Barriehie
Forum GOD!
So, not withstanding recipes, what do you cook till it feels/looks right?
I do it with bread doughs and rouxs all the time!
I do it with bread doughs and rouxs all the time!
Cook It Till It Looks/Feels Right
- Thread starter Barriehie
- Start date
SoCalZone10
Veteran
Not sure, since I don't measure, and rarely taste them. But my family likes them anyway. Only when I have the suspicion something is not right.
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I'm a recipe follower. Usually my own tweaks and adaptations that I note and repeat when they're dialed in. I do wing it on things like stews and chunky soups. Also, meat - steaks chops etc which is probably why it was on my things I wish I was better at list
badjak
Forum GOD!
Almost everything...So, not withstanding recipes, what do you cook till it feels/looks right?
I do it with bread doughs and rouxs all the time!
I cook till it looks/smells right. Then a quick taste maybe.
It may be why I dislike the pressure cooker. I keep thinking I should use it more often, but I hate that I can't see what is going on.
I do use an instand read thermometer for some things though (if I can find the thing)
GadgetGuy
(Formerly Shermie)
When I make roux for gravy, I let it get to the color of peanut butter, especially for gumbo. 
Gone Hiking
Ãœber Member
Everything, from the shimmering of the oil to the color of the onions to the thickness of the sauce to the doneness of the meat. (I use a temperature probe, a lot, too.)