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Steven W.
May 2, 2020
In the 1960's rural CT. (there was and still are a few places here!)my mother had to make for a crowd and on the cheap. And a very "clipped it from Good Housekeeping magazine" cook---lots of casseroles of noodles or rice or potatoes. Hamburger, or kielbasa, or tuna. LOTS of cream of whatever soups. (I still want that kind of food regularly, I mean it was so good!) So I learned to cook from others around me and as I made my way in the food service industry. I taught son and daughter to cook, and I know LOT of dad's who can do more than grill steaks. How about an article featuring what we learned from our dads?
judy
June 5, 2019
Best tip I got from my Mom was same as Frugal Cat. If you don't like my cooking, then cook it yourself. that began a short journey to becoming the family dinner cook. Mom truly could not cook, dad bar-b-q'd steak and did big dinner parties. The rest fo the week was mine. By the time I ws 8 I was expected to cook dinner 5 of 7 nights a week, as I was pretty good. Now I am 64, love to cook and my pantry and fridge are full of spices from all over the world!
FrugalCat
June 4, 2019
The best cooking advice my mom ever gave me was "If you don't like the way I cook, feel free to make your own dinner." This turned me into a competent home cook as a teenager.
Valerie
May 12, 2019
I think some people (especially Southerners) don't remember life before the Instant Pot. Many people kept food out all the time and did not die. They did not have refrigeration so they managed the best they could. Soups and beans were kept on the back burner (or the back of a wood stove at a constant low heat usually). Biscuits were kept in the bread warmer on top of the wood stove or under a cloth (so the flies would not get them). Picnics were full of things like potato salad (mayo) and eggs....mayo again. Remember, the mayo was made with....RAW egg!!!! Meat was often overcooked which sort of made it similar to jerky. Of course, meat did not usually last too long because there was not as much of it served. I sometimes think ladies today forget how their mothers survived and for that matter, how their grandmothers survived BEFORE!
Sandy S.
May 12, 2019
No, I don't agree with Eric's mom. Bacteria may be killed but if there are toxins (chemicals) from the food left out, they will not be destroyed by heat. This practice is not consistent with current food science. Cool down foods and refrigerate within 2 hours for food safety. As a Master Food Preserver we say, "when in doubt, throw it out".
Beth D.
May 12, 2019
My mother and I live on opposite sides of the country at the moment, which is hard at times. Whenever we get a chance to visit, the first thing we always do is go to the grocery store or farmers market and start dreaming up the meals that we want t ok make together, inspired by ingredients that look good and fresh. With this, I will never forget the advice that we always manage to ignore when we are together - "never go grocery shopping on an empty stomach!"
patricia G.
May 12, 2019
Simplicity was among the valuable lessons my mother taught me. A meal doesn't have to be complicated to be shared with pleasure. A soft boiled egg with toast soldiers. An artichoke with a side of mayo, green with chopped herbs. A panful of garlicky sauteed mushrooms. Lovely meals, Mum.
Dawn C.
May 11, 2019
My Mom was a GREAT cook! Not fancy, but her meals were always delicious.
She always said "If you can read, you can cook." She wasn't wrong.
A bit of advice. Get all of your favorite recipes from your Mommy committed to whatever medium you choose, so you can recreate them after she is gone.
She always said "If you can read, you can cook." She wasn't wrong.
A bit of advice. Get all of your favorite recipes from your Mommy committed to whatever medium you choose, so you can recreate them after she is gone.
Dana E.
May 13, 2019
My mom is the same way Dawn! She loves to take recipes from cookbooks, the internet, etc. and change them up. She has a box full of her mother's recipe cards (handwritten) that she still uses all the time. I'm slowly re-writing them on my own cards.
Michele K.
May 8, 2019
No! Do not leave the soup out. You cannot boil it long enough to kill bacteria
Amy
May 8, 2019
Is Amanda Hesser by any chance related to Judy Hesser (of the Judy Hesser's Oven Fried Chicken fame???) If so, please pass along that I LOVE that recipe - it's become my new standard and I've been adapting it freely (I've added different spices to the flour/shake, and I cut little potatoes in half and put them cut side down in the roasting pan while the chicken baked - that was the only way I can imagine this wonderful recipe being any better, with an easy baked-in side dish!). Yum!!!!
Char D.
May 8, 2019
My Mom would tell me "it's not a failure, it's a learning opportunity" when I'd goof up. Thanks to her, I was putting full meals on the table once a week by the age of 11 - except that I'd forget about the coffee since I didn't drink it back then. ~ I clean as I go if the flow of the recipe allows it. I had to do it when I was growing up since our kitchen had little counter space in for working. ~ Love the "order Thai" remark!
Cindy
May 8, 2019
Nothing makes me happier than my grown kids calling me to ask a food question:) I was a very basic cook, made 100's of mistakes and learned as they grew up. But with the advent of the internet I learned a great deal and still am! And although they have that resource to lean on, they call mom:) And that is the greatest gift to me!
April
May 8, 2019
My mom hated cooking and wasnāt great at it. I grew up with jar spaghetti, shake ānā bake chicken, and over or undercooked meat. Mom told me to marry someone who could cook š, which did not happen. I learned to cook because I love to eat. Now, I get to cook for my mom and she is amazed at the skills Iāve acquired. One of the best pieces of advice Iāve picked up is buy the best ingredients you can afford. I love my mom dearly. Cheers to all the moms who did and are doing their best!
Jackie D.
May 8, 2019
My Mom, God bless her soul, taught me never to throw food away, only, of courese had it gone bad. But that should never happen to a good cook..always make way with what you've got in the fridge or pantry, let your creativity run wild and CREATE, COOK, EAT and ENJOY!!!
lisa D.
