/ck/ - Food & Cooking

Boring and unnecessary.

>veggies
stopped reading right there

I think desserts could all be put into one category with cakes, candies, etc. as subcategories.

>>4721897
Is it Pastries or Pastry's?

>>4721912
but cake in not a dessert its more of a tea thing
desserts is more like ice cream baked puddings mouse
so maybe cakes and candies under tea time but NO

I always felt the idea of recipe books was kind of stupid. What you really need to know is the basics; how to make some fundamentals like roux or pastry; what ingredients work well together; how to buy stuff to get the maximum use out of it e.g. buying a whole chicken and using the different bits of it for different meals; and then maybe some recipes from a certain culture's cuisine that will all use similar ingredients so everything you buy can be used for three or four different things. The idea of a recipe book that just has a collection of totally different recipes seems dumb to me. Nobody who knows anything about cooking ever really uses them, it seems they just serve to get newbies to buy a bunch of ingredients that they're never going to use in anything else.

>>4721915
as far as i know that's the same thing

>>4721925
my target market is 10 and up its to get them to our level when they in there 20`s

>>4721915
It's obviously not the possessive form.

I can see several important things missing:

Things to know: Food safety topics, how to choose fresh ingredients. Proper storage of ingredients.

Basics: Knife skills. How to break down meat. How to fillet a fish. How to make STOCK. This should be the very first thing you teach people how to make given how important it is.

Also explain the differences between and reasons for using different cooking techniques: pan-frying, sauteeing, sweating, reducing, deep-frying, braising, roasting, grilling, broiling, baking, and so on.

It's "Pastries" not "pastry's"

>>4721937
I still think though that the way recipe books are typically done is fairly poorly thought out. Really, what people need to learn isn't specific ways of making specific variations of dishes, but the techniques, the ideas behind what they're cooking. They need to learn about sauteeing, boiling, baking, roasting, they need to learn how to use egg, how to use thickeners, how to use different types and cuts of meat. When it comes to specific dishes, I think the biggest problem is when cookery writers just fill their books with their own take on each dish, because to someone new to cooking, they can't tell the difference between the fundamentals of the dish, and the extra tweaks that that specific person likes to add. Teach them what the dish IS first, what makes it that dish, and then make some suggestions of things they could add or change. They'll figure out the rest themselves once they improve and become more adventurous. All you get when you make recipe books filled with really specific dishes with lots of personal tweaks, is people who buy all those ingredients, make this one dish, don't realize what aspects of it are fundamental and what aspects you just felt like adding, and are then left with a ton of ingredients that they have no idea how or when to use outside of this one dish.

This guy >>4721955 has the right idea.

>>4721967
that yes that is what i want to do
and the recipes i will have in will be just basics more to say like this is curry you can make it with ...
>>4721955
thank you this is why i ask alot of that would have gone under basics and miscellaneous
but i like your layout idea better and there is a couple things i did not think of

You need a section for pizza, OP

>>4721982
Sounds good brah. Sorry to bang on about this but it's something I've been thinking about for a while now. I just don't think there has ever been a time when reading a book of specific recipes has helped me. When I didn't know shit about cooking, I would just follow the steps to the letter, coming out at the end of it with a tasty meal but not really understanding why I had to do those steps in that order, what I could have done differently, which ingredients were fundamental and which were just little touches, and so on. Now I know a little more about cooking, if I want to make a new dish I won't just look at someone's recipe for it, I'll browse through a ton of different ones, trying to find out what's essential to it, and looking for ideas of extra things I could add to modify it.

>>4721983
only mention i give to pizza is dough
if you cant make pizza then you dumb

>>4721990
that is why i have the section on spice and flavours
and how and why stuff works

>>4722005
Do this right and you could make a non-shit cookery book for once. Godspeed, anon.

>>4721915

It's pastries. Pastry's is possessive (>>4721943
beat me to it).

>>4722007
thanks
i put in the things i would love to have had in a book when i was a kid
and the basic substitutions is like if i dont have baking powder use ...

Why is learning how to flavor all the way near the bottom?

>>4722018
my target is kids don't want to flood them with technical stuff from the start

>>4722007

I personally used Delia Smith's Complete Cookery Course, and I rate it quite well.

The book is from 1983, so it's probably a bit oudated (Doesn't take into account for fan ovens, and use imperial as standard). It's goes something along these lines:

>Conversion table

This includes oven temperatures (gas mark, F, C), volume, measurement, weight

>Equipment

Starts off about seasoning pans and different types (and their benefits): heavy-gauge aluminium, enamelled cast ironware, Stainless steel, Copper saucepans, non-stick saucepans. Her preference in frying-pan, meat roasting tins, and casseroles. Then goes into baking equipment and general stuff you'd normally have. She then covers which knives are best to use, and how to keep them sharp.

