le_chef
1475
Preparation
I think even if you’re a nervous or inexperienced cook, prep (mis en place) if you want to be fancy is the most critical step. Lay everything out, chopped and ready in order of use saves you a lot of angst.
I learned this in my first job in hotel management when my manager told me I had to be able to do everything or I became a hostage to the situation. One brilliant Irish chef called Annie and more swear words I ever new and I learned “effing Prep!” And…”effing cleanup!”as you go.
One neat trick on pasta is to not drown it but cook it like a risotto. Add liquid little by little to the pan until it has soaked up enough for the pasta to be Al dente. It’s a nice way to give the pasta more flavor.
Impressive Home Cooking for Beginners
I'm well into my 5th decade of cooking for myself, after about 18 years with mom and sis providing direction. One thing I'm frequently asked is "How can I make a nice dinner when I can barely make a pot of spaghetti?" Here's my typical response, should th...
Yummy
I will get some of the seafood medley on my next trip to Costco. I buy the shrimp but missed this package. Your cooking techniques parallel many of the things I prepare. Bon Appetit !!!!
Looks healthy and fresh, not too heavy. I'm hungry now even though I'm typically a meat person.
These frozen packaged food from Costco and especially Trader's Joes are getting better and better...sometimes I even wonder if restaurants just bought them and heat them up to serve customers. I remember back in the days like before 2000s, we don't see a ...
Mouth water.
I am halfway through my weekly 48hr fast. This looks like a great meal to break my fast.
That looks delicious.
And simple. I need to try this. Thank you very much for sharing your recipe. So do you have a favorite “cooking watch?” There’s a possible WristScan theme there, just saying 😉.
What a presentation 👌🏽
Very helpful step by step. I’ll have to look for that medley at Costco too.
Who would've thought
I'd see the best culinary content on a watch forum... Keep sharing, it looks delicious!
Have you thought about hosting a YouTube cooking channel? Our maybe creating a cookbook?
That is a great looking set of variations on a theme.
Your dishes always look fresh...
...for want of a better word. There is a Japanese philosophy of colors in food dishes. As I understand it, it is aesthetic but also practical as different colors of food tend to have various nutrition benefits.
A Folder in my photos database:FOOD, COLORFUL -- DO NOT view this if hungry
One afternoon in the 'hood picking up fruit Local tomato crop Morning light on the kitchen counter Jamie Oliver "Tomato Mother Salad" Playing with our food One afternoon's pickings during tomato season Orange juice healthy for living and ticking things Wa...
Preparation
I think even if you’re a nervous or inexperienced cook, prep (mis en place) if you want to be fancy is the most critical step. Lay everything out, chopped and ready in order of use saves you a lot of angst. I learned this in my first job in hotel manageme...
I agree - prep is key
I like to have everything ready before I go to work! I did try that spaghetti trick a few months ago, cooking noodles slowly in broth from wild game birds. It was amazing! I can handle most cooking chores but I admit I remain in awe of people who can asse...
Manufacturing Not Cooking
You need a brigade of cooks and prep guys to work at this level. Banquet and restaurant level cooking require similar skills to manufacturing in that consistency of everything including timing is critical. It’s immensely stressful. If you can get to see i...
My kind of food!
And beautifully presented without be pretentious. Those cherry tomatoes are my go to across all four seasons to add color and acidity. Beautiful!