Random Tip

If you are making hash browns or home fries with uncooked potatoes, cover them with a lid in the beginning of the cooking process. This will cause the potatoes to steam, and the steam will do the bulk of the cooking of the potatoes. For flavor and texture, be sure to remove the lid for at least the last five minutes of cooking, or the potatoes will be soggy instead of crispy. For hash browns, you are actually better off using potatoes that have been precooked.

And remember, the substance that makes the potatoes so nice and brown is the hot fat (butter, vegetable shortening, vegetable oil, bacon grease) that you use in your pan.
 
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Welcome to Gastronomer!
The gastronomer website was initially created to provide cooking advice for bachelors, students, and daft homemakers. Since that time I've come to realize something that you may find of vital importance.  If, after your best efforts, you realize that you are incapable of cooking, give up.

Really, give up. There is plenty of tasty food out there requiring a minimum of preparation--finding those foods may turn out to be your proper course of action--especially if you are currently in the habit of foisting such food off onto guests. Especially guests with a wicked sense of humour and a blog.
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But for those of you not yet at the giving up stage, the Gastronomer site endeavors to dole out food advice from shopping for groceries at the supermarket, to cooking gourmet meals in your kitchen.

And since some of you may not yet have a kitchen, we run through the basics of setting up your kitchen, detailing the utensils (pots, pans, knives, etc.) you will need. An herb and spice section should help acquaint you with the herbs and spices to stock in your kitchen. And there are tips on baking, frying, throwing a dinner party, and some advice on food related dating. In sum, it is a light hearted journey into the culinary world of epicurean delights.
 

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