Well if you're a nerd like me you have a schedule but I'm sure normal people have less OCD answers
But for reals a lot of things can be made either completely ahead and reheated, or partially made and then assembled the day of
Examples: cranberry sauce, make it the day ahead; dressing/stuffing, chop your veggies the night before; apple pie, make that filling whenever and pop it in the freezer
experience definitely plays a part, but organization is the big key
If I'm cooking more than 3 things, I have to have my mise en place. For me it means that I've already prepped the produce, I've already got my seasonings ready, I've already got my cutting boards out, I've already got my knives.
That way I can fluidly move from one to the other. Taking 10 or 15 minutes to prep things in advance can save you hours. not even exaggerating. If you spend 15 minutes getting everything ready and accessible. Your onions are peeled and chopped, your garlic is smashed, your spuds are washed and quartered, or whatever... it's already in front of you. You don't forget anything, you don't have to hunt for anything.
Stale on
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HunterChemist with a heart of AuRegistered Userregular
experience definitely plays a part, but organization is the big key
If I'm cooking more than 3 things, I have to have my mise en place. For me it means that I've already prepped the produce, I've already got my seasonings ready, I've already got my cutting boards out, I've already got my knives.
That way I can fluidly move from one to the other. Taking 10 or 15 minutes to prep things in advance can save you hours. not even exaggerating. If you spend 15 minutes getting everything ready and accessible. Your onions are peeled and chopped, your garlic is smashed, your spuds are washed and quartered, or whatever... it's already in front of you. You don't forget anything, you don't have to hunt for anything.
If you had a vagina, you would be so married right now
WHen trying to juggle around a single oven, cooking ahead of time, or at least par-cooking ahead of time is the only answer.
I have 3 things that cook at 350 for anywhere from 20-60 minutes.
I have a bird that needs to cook at 325 for 6 hours, and 400 for 30 minutes.
I have 2 dishes that need 425 for 15-35 minutes.
You have one oven, and 8 hours. It's definitely a logic issue. The only real solution is to establish what can be started and finished around the main traffic blocker, that being the bird.
experience definitely plays a part, but organization is the big key
If I'm cooking more than 3 things, I have to have my mise en place. For me it means that I've already prepped the produce, I've already got my seasonings ready, I've already got my cutting boards out, I've already got my knives.
That way I can fluidly move from one to the other. Taking 10 or 15 minutes to prep things in advance can save you hours. not even exaggerating. If you spend 15 minutes getting everything ready and accessible. Your onions are peeled and chopped, your garlic is smashed, your spuds are washed and quartered, or whatever... it's already in front of you. You don't forget anything, you don't have to hunt for anything.
It not only saves time, but it also helps you not ruin the dish because you were busy chopping something and left it on the heat too long for that stage.
Druhim on
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HunterChemist with a heart of AuRegistered Userregular
cadmunkyOne hand on the bottle,The other a shaking fist.Registered Userregular
edited October 2010
hi cooking thread.
prep is the fun part. good time for cocktails.
cadmunky on
"Think of it as Evolution in Action"
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Munkus BeaverYou don't have to attend every argument you are invited to.Philosophy: Stoicism. Politics: Democratic SocialistRegistered User, ClubPAregular
edited October 2010
A stalesgiving would be the bestgivings ever.
Munkus Beaver on
Humor can be dissected as a frog can, but dies in the process.
0
HunterChemist with a heart of AuRegistered Userregular
Butters and Pillow are down this week. You should come by.
I'm making red beans and rice. and biscuits. and gravy. And probably other shit I don't know about yet.
Stale on
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Munkus BeaverYou don't have to attend every argument you are invited to.Philosophy: Stoicism. Politics: Democratic SocialistRegistered User, ClubPAregular
edited October 2010
You know what. I just got this Friday off due to a cancellation. I have to watch a particular football game though, there is no way around that. It is extremely important for me to watch it.
And hell, if I go, I can always take Monica too. She's on the way.
Munkus Beaver on
Humor can be dissected as a frog can, but dies in the process.
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FrankoSometimes I really wish I had four feet so I could dance with myself to the drumbeatRegistered Userregular
Stale, it's entirely possible he's just buying crappy steak.
Druhim on
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Munkus BeaverYou don't have to attend every argument you are invited to.Philosophy: Stoicism. Politics: Democratic SocialistRegistered User, ClubPAregular
edited October 2010
I do too, Stale.
I was actually given a practically raw hamburger the other weekend. I gobbled it down. It. Was. Delicious.
