledge of
cooking times/seasoning/cutting techniques/etc. I tried google, but
maybe I am not looking for the correct word combination because
nothing useful popped up.

Any information would be very helpful, so thanks!

In order of importance:

- Thinking
- Book: Joy of Cooking
- Book: Joy of Cooking
- Book: Joy of Cooking
- Book: Joy of Cooking
- Advice from better cooks (friends, etc)
- TV cooking shows. If you don't have the food channel, check your PBS
station listings.

In article <[email hidden]>,

gg said:

Without going to culinary school, where is the best resource(s) for
learning about cooking fundamentals? I find some of my dishes flawed
due to issues that would be nonexistent if I had some knowledge of
cooking times/seasoning/cutting techniques/etc. I tried google, but
maybe I am not looking for the correct word combination because
nothing useful popped up.

Any information would be very helpful, so thanks!

Pull up a chair and hang out here for awhile. :-)

Welcome!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

"Sky" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

gg said:

Without going to culinary school, where is the best resource(s) for
learning about cooking fundamentals? I find some of my dishes flawed
due to issues that would be nonexistent if I had some knowledge of
cooking times/seasoning/cutting techniques/etc. I tried google, but
maybe I am not looking for the correct word combination because
nothing useful popped up.

Any information would be very helpful, so thanks!

If you don't already have it, get the Joy of Cooking! I consider the
JoC as my bible of the kitchen. There are other primers out there too
that are as excellent.

Sky

Joy of Cooking, Joy of Cooking! Of 300+ cookbooks in front of me that's
still the first one I reach for. Make sure, however you get an edition
published before Marion Rombaur Becker's death. Mine was published in 1975.
Irma S. Rombauer passed away in 1962. I think the editions published
posthumously were edited too much. To screw up the classic "tuna noodle
casserole" by adding cheese to it is unforgiveable, in my mind.
The second book, I always reach for after the above is Julia Child's "The
Way to Cook", published about 1989. I couldn't be without either.

Kent

Kent said:

"Sky" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

gg said:

Without going to culinary school, where is the best resource(s) for
learning about cooking fundamentals? I find some of my dishes flawed
due to issues that would be nonexistent if I had some knowledge of
cooking times/seasoning/cutting techniques/etc. I tried google, but
maybe I am not looking for the correct word combination because
nothing useful popped up.

Any information would be very helpful, so thanks!

If you don't already have it, get the Joy of Cooking! I consider the
JoC as my bible of the kitchen. There are other primers out there too
that are as excellent.

Sky

Joy of Cooking, Joy of Cooking! Of 300+ cookbooks in front of me that's
still the first one I reach for.

I could not agree more. I have several dozen cookbooks, but Joy of Cooking
is the one where i can count on finding a recipe for just about everything
I need and provide me with types on cuts of meat, styles of cooking etc. If
I could only have one cook book, that would be it.

Make sure, however you get an edition

Quoted message said:

published before Marion Rombaur Becker's death. Mine was published in 1975.
Irma S. Rombauer passed away in 1962. I think the editions published
posthumously were edited too much. To screw up the classic "tuna noodle
casserole" by adding cheese to it is unforgiveable, in my mind.
The second book, I always reach for after the above is Julia Child's "The
Way to Cook", published about 1989. I couldn't be without either.

Kent

Thanks for the advice! I just put in an order for the Joy of Cooking
book. I could only find a 1975 edition for now to get me started, but
I will keep in mind the older versions for the future.

Thanks again!

Dave Smith said:

Kent said:

"Sky" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

gg wrote:
>
> Without going to culinary school, where is the best resource(s) for
> learning about cooking fundamentals? I find some of my dishes flawed
> due to issues that would be nonexistent if I had some knowledge of
> cooking times/seasoning/cutting techniques/etc. I tried google, but
> maybe I am not looking for the correct word combination because
> nothing useful popped up.
>
> Any information would be very helpful, so thanks!

If you don't already have it, get the Joy of Cooking! I consider the
JoC as my bible of the kitchen. There are other primers out there too
that are as excellent.

