Essential I Be Cooking!: Post a Pic of What You're Cooking Thread

[emerald]

i love to bake and I want to learn how to decorate eventually. i just bought a kitchenaid and i need to get some supplies.

 

[emerald]

please recommend good cookbooks, recipe websites, youtube channels for baking and cooking...

 

[hustlemania]

There's chefs in here?? I'm in culinary school now, but after being more than half way done I realized I hate cooking. I'm more into pastry and baking. I planning to go to school for that when I'm done with culinary school.

your culinary school doesnt offer pastry classes, as part of your requirements..?

I went to culinary school and found that this was common with a few of the females.

alot of people just dont want to be on that line.. that aint a diss, but they dont teach you what you need to know in a high-paced environment..

we just let a dude go whos in culinary school, and we actually started him at pastry.. gave him a good month, and he didnt progress much..

 

[dora_da_destroyer]

I ain't gonna lie, some of the shyt y'all cooking looks real unhealthy, plates with like 3-4 starches . and y'all drop a ton of photos of this stuff.

That's why I hit this thread a couple times a year, I'm pretty simple 85% of the time, good healthy food but nothing worth posting. hope y'all nikkas ain't eating like this on the daily or if you are, I'm hoping y'all putting in serious time in the gym.

 

[dora_da_destroyer]

Im a person who would want to go to culinary school for personal growth, I love cooking and baking - I'm a beast here - but it's a form of creativity for me, I'd never do well trying to make a living from it, it would take the fun and feelings of pleasure out of it.

 

[M'gann]

your culinary school doesnt offer pastry classes, as part of your requirements..?


alot of people just dont want to be on that line.. that aint a diss, but they dont teach you what you need to know in a high-paced environment..

we just let a dude go whos in culinary school, and we actually started him at pastry.. gave him a good month, and he didnt progress much..

So true..some people can't operate under that type of pressure and culinary school doesn't really prepare you for that. The first time I was on on the line was as a prep cook and someone called in sick so I had to jump in. It wasn't as bad as I thought it would be and overtime I got better (and faster) and began to enjoy the adrenaline rush I got out of it.

 

[Princess Coco]

your culinary school doesnt offer pastry classes, as part of your requirements..?


alot of people just dont want to be on that line.. that aint a diss, but they dont teach you what you need to know in a high-paced environment..

we just let a dude go whos in culinary school, and we actually started him at pastry.. gave him a good month, and he didnt progress much..

There was only baking class, but I plan on going to a school that's strictly pastry after I graduate. I'm in a culinary competion class that's really fast paced and suppose to help in the real world and it's toruture for me.

 

[dora_da_destroyer]

please recommend good cookbooks, recipe websites, youtube channels for baking and cooking...

I love closet cooking, his blog is dope, skinny taste since I try to be healthy, simply browsing Pinterest for things that pop in my head always yields a new recipe to try, when I'm low carbing, Kalyn's kitchen, joy of baking for inspiration, and a cookbook i bought for more advanced recipes - the foodporndaily cookbook, I've made abt 10 things from here and every single time people are left

Also, if you know the basics, up your knowledge by reading about ingredients, the purpose of them or substitutions (mainly for baking), varieties (i.e. whats the difference in the profile of yellow, white, and red onions, what about shallots, cipollini, boiler, pearl, or spring onions...raw vs cooked, etc), etc. Serious eats and America's test kitchen are good blogs that dig into the technical aspects of foods and various cooking techniques. Understanding what flavors go together or what the purpose is for something (i.e thickening with cornstarch as opposed to cream or flour) will help you simply "wing-it" with the food you have on hand.

 

[hustlemania]

Im a person who would want to go to culinary school for personal growth, I love cooking and baking - I'm a beast here - but it's a form of creativity for me, I'd never do well trying to make a living from it, it would take the fun and feelings of pleasure out of it.

it can.. i see alot of people just get mentally drained..

personally, i think alot of folks get well out of their lane.. if you're a good cook, be a good cook.. good at prep, pastry, garde..? do that.. dont strive to be something thats gonna take alot more than you can already do/handle.. get that experience in.. then, so-called difficult things, become effortless..

So true..some people can't operate under that type of pressure and culinary school doesn't really prepare you for that. The first time I was on on the line was as a prep cook and someone called in sick so I had to jump in. It wasn't as bad as I thought it would be and overtime I got better (and faster) and began to enjoy the adrenaline rush I got out of it.

damn..

actually.. thats how i stage at most places.. they just throw you on the line on a busy night.. at least you already knew the menu..

There was only baking class, but I plan on going to a school that's strictly pastry after I graduate. I'm in a culinary competion class that's really fast paced and suppose to help in the real world and it's toruture for me.

thats whats up.. yea.. being fast, will get you a spot pretty much anywhere..

you can probably get a pastry gig, doing prep and just cut the middle man.. alot of pastry chefs, love training people because rarely do people want to learn pastry(as weird as it seems).. alot of people wanna jump right on the line..

 

[dora_da_destroyer]

sautéed squid w/togarashi & garlic on top of stone ground grits..

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This squid looks good as fukk and would make a great first course for what I want to do with the short ribs i didn't cook this past weekend. I am going to do a Korean braised short rib, so I'm thinking of jacking your squid and putting it on a salad. You think a mesclun mix, bibb, or watercress would be best with it? What about dressing? Im thinking spicy garlic miso, but would a citrus dressing be better? thoughts?

 

[hustlemania]

This squid looks good as fukk and would make a great first course for what I want to do with the short ribs i didn't cook this past weekend. I am going to do a Korean braised short rib, so I'm thinking of jacking your squid and putting it on a salad. You think a mesclun mix, bibb, or watercress would be best with it? What about dressing? Im thinking spicy garlic miso, but would a citrus dressing be better? thoughts?

watercress.. personally, id saute some spinach with a lil garlic..

spicy garlic miso sounds good, as well.. speaking of which, i got some brisket.. and, some trout from this weekend i need to do something with..

 

[dora_da_destroyer]

watercress.. personally, id saute some spinach with a lil garlic..

spicy garlic miso sounds good, as well.. speaking of which, i got some brisket.. and, some trout from this weekend i need to do something with..

Gonna serve bok choy with the ribs so spinach might be redundant, but thanks, watercress it is!

 

[hustlemania]

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@dora_da_destroyer i ended up finally using that salmon.. baked salmon topped with spicy peach preserve glaze.. fried kalamata olives, thyme & parmesan crisps..

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[Chef]

A lot of culinary schools have baking/pastry as a separate degree than the traditional cooking classes. One of the things that turned me off about most of these schools.

 

[dora_da_destroyer]

@dora_da_destroyer i ended up finally using that salmon.. baked salmon topped with spicy peach preserve glaze.. fried kalamata olives, thyme & parmesan crisps..

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You gonna fukk around and have me eat salmon, salmon is so hit or miss with me