I've been cooking for two years now, but I'm still mostly a cooklet. Even for simple recipes, 1 in 3 times it turns out completely tasteless slop. Is this normal, or am I brain damaged?
>>21969768>Even for simple recipes, Like what?
>>21969768she looks smelly
>>21969768Is that Nora Fawn?
>>219697681 in 3 is a pretty good ratio
>>21969772In the good way or the bad way?
>>21969768>Is this normal, or am I brain damaged?damaged.cooking is instinctual and cannot be taught or learned.you either got it or you don't.
>>21969803You are utterly insufferable
>>21969770Burritos I managed to get BURRITOS wrong today
>>21969800like she smells mostly good from shampoo and perfume if you're just passing by, but if you get really close or if you're in a confined space with her you notice there is something emanating from some stink pocket somewhere on her body.
>>21969768>tastelessjust add SALT>>21969817wrapping burritos is annoying
>>21969768Just fo it the French way and add butter, fond and spirits.
>>21969768This is the worst place to ask. Look at the cook along threads. Nobody here knows how to cook.
>>21969817Spotted the poor
>>21969768>1 in 3 times it turns out completely tasteless slop. Is this normal, or am I brain damaged?Brain damaged. If it is tasteless you haven't added enough salt, seasonings, spices, acids, fats, or sugars. What a 'simple' recipe you're really wanting to get right? One you've tried or not, most cooking isn't hard but if you don't have the fundamentals like pan temperatures or flavor combinations its impossible to get it right by dead reckoning.
>>21969768>Is this normal?NO!!! Give us a few examples of dishes you attempted in the past and failed at.
>>21969768>I've been cooking for two years now,Why did Gen X parents never teach Zoomers basic cooking? Chip on shoulder children of latchkey kids who never wanted their children to have to struggle with the difficulty of boiling an egg or putting tomatoes in a salad
>>21969768He cute……
>>21969813A person who has no instinct can learn, but someone with instinct learns a lot faster. If you have almost no instinct you just won't learn fast enough to see progress unless you continually take cooking lessons.
What recipe have you tried and failed with, and how did you fail?>>21969790I don't think so.
>>21969817did you not season the meat? that's the only way you could fuck up a burrito.
>>21969768are you using dogshit entry level cookware? You don't need high end equipment but you are more likely to fail with shit quality pots and pans.You literally only need 1 good stainless steel panWhat are you fucking up in particular? Burning food? Get a timer. Add more oil. Never go above medium high heat. (you literally never need high unless you are searing meat)Undercook? get a probe thermometerUnder seasoned/tasteless? Add more salt than you think you need. Add more powdered spices, it's almost impossible to make a bad combination of spices.Food too dry? add butter, cream, or olive oilFood turns mushy? Don't add liquid.
>>21969790>>21969906tiktok slot. iluvmeww
>>21969817listen, I've made many thousands of pizzas and i can still fuck up a pizza.
>>21969925>You don't need high end equipment but you are more likely to fail with shit quality pots and pans.A shitty mechanic, doctor, chef, carpenter, tradesman, etc blames their tools. You literally don't need a stainless steel pan, timer, thermometer, or any special tools. You can grill on a fucking grocery cart and still make a good steak.
>>21969960you fucking retard. if op is saying he's borderline retarded, better equipment would help if he's using dollar store quality nonstick pans.All those additional tools I mentioned are meant to help cooklets dumbass
>>21969960>A shitty mechanic, doctor, chef, carpenter, tradesman, etc blames their tools.Retard take. I had so much shitty cooking ware when i was a student and it was just a pain in the ass. Cooking was so much easier when i got better pots.
>>21969969>better equipment would helpNo it fucking would not. A brand new cook isn't going to use a stainless pan correctly, every food he ever tries to cook in it will stick and it'll turn to ugly shit he doesn't want after spending $40 on a fucking pan. Walmart pans for $5 are fine for learning for a year. You're a complete fucking doofus if you think OP's problem is the pan itself. >>21969971Explain why cooking was bad because the pans were cheap. Flaking teflon into the food is understandable, but they don't do that on day 1, or day 300.
>>21969971this, but don't go out and spend $600 on pots and pans, you can find most of what you need at goodwill. I bought a barely used LeCreuset for $50 last year
>>21969973you must be poor. just kill yourself.
>>21969768do you fallow recipes like measure things set them asidethen fallow instructions i can understand how people can fuck up improving shit but if you fallow instructions you should be able to get good not great but good
>>21969768depends on how you engage with it, and what your threshold for being good is. I've been cooking for nearly 15 years and it took me a couple years to be confident following recipes, and then only in the last 2 or 3 years would I say I've actually become a "good" cook in that I've achieved consistency, a higher degree of technique, and don't rely on recipes anymore. and I think I probably still have more thresholds to reach. I don't think you ever really stop learning and improving in the kitchen if you engage actively with it. but yeah, I would say a 2/3 success rate at two years in actually isn't that bad. mistakes and failures are normal. it's how you internalize mistakes that matters. if you take them as a learning experience, that's how you make progress. also engage mentally with the cooking process, don't just follow recipes blindly, absorb lots of information, taste everything all the time, and challenge yourself. think about things that might not be explicitly said in a recipe. if your results are tasteless, the likely culprit is your food just needs more salt (most recipes are underseasoned and beginners are afraid to salt as much as they need to). but there's other ways to build flavour too. caramelization, blooming spices, incorporating acidity. and lots of other stuff. recipes won't always mention things like this, if you want to take your cooking to the next level you need to engage with other sources of information.
>>21969925>This post was brought to you by today's sponsor Made In®
>>21969978You must be bad at cooking. Sucks to be you I guess. Go ahead and fall for some more marketing bullshit.
>>21969768use more salt nigga
>>21969768What do I need to cook to impress a qt like picrel
>>21970028a spoon and a lighter
>>21970041She's literally too perfect to have done that
>>21969973>Explain why cooking was bad because the pans were cheapYou have never cooked with pic related or similar stuff, don't you? It's like cooking with an enameled can.
>>21969960Made chicken in a 12 dollar toaster oven, was great. >>21969768OP - honestly get a cooks illustrated book, they are super pedantic and that's how I learned. Godspeed.
>>21970042judging by the fact that she has a tattoo in a highly visible location, on average she's likely to have many many more tattoos underneath clothing or on other places on her bodyby this measure, your post is not accurate
>>21970052Unlike most anons I love tattoos however. And it doesn't mean she's done heroin or crack or whatever
>>21970048Yes, I've used enameled cast iron before. Its very french and gay. You're overlooking the point or intentionally misunderstanding it. THE FUCKING POT DOES NOT GOD DAMN MATTER WHEN COOKING ANYTHING. If you're so brainrotted that you think a cheap $4 aluminum pot cannot be used to make a great meal, you're a complete and utter dumbass. Yes, nice cookware is nicer to cook with. Yes, it can assist in getting the sear, the cook, the char, the mouthfeel correct. Nobody cares you're some fag in san diego that has a nice cookware set. It didn't make the meal. It barely mattered. OP is trying to graduate from fast food and kraft EZmac and you're suggesting he get a really nice pan, really nice knife, and uhhh fuckin somehow that'll make his "tasteless slop" be somehow edible and better. You're a consumeristic slave that cannot recognize his own stupidity. I cook with lecruset, I smoke brisket on my traeger, I use a $200 knife to slice tomatoes, I brew my coffee and tea with a Bodom french press. None of that shit is necessary to make a good meal. I bought and use them because they're nice and I know how to cook. OP isn't failing because he hasn't spent enough money on tools.
>>21970055>And it doesn't mean she's done heroin or crack or whateverAt least benzos or antidepressants like all girls with stupid brightly colored hair and tattoos.
>>21970063Doesn't mean that either but I agree it's more likely. I don't care though desu
>>21970060>Yes, I've used enameled cast iron before. Its very french and gay.That's not cast iron. It's some paper thin metal coveres in enamel. Good luck making a sauté in a shit pot like that if you're a beginner.
>>21969813i'm sorry you weren't given.it's not my fault and you shouldn't place your disdain on me for you not being gifted.
>>21970028things that say they are meat but are not meat. corn ribs, cabbage steaks, mushroom carnitas.
>>21970126J U S T egg
this is the worst board on 4chan
>>21970140true. you should go back to your better board as soon as possible.
>>21969768Man I've been cooking since I was 11 and I still fuck up all the time. Fucked up a chicken and cream dish earlier today, overcooked it and over reduced the sauce, so instead of juicy chicken in cream sauce we got dry chicken in split and half burnt mess.
>>21970152instead i should stay and you should leave
You may have to stop trying to learn by cooking recipes and instead get an actual textbook that would be used in a first-year culinary program's class. Something that would be used in an introductory class, like Cooking 101 or something. And then expand from there.
