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Old 06-18-2005, 07:07 PM   #1
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Help the cooking impaired!

Ok so I've been trying to learn how to cook. Not something easy mind you, I've just dived right into the big time. So I need to know if I can make a decent bouillon with bouillon cubes. I mean, that's what they're for after all, right? lol And does anyone know what "Maggi extract" is and where the heck I would find it? Oh and if the recipe says to use 'strong' bouillon, what exactly might 'strong' be?? HELP!
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Old 06-18-2005, 07:14 PM   #2
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I belive the extract is a beef extract available most places, MAGGI is just the name of the company that makes it
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Old 06-18-2005, 07:19 PM   #3
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btw i recommend using beef stock over beef bouillon. kitchen basics is the most widely known one, at least that i know of, and that's what i use. plus, bouillon is incredibly salty.

as for strong bouillon, that may mean they're saying to use a bit more bouillon than usual (they'll tell you to use so much per cup of water). but again, i find you get a much fuller flavour from stocks.
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Old 06-18-2005, 07:24 PM   #4
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and it calls for 2 cups of fermented rye liquid and says to see the index, but I don't see anything in this book's index about that...any idea what THAT is?
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Old 06-18-2005, 08:29 PM   #5
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i must admit that one of my sick fetishes is watching the food network and everyone simply EVERYONE on that channel says to stay away from bouillon cubes...that they're just flavored salt blocks. try low sodium beef, chicken, or vegetable stock intsead. also, fermented rye liquid does seem a bit...exotic? maybe you should try some simpler dishes to get started. if you can, watch 30 minutes meals on foodtv. rachel ray makes some decent and basic stuff on there and it is all completed in 30 real-time minutes. also maybe just try and learn some basic things that you know you like. experiment and have fun. also, if it wasn't obvious already...watch the food network! you'll learn a lot of great tips here and there.

good eats!
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Old 06-18-2005, 08:37 PM   #6
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Old 06-18-2005, 08:39 PM   #7
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You'll find Maggi extract in most large grocery stores. It comes in a dark brown glass bottle and looks a bit like soy sauce. If you can't find it in a local grocery store, go to an Eastern European or German store/deli. I've always found it there, usually imported from Germany.
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Old 06-18-2005, 08:40 PM   #8
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i am a jack of MANY trades
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Old 06-18-2005, 08:45 PM   #9
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I like a good challenge. This is fun for me. Hey does anyone know about how long a pierogi should be boiled for? I just can't seem to get it right.
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Old 06-18-2005, 08:53 PM   #10
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Quote:
Originally posted by clarityat3am
Hey does anyone know about how long a pierogi should be boiled for? I just can't seem to get it right.
When they float to the top they're done, like with raviolis. Just make sure it is a low boil not a rolling boil.
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Old 06-18-2005, 08:59 PM   #11
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When they float to the top they're done, like with raviolis. Just make sure it is a low boil not a rolling boil.
I made homemade dough though, so it's a bit thicker I think...and therein lies the problem. I suppose I just have to keep trying, but it's more miss than hit with me on this stuff. lol
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Old 06-18-2005, 09:04 PM   #12
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Originally posted by clarityat3am


I made homemade dough though, so it's a bit thicker I think...and therein lies the problem. I suppose I just have to keep trying, but it's more miss than hit with me on this stuff. lol
homemade dough too! lol you are going all out! keep up the good work and good luck.
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Old 06-18-2005, 09:08 PM   #13
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Well, that's what the guy at the Russian bakery told me. They make theirs homemade too but they put it through one of those little pasta roller machines to get it nice and thin.
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Old 06-18-2005, 09:10 PM   #14
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All I have is the brute force method here and well...these little arms don't provide much of that either.
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Old 06-18-2005, 09:50 PM   #15
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Originally posted by Se7en
i must admit that one of my sick fetishes is watching the food network
i love you. so do i. my roomie gets annoyed with it cuz i almost always will have it on. but i do put it to good use, i love to cook!

Quote:
Originally posted by Se7en
and everyone simply EVERYONE on that channel says to stay away from bouillon cubes...that they're just flavored salt blocks. try low sodium beef, chicken, or vegetable stock intsead. also, fermented rye liquid does seem a bit...exotic? maybe you should try some simpler dishes to get started.
of course any kind of stock or broth is better but i just prefer the kind i linked above. plus i noticed rachael (you misspelled it you supposed fan you just kidding) had started using it too even though they repackage her stuff. miss sticky, i know you're wanting to start cooking polish foods, have you asked maciek how easy this dish (btw, what dish is it, if i may ask?) is to prepare? i know sometimes exotic ingredients can fool you and the dish can be rather simple to prepare.

