batter staying on veggies

[KYHeirloomer]

The one thing those of us who learned to cook at their mother's and grandmother's knees have to be cautious of is becoming smug about it.

We have two generations, now, who grew up believing that "cooking" and "thawing in the microwave" are the same thing.

Thanks to many influences, the younger (and not so young, in fact) folks are now coming back to real cooking. Their problem is that they are unfamiliar with terms, techniques, and cooking styles that we take for granted.

A good example is lifecooks' post below. I never give any thought to preheating the pan. It's just something I do automatically. But I've learned that with many people I have to iterate every step when teaching them a particular recipe---precisely because they did not learn at their momma's knee, and have no idea they are supposed to do that.

I went through a period where I got progressively more put off by the minutia found in most published recipes. You know, instead of just saying "saute" the recipe says, "in a small skillet, over medium-high heat, put 1 tbls oil, and heat until it smokes......" But I now realize why it is there. It's so those folks who grew up with the microwave as their primary cooking tool know what to do. So now I'm much more tolerant of such directions.

I just wish more recipe writers would learn that most terms and techniques have precise meanings, and use them correctly.

[Mama Mangia]

Let's face it - more cooking terms have gone down the tubes because of microwave cooking, failure of school to teach home ec in 7th and 8th grade (I guess sex education is more important) and both parents working, or single parent households that don't have the time to cook, don't want to cook, etc. Don't forget that family values have changed - no more family dinners 7 days a week with everyone at the table and no telephones being answered. Fast foods, while talking on a cell or texting is what too many are doingl Families do not eat together anymore. No one has time for anyone - we are in a big rush to go nowhere for some reason. Instead of technology allowing us more family time together - it is pulling families apart.

I still teach the old school way - the old terms, etc. and I will until I can no longer do it or I am dead.

[DCMerkle]

Let's face it - more cooking terms have gone down the tubes because of microwave cooking, failure of school to teach home ec in 7th and 8th grade (I guess sex education is more important) and both parents working, or single parent households that don't have the time to cook, don't want to cook, etc. Don't forget that family values have changed - no more family dinners 7 days a week with everyone at the table and no telephones being answered. Fast foods, while talking on a cell or texting is what too many are doingl Families do not eat together anymore. No one has time for anyone - we are in a big rush to go nowhere for some reason. Instead of technology allowing us more family time together - it is pulling families apart.

I still teach the old school way - the old terms, etc. and I will until I can no longer do it or I am dead.

Mama, that's the only way to to teach...the old school way. Not only do many of today's teens not know how to cook they also do not know how to sew. That was all part of home ec as well.

DCMerkle

[tcinsa]

This is a great thread. I never learned to cook. My mother was a very poor cook and I always was too. I have always had to prepare food daily because I have a large family but it has always been bad. During the years, friends of mine who are good cooks would often say, "oh I have a recipe for you that you can't screw up" and then I promptly would. The reason was I didn't know all the understood methods ya'll were mentioning on thei thread like heating the pan first and how to tell the oil is hot enough before you fry and a million other things like this. I've just recently decided I'm going to become at least an adequate cook. That is my major goal right now. So thanks in advance for all the help and tips I'm finding here.

[Mama Mangia]

tcinsa - don't ever be afraid to ask any question at all - no question is a stupid question! You'll get a lot of support here!

[tcinsa]

Thanks so much, mama. Everyone is so friendly here - I'm so glad I got here!

[KYHeirloomer]

We're only being friendly cuz you're new. Wait till you've been here awhile.

Just kidding, of course. This is a very friendly group. Has to be, there are so few of us posting here.

Anyway, as I said on the cookbook thread, don't let these things intimidate you. There are some things you only learn through time in grade. But here's one trick you might find helpful.

Decide for yourself that on some schedule (weekly usually works nicely) you are going to learn a new technique. Let's say, sauteing. Every night that week you include something in your menu that has to be sauteed.

I guarantee by the end of the week you will know everything you have to know about sauteing.

The following week choose a different technique or procedure. At the same time, look at techniques similar to what you've learned. How, for instance, does searing differ from sauteing? And so on.

Pretty soon---a lot sooner than you think, in fact---you'll be teaching others.

Also, keep in mind that there are no wrong ways of doing anything. Short of burning it, a dish turns out the way it does. If it isn't precisely what the recipe intended, so what? As you gain more experience you won't be following recipes precisely anyway.

And, as Mama points out, there are no stupid questions. So don't be afraid to ask.

[tcinsa]

Great idea, KY. I had sort of been doing that - when I had some success with a certain technique, I noticed I would make that at least 3 or 4 times that week in an effort to "memorize" the skill. But when I have a poor result with something, I just don't try it again for a very long time. But really, as you suggest, that's when I should make sure I try that technique every day until I get it down. Hmmmm, it's time to change my approach.

LOL at "only friendly cuz I'm new"! My boys' friends often mention how nice I am - mostly because I really understand how much pizza teenaged boys require to function properly. My sons always say "thanks, but she's only this nice when you're new".

[KYHeirloomer]

Teenaged boys. Hurrrrumph!

I remember those days. All they are are hormones with legs on one end and mouths on the other.

There is no possible way any human being can keep a fridge stocked when there are teens in the house.

[Cook Chatty Cathy]

I Just Read This Entire Thread And Loved Each And Every In-put From All Of You!!! I Had No Idea Home-ec Is No Longer Offered In School, And Am Outraged By The Very Thought Of It! There Should Be Some Grass Root Efforts To Re-establish This Very Vital And Essential Class Back To Our Schools!
I Loved Home-ec. Joined The Home Ec Club For An After-school Activity And Became A Pretty Decent Cook As A Result. Mom Never Let Me In The Kitchen [it Made Her Nervous To Have Us Under Foot] But We Ate As A Family At The Table, And Had Nutritious Meals With Lots Of Fresh Veggies And Fruits! I Kept The Tradition As Have My Children And Am Now Doing The Same With My Granddaughter! My Children 2 Boys 1 Girl Are All Great Cooks, And Every Now And Then I Get That Call..."hey Mom How Do Ya' Make?" I Guess Everything Is Up To Family To Teach Tradition, Common-sence, Our Values, And What Is Really Important In Life!
No Wonder My Front Yard Is Full Of Kids Peeking In The Kitchen Window! Maybe I Will Start My Own Impromptu School With Neighborhood Children!