Comments on: 47 Things I Wish My Mom Taught Me About Cooking

By: Sippin Syrup

Sippin Syrup — Fri, 11 Mar 2011 10:21:14 +0000

good cooking vocab to help immerse yourself in recipes that aren’t spelled out step by step

By: T-man

T-man — Wed, 29 Dec 2010 14:09:42 +0000

Your article is just great-I am a chef by trade and most of what you list here is unknown to most of the cooks i work with-the culinary trade is not exactly inhabited by rocket scientists-want to try something great?Try making african food-its somewhat-labor intensive but berber chicken is worth the time!!!!!

By: Ellen

Ellen — Sat, 04 Dec 2010 23:18:17 +0000

The rice part is total crap.

By: Richard

Richard — Sat, 10 Apr 2010 16:22:07 +0000

You left out sipping wine along the way!

By: Richard

Richard — Tue, 06 Apr 2010 12:41:05 +0000

great basic information, a must read for everyone!

By: Tanya

Tanya — Thu, 22 Oct 2009 19:56:00 +0000

Wow…I think I knew how to cook apparently not because I didn’t know half these things. Thanks for sharing; this is good useful stuff!

By: Alisa

Alisa — Fri, 24 Jul 2009 00:50:42 +0000

I stumbled upon your site and I really like posts like this. For more cooking techniques and info, try dropping by at http://www.foodista.com

By: Fiona

Fiona — Thu, 19 Mar 2009 23:58:22 +0000

Coriander seeds are yummy, just remember to crush them first. I tend to use them with sweet sauces – like orange sauce for a duck or something like that. I’ve never liked the leaf. To me it tastes like soap. So no, they’re not interchangeable and do have very different flavours.

Regarding the roasting and moisture debate, different affects can be achieved by whether or not you decide to cover it with aluminium foil. If you do, then the juices kind of stay in the meat. If you don’t, then more of them are released making it necessary to baste the meat more regularly. With a duck I tend not to cover it for the first hour or hour and a half or so. It’s important to let all the fats and stuff run out of it. Once that’s done I want to keep some of the tenderness in and do so by covering it.

By: DJL

DJL — Sat, 24 Jan 2009 02:29:32 +0000

Hey that was before I went to Culinary school!

By: Swany

Swany — Sat, 24 Jan 2009 01:50:30 +0000

Thank God DJL didn’t tell us how he makes sea food! You may be sick for day’s! So stay away from him when he has a surprise sea food dinner in a can from Stop & Shop! “Sure it’s fresh Dennis”