Culinary arts

Heck I was about to give her some cooking advice.

 

Will you open a class?

 

No. But Ill still give you a few ideas.

What is it you want to learn about cooking? The first and foremost is the ability to be patient. Impatient cooks fail big time.

Then you have to be attentive.

Then you need accuracy.

Then you need good taste.

After that it's all technique.

Ask any questions and I'll see what I can do to help you.

 

You're great, thanks
Patience and accuracy won't be a problem.
Good taste? I know if something tastes good or not, but don't necessarily know what to add to make bland food better.

Can you perhaps give me a suggestion/recipe to try?

 

Let's start with something simple. Ramen Noodles.

Yeah, Ramen Noodles. Like what's so special about that, right? Well, try this...

1. Get a small pan and bring 2 cups of water to a boil.

2. Add the brick. But NOT the broken pieces. Just the brick.

3. Do not add the seasoning yet.

4. Bring it to a boil and let it boil for 3 minutes.

5. Strain the noodles, disposing of the water.

6. Add 1 cup of water to the pan. Make sure the heat is cranked up.

7. After the noodles are drained, pour them from the strainer back into the pot.

8. Add seasoning and gently stir. Bring the water to a boil again, and when it's boiling reduce the heat to low.

9. Cover the pan.

10. Simmer, stirring often.

11. At this point you decide when to turn the heat off. Some people like having a soupy meal, some people don't. Your choice.


When you cook it like this you're removing the starch and yucky stuff from the meal by draining it. You can enhance the texture by adding one gram of butter to the second boil. If you have a shot glass you may find that you prefer adding the seasoning to the butter, stir it well and then add it a couple minutes before taking it off the stove.


Now ask yourself, do you eat one brick per sitting or more than one? Decide that. figure out how much you want to fix in one "batch". Perhaps share some with friends or still some in the fridge for later. When you add more stuff, you generally need to add more bricks. Cook the bricks first and then add the stuff in the last stage of cooking.


I found that adding sweet peas and sliced mushrooms help add to the flavor. A good mixing is one 6 oz. tin of diced chicken, one 4 oz tin of sliced mushrooms, 1/4 cup of sweet peas and 1/4 cube of Knorr chicken broth. DO NOT ADD THE SEASONING PACKET IF YOU ADD THE KNORR BROTH! The sodium content is bad for you and destroys the taste. Use it like this if you have already cooked two-three bricks of noodles.


You can even add sliced water chestnuts, baby corn and bamboo shoots, if that's your taste. If you do, try not adding the seasoning, but 2 grams of butter along with a few drops of soy sauce to taste.


Ultimately, the skill here is learning how to properly cook the noodles. Also in knowing how to handle the additives to the meal is key. When you add the meats and veggies depends on how much of the flavoring you want those to absorb and what texture you want them at. If you use butter, use butter and not margarine.

So learn how to prepare the noodles and then start experimenting!


Try that and tell me if I pass or fail in my instructions! :chef:

 

Your instructions are very clear, thank you.

I don't think I can buy Ramen Noodles here. I have regular homemade ones, so I'm going to use those.

I'm also going to use fresh chicken meat and avoid Knorr products.
What should I season this dish with?

I'm cooking it on Monday and will report the result afterwards

 

Well?

 

The recipe turned out great.

Can I have another one?