May 8, 2019
Hi Erin,
Every childs first teacher is mom, kids most of all spend with our mama, We all love our moms food and recipes, And Erin your recipes quit similar to my moms recipe and this is my favrite dish.
https://www.webtoolsoffers.com/
Every childs first teacher is mom, kids most of all spend with our mama, We all love our moms food and recipes, And Erin your recipes quit similar to my moms recipe and this is my favrite dish.
https://www.webtoolsoffers.com/
Stephanie B.
May 7, 2019
I think I got cooking as experiment from my mom - I don't think she can faithfully follow a recipe to save her life. With cooking it rarely came back to bite her, so I learned that making things up in the kitchen = good. Similar to what another person posted, when I ask her for recipes I never really get them; everything is "until you like how it tastes" or "cook it until it's done". On the downside, she's a terrible baker for the exact same reason.
Smaug
May 7, 2019
Well- I think that people worry way too much about leaving things out, but you can go too far; with food borne illnesses, you need not worry only about germs- various sorts of mold and mildew are prevalent, and their presence isn't the only problem- they may be producing toxins that don't break down when heated.
My mother was an excellent cook, but was (like me) not very comfortable with company when she was working, so I didn't cook with her often- also, I was interested but had a lot of other interests too. She did, before I left for college, teach me a few specific dishes. Beef stew (sequencing ingredients) and pie crust (basic pastry principles) stand out as learning experiences, but I think the most important thing I learned from her was not to let others tell me what I like.
My mother was an excellent cook, but was (like me) not very comfortable with company when she was working, so I didn't cook with her often- also, I was interested but had a lot of other interests too. She did, before I left for college, teach me a few specific dishes. Beef stew (sequencing ingredients) and pie crust (basic pastry principles) stand out as learning experiences, but I think the most important thing I learned from her was not to let others tell me what I like.
Audrey W.
May 7, 2019
I want Eric's mom to be right about soup.
I usually just leave my slow cooker on it's Keep Warm or Low setting for the day or two that it takes my husband and I to finish a soup. I can't bring myself to use one of my big pots that don't fit in the fridge and leave it out. It makes sense to me... But I don't know enough about food safety to be sure, and so I don't.
I usually just leave my slow cooker on it's Keep Warm or Low setting for the day or two that it takes my husband and I to finish a soup. I can't bring myself to use one of my big pots that don't fit in the fridge and leave it out. It makes sense to me... But I don't know enough about food safety to be sure, and so I don't.
Sandy
May 3, 2020
As a Master Food Preserver (all about food safety and education), we say "life begins at 40", 40 degrees that is. Bacteria grow best between 40 deg. and 140 deg. F (the danger zone).
So, no, leaving your slow cooker on at low or keep warm supports bacterial growth in food. It's best to cool food down within 2 hrs. and then refrigerate it. And it's not a good idea to use your fridge to cool foods down (unless it's a tiny anount) because it warms up your fridge and the foods in it. Instead, put it in several smaller containers to cool it down more rapidly. I know. I know, more bowls to wash. To chill more quickly, put some ice in a clean ziplock plastic bag and put the whole thing right into your pot of food. Get the facts. For a reference google: Danger Zone - USDA FSIS.
So, no, leaving your slow cooker on at low or keep warm supports bacterial growth in food. It's best to cool food down within 2 hrs. and then refrigerate it. And it's not a good idea to use your fridge to cool foods down (unless it's a tiny anount) because it warms up your fridge and the foods in it. Instead, put it in several smaller containers to cool it down more rapidly. I know. I know, more bowls to wash. To chill more quickly, put some ice in a clean ziplock plastic bag and put the whole thing right into your pot of food. Get the facts. For a reference google: Danger Zone - USDA FSIS.
Caralyn H.
May 7, 2019
I tried the wooden spoon over the pot to prevent boil overs. It has not worked once. Keeping soups out of the refrigerator and just reheating them to boiling is taking a huge chance. I am not willing to risk getting sick by being lazy about refrigeration. Cleaning up as I go is not my thing. Why stop preparing a dish to go wash dishes every two minutes? It does not save time. Things like gathering the ingredients before cooking is a good idea. I love the order Thai food suggestion.
Smaug
May 7, 2019
I can't really speak for other people's work habits, but I don't think many actually wash dishes as they go along, unless they actually need to use them again. When people talk about cleaning up as they go, it's more a matter of rinsing and stacking dishes, putting things away after you've used them, wiping up spills and generally keeping your work area from getting cluttered
Becky
May 12, 2019
Oh, I learned to clean up as you go from my mom, and it is a lifesaver if done efficiently. I run a sink of hot water/soap as soon as I start cooking. I don't put much water in my deep sink to start as rinsing will add water. As I use things that I will not use again, I pitch them (literally) into the sink, and as I have breaks in the cooking process, I wash and put into a the drainer. I don't stop cooking to do this. By the end of cooking, I usually have at least half of the items I have used washed and dried. I think it saves a lot of time at the end of the meal, and by the time I have cooked, served, eaten, and cleared, I am ready to be finished! And I generally am close to being finished. It _does_ save time! My SIL learned this from my mother, and she says it is one of the most valuable things she learned in the kitchen.
Kelly
May 12, 2019
I can't say that ALL the dishes and utensils are washed before I eat, but I have always cleaned as I go and find it makes life much easier. If I need to re-use an item, it's ready to go and I hate washing a huge mess after a nice meal with wine.
Sandy A.
May 7, 2019
Such a great article and tribute to us moms! š„° I also learned some new tips as well, and loved āOrder Thai Foodā by Mollie. I really enjoyed reading about the cooking essentials and experiences that we share with our children, and that we hope someday they will pass these ātreasuresā on to their kids. As a mom we are always teaching - and yes kids do listen! š
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