How to become a better cook?

[1newname]

It can't just be practice, I've been cooking most days for 24 years! I can cook and have some dishes that are very good but most are mediocre. I actually feel like I've gotten worse over the years. Is it possible to improve? Or is it a case of you've either got or you haven't, a bit like art?!

Do you follow recipes?

I found hellofresh boxes good because they taught me some techniques and things. Watching reels or YouTube videos too so I can see the steps

Yes! I find lots of recipes hit and miss, so keep going back to the boring routine dinners (spag bol, chicken curry, stir fry etc)

Watch good cooks on you tube ... Nicky on kitchen sanctuary is good

Hugs op, exact same, cooking twenty years (4 kids) but I bet I’m worse than you, my dream is for it all to click, I have horrendous instincts with cooking, I assume something should be added, or I should remove from heat, or turn it up when it turns out it was the opposite

Then id suggest adding more garlic.

🙏. What's not helping is the kids are teenagers and seem to dislike my cooking more now than when they were younger! Ds2 in particular was always complimentary before. I don't know, I just think I don't have the flair for it or something

Oh it's definitely not that 😄

I actually feel like I know what I'm doing but the end result is....ok

Start with delia smith best cookery book. Follow to the letter with basics until you are confident to make your own choices

This is me, married 20 plus years 3 kids. Various family allergies to cater for has made it tedious and boring, everyone either won't or can't eat the same thing and I'm just over it. Also, I'm not very good at it either.

I was taught some cordon bleu techniques and the basics aged 19. I had an interest in it and read Delia Smith, Eliza Acton, Elizabeth David, Nigel Slater, and others. I followed recipes, learnt new techniques and have been making up my own dishes/recipes for about 20 years. Am 65.

Honestly, at 65 and still working full-time, I'm starting to feel I can't be arsed and there's a lot of salmon fillet, steak, sea bass, lamb chops and salad.

I can make decent short crust, pate sucre, choux and vicky sponge but I am not a Baker.

@thatsthatsaidthemayorthanks but I'm not sure that's it. I can make white sauce, rice, pastry etc it's more flavour? Or something. For example, I like aubergine but I never cook them well and ds2 doesn't like them, but he just came home from a friend's house and said she'd made melanzane and it was delicious! He said he just thinks I don't know how to cook them well (he wasn't being rude, btw) and I get what he means!

I'm a confident and apparently quite accomplished cook, but aubergines can definitely be a mixed experience in my book, so don't worry too much about that.

Tell us what you're hoping to accomplish? What are your main aims, let's start with that.

I suppose just to extend my repertoire of really nice dinners! Like I said I make a good Bolognese, chicken curry, chicken pie but that gets repetitive and when I try something new invariably it goes on the list of won't cook again!

Also, I'd love to be more creative. I'm more of a recipe follower

Once you get dishes right following a recipe then you can tweak and get more creative depending on your own tastes, so that will come with more confidence.

Are you constrained by time or by budget? or both. Be realistic so you don't set yourself up to fail.

Anything casserole type will improve from day one to day three, so lots of things you can make in advance.

As a family do you prefer dishes with some main content and accompaniments, or do you like all in one pot things mixed together? what about something like a version of paella?

Omg I am Exactly the same. I’d love to be a good cook as I really enjoy it, but I just seem to lack…. Something?! Can’t put my finger on it but I know exactly what you mean. Creativity? Natural instinct? Timing? DH on the other hand, just seems to be a natural. He can literally throw any old crap together and it looks and tastes delicious. My presentation is also terrible, I get to the point where it all needs to be plated up and kept warm and I just lose the will and chuck it on the plate!

Im 33, and im a good cook and baker.

I have ADHD and I think that helps. I know what flavours go together to create the taste I want, and how much. I go by look, smell, texture to tell when something is done, and I know how to correct/balance flavours.

Are you using good quality basic ingredients? Swapping a beef stock for a beef red wine stock, tomato puree is better if you add some sundried tomato puree to it, I batch roast garlic, mush it up and freeze it, then snap some off. Fresh herbs rather than dried etc.

More salt and more olive oil in everything….not puddings

I agree with this. Good quality ingredients are essential. Good meat, good fish, good oils, vinegars, fresh herbs, high quality butter, etc. It makes a tremendous difference. Good quality tinned tomatoes and puree also.

When i wanted more meal ideas i joined up to mindful chef.

Season well and cook things slowly. Fry onions slowly so they’re really softened. I find I always need a bit more salt than recipes suggest.

what cook books do you use? Your learning and confidence depends on using really good recipes as a starter. They need to be by chefs who have their books tested thoroughly before publication.

This is simple and very good.

Chicken and Potato Traybake Recipe | John and Lisa's Weekend Kitchen ITV https://share.google/SxpG2i1I0z1uTlmiC