Feels like forever since we last saw each other. I missed
you.
Alright, where were we? Oh yeah, you just made spaghetti for
the hot redhead and managed to not send yourself to hospital or majorly offend
her which of course made the night a lot
more memorable in the long run *wink wink*.
What to do for an encore? You cant make her another simple
pasta dish or she’ll suspect that you’re a one trick pony and ordering out
after showing you can at least cook something would seem off. Hmm… you need
other cooking methods that will seem more impressive than they really are to
keep her coming back.
Lets start with mans number one food cooker, the BBQ.
Nothing, and I mean nothing, makes you feel more like a man than cooking meat
over fire *insert toolman grunt here*.
Most guys learn to BBQ at an early age as it is usually a right of
passage handed down from father to son. That said, there are a lot of dads out
there that suck using a grill. The basic principle is simple, you put food on
the grill which is made hot by the fire underneath and sear the outside which
seals in juices and slowly cooks the inside. Not as simple as it sounds as you
need to learn cooking speeds and whatnot and there are some higher level
grilling techniques to learn but most guys can pass themselves off as
moderately useful on a BBQ which is good as it makes you seem more manly if you
can do it. In short, girls like guy who can burn tasty meat on fire.
Slow roasting or braising is super easy and makes delicious
and tender food which will impress almost anyone. The basic idea is that the
slow roasting method breaks down the connective tissue of the meat which makes
it fall apart tender. Whatever you make this way can also be served in
different methods. For example a beef roast can be served as just a pot roast
(using the juices to make gravy) or you can shred it to make beef on a bun
(again, use the juices to make the sauce) or you can pre make the roast and
shred it to put in a chili or pasta dish which will kick said dish up at least
one notch from the ordinary.A way to cheat at this is to use a slow cooker. You can set it early in the day and just let it do it's thing without paying much attention to it.
Rotisserie is SO easy and for some reason impresses people a
lot. This qualifies as one of the “higher level grilling techniques” but in
reality is ridiculously easy. All you need is the $30 attachment for your BBQ
and a recipe. I cooked a ham this way which I dry rubbed with brown sugar,
cumin, chili powder and garlic powder. The sugars crystallized and candied the
ham… oh my god… Give this idea a try. When you tell her that you have something
cooking on the rotisserie out back, she’ll melt right there.
On to the more basic but very useful pan-fry. Anyone can put
food in a pan and add heat. It takes skill to make the food tasty and not
overcook it or make it greasy. Extra virgin olive oil is your best friend here,
do not use butter. I generally use pan-frying in conjunction with other
methods. Like I’ll grill steaks and pan-fry some veggies to go with it.
Stove-top methods are generally simple to do. By this I mean
things like chili, stew, pasta or whatever. Things you just make by cooking on
the stove top. No real mysteries here but man you can make some delicious food
by doing this. Remember to stir often as most food made this way are made in
large pans that are fairly deep and the food on the bottom can get burned very
easily if you ignore it.
Ok, on to some minor things you can do to make your food
better.
Deglaze pans. This is an amazingly underused cooking too. So
you’re making beef stew and you’ve browned the beef in the big pot and now you
have a bunch of brown “bits” cooked to the bottom of the pan which you cannot
scrape off. Hit them with about half a cup of liquid while they are screaming
hot and the liquid flash boiling off will lift the bits from the bottom and add
serious flavor to whatever you’re making. Just remember to add other things to
the pan once they lift so you don’t re-burn them to the bottom. When I make my
calm linguine I deglaze the pan with white wine after I cook the bacon. That
actually brings me to my next thought.
Make your own sauces. Many people are intimidated by this
notion but it is really really simple. Instead of buying that jar of Prego, buy
4 roma tomatoes, an onion, some garlic and go home and cook them down and spice
them yourself. It seriously is that easy and telling someone that you made the
sauce from scratch is sure to impress. This is also something that can be done
in advance and stored in the fridge for a few days so don’t give me that
nonsense about not having time.Making a delicious sauce is also a great way to hide an unfortunate kitchen mistake like overcooking something so give it a try.
Pay attention while you cook. No that isn’t a cooking method
but it is important. It really doesn’t look good for you when you burn the
steaks because you HAD to kill the ancient dragon on Skyrim. And that isn’t
even addressing the safety aspect of not paying attention in the kitchen. Cuts
and burns can be serious and even life threatening so watch what you’re doing.
And finally, less is more. I’m sure I’ve said this before
but you don’t need to add 400 ingredients to a dish to make it taste good. Keep
it simple and be creative.
Ok, I’m done for today. Class dismissed.
Pulled Pork
Ingredients:
1 three-pound pork roast 1 Cup
Ketchup
¼ Cup Cider Vinegar
1 Med Onion Chopped
3 Tbsp Brown Sugar 2 Tsp Dry Mustard
2 Tsp Chili Powder
2 stalks celery
Directions:
- Place tenderloin in slow cooker or oven roaster with about a cup of water and some salt and pepper. Slow cook (slow cooker on “low” or oven set at 185F) for 4-5 hours. Remove from slow cooker and shred using 2 forks.
- Add cider vinegar, ketchup, brown sugar, dry mustard and chili powder to water/roast drippings left in slow cooker and put on high to heat through or if using oven put juices and spices in a large saucepan and bring to a boil on stove.
- Add shredded pork, onion and celery and allow to simmer in sauce for about an hour.
- Dish up on buns or rolls.