/ck/ - Food & Cooking

Found these episodes, do you think they are any good?

https://www.youtube.com/watch?v=ojZIgseX7Xo

>>10150526
it should be trivial to get a copy of 'joy of cooking' or anything by julia child
even copies of CIA's 'the professional chef' can be found for a reasonable price on amazon

>>10150526
you've come to the wrong place, this board is for shitposting about your latest fastfood hauls

>>10150543
cont.
here's 'the professional chef' but at an absurd file size ~860mb


https://mega.nz/#!Dl0kTLJQ!BwGpyypPV72dn0bYx5LeSmPGoymmFSAGbWsXl-OQ0xc

>>10150568
800mb for a pdf? What is this?
I think these are not the basics. I am not trying to become a professional chef, i just want to know the basics of what meat to cook at what heat, what goes well with what and why etc

>>10150575
>800mb for a pdf? What is this?
it's a high res copy of the book, combined with my technological illiteracy (the inability to to convert it to something more managable)
>I am not trying to become a professional chef
read the reviews on amazon, it is regarded as immensely helpful for non-professionals as well
if you don't want to bother with it, don't - nothing wrong with that

>>10150581
Do you think these are the same books?
http://www59.zippyshare.com/v/vGCxCRPt/file.html

>>10150587
>9th ed
yes

>>10150526
>no sticky
There’s a group of /ck/ anons who formed an IRC Channel and are actively writing a sticky. It’s looking quite good, culinary techniques are pretty objective and the basics never change.
There is some debate about where best to host it, apparentally Hiro doesn’t want to clog up the site so it’ll probably be external.
I wrote a pretty authorities section on knife care but I don’t know whether it’ll be included.

>>10150581
skimmed through first 100 pages, seems like just what i was looking for, thanks will give it a read

bamp

bamp

>>10150526
Watch Alton Brown's Good Eats
It's cooking kino and he explains the science behind cooking rather than throwing recipes at you
Science basics > general basics

>>10150526
I like the America's Test Kitchen Cooking School book for general info about ingredients and techniques.

Otherwise, I like to pick a dish that I want to learn, find a highly rated recipe online and try it out. Then evaluate how it went and what could be better. Look up other recipes and watch Youtube videos if there are techniques you're not sure of. Then make it again the next week using what you've learned from your experience and integrating things from other recipes you found and videos you watched. Then repeat a third time the next week. By then you've got a decent grasp of that dish and can probably start improvising a little bit with other flavors and techniques.

lurk moar

>>10150526
Tbh you just need to start watching cooking shows so you can see someone do the things you're going to do.

The show Good Eats and Alton Brown's books are great for understanding why you do things a certain way. You'll accumulate knowledge as you gain experience.

>>10150543
>Julia Child
This is a patrician choice. She's how I learned how to cook and I make her recipes all the time because they're absolutely delicious.

Check out her series called "The Way to Cook" on YouTube or pick up the book from a uses bookstore. She follows a master recipe and variation method so you learn a basic technique and then easily make different dishes using it.

thanks for great answers so far, bamp for more

bumpino

The Food Lab by S. Kenji Lopez-Alt. It's my go-to for the foundational stuff. You'll be well on your way to solid cooking with it.

>>10150526
You learn by doing. Easy way to start is go to a restaurant supply house and get some skillets. Not aluminum. Steel. Put the skillet on low-medium heat on stove top. Put in a couple splashes of olive oil. Let it sit a few minutes until up to heat. Slowly work your way up on heat until the oil starts to smoke. That’s the smoke point for your stovetop and oil. Back the heat off a bit and remember that as your upper end for heat. You can sauté up damn near anything using that skillet, oil and heat. Experiment using that as a starting point. Add coarse sea salt and fresh ground pepper and dump the drippings over the thing you sauté.

>>10150526
just experiment

>>10153801
>>10153796
Honestly this is kinda bullshit. You need some kind of guidance. Why re-learn hundreds of years of culinary technique through trial and error when you can learn solid techniques from a book? I hate seeing this kind of "advice"

>>10153813
I will concede it’s my bullshit. I’m not formally trained. I’m not a great chef. I’m no pro. I’m relatively skilled has a hobbyist and that’s mostly how. I have used Joy of Cooking and web references, but for me it’s just fun to play.

>>10153813
Not who you replied to but if you unless you want to "learn how to be a cook" rather than "learn how to cook for yourself making what you enjoy eating" books are 90% useless. Meta analysis of recipes for things you enjoy eating coupled with learning the techniques involved in making those recipes will get you much further than rote replication of a dish you saw in a book.

No book will really teach you what herb and spice combinations go together, only your nose and tastebuds will.

>>10150526

I like Home and Garden's "New Cook Book" its great for learning basics since it has all sorts of substitutions in it, plus each section starts with some basic instructions and information on the section topic (poultry, grains etc). It has recipes running from scrambled eggs all the way to soufflé.
It's a great one to have a physical copy of too, since it has conversions and a lot of info that gets asked here all the time (like how long do certain ingredients keep, or how much water for different types of rice)

>>10150526
God how I wish I could empty my balls into her.

>>10153171
This but just read Serious Eats dot com
Fantastic resource for learning why to do stuff and general techniques not just recipes

>>10154051
>No book will really teach you what herb and spice combinations go together, only your nose and tastebuds will.
>combination of flavours in a recipe
how is that not teaching you what herb and spice combinations go together?

>>10154114
Did you just assume that food's gender, you shitlord?

>>10150526
Outside of the advice here, when cooking a recipe for the first time, if you can't find ALL the ingredients do NOT make it. Don't try to substitute things, don't try to leave stuff out. You won't know what everything adds to the dish and you'll likely fuck it up.

>>10154051
>No book will really teach you what herb and spice combinations go together
what is the flavor bible

>>10150526
You learn by doing.

Just cook a lot of different things, try a lot of different things out.