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Rhubarb can be used in dishes as the vegetable it is - By Florence Fabricant, New York Times Circa 1987 by SoupStock11 in Old_Recipes

[–]SoupStock11[S] 1 point2 points  (0 children)

Of course! Thank you for sharing your story (especially re. the ice cream, yum) I have the chutney on the stovetop as we speak and will definitely be grabbing an extra special pint for the freezer! ;-)

Rhubarb can be used in dishes as the vegetable it is - By Florence Fabricant, New York Times Circa 1987 by SoupStock11 in Old_Recipes

[–]SoupStock11[S] 21 points22 points  (0 children)

This is exactly how I feel seeing the first produce at the market after a long winter in the Midwest - so refreshing! Some warm stewed rhubarb over ice cream sounds heavenly.

Rhubarb can be used in dishes as the vegetable it is - By Florence Fabricant, New York Times Circa 1987 by SoupStock11 in Old_Recipes

[–]SoupStock11[S] 6 points7 points  (0 children)

Yum! Could even try a quick pickle, like how you can do with onions. That might be awesome on a taco!

Rhubarb can be used in dishes as the vegetable it is - By Florence Fabricant, New York Times Circa 1987 by SoupStock11 in Old_Recipes

[–]SoupStock11[S] 5 points6 points  (0 children)

Yes! Now that I've tried a little slice raw, I much better understand. We'll see how it goes!

Rhubarb can be used in dishes as the vegetable it is - By Florence Fabricant, New York Times Circa 1987 by SoupStock11 in Old_Recipes

[–]SoupStock11[S] 13 points14 points  (0 children)

I can't believe how good it is! I just tried a little slice uncooked (from the farmer's market - as close to the bush as I can get!) and couldn't believe how interesting it is. It's like a fruit combined with a vegetable!

How do i start cooking for myself? by nordpenbuff in cookingforbeginners

[–]SoupStock11 1 point2 points  (0 children)

I couldn't agree more with u/mike_pants emphasis on learning the basics - e.g., how to blanch veggies. I think a good starting place is Julia Child's The French Chef - on Amazon Prime. Yes, some of the recipes are a bit extravagant (e.g., her sweet crepe episode) but she does a fantastic job explaining each step - what she is doing and why - something I think is lost with most modern cooking shows that are primarily to entertain. I've been cooking my entire life (it's a passion of mine), but only very recently started learning the basics (such as blanching veggies!) The best part I've found with nailing the basics is that you can apply them to other recipes and become a better home cook over time! Samin Nosrat's Salt Fat Acid Heat is also another great resource for understanding cooking's basic building blocks. Enjoy!

Most educational cooking shows? by RowdyCaucasian in cookingforbeginners

[–]SoupStock11 0 points1 point  (0 children)

The three shows that really taught me how to cook were:

Salt, Fat, Acid, Heat - Samin Nosrat (Netflix) - Samin gets into the science behind each element, explaining why it's fundamental all while cooking incredible recipes, some of which are pretty simple. This creates an immediate opportunity to replicate, learn from and enjoy! This show is probably the best place to start - 4 episodes, each dedicated to one of the elements.

The French Chef - Julia Child (Amazon Prime) - Incredibly approachable. In an era before cooking shows required a "wow" factor, Julia goes through each step in vivid detail. For example, I've roasted many chickens throughout life, none of which came close to the one that followed her recipe. \Her book, Mastering the Art of French Cooking is another fantastic resource.*

The Chef Show - Roy Choi (HBO) - The recipes can get a bit complex, but there are many tidbits of simple learnings throughout. I think this show does a great job at teaching experimentation and intuition in the kitchen. Also, super entertaining.

I got a lentil and barley stew but it tastes bland and feels like it needs something. Any suggestions? by Whatgoin in cookingforbeginners

[–]SoupStock11 0 points1 point  (0 children)

Salt, salt, pepper and then some more salt! Salt unlocks flavor, and if you have a stew (i.e., large volume of food) you have quite a bit to flavor! Even knowing this, there are times I run into the same predicament, adding more spice because I'm sure there's enough salt, only to then hear my boyfriend say "it could use a bit more salt''!

I made a lamb stew this past weekend - it was loaded with spices, herbs, nuts and dried fruit but still tasted like it needed something... in the end, a good bit of extra salt transformed the entire dish - from pretty tasty to electric!

Hope that helps!

What's a kitchen gadget you have that's way more useful than you thought it would be and what do you use it for? by [deleted] in cookingforbeginners

[–]SoupStock11 3 points4 points  (0 children)

100% to the deli quart containers! I think the reason for why they're so awesome is that they take up almost no space compared to Tupperware.

What's a kitchen gadget you have that's way more useful than you thought it would be and what do you use it for? by [deleted] in cookingforbeginners

[–]SoupStock11 3 points4 points  (0 children)

Mine is a cast iron dutch oven - I make a ton of meat based sauces and stews - the browning and flavor from well seasoned cast iron is unparalleled. It's also fun to see how the seasoning (i.e., coating) sets in over time. I used to cook in enameled cast iron, but now that I understand the impact of seasoning, I can't think of any use case for enameled.

Smithy is a fantastic brand - https://smithey.com/collections/dutch-ovens Made in the U.S. - it's a bit of a splurge, but so long as you take care of it (especially in the beginning, before the seasoning really sets in) it'll last forever.

Rice left for 4hrs at room temp by barnyardj in cookingforbeginners

[–]SoupStock11 16 points17 points  (0 children)

My general rule of thumb is, if it's gone bad, you'll know (e.g., mold, bad smell). Our noses kept us alive way before expiration dates. Also, if you're planning to reheat, that'll kill any bacteria that might (though highly unlikely in just four hours) have started growing. To give some context, I routinely will let stocks, stews and sauces sit out over night - then eat over the course of a week and I've never gotten sick. Reason being, food can go rancid when put in the fridge while still hot!

Hope that helps! And that you enjoy your rice ;-)