Quote:
Originally posted by Se7en
if you can, watch 30 minutes meals on foodtv. rachel ray makes some decent and basic stuff on there and it is all completed in 30 real-time minutes. also maybe just try and learn some basic things that you know you like. experiment and have fun.
rachael taught me how to cook. i come from a long line of people who don't cook. my mom doesn't really cook (we grew up on hamburger helper, kraft macaroni and cheese, and *gasp* mashed potatoes made from flakes! as you can see from my past cooking threads, i've broken the mold) and her mom didn't cook. i grew up having beanie weenie mondays, etc. (meaning more or less the same things every monday, every tuesday, etc. every week) as did her mom.

needless to say, my parents are looking forward to me moving back in with them because someone will be there to actually cook something other than the usual shit they have. i've already planned on making stuff like fish tacos, risotto, and of course my shepherd's pie.

Quote:
Originally posted by Se7en
good eats!
i met alton brown last year. he's super nice. he signed both of my cookbooks and i got my picture taken with him.
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Old 06-18-2005, 10:08 PM   #16
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miss sticky, i know you're wanting to start cooking polish foods, have you asked maciek how easy this dish (btw, what dish is it, if i may ask?) is to prepare? i know sometimes exotic ingredients can fool you and the dish can be rather simple to prepare.
Well the whole idea here is to be like..yeah I made this myself and for him to try it and be impressed. I need to do a little homework and go to the Polish deli where he gets his golabki from and see what I'm up against. hehe
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Old 06-18-2005, 10:11 PM   #17
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Food network

~but I always end up being hungry when I watch it~
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Old 06-18-2005, 10:17 PM   #18
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Quote:
Originally posted by KhanadaRhodes

i love you. so do i. my roomie gets annoyed with it cuz i almost always will have it on. but i do put it to good use, i love to cook!


of course any kind of stock or broth is better but i just prefer the kind i linked above. plus i noticed rachael (you misspelled it you supposed fan you just kidding) had started using it too even though they repackage her stuff. miss sticky, i know you're wanting to start cooking polish foods, have you asked maciek how easy this dish (btw, what dish is it, if i may ask?) is to prepare? i know sometimes exotic ingredients can fool you and the dish can be rather simple to prepare.


rachael taught me how to cook. i come from a long line of people who don't cook. my mom doesn't really cook (we grew up on hamburger helper, kraft macaroni and cheese, and *gasp* mashed potatoes made from flakes! as you can see from my past cooking threads, i've broken the mold) and her mom didn't cook. i grew up having beanie weenie mondays, etc. (meaning more or less the same things every monday, every tuesday, etc. every week) as did her mom.

needless to say, my parents are looking forward to me moving back in with them because someone will be there to actually cook something other than the usual shit they have. i've already planned on making stuff like fish tacos, risotto, and of course my shepherd's pie.


i met alton brown last year. he's super nice. he signed both of my cookbooks and i got my picture taken with him.


i must say i really enjoy 30 minutes meals, anything with bobby flay, the classic iron chefs (i met morimoto at his restaurant here in philly! ), molto mario, and good eats the most. i miss ming tsai's old show...what was it? east meets west?

lol, yes i am a 21 year old straight male. let's break stereotypes here people!
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Old 06-19-2005, 01:39 PM   #19
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Quote:
Originally posted by Se7en


i must say i really enjoy 30 minutes meals, anything with bobby flay, the classic iron chefs (i met morimoto at his restaurant here in philly! ), molto mario, and good eats the most. i miss ming tsai's old show...what was it? east meets west?

lol, yes i am a 21 year old straight male. let's break stereotypes here people!
well you had me until you mentioned you like bobby flay. but i guess it's a guy thing. i'd love to see him on iron chef america if you forced him not to grill anything and forbid the use of blue corn.

then again, people always make fun of my rachael ray saying she looks like the joker. and yeah, ming tsai's show was called east meets west. i remember a couple years ago they showed it waaaaay late at like two or three in the morning!

and i'm a 21 year old straight female, so i love to cook and i really think anyone who says they don't like to hasn't found their niche. it can be very relaxing, plus it's great to be able to eat it when you're done cooking, and tweak, etc. the kinda stuff you can't do in a restaurant.
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Old 06-19-2005, 01:53 PM   #20
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Yay I made nalesniki! Ok so it was really easy, but it came out of this Polish cookbook so I'm happy! I'm off to see Chick Corea and Branford Marsalis and I'm takin it with me!
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