Tom's Cookbook Introduction

Tom’s Cookbook Introduction

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If you are someone who doesn’t understand cooking and would like a framework for analysis to understand how to cook this series is for you. If you are someone who would like to improve your home cooking this series is for you. The methodologies I will describe next will take awhile to ingrain into your daily life but when you do you will be able to cook better than you ever thought you could. You will impress your family and friends again and again and gain an understanding of how to make things quickly from simple ingredients. You will develop a healthy diet and pride in yourself for this accomplishment.

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You will come to learn and appreciate good cooking and learn one of the best consumer skills you can have and for the first time in your life you will make things you enjoy yourself and are proud to serve.

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It is important to think tasty when you cook in the kitchen. If you want to learn how to become a good cook, when you are eating something think of how it tastes and how it might taste if you combine it with something else or cook it in a different way.

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After you make a recipe it is important to validate the success of your recipe after the fact. This is an important step and in doing so you should annotate your recipe with key consideration you might make next time.

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Try and figure out what went into the complex flavors of foods not prepared by you and then verify if you were right with your idea of what ingredient was in it. And then ask yourself what can you add or subtract from this meal next time you make it.

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As part of this learning try and copy what they do on food shows in your own way per your tastes or manners. Don’t be afraid to try and make stuff like they do (famous chefs) and try and change it to accommodate your own now finely developed tastes.

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Write down the ingredients you used after you have eaten and if it is good and have your family rate the recipe also.

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Doing an analysis of what the health properties are of spices makes for an interesting and beneficial routine. Be sure to do this also.

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Be proud time and again to serve a meal of a certain type that you make differently each time and hear your family say that it is the best they’ve ever had.

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These ideas serve as a starting point or blueprint for success. You may also translate them into other aspects of your analysis and learning framework of life.

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Stay tuned for general tips on cooking styles, specific recipes and more.

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God Bless

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Thomas Murphy

Copyright 2010 Thomas Paul Murphy

A environmentally safe cleaning method for your countertop

00A post with Levity 05 16 2010
Originally written for workbench top but applies here too.

Do you want to quickly clean your work bench or counter top without using a paper towel. Here is what you do:

You go get an orange and peel it in as few sections as possible. Sit at your work bench and eat the orange. After you are done eating the orange use the peel to wipe the dust off or your work bench. It will pick up most dust and leave a clean scent. Afterwards you can wipe the surface cleaner with a clean wet rag.

This is indeed an environmentally friendly method of cleaning.

This will also work on kitchen countertops. There is citric acid and quercetin in the peel that cleans the surface in addition to the microfiber towel effect of the peel.

Blessed are those that think

Thomas Paul Murphy

Copyright 2010 Thomas Paul Murphy

Easy Clean - Broiling (it even rhymes) 05 07 2010

Easy Clean - Broiling

This one is a little off the central topic of this website, but until I have more time to list ingredients, techniques and recipes, I will just put simple tips that I have self learned.

Using the broiler on your oven is one of the fastest ways to cook food. The broiler is the top coil, and uses a separate setting on your oven. The oven rack is often placed very high up when broiling. What most people say is that they can not stand to clean the broiler pan.

1. The secret to cleaning this pan is to line it with tin foil on top and inside tray. You can put some slices in the top tray to let the grease flow through to the bottom tray. Or you can use my second method.

2. Line a brownie cooking tray with tin foil and cup up to the sides. Or another oven vessel. Then to get the grease to flow off the meat and pool in the bottom, roll up some tin foil strips quickly to make a grill grate effect, only about two are needed for one steak and it goes quickly. Lay these on top of your tin foil lined basin and put your entree in the oven.

When broiling never go to far away from the oven because the food cooks very quickly and can burn quickly and also start a fire very quickly.

Broiling is one of the quickest and healthiest ways to prepare meat. Frying immerses the meat in its own grease and that's no good. Grilling has the effect whereby dripping grease is burnt and the vapor infuse back into the meat and they are carcinogenic.

God Bless

Copyright 2010 Thomas Paul Murphy