Chef de Cuisine
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Re: Chef de Cuisine
I am not a bad cook I make a mess (I have also tiped spaghetti in the sink) it takes me a long time as I forgot thinks and lose track of what I am doing xx
Re: Chef de Cuisine
I am not a bad cook I make a mess (I have also tiped spaghetti in the sink) it takes me a long time as I forgot thinks and lose track of what I am doing xx
Re: Chef de Cuisine
I tend to do 1 pot meals as i don;t have the patience to watch all the different pans and co-ordinate.
My leek and potato soup is equal amounts of potato and leek, perhaps a few lentils(thickens up) water,salt and pepper,garlic. Can add yoghurt etc if you like or grated cheese on top. Can mash with a potato masher.
Also ratatoille with equal aubergine,corguettes,peppers,onions,tomatoes, can have a tin of butter beans or broad beans or grated cheese on top, Have very little or no water but a lot of tomato pure from a tube or a jar .
Other soups just cut up any veg that may be going off,lentils or tin of kidney beans and add stock cubes or miso . Usually need onions and garlic. Can turn this into curry by adding powder ,paste or jar of flavoured curry sauce. rice (micro wave type?) and yoghurt.
Roast is easy with instant gravy and dried sossmix. Boil potatoes a bit before putting in the hot fat in the oven and make sure shallow fat is hot in the baking tray first and spooned on top of them. Can cut really small and put in oven with a chicken leg or prpacked meat that only takes half an hour. Boil veg on top of stove ---can turn down low or off with lids or plate on top and reheat when the stuff in the oven is ready.
My leek and potato soup is equal amounts of potato and leek, perhaps a few lentils(thickens up) water,salt and pepper,garlic. Can add yoghurt etc if you like or grated cheese on top. Can mash with a potato masher.
Also ratatoille with equal aubergine,corguettes,peppers,onions,tomatoes, can have a tin of butter beans or broad beans or grated cheese on top, Have very little or no water but a lot of tomato pure from a tube or a jar .
Other soups just cut up any veg that may be going off,lentils or tin of kidney beans and add stock cubes or miso . Usually need onions and garlic. Can turn this into curry by adding powder ,paste or jar of flavoured curry sauce. rice (micro wave type?) and yoghurt.
Roast is easy with instant gravy and dried sossmix. Boil potatoes a bit before putting in the hot fat in the oven and make sure shallow fat is hot in the baking tray first and spooned on top of them. Can cut really small and put in oven with a chicken leg or prpacked meat that only takes half an hour. Boil veg on top of stove ---can turn down low or off with lids or plate on top and reheat when the stuff in the oven is ready.
Re: Chef de Cuisine
Now that sounds nice!
Re: Chef de Cuisine
I’ve been cooking since I was little and I beyond enjoy creating cakes. I’m actually very good at it. That being said whilst I have a talent for flavour and texture and I’m very creative, I also cut and burn myself so often I’ve stopped caring. I’ll keep doing what I’m doing and only tend to injuries after. If I stopped every time I hurt myself in the kitchen I’d never finish anything!
Re: Chef de Cuisine
To be honest I find cooking a hassle to do, this is purely down to even preparation taking way much longer than it even should, and then because I'm also a bit clumsy I end up making mistakes, chopping an onion is a no go, carrots I can chop ok, same with potatoes but anything that needs to be finely chopped for instance garlic is also a no go. It can take me 6 hours to prepare a 1 and a half hour meal, I can't hold a knife correctly when cutting vegetables or meat, it always seems awkward to me and I also find washing up in hot water is also an issue due to the water being too hot for my skin to handle