# If you can cook you know that.... **URL:** \ **Category:** Cafe Society\ **Created:** [October 29, 2012, 10:25pm UTC](https://boards.straightdope.com/t/if-you-can-cook-you-know-that/639268 "2012-10-29T22:25:48Z")\ **Posts on this page:** 20\ **Page:** 2
**Author:** ![bump](https://avatars.discourse-cdn.com/v4/letter/b/7c8e57/32.png) [@bump](https://boards.straightdope.com/u/bump)\ **Post date:** [October 30, 2012, 1:47am UTC](https://boards.straightdope.com/t/if-you-can-cook-you-know-that/639268/21 "2012-10-30T01:47:42Z")
> [@D\_Odds](#): > > So true. Learn salt, because sometimes adding after cooking is vastly different than adding during cooking. This is probably the most important thing you can learn- how and when to salt food. Some things are best salted early, and some are best salted later, and some things really do require a shocking amount of salt. Beyond that, I’d say that if you can cook, then you probably have a pretty good internal “feel” for when things should be properly done, enough so that the cooking times in recipes are more of a guideline than a hard and fast rule. You also know that if you’re going to err, it’s better to err on the under-done side than over-done, because you can often apply more heat, but once it’s done, it’s done. Oh, and if you really know how to cook, you intuitively understand mise en place, even if you don’t actually know what the French term means. (it means “putting in place” and it’s basically getting your ingredients measured, cut and prepped ahead of time so that when you’re actually cooking, you don’t have to measure out a quarter cup of this, or that, you just put it in.) ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [October 30, 2012, 1:54am UTC](https://boards.straightdope.com/t/if-you-can-cook-you-know-that/639268/22 "2012-10-30T01:54:29Z")
> [@Dave\_Hartwick](#): > > Taste what you’re cooking. This sounds so simple and obvious, but it does seem to be ignored by a lot of people when I watch them cook. ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [October 30, 2012, 2:30am UTC](https://boards.straightdope.com/t/if-you-can-cook-you-know-that/639268/23 "2012-10-30T02:30:45Z")
Dirty knives do NOT go into the sink. Yeah, I’m looking at you, my dear, and rubbing the scar on my thumb, which I ran down the blade of an 8" santoku. ---
**Author:** ![Chef\_Troy](https://avatars.discourse-cdn.com/v4/letter/c/85f322/32.png) [@Chef\_Troy](https://boards.straightdope.com/u/Chef_Troy)\ **Post date:** [October 30, 2012, 2:30am UTC](https://boards.straightdope.com/t/if-you-can-cook-you-know-that/639268/24 "2012-10-30T02:30:52Z")
There’s nothing that can go wrong in the kitchen that you can’t fix with more butter. If you screw up a dish, never admit it – just change the name of the recipe. ---
**Author:** ![StuffLikeThatThere](https://avatars.discourse-cdn.com/v4/letter/s/bc8723/32.png) [@StuffLikeThatThere](https://boards.straightdope.com/u/StuffLikeThatThere)\ **Post date:** [October 30, 2012, 3:00am UTC](https://boards.straightdope.com/t/if-you-can-cook-you-know-that/639268/25 "2012-10-30T03:00:17Z")
> [@TruCelt](#): > > Substituting ice cold vodka for the water makes for terrifyingly good pastry. Wait, what? Really? How do I not know this? Nevermind, I know why. Because I live in an area where all the really good bakers are Anabaptists. I’m going to put some vodka in the freezer now so I can try this tomorrow. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [October 30, 2012, 3:03am UTC](https://boards.straightdope.com/t/if-you-can-cook-you-know-that/639268/26 "2012-10-30T03:03:46Z")
> [@StuffLikeThatThere](#): > > Wait, what? Really? How do I not know this? > > Nevermind, I know why. Because I live in an area where all the really good bakers are Anabaptists. I’m going to put some vodka in the freezer now so I can try this tomorrow. The science behind it is that vodka inhibits gluten formation, so you get a flakier and more tender crust, in case you’re interested. ---
**Author:** ![TruCelt](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/trucelt/32/523_2.png) [@TruCelt](https://boards.straightdope.com/u/TruCelt)\ **Post date:** [October 30, 2012, 10:44am UTC](https://boards.straightdope.com/t/if-you-can-cook-you-know-that/639268/27 "2012-10-30T10:44:18Z")
. . .and the alcohol cooks out, so even anabaptists can eat it. ---