Munkus Beaver on
Humor can be dissected as a frog can, but dies in the process.
totally gonna cook some stuff this weekend.
bikkits
cauliflour
and other stuff that I can't remember right now.. those are the only 2 I drilled into my head :P
Lost Salientblink twiceif you'd like me to mercy kill youRegistered Userregular
edited October 2010
There's this Korean dish called yukhwe (probably mangled the anglicization of that) that is like steak tartare but even more awesome and delicious than steak tartare. It's freshly ground raw beef into which they mix sliced Korean pears and sesame oil and a combination of other mysterious stuff (I think rice wine and maybe a vinegar and seasonings), and you can have an egg added, and dear god it is so amazing
Lost Salient on
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
0
FrankoSometimes I really wish I had four feet so I could dance with myself to the drumbeatRegistered Userregular
edited October 2010
it is literally a 2 dollar steak
it was on special
Franko on
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Lost Salientblink twiceif you'd like me to mercy kill youRegistered Userregular
edited October 2010
skettios I will high five you for your creative spelling of bikkits, because I've been writing down 'karratz' on my grocery lists for years and everyone thinks I'm illiterate but really it is just the more awesome way to spell carrots
unless bikkits are some thing that I don't know about
This weekend I'm doing a test run on the blue velvet and the chocolate stout cake pops for my friend's wedding cake, which is exciting and rad at the same time
Lost Salient on
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
skettios I will high five you for your creative spelling of bikkits, because I've been writing down 'karratz' on my grocery lists for years and everyone thinks I'm illiterate but really it is just the more awesome way to spell carrots
unless bikkits are some thing that I don't know about
This weekend I'm doing a test run on the blue velvet and the chocolate stout cake pops for my friend's wedding cake, which is exciting and rad at the same time
o/
It's honestly just how I've come to say it. I get soooo excited about bikkits, there's no room for an s or a c, let alone a u!
Posts
do you experts have some tips or tricks to getting everything on the table at once?
or is it just the experience of know how long it takes to make something?
But for reals a lot of things can be made either completely ahead and reheated, or partially made and then assembled the day of
Examples: cranberry sauce, make it the day ahead; dressing/stuffing, chop your veggies the night before; apple pie, make that filling whenever and pop it in the freezer
If I'm cooking more than 3 things, I have to have my mise en place. For me it means that I've already prepped the produce, I've already got my seasonings ready, I've already got my cutting boards out, I've already got my knives.
That way I can fluidly move from one to the other. Taking 10 or 15 minutes to prep things in advance can save you hours. not even exaggerating. If you spend 15 minutes getting everything ready and accessible. Your onions are peeled and chopped, your garlic is smashed, your spuds are washed and quartered, or whatever... it's already in front of you. You don't forget anything, you don't have to hunt for anything.
If you had a vagina, you would be so married right now
Secret Satan 2013 Wishlist
I have 3 things that cook at 350 for anywhere from 20-60 minutes.
I have a bird that needs to cook at 325 for 6 hours, and 400 for 30 minutes.
I have 2 dishes that need 425 for 15-35 minutes.
You have one oven, and 8 hours. It's definitely a logic issue. The only real solution is to establish what can be started and finished around the main traffic blocker, that being the bird.
I generally have not one, but TWO spreadsheets out for Thanksgiving that shows what I need to be doing and when.
Which buys some oven time.
It not only saves time, but it also helps you not ruin the dish because you were busy chopping something and left it on the heat too long for that stage.
NERD!
Secret Satan 2013 Wishlist
Yeah, I had something similar for thanksgiving and will probably keep that format for the as yet unscheduled Iron Chef match
(also I guess VoC and I are interchangeable now?)
beyond that, who cares about the details?
thanks yall
I have no idea why I did that.
Secret Satan 2013 Wishlist
Some vaginas are good at basketball and dancing. Other vaginas are good at math and know karate.
Secret Satan 2013 Wishlist
prep is the fun part. good time for cocktails.
"Think of it as Evolution in Action"
Shanksgiving.
Eat the food or Stale will stab a bitch.
Secret Satan 2013 Wishlist
Butters and Pillow are down this week. You should come by.
I'm making red beans and rice. and biscuits. and gravy. And probably other shit I don't know about yet.
And hell, if I go, I can always take Monica too. She's on the way.
what am i doing wrong
barring that, the obvious answer to your question is that you aren't cooking it long/hot enough to not be bloody
pretty damn simple
nothing.
Cook it longer over a lower flame. IF the outside is charring before the inside cooks through.... guess what?
Go back to HS and re-visit Thermodynamics.
It used to be a wonderful cut of meat.
Now it's a fucking boot-sole.
God Dammit.
I was actually given a practically raw hamburger the other weekend. I gobbled it down. It. Was. Delicious.
atta girl! *pat pat*
arooooooooooo barkbarkbark
Hitler
Secret Satan 2013 Wishlist
totally gonna cook some stuff this weekend.
bikkits
cauliflour
and other stuff that I can't remember right now.. those are the only 2 I drilled into my head :P
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
it was on special
unless bikkits are some thing that I don't know about
This weekend I'm doing a test run on the blue velvet and the chocolate stout cake pops for my friend's wedding cake, which is exciting and rad at the same time
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
o/
It's honestly just how I've come to say it. I get soooo excited about bikkits, there's no room for an s or a c, let alone a u!
So many high fives
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN