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101 Things Every Good Cook Should Be Able To Do

missfran said:
Heh, I'd be lucky to get it published. I was planning to write my progress in my shiny new moleskin notebook what I got for my birthday and then I could use it as a reference book for the future and my grandchilden would inherit it and it would be a Marvellous Heirloom.

That's a great idea. There was someone on the Antiques Roadshow the other day with an 18th Century handwritten recipe book - it was fab!
 
Blimey, I can only do a handful of things on here really well.
Some of them I dont even know what they are...
Many I've never had the confidence to try, and some, like pastry, it doesn't seem top matter how many times I try, I've never had any luck with..

If this was a 'how to' book, I'd snap it up as soon as it was published.
 
aurora green said:
Blimey, I can only do a handful of things on here really well.
Some of them I dont even know what they are...
Many I've never had the confidence to try, and some, like pastry, it doesn't seem top matter how many times I try, I've never had any luck with..

If this was a 'how to' book, I'd snap it up as soon as it was published.

Pastry does take a lot of practice though. I've only just got the hang of it, after years of trying....
 
Marinara Sauce
Perfect cup of coffee
Porridge
Pesto
pork roast
whole baked, stuffed fish
Alio Olio
Veal Marsala
Beef Bourgignon
Shortbread
Caesar Salad Dressing
Grilled Cheese Sandwich
 
Lynne - Creme brulee, steak and kidney pudding, yorkshire pudding and roast chicken were all in the original list.
 
missfran said:
Lynne - Creme brulee, steak and kidney pudding, yorkshire pudding and roast chicken were all in the original list.

I'm very sorry I wasn't paying attention, I will delete them immediately. :(
 
i'm going to repeat a couple:
melanzane al parmigliana
victoria sponge (with raspberry jam)
baked alaska

and add:

triple chocolate sponge cake with chocolate butter icing and icing sugar

thin pizza (any *good* topping) from scratch

fresh pasta

raspberry pavlova
 
missfran said:
Heh, I'd be lucky to get it published. I was planning to write my progress in my shiny new moleskin notebook what I got for my birthday and then I could use it as a reference book for the future and my grandchilden would inherit it and it would be a Marvellous Heirloom.

I'll probably write it up online as well, perhaps create a livejournal for it.

we've had some of these in our family.

when I cooked, I was so glad to have the BeRo cookbook I drove people insane with cake.

but there's nothing quite like opening a book and looking at a recipe a long-gone relative wrote there...
 
Indian-focused:

Tarka dhal: theoretically piss easy; actually quite tricky.

Tamarind sauce: very good and very simple

Masala dosa: again, easy but hard
 
Bread
Skate in Black Butter
Duck a l'orange
Make pasta
Griddle steak ( been said before)
Coq au vin
lancashire hotpot
Mashed potatoes
Lasagne
Sunday dinner in its full glorious beauty
be able to cook all offal
Bechamel Sauce
Tomato sauce
Souffle
Custard
Meringue

These would do for a start
 
I second the Stroganoff option, so easy to make well and you can substitute chicken/pork/mushroom/beef

Just make sure to add the meats at the right times, Beef should be tender and pink whereas the chicken needs to be cooked through
 
Yes. Yes it does. I was indeed made uneasy by the suet, not knowing whether it was supposed to feel like that. But there was a palpable pastry-like dough which I rolled out, and we can only hope that in four hours time I will have a satisfactory pudding.
 
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