Sky

Joy of Cooking, Joy of Cooking! Of 300+ cookbooks in front of me that's
still the first one I reach for.

I could not agree more. I have several dozen cookbooks, but Joy of Cooking
is the one where i can count on finding a recipe for just about everything
I need and provide me with types on cuts of meat, styles of cooking etc. If
I could only have one cook book, that would be it.

Make sure, however you get an edition

Quoted message said:

published before Marion Rombaur Becker's death. Mine was published in 1975.
Irma S. Rombauer passed away in 1962. I think the editions published
posthumously were edited too much. To screw up the classic "tuna noodle
casserole" by adding cheese to it is unforgiveable, in my mind.
The second book, I always reach for after the above is Julia Child's "The
Way to Cook", published about 1989. I couldn't be without either.

Kent

gg said:

Without going to culinary school, where is the best resource(s) for
learning about cooking fundamentals? I find some of my dishes flawed
due to issues that would be nonexistent if I had some knowledge of
cooking times/seasoning/cutting techniques/etc. I tried google, but
maybe I am not looking for the correct word combination because
nothing useful popped up.

Any information would be very helpful, so thanks!

Go to your local bookstore and browse thru their cookbooks.

gg said:

Any information would be very helpful, so thanks!

Links from the rec.food.cooking FAQ:

* http://www.reluctantgourmet.com/
Cooking guide for beginner cooks.

* http://www.azcentral.com/home/food/cooking101/
Cooking 101.

Victor

"gg" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Thanks for the advice! I just put in an order for the Joy of Cooking
book. I could only find a 1975 edition for now to get me started, but
I will keep in mind the older versions for the future.

Thanks again!

I missed your message, but will reply a little late; perhaps others seeing
this looking for a book might care for it.

A silly title, "American International Encyclopedia Cookbook" by Crowell.
1972. http://www.biblio.com/isbn/0690072368.html
I don't understand the disparity in prices, but I've seen this same
situation other places. $23.94; up to $200. Go figure.
An all-purpose cookbook which compiles over eight thousand recipes for every
occasion and budget, together with advice on food selection, preparation,
and storage. ISBN 0690072368. Hardcover.

It was a book that I reached for for years. "Joy of Cooking" had one recipe
that I used; but it was a winner -- GRAVY! The only book I ever saw that
gave me instructions to make good gravy.

Funny thing, until I got Mario Batali's recipe for Bechamel, I could never
make a bechamel. (He has a couple of them that are a little different.)

Happy cooking!
Dee Dee

gg said:

Without going to culinary school, where is the best resource(s) for
learning about cooking fundamentals? I find some of my dishes flawed
due to issues that would be nonexistent if I had some knowledge of
cooking times/seasoning/cutting techniques/etc. I tried google, but
maybe I am not looking for the correct word combination because
nothing useful popped up.

Any information would be very helpful, so thanks!

You'll get a lot of recommendations for "Joy of Cooking", but my
favorite kichen basics bible is "The Fannie Farmer Cookbook".

...fred

Omelet said:

Pull up a chair and hang out here for awhile. :-)

Om, now you're just being mean... 🙂

...fred

gg said:

Without going to culinary school, where is the best resource(s) for
learning about cooking fundamentals? I find some of my dishes flawed
due to issues that would be nonexistent if I had some knowledge of
cooking times/seasoning/cutting techniques/etc. I tried google, but
maybe I am not looking for the correct word combination because
nothing useful popped up.

Any information would be very helpful, so thanks!

Rule of thumb: The simplest, easiest-to-understand books on any topic
are intended for people who have to learn in a hurry. "I know you were
hired to teach English, but next year you'll be teaching advanced
math." Or, for WW II very-new naval officers: "This wet stuff is the
ocean. The thing you're on is called a ship."

The most basic cookbooks are intended for college students.

Children's cookbooks are a step up (Note: This is not a joke, nor is
it hyperbole.) However, they have better illustrations.

