Help me be a better cook

cbg

Sun, Aug 28 2016, 8:01 am

How do you learn what flavors really go well together.
Especially when it comes to spices.
Don't tell me it's what ever you like, because I like everything,
For me something might sound good, but it's really strange and disgusting.

For example what spice go well with creamed spinach.
How do I know when to use spices and when to leave food alone with just salt.

My flavors are very blah.
I want to elevate it to a different level

ra_mom

Sun, Aug 28 2016, 10:01 am

cbg wrote:

Creamed spinach is great with just fresh garlic and salt.
The best thing to do is follow well rated recipes and with time you will learn what flavor profiles go together and how to improvise on your own.

yo'ma

Sun, Aug 28 2016, 10:06 am

cbg wrote:

As per the bolded, you never know. You might hit on something that will taste great.

Amarante

Sun, Aug 28 2016, 10:08 am

Completely agree with ra-mom as the best way to learn how to cook is to follow a recipe exactly as written the first time and then evaluate.

Did you like it? Why did yiu like it? Are their certain flavors you like? Or dislike?

When yiu eat food prepared by others, analyze whether yiu like it. If yiu do like it, ask for the recipe.

In general, there are certain foods and flavors that go well together but to some extent that also depends on the nationality of the cuisine so chicken cooked in Indian styke is completely different than Eastern European or Thai or Chinese or Mediterranean etc.

If you lack cooking skills, it's good to watch some cooking instruction videos or programs. I grew up cooking but it wasn't until I started watching cooking shows that I learned things like knife skills or the reason why one did things a certain way. These techniques are transferable to any recipes one cooks. Even the simplest foods like boiled eggs have a better technique to ensure a tastier outcome.

cbg

Sun, Aug 28 2016, 10:49 am

I think the problem I have is I like to experiment too much without actually looking at a recipe.
Also I get carried away with the spices and more is not better.
How do I know how much of a spice I should use and how much is too much.
For example allspice, cumin, tumeric, cinnamon.

I know to go easy on the pepper, siracha, etc.

Another example does tehina and fish go together.
Can I substitute tehina instead of mayo in tuna.
Will most people think it's odd, if I'm serving to guests

Amarante

Sun, Aug 28 2016, 10:56 am

cbg wrote:

A good rule of thumb is not to experiment with guests. Tehran with tuna doesn't sound appetizing to me but if you enjoy it make it for yourself and family and serve more familiar tuna with mayo to guests. Or if yiu want to experiment wupith tuna, use a well reviewed tuna recipe for something like Tuna Nicoise which most guests will appreciate.

It sounds as if yu don't trust your palate which isn't really a cooking issue. If yu enjoy what yu are eating and your family enjoys it, then no issue.

However, if yiu are cooking oddball stuff that is not going over well, then stick to recipes and get feedback before major doctoring.

studying_torah

Sun, Aug 28 2016, 11:21 am

Sometimes I try to smell things to see if they go together, or try a tiny bit of the food w whatever herb or spice I'm considering.
Don't forget that a bit of a strong flavor goes a long way, but the flavor of many dried herbs weakens with cooking, so add them towards the end.
Toasting spices and crushing dried herbs are 2 ways to get more flavor .
Some ppl love using fresh herbs (I looove fresh basil) but they're not always available.
Adding citrus or fresh ginger can give a bit of tang and add freshness to a heavy dish.
Sautéed or caramelized onions add a burst of yummy flavor too.

nywife

Sun, Aug 28 2016, 2:45 pm

A good rule of thumb for beginners is to stick to basics, perfect those recipes and only then move on to more complicated.
If spices is an issue, stick with basics for now- salt, pepper, garlic powder.
Get a simple cookbook and follow those recipes. You'd be surprised how quickly you get the hang of it.

cbg

Fri, Sep 02 2016, 10:10 am

Amarante wrote:

I was flipping through some cookbooks and I found 2 recipes for fish with tehina.
One was baked tilapia and the tehina sauce was baked on top
One was tehina and tuna
I think both were in the Alepo cookbook, not sure.
So I guess I'm not as bad of a cook as I thought I was.