I have some canned three-bean and edamame beans that I was gonna fry up. I was gonna do a teriyaki sauce but I was wondering what you guys would cook them with?
Yes, I am once again asking for your bean recipes.
this post was submitted on 20 Jan 2024
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Smell it. Give it a little taste. Slowly add it to something. Hell steep a little in hot water and take a sip.
If you want to get good with herbs/spices first use fewer at a time, and really get to know them.
Can you learn to cook well this way or at some point do you need to learn the patterns in how spices and herbs balance each other out and play against each other?
I've always been a seat of the pants cooker and generally spice based on a very loose vibe I'm going for. I don't think I'm awful by this point but I'm in sort of the same place as I am with jazz - I can feel it out okay, but something tells me I really need to start learning some of the theory in order to keep improving at what I make.
Hmm that's pretty interesting. I don't think it's a good way to learn how to cook on its own, but if you can identify what most of the common herbs/spices smell and taste like, even being able to pick them out from a cooked dish, you're going to understand the theory a lot easier and more deeply.
So I'm basically recommending you do the cook version of ear training lol. It's probably the hardest way to learn how to play music(or cook), but if you already have a decent foundation in it, it'll definitely help you understand wth is going on. Otherwise its just pure sniff ideology? I think that applies lol
All just depends on what your goals are. If you want to cook the best stuff with the least effort, just find a few recipes you really like and try to follow the recipe exactly. I'm happy to go into more detail on what I think has helped me get better at cooking. I'm no expert and never had any formal training but I've tried pretty hard to get better over the last fifteen or so years lol. lmk
Thanks, I'm quitting my job in April so I'll start some tongue training then.
This is actually the most effort for me. The administrative headache of trying to use up the odd extra amount of some perishable food while sticking just to a few recipes is too much. Two of the big reasons I'm an improviser is so I can throw in whatever needs to go and stick to buying whatever's cheap or in season (also two reasons why I lean towards soups a lot).