--
Dan Goodman
"You, each of you, have some special wild cards. Play with them.
Find out what makes you different and better. Because it is there,
if only you can find it." Vernor Vinge, _Rainbows End_
Journal http://dsgood.livejournal.com
Futures http://dangoodman.livejournal.com
Links http://del.icio.us/dsgood

"gg" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Thanks for the advice! I just put in an order for the Joy of Cooking
book. I could only find a 1975 edition for now to get me started, but
I will keep in mind the older versions for the future.

Thanks again!

Dave Smith said:

Kent said:

"Sky" <[email hidden]> wrote in message
news:[email hidden]...
> gg wrote:
>>
>> Without going to culinary school, where is the best resource(s) for
>> learning about cooking fundamentals? I find some of my dishes flawed
>> due to issues that would be nonexistent if I had some knowledge of
>> cooking times/seasoning/cutting techniques/etc. I tried google, but
>> maybe I am not looking for the correct word combination because
>> nothing useful popped up.
>>
>> Any information would be very helpful, so thanks!
>
> If you don't already have it, get the Joy of Cooking! I consider the
> JoC as my bible of the kitchen. There are other primers out there too
> that are as excellent.
>
> Sky
>
>
Joy of Cooking, Joy of Cooking! Of 300+ cookbooks in front of me that's
still the first one I reach for.

I could not agree more. I have several dozen cookbooks, but Joy of Cooking
is the one where i can count on finding a recipe for just about everything
I need and provide me with types on cuts of meat, styles of cooking etc.
If
I could only have one cook book, that would be it.

Make sure, however you get an edition

Quoted message said:

published before Marion Rombaur Becker's death. Mine was published in
1975.
Irma S. Rombauer passed away in 1962. I think the editions published
posthumously were edited too much. To screw up the classic "tuna noodle
casserole" by adding cheese to it is unforgiveable, in my mind.
The second book, I always reach for after the above is Julia Child's
"The
Way to Cook", published about 1989. I couldn't be without either.

Kent

gg, the 1975 edition is only by Irma and Marion, the original authors. It's
the one I have, and
the one you want. I'm sure you can find it online for a good price. Again,
look for Julia Child's "The Way to Cook". It's not just a "French cookbook".
It's what Julia was all about. She's in the same sacred group with Irma and
Marion, both incredible people who left us a lot.

Kent

I used The Fannie Farmer Cookbook to learn the basics. You
definitely need to get a book, because it becomes an old friend as you
use it through the years.

Awesome websites! Me being the n00b didn't check the FAQ. My
apologies. This is exactly what I was looking for, so thank you!

On Wed, 25 Jul 2007 23:53:22 +0200, [email hidden] (Victor Sack)

Quoted message said:

gg said:

Any information would be very helpful, so thanks!

Links from the rec.food.cooking FAQ:

* http://www.reluctantgourmet.com/
Cooking guide for beginner cooks.

* http://www.azcentral.com/home/food/cooking101/
Cooking 101.

Victor

"Kent" <[email hidden]> wrote in message

Quoted message said:

. Again, look for Julia Child's "The Way to Cook".

I'll second that. I stated cooking decades ago, but I still learned from
the basic book of Julia. Well worth it.

Dan Goodman said:

Quoted message said:

Rule of thumb: The simplest, easiest-to-understand books on any topic
are intended for people who have to learn in a hurry. "I know you were
hired to teach English, but next year you'll be teaching advanced
math." Or, for WW II very-new naval officers: "This wet stuff is the
ocean. The thing you're on is called a ship."

The most basic cookbooks are intended for college students.

Children's cookbooks are a step up (Note: This is not a joke, nor is
it hyperbole.) However, they have better illustrations.

We have a copy of a Better Home and Garden cookbook for children. I find
it hard to use. There are a few good recipes in there but there are in a
entirely different manner from the regular cookbook.

gg said:

Without going to culinary school, where is the best resource(s) for
learning about cooking fundamentals?

On this very NG, you can learn about using Coffee Mate®, canned
condensed mushroom soup, catsup, jarred mayo (or better yet, Miracle
Whip®), Cheez Whiz®, canned French fried onions, Cool Whip®, bottled
salad dressings, margarine/vegetable shortening, Kool-Aid®...as
INGREDIENTS.
I could go on, but you get the idea.

--Bryan, aka Food Snob