**Author:** ![panache45](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/panache45/32/64_2.png) [@panache45](https://boards.straightdope.com/u/panache45)\ **Post date:** [October 30, 2012, 10:58am UTC](https://boards.straightdope.com/t/if-you-can-cook-you-know-that/639268/28 "2012-10-30T10:58:50Z")
I always follow a recipe when baking; never with anything else. It took me a long time to understand adding sugar to savory dishes. And it took me a long time to know when NOT to use artificial sweetener. Even an expensive omelet pan will not prevent you from scorching the bottom of an omelet. Whenever possible, use fresh herbs. ---
**Author:** ![Little\_Nemo](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/little_nemo/32/3120_2.png) [@Little\_Nemo](https://boards.straightdope.com/u/Little_Nemo)\ **Post date:** [October 30, 2012, 11:02am UTC](https://boards.straightdope.com/t/if-you-can-cook-you-know-that/639268/29 "2012-10-30T11:02:50Z")
I see recipes like I see the rules of grammar. You don’t have to follow them but know them first so you can choose when you don’t follow them. ---
**Author:** ![kayaker](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kayaker/32/441_2.png) [@kayaker](https://boards.straightdope.com/u/kayaker)\ **Post date:** [October 30, 2012, 11:51am UTC](https://boards.straightdope.com/t/if-you-can-cook-you-know-that/639268/30 "2012-10-30T11:51:20Z")
Peeled, cored, chopped apples in the crockpot on low when you go to bed gives you great applesauce when you wake up. ---
**Author:** ![Cub\_Mistress](https://avatars.discourse-cdn.com/v4/letter/c/ea666f/32.png) [@Cub\_Mistress](https://boards.straightdope.com/u/Cub_Mistress)\ **Post date:** [October 30, 2012, 11:57am UTC](https://boards.straightdope.com/t/if-you-can-cook-you-know-that/639268/31 "2012-10-30T11:57:03Z")
The browned bits are the best. When you have a choice, go for the browned bits. Pancake batter is absurdly easy to make from scratch, you don’t need those mixes. ---
**Author:** ![Sigmagirl](https://avatars.discourse-cdn.com/v4/letter/s/c89c15/32.png) [@Sigmagirl](https://boards.straightdope.com/u/Sigmagirl)\ **Post date:** [October 30, 2012, 1:28pm UTC](https://boards.straightdope.com/t/if-you-can-cook-you-know-that/639268/32 "2012-10-30T13:28:26Z")
Don’t ever buy anything chrome-plated if you can possibly get the same thing in stainless steel. To paraphrase Ben Franklin, yeast loves you and wants you to be happy. It’s very easy to make bread. Don’t be afraid of yeast. If you don’t kill the yeast, the bread will be edible. You might not make the best bread at first, but you’ll get better if you only just start. Don’t add cold liquid to hot roux. The result is lumpy gravy. ---
**Author:** ![Moonlitherial](https://avatars.discourse-cdn.com/v4/letter/m/4bbf92/32.png) [@Moonlitherial](https://boards.straightdope.com/u/Moonlitherial)\ **Post date:** [October 30, 2012, 2:15pm UTC](https://boards.straightdope.com/t/if-you-can-cook-you-know-that/639268/33 "2012-10-30T14:15:14Z")
> [@TruCelt](#): > > A little ginger root from the freezer and a microplane can save almost anything. OMG that makes so much sense, keep the ginger in the freezer. Many many many things freeze and reheat well. Test your favorite recipes by freezing small portions and if it works, double them when you’re cooking. Your own frozen dinners are both healthier and tastier than the cardboard crap from the grocery store. If your recipe doesn’t work, see if there is anything you can adjust. For instance, I hate frozen potatoes in stews and soups so I’ve started freezing just stewed meat and broth/gravy. I toss it into a pot, add in potatoes, onions and carrots and an hour later it’s like I’ve been cooking for hours. Not so good for lunches but great for dinners. ---
**Author:** ![Dung\_Beetle](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/dung_beetle/32/7945_2.png) [@Dung\_Beetle](https://boards.straightdope.com/u/Dung_Beetle)\ **Post date:** [October 30, 2012, 2:19pm UTC](https://boards.straightdope.com/t/if-you-can-cook-you-know-that/639268/34 "2012-10-30T14:19:17Z")
My ideas have already been mentioned, but this is a rule my husband always breaks: > [@Chefguy](#): > > Turning your pans to ‘high’ is usually a poor idea. And this is the rule _I_ always break: > [@Dave Hartwick](#): > > Taste what you’re cooking. What? I like to be surprised! 😛 ---
