Every single thing looks amazingI’ll leave it off here with a home made Key Lime pie I made including the homemade Graham crackers for the crust
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Every single thing looks amazingI’ll leave it off here with a home made Key Lime pie I made including the homemade Graham crackers for the crust
View attachment 106119
This is seriously one of the biggest things I struggle with whenever I cook. But what has helped me is a few things:2015 where do you get your ideas? I love to cook like you but I get frustrated trying to keep coming up with new ideas.
This is seriously one of the biggest things I struggle with whenever I cook. But what has helped me is a few things:
Following several twitter/instagram/TikTok food accounts to gain inspiration. Even if it’s just air fryer chicken, maybe they put it with some sort of rice pilaf that I think would go with another person’s pork chop idk.
If I have a full cooking week, make 2 unique and 1 tried and true recipe. Each dish usually lasts me 2 days worth of meals and the last day I eat out. Forcing myself to cook two new things makes me branch out. Cooking one tried and true recipe makes me either comfortable or makes me consider changing it up. Depends on the mood and stresses of the week.
Finally…. And this is a big thing that I rarely tell people. It’s called the Flavor Bible. It’s the single best book I’ve ever used for cooking. https://amzn.to/3XHSMTr
Basically if I craved idk, sun dried tomatoes or something, it would list every ingredient/flavor that matches with it. So for example I bought a bunch of blackberries one time and I didn’t really know what to do. Well buttermilk was one of the matching flavors. Then a matching flavor of buttermilk was honey. So I made a blackberry galette with buttermilk ice cream and drizzled it with honey. Boom! Magic. Or a duck with Swiss chard and mustard glaze. All coming from that book. I try to just do rules of 3 or X and Y go together and Y and Z go together so why not XYZ in a dish? It helps me with the creative process tremendously.
Otherwise I have a few favorite chefs I follow and just try to mimic their recipes and see how well I can do.
I tell people the same…best book ever! not a single recipe in it but a tremendous resource for flavor pairings!This is seriously one of the biggest things I struggle with whenever I cook. But what has helped me is a few things:
Following several twitter/instagram/TikTok food accounts to gain inspiration. Even if it’s just air fryer chicken, maybe they put it with some sort of rice pilaf that I think would go with another person’s pork chop idk.
If I have a full cooking week, make 2 unique and 1 tried and true recipe. Each dish usually lasts me 2 days worth of meals and the last day I eat out. Forcing myself to cook two new things makes me branch out. Cooking one tried and true recipe makes me either comfortable or makes me consider changing it up. Depends on the mood and stresses of the week.
Finally…. And this is a big thing that I rarely tell people. It’s called the Flavor Bible. It’s the single best book I’ve ever used for cooking. https://amzn.to/3XHSMTr
Basically if I craved idk, sun dried tomatoes or something, it would list every ingredient/flavor that matches with it. So for example I bought a bunch of blackberries one time and I didn’t really know what to do. Well buttermilk was one of the matching flavors. Then a matching flavor of buttermilk was honey. So I made a blackberry galette with buttermilk ice cream and drizzled it with honey. Boom! Magic. Or a duck with Swiss chard and mustard glaze. All coming from that book. I try to just do rules of 3 or X and Y go together and Y and Z go together so why not XYZ in a dish? It helps me with the creative process tremendously.
Otherwise I have a few favorite chefs I follow and just try to mimic their recipes and see how well I can do.
What are your personal chef rates
Cheese, on fish? You heathen.
it's awesome... the key is to add the Swiss just a few cubes at a time until they are completely melted and incorporated and then add more, until all 4oz is homogenous with the BechamelCheese, on fish? You heathen.
Sorry, One of my biggest gripes of food "experts" way back in the day, when I used to watch the Food Network, was how everyone would freak out when someone put cheese with fish/seafood.
I hope it tasted as good as it looks.