anybody else make mistakes?

Question

i try really hard to read my "joy of cooking" cookbook properly and thoroughly while i cook something. the way it is written makes it hard for me to keep my head and cook the food without making too many mistakes. i just "ruined" some risotto because of one little error between 2 word i read or misread.... i HATE that....anyone else think Joy of Cooking is good, but hard to read?!! augh!

Answer 1

I agree. It has great recipes but an odd way of laying them out and I have made mistakes as a result.
However, it's my reference book for just about anything you want to cook. A must have cookbook.

Answer 2

I haven't read Joy of Cooking but also find that cooking that I look forward to ends up being far less than Joyful!
I have done the same thing where I misread measurements, ingredients (I used sour cream instead of cream cheese!), or words and have messed up the recipe. Sooo easy to do and I think we have all been there. But a good recipe that other people like too makes it all worth it!
Here's a really really easy one that no one has tried and not liked.
(can also be used on fish and pork!)

Hot & Chili Chicken

Serves 4 Active: 5 min/ Total: 35 min

½ cup sweet or bitter orange marmalade
2 Tbsp chili powder (mild, hot or a mix or both)
8 chicken drumsticks (2 ¼ lb)

1. Heat oven to 400 degrees F. Line a rimmed baking sheet with nonstick (Release) foil.
2. Mix marmalade, chili powder and ½ tsp salt in a large ziptop bag. Add chicken; seal bag. Turn and squeeze bag to coat drumsticks. Arrange on a lined baking sheet, spooning on any excess marmalade mixture.
3. Bake 25-30 min or until cooked through and an instant-read thermometer inserted in the thickest part of meat, not touching bone, registers 180 degrees F.

Per serving (88 cents): 370 cal, 33 g pro, 29 g car, 1 g fiber, 14 g fat (4 g sat fat), 109 mg chol, 458 mg sod

www.womansday.com

Answer 3

You are not the only person who has experienced difficulties with The Joy of Cooking. It is not a good beginners cook book, but in my opinion a book for those who have some cooking experience. Have you tried looking for recipes on the Internet? I have found some great recipes from the Food Network for beginning cooks. I hope that I was some help.

Answer 4

If you are a beginning cook, you might do better with the "Betty Crocker" cookbooks. I started with the "Cookbook for Two" and learned some great recipes.

Also Better Homes and Gardes "Complete Step-By-Step Cook Book" is fantastic. They have pictures and step by step recipes. You'll like it.

Good luck, and don't give up!

Answer 5

I have not read the cookbook, but thought you might like a risotto recipe that you could follow easier...good luck!

Return of the Risotto
Recipe courtesy Jamie Oliver

Recipe Summary
Prep Time: 15 minutes
Cook Time: 40 minutes
Yield: 6 servings
Rating: * * * * *

I think this is the best basic risotto recipe you will come across – you will find it really easy. I assure you that once you’ve got the knack you’ll carry on making it all the time and it won’t let you down. You can so easily enhance it by adding different seasonal ingredients. So here’s the basic risotto, which will give you an amazingly creamy base, followed by some simple recipes to take the dish in completely different directions.


Approximately 2 pints stock (chicken, fish or vegetable as appropriate)
1 tablespoon olive oil
3 shallots or 2 medium onions finely chopped
2 cloves garlic, finely chopped
1/2 head celery, finely chopped
14 ounces arborio rice
Sea salt and freshly ground black pepper
2 wine glasses dry white vermouth (dry Martini or Noilly Prat) or dry white wine
2 1/2 ounces butter
3 1/2 ounces freshly grated Parmesan, omit for the prawn recipe

Stage 1. Heat stock. In a separate pan heat the olive oil, add the shallots or onion, garlic and celery and slowly fry for about 3 minutes. When the vegetables have softened, add the rice, season with salt and pepper and turn up the heat. Stage 2. The rice will now begin to fry, so keep stirring it. After a minute it will look slightly translucent having absorbed all the flavors from the vegetables. Add the vermouth or wine and keep stirring -- it will smell fantastic as it sizzles around the rice. Any harsh alcohol flavors will evaporate and leave the rice with a tasty essence. Stage 3. Once the vermouth or wine has cooked into the rice, add your first ladle of hot stock and a good pinch of salt. Turn down the heat to a highish simmer so the rice doesn't cook too quickly on the outside. Keep adding ladles of stock, stirring and allowing each ladle of liquid to be absorbed before adding the next. This will take around 15 minutes. Taste the rice -- is it cooked? Carry on adding stock until the rice is soft but with a slight bite. Don't forget to carefully check the seasoning. Stage 4. Remove from the heat and add the butter and Parmesan, if using. Stir gently. Place lid on pan and allow to sit for 2 to 3 minutes. This is the most important part of making the risotto as this is when it becomes outrageously creamy and oozy like it should be. Eat as soon as possible while the risotto retains its perfect texture.

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Basic Risotto and Several Variations
Recipe courtesy of Gourmet Magazine

Recipe Summary
Difficulty: Easy
Yield: 4 servings

1 cup Arborio rice
2 tablespoons pure olive oil
1 large onion, peeled and finely diced
1/2 cup dry white wine
2 1/2 cups chicken stock
2 tablespoons unsalted butter
1/4 cup freshly grated Parmesan cheese
2 tablespoons heavy cream

Pick through the rice to remove any stones or foreign matter, but do not wash it before cooking.
Using a large skillet with a heavy bottom, heat the olive oil over low heat and saute or "sweat" the onions until translucent, being careful not to allow them to color or brown at all.

Add the Arborio rice, stir to coat with the olive oil, and saute with the onions to toast each grain of rice, about 7 minutes. This toasting process adds the chewy, al dente quality that attracts so many people to risotto.

Once the rice is lightly toasted, add the white wine slowly, stirring with a wooden spoon. (A wooden spoon is always preferable when making risotto, as a metal spoon tends to cut or injure the grains of rice. Constant stirring should be avoided for the same reason.)

Preheat the chicken stock just to the boiling point, then have it ready at stoveside. After the rice has absorbed the white wine and the skillet is nearly dry, add 1 cup stock, stirring occasionally, and cook over very low heat until the stock is absorbed. Continue adding the stock, 1 cup at a time, until all the stock has been absorbed.

(Adding the liquid in stages, instead of all at once, allows the grains of rice to expand more fully, adding to the risotto's creamy texture.) Once the rice has been added to the pan, the entire cooking process will take about 17 to 20 minutes.

After all of the liquid has been added and the rice is chewy yet fully cooked, with a creamy texture, add the butter, Parmesan, and heavy cream. Stir to combine all the ingredients and serve immediately. Variations: Sauteed shrimp Mixed seafood (such as salmon, shrimp, and scallops) sauteed in olive oil and herbs Diced fresh vegetables, steamed or sauteed in olive oil (asparagus and carrots make a wonderful combination) Fresh green peas in season Sauteed mushrooms and herbs Roasted Garlic

Answer 6

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Answer 7

Sounds like you have a form of dyslexia. It's an eye condition that changes what you are reading (inverts them) I find myself making those same mistake but I don't let it bother me I just go on and start over.

I would recommend that you go see an eye doctor and have them take care of it!

Dyslexia - any of various reading disorders associated with impairment of the ability to interpret spatial relationships or to integrate auditory and visual information.

Good Luck

Answer 8

I have 3 of those cookbooks. I dont use many of the recipes, but I have made chicken catchitori *spelling is off* and it was delicious

Answer 9

Joy of cooking?! I don't see any joy in that.

Answer 10

it should'nt be called joy of cooking ...