Cook It Till It Looks/Feels Right

[Barriehie]

So, not withstanding recipes, what do you cook till it feels/looks right?

I do it with bread doughs and rouxs all the time!

 

[SoCalZone10]

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.

 

[Z-Cook]

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]

So, not withstanding recipes, what do you cook till it feels/looks right?

I do it with bread doughs and rouxs all the time!

Almost everything...
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]

When I make roux for gravy, I let it get to the color of peanut butter, especially for gumbo.

 

[Gone Hiking]

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.)

 

[Morning Glory]

When I make roux for gravy, I let it get to the color of peanut butter, especially for gumbo.

That's the classic roux for gumbo. I made it once or twice. The brown roux adds a very interesting flavour. Its quite different from the classic French white roux.

To add to the discussion, I do always cook until it looks/feels right. But as important (with a lot of dishes), is to cook until it tastes right.

 

[GadgetGuy]

The classic French white roux is mainly what one would make for bechamel (white) sauce. Which is often used to help make cheese sauce for mac & cheese & other things. Some people also use it as the top layer for lasagna.