What's you're thing? Strengths and weaknesses.

Buchanan0204

Buchanan0204

Buchanan0204

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Just interested in hearing what people's strengths in the kitchen are and your weaknesses.

Perhaps people can offer advice on your weakness and/or learn from your strength.

It can be a dish, a skill or anything inbetween from being a master at lining a tart tin to being hopeless at rocking a knife.

I'll kick off.

I'm pretty good with a knife and enjoy preparing all the vegetables by hand rather than using the processor, I'd always wanted to be good and just practiced a lot.

With regards to dishes. I'm pretty good at Asian food, stir frys and most one pot dishes, paella, pasta (I don't mind the extra pan for pasta) risotto, and I'm pretty good at pie fillings.

I'm absolutely hopeless at timings when I have more than 2-3 things on the go, I go from very calm and therapeutic lovingly to standing over the stove keeping an eye on my dish to flapping about like a stranded seal. Roast potatoes, joint of beef, sauce and a couple of veg. It all tends to get very frantic.

So what's yours?
 
Buchanan0204 said:
I'm pretty good with a knife...
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Ooh-er!

I'm good at getting everything coordinated and ready at the same time. I tend to specialize in Indian cookery and enjoy doing complicated combinations.

Weakness: I'm no good at presentation and really am not motivated for it. If the food tastes nice, who cares what it looks like?
 
gregorius said:
Ooh-er!

I'm good at getting everything coordinated and ready at the same time. I tend to specialize in Indian cookery and enjoy doing complicated combinations.

Weakness: I'm no good at presentation and really am not motivated for it. If the food tastes nice, who cares what it looks like?
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I agree, most of my food is rustic anyway, middle of the table and help yourself kind of food. Real portions!
 
I don't think I have a natural flair for cooking but I do enjoy learning what makes things tick so I've managed to nail down quite a lot of foundation techniques that have improved my dishes.

At the moment I think I'm close to mastering pizza. The ones I make at home with my cast iron pizza stone and 280C oven are sublime. It might sound like a simple dish but it is one that I really enjoy and feel that I've found (almost!) the perfect combination of ingredients and technique for.

edit: Oh yeah, weaknesses. Any form of cake baking. I seriously have never made a cake ever in my life that was any better than store-bought. Rather meh really.
 
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Buchanan0204 said:
I'm pretty good with a knife and enjoy preparing all the vegetables by hand rather than using the processor, I'd always wanted to be good and just practiced a lot.
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I'd love to be able to chop / dice veg (especially onions) like the pro's do (without losing a finger or two). My chilli recipe has a 1kg of diced onions and prep'ing them always seems a slog (especially when blubbing like a 2 year old!)
 
tnx said:
You should see my prawn balls....:eek:
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:D

No real flair in the kitchen from me. Recently bought a couple of cook books and looking into being a bit more adventurous rather than just minimal cooking / heating up of readyish meals that i do just now!
 
Im crap with a knife :(, would love to learn knife skills in general and butchery skills in-particularly.

Bbq skills are coming along nicely, pretty darn good at those these days.

Can just generally cook anything though, not great at anything, but usually not bad at anything either.

Unless it requires a non humid kitchen, like caramel, choux pastry etc. which always start desolbing in this hell hole of a kitchen. Although im actualy quite good a choux pastry.
 
I'd love to be better with a knife too, being a left I can blame it on that though.

I'm pretty good at poached eggs, something a lot of people struggle with.
 
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