>>21970060>mouthfeelmood
>>21970028something that tastes good and seems like it would be ordered at a nice restaurant
>>21970126All horrible stuff
>>21969803>cooking is instinctual and cannot be taught or learned.Not trueAlthough you do have a palate or you don't
>>21970182Use crème fraîche instead of regular cream as it's aleady thick by itself and doesn't need to be reduced. Also after frying the chicken breasts they just have to cook for a few minutes in sauce to be done.
>>21970879Everyone is a man to you, my gay friend. I expect that you even pay prostitutes to peg you.
>>21970879men deserve to be loved
>>21970375Thats the irony. I'm glad you saw it.
>>21969768Buy, rent or pirate COOK BOOKS if you don't have family recipes to lean on. Searching the web for recipes only nets you stuff that assumes you know all of the methods it mentions. Like quickly spraying fresh boiled spaghetti with cold water to remove starch that makes it stick (no you don't overdo it so it gets cold).I've seen too many people fail basic shit like stir frying because they do it on low heat (it got burnt once on high heat so they stopped that) so it more or less boils in liquids instead of chuffling it around often on high heat to get an even sear on all sides.
if youre a cooklet - forever
>>21971326You're the one who likes trannies and had your mind broken by them.
>>21970375>>mouthfeelWhere does the shitty hate even come from? Even my greatgrandmother used that word.
>>21970126I truly believe this would impress someone like blue hair up there. That's hysterical, good call
>>21970241>>21970152You should both stay. But you >>21970140 should stop complaining because it's just a different kind of shitting up the board. Provide more of the content you want to see, lazy bitch
>>21971219i have never seen an online recipe that didnt specify what level of heat to cook something on or to run cooked noodles under cold water if the recipe needs it.
>>21971219>Searching the web for recipes only nets you stuff that assumes you know all of the methods it mentions.Same for cook books. If you take old ones like le guide culinaire it also assumes you know all the stuff and French terms. The recipes are so minimalistic that you only can fuck them up as a complete beginner.
>>21969768If you genuinely just focus on the basics and get them down, a couple months and you should be completely consistent and only screw up like 1 in 20 and that's going to be due to being tired or something.33%, so if you're cooking fr each meal of the day you're screwing up once a day? Or just like dinners?As a basic, try working with only salt and pepper and making stuff taste good, literally no other seasoning, just the basic S&P, for instance.>Preheat oven to 425 degrees F or 220C>Chicken thighs, seasoned with salt and pepper to taste(you just cook enough chicken and you kinda get used to the "right" amount by how it looks or how a pinch of salt feels i your hand, use good salt and use the same kind, don't be using some shitty iodized salt)>In a hot pan, sear the skin until golden brown, be sure to not burn it, just pay attention.>Chop onyun, nothing fancy just split in half and chop roughly evenly cross ring (so you get matchsticks basically as opposed to half rings)>Remove chicken once skin is golden brown>Throw in onyun slivers, add a pinch of salt and toss>Once translucent (not caramelized) put chicken on top>transfer to oven, cook for 30-35 minutes>while it's cooking, set a pot of water to boil>chop 2 medium potatoes of your liking into cubes about an inch or so>boil potatoes for about 10-15ish minutes, or until a fork passes through them easily, drain water>mash potatoes with a couple tablespoons of butter, add salt and pepper to taste>Once chicken is cooked, remove the chicken from the pan, leave the onyuns>add tablespoon of butter and sprinkle in a tablespoon of flour, cook on stovetop for about a minute on medium heat>once browned, add a splash of white vinegar and a splash of water to deglaze the pan while stirring with a wooden spoon to create a quick gravy>drizzle sauce and onyuns over potatoes and chicken>enjoyThis recipe is foolproof, it teaches you to learn to season to taste with the most basic seasoning
>>21970028Like that other anon said, girls like her are probably into dope judging by her looks. Cook her up some fentanyl and preferably have a vagina.
>>21971713cont'once you learn to season properly with salt and pepper you will never have "bland" food again, if you don't use the proper amount of salt, it doesn't matter what seasoning or ingredients you use, it will be lacking.And you have so season everything, notice when I said add the onyuns (test onions soy onions soy) you also add a pinch of salt, if you were to add tomatoes as well, you'd salt the tomatoes and so on and so forth, everything gets salt, not just the star of the dish.Check if the stock you use has salt,or if the butter you're using is unsalted and so on and so forth, also take note that something may be high in sodium and therefore salty, like anchovies, which need no salt at all, so if you're making a classic anchovy fettucini, you don't salt anything and use unsalted butter.But salt is the base, it is what everything is built upon.
>>21971359you should also leave
>>21969768I want to lick her
>>21972531is this food related? i am not sure
>>21971713thanks dude
