by desib77 78 Replies latest jw friends
I should have known cooking wasn't going to be my thing......there were signs.
When I was young, probably 8 or so, my mom had me grease the cake pan, ALL OVER. I did grease it all over.....
inside and out.
And I seem to remember something about another episode when I was about the same age of dumping the vinegar in the cherry pie filling.
She told me to dump it in the bowl on the counter......
and......well, you get the picture...
They should be but one of the first problems I will have with them is that I never know how long to cook meat for. I don't know when it is done. I also don't know the difference in baking and broiling. I have always thought the broiling was done in the drawer under the oven but now I'm pretty sure that is just storage.
One at a time. For meat temp. Buy a meat thermometer, the temperature of the meet correspsonds with medium rare, etc.
Baking is the big compartment, called an oven, on the thing wih the four fire rings on the top . Baking is usually dry heat. The broiler is the compartment under the oven, this is used instead of a grill for cooking meat .
And I thought I was bad? Sheesh!
LABD
Well, I cook almost every night. We eat out maybe once a week, but more likely every two weeks.
One of our favorites is steak on the outdoor grill, baked potatoes and a salad. What could be easier than that? Marinate the steak in any of the great marinades in the grocery store.
A really easy taco salad:
And I thought I was bad? Sheesh!
Glad I could make your day....
Desi,
Anytime I can find someone worse off than I was, it's a good day for me .
Oh and this is a guy that was raised in a family that ran a restaurant. So I had no cooking genes, I am self taught, and proud of it.
LABD
So I had no cooking genes
ditto.....
My mother went to work when I was about 11, so would call me when I got home from school and give me the walk through on how to start dinner. Within two or three months, I could just do it. I guess I have a knack for it. Mom was a gourmet cook, and had amazing ideas. I'm not as good a cook as she was, but Dave says I'm better. Good answer, Dave.
During the summers I baked cookies, cakes, breads, and whatever else I could make with what was in the cupboards. I could usually con my father into stopping for goody ingredients for me, if he was coming home for lunch, if I made his lunch, that is. He was a big softy. Mom tried to control my sweet tooth. Hahahhaha. Dismal failure.
Rachel seems to have inherited the knack too because she is a wonderful cook.
It just takes practice and doing it frequently, and it becomes second nature. We had four children, and little money, so had to cook all our meals. What was hard for me, was scaling down the volume of food when they left home.
Desib77, BOiling meat is in water in a pot on top of the stove, usually at med. heat.....cover meat with water, so meat begins to float and doesn't stick to bottom of pot....usually an hour for chicken on the bone (the meat will "pull back" from the bone when done), about 1/2 hr for boneless or chicken tenders. Check occasionally to be sure there's enough water to keep it floating a little.
BRoiling meat is done in a broiling pan in the broiler, located in the drawer UNDER the oven on a gas stove and located IN the oven on an electric stove (be sure to relocate the oven shelf closer to the broiling heat in the top of the oven before firing up the broiler, eh?).
Baking is done IN the oven in a roasting pan or casserole dish designed for baking.
Those crockpot ideas are great! I almost forgot about that. I stick a 3 to 4 lb. (approx.) rump roast in my crockpot, adding onion soup mix and a dash of garlic, then cover with water and turn it on high for 7 to 8 hrs.....voila! Tender and juicy.....and you can take the broth from it, pouring it into a sauce pot on the stove on med heat, then stir a few Tablespoons of corn starch into a little cold water until well-blended and smooth and add to the broth to thicken, stirring constantly until "gravy" thickens.
Btw, the directions for the biscuit dough are on the biscuit mix boxes.
Frannie B
My Crock-pot was the best investment I've ever made. Throw a roast and some potatoes and carrots in there, turn it on, let it set all day, and it's done. Chicken legs and wings cook really well this way too. Put however many legs will fit in there w/ some BBQ or wing sauce, let it cook all day, and it will be falling off the bone. Make some green beans or corn to go w/ it and you're all set. As long as you keep whatever you're cooking in the crock-pot moist (wet) it won't burn or stick to the bottom. You can 'set it and forget it'...lol.
Thanks TallTex and Frannie...
We tried making wings one night but they didn't turn out so good. I think I will try to cook them in a crockpot.
