Monday, December 12, 2011

How can I overcome the feeling of disgust when I'm cooking meat?

Umm, so I just started cooking, and I've been really grossed out whenever I had to rinse a chicken with its head cut off, slice off its legs and cut it into pieces. It just makes me really uncomfortable and almost want to throw up. Is this feeling normal for new cooks? And how do I overcome the feeling of disgust?How can I overcome the feeling of disgust when I'm cooking meat?
I know how you feel... I hate touching raw meat, but it does help to buy it pre-cut and skinned!How can I overcome the feeling of disgust when I'm cooking meat?
I think that the more you do it the more you'll get used to it but I don't think you'll ever find it a joyous experience.

Soldier on!
well i feel the same way ive been cooking since i was younger and im 18 and i still havnt got over it its very hard for me to but you just got to deal with it do it fast so you dont have to handle it for long
Overcome the feeling of disgust?

Perhaps you should be asking yourself why you're disgusted.

There is a good reason you know.

We shouldn't be killing and eating animals.

We know we don't have to, and subconsciously we know it's wrong.

How disgusted do you feel when you throw a salad together?

How would you calculate cooking food with other food?

This might seem weird, but how would you calculate nutrition facts for your meal thats cooked with other food? For example, you go out to dinner and order grilled chicken. When they're cooking your food, they are also cooking beef or cooked beef before they started yours. Wouldn't you get the juices from the pre-cooked food mixed in with yours, causing you to pick up not only the chicken's nutrition facts, but also the beef's? Would the grams of fat be higher? How does this work? Any ideas? Thanks!!How would you calculate cooking food with other food?
In good kitchens they keep the foods and utensils separate. If they don't this could actually be hazardous. I.e uncooked chicken or seafood can kill you, where as raw beef (steak tartare) or rare beef (pink in the middle) is perfectly okay to eat.

I think if you're going out to eat, you may as well throw your diet plans out the window, because chefs don't cook super healthy stuff. They use the best ingredients which taste good, so there will be the occasional butter stick or cream sauce.

Relax.How would you calculate cooking food with other food?
visit the site

How to make my cooking show interesting?

I really need some help. Me and my friend are starting a cooking show to preview at my school. We tried it for the first time today and people said my friend cooking was boring. What are some ways to spice it up a bit. If you could just give us ways to make the show interesting, make people want to watch it. Thanks a lot.How to make my cooking show interesting?
Study the cooking shows on food network.

A big part of it is the CHARISMA of the host/hostess.

Use lots of colors too.How to make my cooking show interesting?
Wear sexy outfits. LOL
You haven't said anything about the show, other than the fact that you have it. That makes it pretty difficult to give constructive advice. Basically, you're asking answerers to come up with a cooking show for you. Post more information on what the show it like, what it's called, what you cook, hell- anything. So far, if your show were on tv, I wouldn't know what it is or have any interest.
jokes make people laugh and hand out samples while cooking.

how about virgin marggaritas
I think you should have a guest or two sitting there asking questions about the food while their cooking. Also use some energy and speed to make the dish, have it well well rehearsed so its done with confidence, have some fun with it.

How do I get eggs not to stick to pan, without cooking spray?

I usually use cooking spray for omelettes, and I can easily use the spatula to fold the omelette over after it has solidified. But when I tried making an omelette yesterday by putting oil into the pan, the omelette stuck to the pan--I couldn't flip it, and it came out in pieces. How do cooks use oil, margarine, etc., without causing the food to stick to the pan?How do I get eggs not to stick to pan, without cooking spray?
There are multiple reasons this could be happening to you. First of all, what kind of pan are you using?

Is it a non-stick?

Also, using oil to cook eggs is just wrong on so many levels. Butter should be used. I know you might be rolling your eyes but its true. Just enough to coat the pan is all you need. It will provide a proper flavour boost.

I normally cook at a med-high temp when making eggs, and lower the heat when i get near the end of the cooking.How do I get eggs not to stick to pan, without cooking spray?
Honestly, a good non-stick pan is a must for any semi-serious kitchen maven. If it's an option for you, pick up a good ten-incher and you'll do fine. It's a great buy for your kitchen.

To answer your question, if you use a lower heat, it's not only better for eggs sticking, but it's the best way to cook your eggs anyway. Eggs respond best to a reasonably slow and gradual heating especially when dairy is added to your 'batter', ie; sour cream, half'n'half, etc. There will be some incidental sticking, but it will be greatly reduced with lower heat. Try it!
Your 'flame ' is too high, try reducing the temp and cook for a slightly longer period of time.

use a really good non-stick pan or a well seasoned cast iron one.

You can use melted butter BUT if the heat is too high the butter will burn and discolor the omlet....just lower your heat, Hon....
Make the pan hotter before the egg goes in. Also, put more oil in and let it get hot. I use butter or olive oil and don't really have any trouble.
If the egg sticks the pan may not have been clean well. They will stick every time. Use oil make hot then put eggs in, it should work.
First of all, I would not use oil for eggs. The taste is just wrong. The frying pan is your biggest worry. You need a very good one.
I use margarine, make sure you use enough..........and like the others said, make sure the pan is hot enough.
its most likely the pan is too hot, try reducing the heat a bit and you should be fine
I use a cast iron and a little bacon fat and never had on stick in 35 years of cooking
non stick pan

How do I get the best flavour when cooking with herbs like basil and thyme. I add herbs but can't taste them.

