Are you a good cook?

Answer 1

Yes ma'am. I do own a restaurant. :-)

Answer 2

An excellent cook! I love the chemistry of cooking,... how you can mix certain ingredients to achieve a certain taste, the sizzling of the pan, and how the oils dance across the food when heat is applied! There are so many different choices in recipes,... you can make a meal based on color scheme, tastes, smells, flavors, origins, styles, oh and don't forget texture! I love to have a nice crunchy tossed salad with a mushy lasagna and crispy bread sticks and creamy sauce,... mmm now that's texture!

Answer 3

Yep i am. My friends just happen to come over at dinner time because I Cook big meals every night. They brag to their other friends they come over here to eat because I am a good cook. I think it's funny. I love to cook. the more the merrier too. The more I have to cook for the more fun it is.

Answer 4

Some say "yes,"
some don't say anything at all.
I tried to revise a banana bread recipe not too long ago, and it really got turned up.
It was seriously the worst bread (I don't think I would wager to even call it bread) I ever tasted.
It tasted decent coated and dipped in honey or cheese, though!
^^But that would be considered baking Not cooking.
That's a relief! I haven't messed up cooking yet. So much for baking.

Answer 5

Yes I'm good at cooking and I love to cook and bake in my free time, but I'm not very tidy. And I once had a plate of brownies catch on fire when I put them on the stove and turned on the wrong burner to boil water for another recipe. Not a very good experience... xD

Answer 6

It depends. I can make bbq (more than just slapping meat on a grill - prep work! Prep work!) real good, and I can make roasts in the oven well. I can cook chicken and fish....but I can't cook fancy smancy. Not good at sauces, or things that take 2 days of mixing this, chilling this, liquify that and let it sit 2 days before basting....all that is a little beyond my realm of patience.

Answer 7

I am an awesome cook. I have won 4 medals in my school in the cooking compedition.

Answer 8

Yes I am. But I would only admit it here. I found out that if people think your food is good. You end up having to do chef duty. In college when we went to the ocean, I cooked.
When we served Nam Vets meals at Cook County Hmospital
I cooked. Something for Holiday meals? Won't you please cook_____. So don't tell anyone. Thanks

Answer 9

Yes, I love to cook and everyone loves what I cook.

Answer 10

Everyone always makes me cook,so I'm either good or the only one with any energy!

Answer 11

vary

try this

Coconut Curry Thai Chicken

Coconut Curry Sauce:
1(13.5-ounce) can light coconut milk
1 tablespoon Thai curry paste
2 tablespoons curry powder
2 teaspoons minced fresh ginger
3 cloves garlic, minced
Dash cayenne pepper
Kosher salt and freshly ground black pepper

Chicken:
8 ounces high-fiber whole wheat linguine, (recommended: DeCecco)
Olive oil cooking spray
1 vidalia onion, chopped
1 pound boneless skinless chicken breast, fat removed, cut into small pieces
Kosher salt and freshly ground black pepper
2 tablespoons curry powder
2 tablespoons peanut butter
1 cup thinly sliced roasted red peppers
1 cup thinly sliced water chestnuts
1 cup scallions, white and green parts, thinly sliced
Chopped fresh mint and cilantro leaves, for garnish
Lime wedges, for serving

For the sauce: In a medium bowl, combine all of the sauce ingredients, whisk until thoroughly combined and set aside.

For the chicken: Cook the whole wheat linguine al dente according to box directions. Drain and rinse under cold water and spray lightly with olive oil cooking spray so it does not stick and set aside.

Coat a large nonstick skillet with cooking spray and add onions. Cook until translucent and beginning to brown, about 5 to 10 minutes. Add the chicken, season with salt and pepper and stir in curry powder. Saute chicken until lightly brown. Add the peanut butter and allow it to melt to coat the chicken.

Add the roasted red peppers, water chestnuts and scallions and season with salt and pepper as you like. Saute for a few minutes just to release flavor.

Pour the coconut curry sauce over the chicken and vegetables and stir gently. Cook just until warmed through and thickened a bit, about 3 to 5 minutes. Season with salt and pepper, as needed. Garnish with chopped mint and cilantro. Serve with lime wedges, if desired.

NOTE: You may substitute shrimp or tofu for the chicken and it is equally delicious!!