**Author:** ![Dr\_Doom](https://avatars.discourse-cdn.com/v4/letter/d/0ea827/32.png) [@Dr\_Doom](https://boards.straightdope.com/u/Dr_Doom)\ **Post date:** [October 30, 2012, 2:38pm UTC](https://boards.straightdope.com/t/if-you-can-cook-you-know-that/639268/35 "2012-10-30T14:38:22Z")
I can’t cook, but I watch all kinds of cooking shows with my wife, and I have come to know that olive oil is the nectar of the cooking gods. That stuff gets used for damned-near everything. ---
**Author:** ![Dr\_Doom](https://avatars.discourse-cdn.com/v4/letter/d/0ea827/32.png) [@Dr\_Doom](https://boards.straightdope.com/u/Dr_Doom)\ **Post date:** [October 30, 2012, 2:40pm UTC](https://boards.straightdope.com/t/if-you-can-cook-you-know-that/639268/36 "2012-10-30T14:40:37Z")
> [@Taomist](#): > > Measurements for cooking \ are ALL eyeball/ratio. ‘Recipes’ should just be an ingredient list and possibly an oven temp. I’ve more than once heard the saying “Cooking is Art, Baking is Science” ---
**Author:** ![Saint\_Cad](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/saint_cad/32/18907_2.png) [@Saint\_Cad](https://boards.straightdope.com/u/Saint_Cad)\ **Post date:** [October 30, 2012, 2:47pm UTC](https://boards.straightdope.com/t/if-you-can-cook-you-know-that/639268/37 "2012-10-30T14:47:53Z")
You can do all of your cooking with cast iron and one stainless pan. Never put your knives in the dishwasher. (Recently taught to Mrs. Cad. Thank god for a good steel). (The FoodTV rule) If you are a pastry chef you are the complete package, or in other words if you are a savory chef chances are close to 100% that you are afraid of making dessert. (The Cooking Channel rule) As a whole, today’s TV chefs are a step below Julia Child, Graham Kerr (before and after he went healthy), Yan and the Froog. (The Cad dating rule) If you are a guy, the statement, “I love to cook.” is an extremely successful pickup line. ---
**Author:** ![Saint\_Cad](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/saint_cad/32/18907_2.png) [@Saint\_Cad](https://boards.straightdope.com/u/Saint_Cad)\ **Post date:** [October 30, 2012, 2:50pm UTC](https://boards.straightdope.com/t/if-you-can-cook-you-know-that/639268/38 "2012-10-30T14:50:25Z")
> [@pulykamell](#): > > The science behind it is that vodka inhibits gluten formation, so you get a flakier and more tender crust, in case you’re interested. Is that all high proof alcohol so could I substitute rum in a crust for chocolate cream pie? ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [October 30, 2012, 2:54pm UTC](https://boards.straightdope.com/t/if-you-can-cook-you-know-that/639268/39 "2012-10-30T14:54:47Z")
Simple is good. You can make very nice meals with little work, and people will think you’re a great cook. ---
**Author:** ![Miss\_Woodhouse](https://avatars.discourse-cdn.com/v4/letter/m/838e76/32.png) [@Miss\_Woodhouse](https://boards.straightdope.com/u/Miss_Woodhouse)\ **Post date:** [October 30, 2012, 2:58pm UTC](https://boards.straightdope.com/t/if-you-can-cook-you-know-that/639268/40 "2012-10-30T14:58:07Z")
true that baking is science, but when you’ve done it enough, you can still mess with the recipe. I can’t play with cake recipes because I don’t make those enough, but a cookie recipe is fair game for me. I know what can be played with and what proportions of things work for me and what don’t. I still measure exactly, though, because if you screw up the flour or fat or leavening you have crap cookies. cooking wise: Everyone should have an arsenal of at least 5 meals they can throw together at a minutes notice without opening a recipe book or going to the store. Those last minute meals save us a lot of money on take out. A new recipe is just another opportunity to learn a new technique that you can make your own with your own ingredients later. [Previous page](https://boards.straightdope.com/t/if-you-can-cook-you-know-that/639268.md?page=1) [Next page](https://boards.straightdope.com/t/if-you-can-cook-you-know-that/639268.md?page=3)