>Eggs

Explains the anatomy of the egg, and how to tell if they're still fresh by dunking in a glass of water). Then has a buying guide (different classes of eggs, and different sizes). How to stor eggs. Different cooking methods for eggs (boiled, hard-boiled, poaching, scrambling, frying, baked) and then covers omelettes. In fact, a good point in the omelette section:

>Let me say that the size of your frying-pan is as vital for good omelettes as for many other things. Ideally, every cook should posses two or three pans of varying size - a two-egg omelette, for instance, needs a 6 inch (15.5cm) pan, while a for- or five-egg omelette calls for a 10 inch (25.5 cm) pan.

Too many eggs = thick and spongy.
Too few eggs = thin and dry (maybe even tough).

>Bread and yeast cookery

Starts off with the anatomy of a grain of wheat. Goes into different types of flour, and how to store it. Covers different types of yeast. The purpose of liquid, salt, sugar, and fats in bread. Covers how to make bread (mixing, kneading, rising, knocking down and proving, and baking). Storing bread.

It pretty much follows the same pattern for each of the following topics:

(See next post)

Monitoring his thread.

I'm tired of recipe books. I want something that will teach me HOW to cook.

I'd like to see..

>various oils and their suitable temperature ranges
>how to process common vegetables (i.e. proper way to dice an onion, julienne peppers, etc.)
>chemistry of cooking
>wet vs dry heat
>discussion on knives, pots and pans

>>4722064
i like this alot what i wanted to do
i will look into this

>>4722064


>Pâtés and starters
>Stocks and soups
>Fish
>Meat: roasting and pot-roasting.
>Meat: casseroles and braised dishes
>Poultry
>Offal
>Vegetables
>Rice and other grains
>Vegetarian cooking
>Pulses
>Pasta and pancakes
>Herbs
>Spices and flavourings
>Sauces
>Cheese
>Salads and dressings
>Barbecues and picnics
>Cream, ice cream, and yoghurt
>Pastry
>Cakes
>Scones and biscuits
>Fruits and puddings
>Preserving
>Left-overs
>Recommended books.

You need a section on how to spice up instant ramen, OP

>>4722069
PHILLIPSAlton Brown's "I'm just here for the food"

>>4722069
>various oils and their suitable temperature ranges
that i like
>how to process common vegetables
that will be in veggies
>chemistry of cooking
that's a better heading for how and why stuff works
>wet vs dry heat
did not think of that thanks you can add fire
>discussion on knives, pots and pans
part of basics

>>4722078
how to cook with nothing part good idea

>>4722081

>chemistry of cooking

This! It would be wise to mention caramelisation and the maillard reaction.

>>4722113
>maillard reaction.
huh

>writing a book about cooking
>know next to nothing about the subject

>>4722121

This should help: http://youtu.be/KhLZ2_KTqf4?t=19s

I actually learnt it from one of Heston's shows, but I can't find it (nor would it be available outside of the UK).

>>4721904

Then don't read it and be content with your "tl;dr" outlook on life.

*Canning.
*Dehydrating.
*Good cooking tool investments.
*low-budget meals.
*Meals that can be thrown together from leftovers of other meals.

>>4722148

To add, while she is annoying as fuck, she does raise a good point that I keep hearing.

>Searing does NOT seal in the juices

>>4722164

Yes, yes, we all know it's a case of the right thing for the wrong reason. Searing is for malliard reactions, not sealing in juices. It's still an important technique to master, just for a different reason.

>>4722161
>*Canning.
>*Dehydrating.
i am adding a preserving
>*Good cooking tool investments.
it will be in basics
>*low-budget meals.
will pay attention to this
>*Meals that can be thrown together from leftovers of other meals.
leftovers i will add that section

>>4722113
i just did not know that it was called the mailard reaction thanks and it will be in there

>>4722164
The heat forces the juices to go to the inside of the meat as well as add flavour, why do you need to rest meat? So they can flow back into the meat

>>4722169

Clearly, not everyone (>>4722121)

Here is the link for cooking steak (assuming it will even work outside the UK): http://youtu.be/fPGiGxkbSp8?t=1m50s

>>4722182
>>4722177

Sorry, I spoke too soon. I hope no offense is caused!

>>4722182
it does not work

>>4722187
not at all i know the method but not the name

What's the difference between "basic substitutes" and "what if you don't have"?

>>4722196
basic substitutes
baking powder

what if you don't have
condensed milk
cream

one is substitutes the other you make what you need

>>4722238

Do follow up with upates regarding this. I'd be interested to see how this goes.

>>4722298
basic substitutes
Baking powder
20 ml
10 ml cream of tartar + 5 ml bicarbonate of soda

Butter
120 g
120 ml cooking oil

Chocolate (unsweetened)
30 g
50-60 ml cocoa + 10 ml butter
Cornflour
15 ml
30 ml cake flour

Cream of tartar
5 ml
15 ml lemon juice or vinegar or 3 ml tartaric acid

Egg
1 whole
30 ml water + 3 ml baking powder or 1 egg white + 10 ml cooking oil

Lemon juice
5 ml
3 ml vinegar

Self raising flour
250 ml
250 ml cake flour + 5 ml baking powder