Should I add them at the start of cooking and fry in oil. Should I add them at the last minute? Does it help to let the sauce stand for a while?How do I get the best flavour when cooking with herbs like basil and thyme. I add herbs but can't taste them.
If you are using dried herbs, they may have been in your cabinet to long. Dried herbs should be replaced after a few months because they lose their flavor.

Don't fry herbs unless your recipe tells you to as some can become bitter. Wilting fresh herbs is OK. But, putting some in during cooking and then finishing the dish with more just at the end will give you the intensity you want.How do I get the best flavour when cooking with herbs like basil and thyme. I add herbs but can't taste them.
Add fresh herbs at the end of cooking
always add the herbs towards the end of cooking if you want that pow! effect..just to infuse, then yes add anytime during cooking but for real flavour always at the end
most i would add at the end to get a fuller flavour. some, like rosemary or tarragon, i add earlier as they flavour the sauce well
When you are about to serve your dish quickly chop fresh herbs and add right before serving, you will notice the difference.
Fresh herbs towards the end of cooking, unless baking.

Try dried herbs instead of fresh, the flavours are more concentrated, so you usually need less of the same herb if fresh.

No, under no circumstances fry herbs!!!!!!!
add them at the end of cooking, thats what jamie oliver recommends. the longer the sauce is left to stand it will give a chance for the flavours to come out, if used ina pasta sauce then leaving it to the next day brings out the flavour more
well How old are you.

Are you going to die soon?

all heII breaks loose at the end...

Just Jesting

None of my Italian seasoning mix's do it for me any more

I would say at the point you start the simmer add the junk.

AND then you could make the sauce the day before,,.!

Just to let it mellow???
The fresh herb to dried herb ratio is 3:1 so just triple the fresh herbs. People say to add them at the end, but it depends on what kind of dish you're making. If you're cooking spaghetti sauce, don't wait until the end. I add mine halfway through so it infuses throughout the sauce. If you're making a steak, try making an herb butter by taking a stick of butter and simply mixing in some fresh herbs to taste (several tablespoons), then put a pat of the butter on your steak after it's off the grill.

On another note, the problem may not be the herbs you're using. If you have this problem a lot, it may be allergies or some other issue. Many people, myself included, have to add extra garlic, herbs, etc. in order to taste them. My father had nasal polyps that actually prevented him from tasting many subtle flavors. And yes, your sense of smell accounts for a large part of what you actually taste, especially with things like herbs, nasal problems and allergies will cause this issue.
The best way to get the flavor is to use during cooking and when you plate your food, put more on top.
don't fry the herbs. I like to use half the herbs during the cooking so the flavor mingles better into the dish, then the rest towards the end for the extra kick (and for the appearance as some herbs like parsley loose their color in cooking). Also chopping %26amp; or bruising the herbs more will release more of the flavor (especially in garlic). fresh herbs have a better but weaker flavor, %26amp; look prettier than dried herbs, so use more if they are fresh.
Don't fry them - add at the end of your cooking. Good Luck.

Is there a website that teaches you cooking tips?

anything cooking related. i am a fairly new cook, and there are always secrets in doing things in the kitchen, i would like to know a few tricks on cooking, e.g. how can u cut an onion without having to look like you've been balling (crying)..etc. please provide...thanks alot.Is there a website that teaches you cooking tips?
Try this link for America's Test Kitchen. This is an excellent place for all types of kitchen tips and recipes. They have a test kitchen outside of Boston and what they do is they take a recipe and prepare it many, many times over to see what works best and then they pass the tips on to you. Very interesting site. Bon Apetite!;si=Is there a website that teaches you cooking tips?
Yahoo! Foods is great!

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yes i have one this is the famous indian cooking website and u even get tips!Good Luck !

it will have all that you need

oh, and i have been cooking a long time and still get teary cutting up onions, try keeping in the fridge and keeping them cold.. different varieties cause different reactions

the link below has cooking for dummies info for you:;
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  • How long is used cooking oil good for? I fried some lumpia(filipino egg rolls)yesterday can I use the same oil?

    Can you re-use cooking oil or should I dump it out %26amp; is it better to use fresh cooking oil every time?How long is used cooking oil good for? I fried some lumpia(filipino egg rolls)yesterday can I use the same oil?
    I usually get 3 uses out of my oil. I segregate one batch only for french fries though and any oil used to fry a meat product I use only for a similar food. Like I may fry shrimp and then fish in the same oil but not Taquito's. Keep it refrigerated in an airtight container to retard oxidation.How long is used cooking oil good for? I fried some lumpia(filipino egg rolls)yesterday can I use the same oil?
    Sure, you can reuse it. You might need to filter out any particles, otherwise no problem. If your lumpia flavored the oil, think about what you're using the oil for next, to make sure there's not a flavor clash.
    You can use it until it turns rancid.
    strain out any crumbs which would probably be burnt, and the oil will be fine, you can probably strain it out one more time and use it again if you keep it in the fridge, and if you aren't going to be cooking with the oil for a long time today (like 20 minutes). but yes the oil will be perfectly finee to cook with today! hope this helps, have a good dinner/lunch/snack! :D