I love cooking, any tips?

Question

Any recipes and tips are welcome.

Answer 1

I don't know if you are looking for desserts or not but
I found this and it it fantastic!!!

BLONDIE BROWNIE PIE

1 stick (1/2 cup) butter, cut up
1/2 cup packed light brown sugar
2 large eggs
1 tsp vanilla
1 cup all purpose flour
1/2 tsp baking powder
1 cup (6 oz) semisweetened cocoa chips
1 TBSP unsweetened cocoa powder
13 fun size snickers or other snack size candy bars
GARNISH: cut up candy bars and chopped peanuts or pecans

1. Coat a 9 inch glass pie dish with nonstick spray. Melt butter and brown sugar in a large saucepan over medium heat until mixture starts to bubble. Remove from heat and let cool 10 mins.
2. Stir 1 egg and the vanilla until blended, then stir in flour and baking powder until smooth. Scrape (don't spread) 3/4 cup into prepared pie plate; freeze 10 mins or until firm.
3. Meanwile heat oven to 359 degrees and melt 1/2 cup chocolate chips as package directs. Stir melted chips, remaining egg and the cocoa powder into remaining batter.
4. Press chilled batter evenly over bottom and halfway up sides of pie plate. Top with candy pieces then chocolate batter.
5. Bake 24 to 27 mins until wooden pick inserted in center comes out with moist crumbs attached. Sprinkle remaining 1/2 cup chocolate chips in middle, let stand 5 minutes until soft, then spread to blondie crust in decorative swirls. Top with garnishes. Cool before cutting in wedges.

Answer 2

Be yourself and find your own ways of conbining some of your own favourite foods. When I started in catering I was training in an Italian Deli. Some of the experiments that I tried with the ingredients in the shop made it to the shop front.

The best advice that I can give is never be afraid to try something different and never lose an imagination.

Contact me if you want any more advice. Tips available also. However, I believe that cooking tips can only be truely beneficial if you know what the person wants.

Answer 3

Here is something I recommend to everyone. Pressure cooking. It is versatile, fast, safe, fun, and VERY convenient way of preparing all manner of delicious foods/dinners unlike any other cooking method. I recommend getting a programmable electric pressure cooker as being the most versatile cookers. If you get a large enough cooker you can do your own canning of foods, fruits, and veggies. For example; you can cook a complete corned beef and cabbage dinner for four people in about 45 minutes depending upon the size of the corned beef. Truly a spectacular cooking instrument/utensil your kitchen should not be without if you are a serious cook and also if you want to save gobs of time in the process and still get delicious and fantastic results!!

Answer 4

any recipes that appeal to you are worth making. If you come across one that seems long and complicated, it will bore and irritate you before you get done. Keep things to a minimum at first, and share your results with family and friends. You will get inspired by their enthusism. Some of the best cooks don't use recipes, they use ideas...remember that

Answer 5

Use the freshiest meats & veggies. Always use butter. Never margarine. Don't fear fat. Less process the better. Olive oil & saffron oil above all others. Always pre-heat. Research recipes on the net & don't be afraid to combine or customize. You live once, so try everything!

Answer 6

I'd recommend you prepare a dish that you've never tried before. Try some Indian Karma chicken if you like spicy food. Or how about grilling some shrimps outdoors they cook quickly.

Answer 7

A Languid Cup of Tea



Your passion is my pleasure
Your desires served at leisure
Your hands coil round that treasure
Yes - a languid cup to sip.
In these tea rooms they bewail,
The lack of pies and rustic ale,
While all those ladies quiver frail,
For that slice of cake you bit.


You know I crave this most,
To spread butter on your toast,
Among the condiments to coast,
For that moment marmalade.
With those fine white pearly teeth,
You'll provide me with relief,
And restore my lost belief:
The crunch of teeth relayed.


You can reach across to grasp,
Biscuits firmly in your clasp
With a warm vivacious laugh,
By those lips moistly defined.
I would love to plant a kiss,
But such behaviour is amiss,
And would have me soon dismissed
From the table of your mind.

Answer 8

Try dishes from around the world . My thing with cooking is, whenever I cook I all ways use my seasoning in moderation, no seasoning is over the order everything was in its right proportion. try that.

Answer 9

Good sharp knives and a couple different cutting boards (one for oniony, one for not, etc). If you've never been taught how to properly use a chef's knife, find out. You'll love cooking that much more. :o)

Answer 10

my best advice is to research a recipe beforehand with different sources... compare and see which procedures and ingredients you prefer and finally proceed. it is good to know how you will approach a dish you have never cooked beforehand