Joy Profile - (13262694)

cook's profile


Living In: Princeton, New Jersey, USA
Member Since: Mar. 2009
Cooking Level: Beginning
Cooking Interests: Stir Frying, Asian
Hobbies: Walking, Music
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About this Cook
Hi, I just started cooking in March 2009 when I was laid off from Merrill Lynch as an investment banker. Am cooking seriously for the first time in my life and have found this site to be amazingly helpful!
My favorite things to cook
So far, I've only tried 'Clark's Quiche' and 'Green Salad with Cranberry Vinaigrette' and give thumbs up to both! I can also do a little bit of Asian stir frying, but my repertoire is extremely limited as of now.
My favorite family cooking traditions
Gee, my parents owned Chinese/Mongolian restaurants for as long as I can remember. Ironically, as they successfully kept me out of the kitchen, I know much less about cooking than the average person my age.
My cooking triumphs
I realized that the secret to good cooking is in the sauces. Fresh, high-quality ingredients come easy these days; technique doesn't make a whole lot of difference below the world-class level; fancy cookery of all kinds are also readily available. So wander down the sauce aisle in the international food markets or even your local supermarket, and google those sauces, learn how to use them, and you'll be amazed how you can whip up those restaurant meals that you used to order from Seamlessweb 8pm at work!
My cooking tragedies
Too many to name. Just yesterday, my boyfriend chuckled like a hyena when I managed to burn the almonds to a crisp in the toasting a row!
Recipe Reviews 4 reviews
Followed the instructions to the tee - love it!!!

3 users found this review helpful
Reviewed On: Jul. 8, 2012
Japanese Cheesecake
It came out hard and not yummy at all.

3 users found this review helpful
Reviewed On: Jun. 22, 2012
Clark's Quiche
I liked the taste, but mine came out mushy. Words of advice for beginner cooks out there like myself: 1. Make sure you literally wring all the water from the spinach, otherwise your quiche will turn out mushy like mine. 2. If you're using regular 9" pie crusts, use the 8 eggs but reduce the bacon and ham by 1/3; otherwise you'll barely taste the egginess that you expect from quiches. 3. Don't buy the sweet shortbread pie crust, go for the regular graham cracker crust. 4. Make sure you bake the pies for the entire 40 minutes. I did 30 min., which may also explain the mushiness of my quiche.

1 user found this review helpful
Reviewed On: Mar. 31, 2009

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