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Old 05-05-2011, 08:51 AM
 
2,065 posts, read 4,376,841 times
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Quote:
Originally Posted by gentlearts View Post
I think most of us long time cooks have the ability to "taste" a recipe, just by reading it. We know what is good about it, and when we might be better off substituting or eliminating an ingredient. I still love trying new recipes when I think it will have a new flavor, or ingredients that I'm not accustomed to using together.
:::clapping to gentlearts:::

Honestly, I know my way around the kitchen due to years of cooking.
I rarely keep recipes to their original, I always tweak them to my personal taste, or use alternative ingredients based on the ones originally suggested.
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Old 05-05-2011, 09:01 AM
 
Location: somewhere
4,264 posts, read 8,438,312 times
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Quote:
Originally Posted by NinaN View Post
Do you use recipes when you cook or do you just make it up on your own?

I love to cook, though it's a bit harder these days with a young child that needs attention the moment I start to cook. But usually I have to find a recipe, I have no idea how to put things together. My typical "new" meal comes from eating out somewhere and trying to find a recipe for a good meal I ate. I rake over multiple recipes on the internet, then pick/choose the ingredients and adapt to my taste. A few items I've picked up over time:

Pineapple Coconut Chicken Curry (Thai Chili in Southlake Texas)
Pasta e Fagioli soup (Olive Garden)
Spicy Southwest Chicken Soup (my friend Monika)
Chicken Mushroom Mascarpone (Food network)

Does anyone have the ability just to throw things together and make it great? First, I'm jealous. Second, how did you learn? Just curious.
This is me, I can cook anything from a recipe but when it comes to just throwing things together, I am at a total loss. My husband, his Mom and my Mom throw things together all the time. I have numerous things that I cook that I have been cooking forever, that no longer require a recipe. I think my hesitation comes from fear of failure and how expensive things are, I would hate to make something and then it not be edible.
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Old 05-05-2011, 09:04 AM
 
Location: somewhere
4,264 posts, read 8,438,312 times
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Quote:
Originally Posted by ERH View Post
I would be interested in hearing how you've tweaked the Pasta e Fagioli recipe; we've done some minor tweaking with good success. I still can't figure out the pasta component, though. Mine always turns out too "pasta-heavy."

When I am making a soup that calls for pasta, instead of adding the pasta to the soup and allowing it to cook in the soup, I precook it by itself, then before serving I add the pasta, that way it doesn't soak up the liquid.
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Old 05-05-2011, 09:15 AM
 
Location: Coastal Georgia
40,324 posts, read 49,875,407 times
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Quote:
Originally Posted by DontH8Me View Post
Pasta in soups - here is the trick I have to keep from the pasta overwhelming the soup...take a bowl, and pour out how much pasta you think would be enough for your soup...then put back half, and the put back half of the half. You should be right there.

OP - the dishes you listed sound so yummy - will you share with us how you make them?
I know, right? I don't like when the pasta keeps swelling up and making the dish too dry. i cut way back on the pasta in mac and cheese for this reason also.
I have found that frozen noodles in a dish do not keep swelling, but stay in shape, so that's what I use in soups now.
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Old 05-06-2011, 09:03 AM
 
Location: Victoria TX
42,661 posts, read 77,787,599 times
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I never follow a recipe exactly, except for the basic ingredients when baking, and their correct ratios and bake times, but as for the "taste" elements, I just wing everything, putting in what I think will go good together.

For example, if I have leftover rice, I might put that in a saucepan and throw in a can of tuna, some frozen green peas, and some olives, and add yogurt for texture and consistency and season it with curry, just to see how it turns out. It's always edible and gets eaten, but isn't always something I'd try again. (The above turned out pretty good.)
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Old 05-11-2011, 10:48 AM
 
Location: ROTTWEILER & LAB LAND (HEAVEN)
2,406 posts, read 5,656,276 times
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A new recipe... I pretty much go by the recipe, unless there is an ingredient Hubby & I don't care for. I usally always tweak the recipes I make. I make dinner every night inFfall & Winter. When Spring & Summer get here...I don't usally feel like cooking. We eat a lot of salads. I'll grill chicken in the afternoon & use it in salads at dinner time. I tried going vegatarian, Hubby can't do it, although he has really cut back on meat. Only 2-3 times a week instead of several times a day.
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Old 05-12-2011, 11:06 AM
 
10,135 posts, read 24,466,026 times
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I only refer to the basic recipes. Most other recipes make no sense to me. These days, they always seem to have an agenda: lower fat, lower calories, organic ingredients, ways to use the promoted item of the day. If I get something really good at the Farmers' Market or something is really special at the grocery, I'll look for a recipe that uses it if it is not something I routinely fix.

But I always start with ingredients and fix them the way I like them best. I would never pick a recipe and go to the store and see if I could find the ingredients.
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Old 05-12-2011, 12:37 PM
 
Location: Coastal Georgia
40,324 posts, read 49,875,407 times
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Quote:
Originally Posted by Wilson513 View Post
I only refer to the basic recipes. Most other recipes make no sense to me. These days, they always seem to have an agenda: lower fat, lower calories, organic ingredients, ways to use the promoted item of the day. If I get something really good at the Farmers' Market or something is really special at the grocery, I'll look for a recipe that uses it if it is not something I routinely fix.

But I always start with ingredients and fix them the way I like them best. I would never pick a recipe and go to the store and see if I could find the ingredients.
Funny, but I'm the exact opposite. I like to find a recipe, then go to the store and get the ingredients.What I REALLY like to do is watch the cooking shows, decide which recipe from a show I want to make that day, then go to the store and get the stuff for it.

Last edited by gentlearts; 05-12-2011 at 01:20 PM..
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