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.

 

[karadekoolaid]

But as important (with a lot of dishes), is to cook until it tastes right.

I'd say. "THE most important thing". Taste, taste, taste, rather than look, look, look.

Some people also use it as the top layer for lasagna.

Always top our lasagnas with a layer of bechamel.

 

[Morning Glory]

I'd say. "THE most important thing

I only said with 'some dishes' because there are dishes you can't taste until they are finished ( and then its too late to adjust).

 

[GadgetGuy]

Can't taste them if you have a cold, either!!!!

 

[kaneohegirlinaz]

I tell when something is done by the smell, oddly enough.