QOTD HALF CENTURY!!

Number 50!!

While I run the risk of being cliche, I wonder if anyone has New Years cooking resolutions? Is there a new technique you want to learn? Is there a new protein or veg. you want to learn how to cook? Maybe you want to try eating something for the first time? Discuss here!

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Comments

HammeredChef_DEFINITELY_does_NOT_work_at_22134

Learning the different types of uses for a chamber vac. Notice I didn't say "master the uses" mainly because I have been SVing for almost 10 years now and learn something new at least once a week. Same thing with the pressure cooker and my siphon, I learn more magic everyday based on reading every post on CS.....

Samuel_68313

Nothing specific for me, mostly just keep improving and learning.

Tim_Sutherland_52834

Buy more kitchen toys - at least I know I will keep the resolution.

Brendan_Lee_56950

I'd like to explore more middle eastern cooking this year.

Kyle_Swanbeck_13795

I would like to get a chamber sealer so I can expand my sous vide cooking. Also like to learn more about using a pressure cooker. My biggest goals are to continue to expand my knowledge of cooking and techniques.

Johan_Edstrom_5586

Better plating

borgech

I too would like to be better versed in this area. The flavor combinations are new to my palate, and I am almost never disappointed (like the first time I used Arabic 7-spice on roasted carrots, it was a game changer!)

michaelnatkin

I want to make more a of a ritual of prepping all the veg in the house on Sundays so I have more options for fast, tasty, healthy meals during the week, and also keeping at least one cooked whole grain in the fridge. I'm off to a good start so far. I love that I can pop open the fridge, heat up some rice and beans in the microwave, put a fried egg on top and some salsa and radishes I already cut, and have a delicious breakfast in 5 minutes.

Brendan_Lee_56950

I really like their use of fruit and nuts. I think it's a great way to elevate simple flavors.

Brendan_Lee_56950

I did this for the first time in a while this week and it's been pretty awesome. Took a long time though.

Brendan_Lee_56950

My wife would hate this reply

HammeredChef_DEFINITELY_does_NOT_work_at_22134

what happens in the forum stays in the forum....usually

mcwilson07

I want to get more usage of spices in my sous vide cooking. I generally do more basic flavors and season with a pan sauce of some sort. I'd like to expand my knowledge of more asian, indian and middle eastern flavors.

Tim_Sutherland_52834

So did mine, but she laughed as well knowing it was going to happen with or without a resolution.

tshewman

Fermentation. Different techniques, why the differences etc.

borgech

I too would love to delve into fermentation, however, my current apartment is really tight on storage space and I don't think I could pull this off logistically. Perhaps once I move into a bigger place though...

tshewman

Buy small jars. ;-)

Brendan_Lee_56950

I want to do some fruit vinegars this year, I love vinegar in all forms so it's the next logical step for me to make my own.

douglas_bd

Ramen is on my list. Pasta. Cocktails. Ice.

ParkerCook_66639

I'm diving headfirst into Mexican cooking; particularly from the Oaxaca and Yucatan areas. I've been dabbling in Mexican cooking for a few years and want to immerse myself in it.

tshewman

That's on my list as well and will be looking at/for some recipes and ideas (of course better when I'm home again :-)..)

com-chefsteps

same as it is every year: solid sauce sheets. (freeze a sheet, cut into a shape, place over food, melt.)

ETA: a word

borgech

Awesome. Every winter I say I am going to tackle moles (I have Roberto Santebanez's cookbook), but I never do. The limiting factor always seems to be the shear number of ingredients.

coryhansen78

I've been on a major Yucatan food kick for a couple years now after a vacation in the Playa Del Carmen area. Really interesting food. I've found a blowtorch is a valuable tool for this cuisine.

Have you seen David Sterling's book? I really like it - it's huge, very well researched and the vast majority of recipes I've tried have been quite successful. My favorite so far is the black beans with charred chile paste (recado negro) and smoked ribs. A rather involved project, but delicious.

jason.r.whitworth

I just got Dave Arnold's fantastic book Liquid Intelligence: The Art and Science of the Perfect Cocktail and want build on what i learned last year to make better more consistent cocktails.

My girlfriends brother requested turducken for next christmas so maybe try a modernist version of that....

HammeredChef_DEFINITELY_does_NOT_work_at_22134

More info please, sir

com-chefsteps

probably better described as the "solid sauce" technique. I made a thread about it a while back, got some good suggestions, and never got back to it. Maybe this week.

michaelnatkin

Oh yeah, I was little early on this resolution

. Been making myself a new cocktail just about every night for a couple months. Here's a current favorite:

1.5 oz mezcal (Fidencio)

1.5 oz St. Germain

24g frozen lemon juice

16g ice

Few drops of angostura

One drop of saline (80% h2o 20% salt by weight)

Shake until ice is fully melted. Strain into a chilled coupe. Using the lemon ice gives you (more or less) the same chill with less dilution.

@Chris_82369 said it tastes like Fidel Castro is giving you roses.

jason.r.whitworth

That sounds great. I am working on perfecting an Aperol, gin, lemon, & egg white drink lately. I will post when i get things where i want them.

I trust Chris, when i visited he sent me to Canon for an Angostura Collins and it was one of my favorite drinks in recent memory.

I stopped into Cocktail Kingdom's showroom and picked up a nice assortment of new bar stuff today. I would consider stopping in there if you are NYC and want some new bar gear.

JasonWirth_68226

How do you plan to stick to the resolution? Eg. what's your strategy to prep everything?

JasonWirth_68226

Get off my ass and start building the cooking app I've been conceptualizing.

Cook more often on a regular basis. I used to cook every day but my schedule has become super hectic, I need to figure out a way to incorporate it no matter how busy I get. I guess it's somewhat similar to @Michael_Natkin_65602 .