So you’re a foodie to the bone. But also don’t know how to cook well?
I understand, since I’ve been there. You might be surprised to learn…
…that there are more of us than you think: Younger generations..
…in the United States grew up in an environment inundated..
…with convenience foods, while our parents worked longer and harder hours…
…and had less and less time to cook. Then, as we grew older..
…and had more time and money, restaurants became the places..
…where we hung out with our pals.
Here’s the main thing
What Is Cooking?
Cooking, often known as cooking or culinary arts, is the art, science…
….and discipline of preparing food for consumption using heat.
Cooking methods and materials vary widely, reflecting local conditions…
…from grilling food over an open fire to utilizing electric burners…
…to baking in various sorts of ovens. Cooking styles are also determined…
…by the cooks’ skill levels and training. Professional cooks and chefs…
..at restaurants and other food places cook as well as people in their own homes.
Food preparation with heat or fire is a human-only activity.
It may have begun around 2 million years ago, while archaeological evidence…
…only goes back to 1 million years. Agriculture, commerce, trade…
…and transportation across civilizations in different areas provided cooks…
…with a plethora of new ingredients. Cooking skills were increased by new inventions…
…and technologies, such as the invention of earthenware…
…for retaining and boiling water. To enhance the flavor of the dish presented…
…some modern cooks use advanced scientific procedures in food preparation.
Before going further, here we have story from Jake…
..about his experience about cooking
Let us hear story from Jake’s…
When I first started teaching myself how to cook at home, I quickly realized…
….that most recipes aren’t written for nervous beginners. Instead, they think the cook…
...is already skilled and just wants to improve or add to their repertoire.
The benefits and expectations of social media virality have further heightened..
...the importance of innovation and visual appeal in recipes. As someone who has learned…
…how to cook, I enjoy learning about new techniques for preparing short ribs…
...or new ways to use my rice cooker. When I didn’t even know how to boil water…
...though, recipes that told me which adjustment or technique provided…
…the best results made turning on the oven feel risky. It was just too difficult…
…to get started because of all the emphasis on aspiration and perfection.
Let’s jump into the main topic..
First Step: How To Cook Properly
How to Read (and Pick) a Recipe
Every tutorial like this begins with the same piece of advice…
…before you start cooking anything, read the recipe all the way through.
That’s because, while reading and following the recipe…
….may seem like a cop move, it actually relieves a lot of the stress that comes…
…with cooking which is often the case when the pan is blistering hot…
…and you remember you need soy sauce right now.
Take a look at the components list as well! It tells a story and hides…
…some of the prep work, such as cutting onions or grating cheese…
….or even entire sub-recipes (maybe skip anything with sub-recipes).
If you don’t understand a term, look it up on the internet. Almost…
…every cryptic recipe phrase has now been clarified in detail on the internet.
When to Cook
Any dinner that isn’t scrambled eggs should take you 60 to 90 minutes…
…to prepare and clean up. It makes no difference if the recipe specifies 30 minutes.
You’re new to this, and some of us cook at a slower pace. Play some music…
…listen to a podcast, and enlist the support of a roommate or loved one…
…if you’re not hiding alone. If you don’t want to spend an hour cooking…
…opt for a meal that takes a long time but requires little effort from you…
…such as baked potatoes or a pot of beans, so you can focus on other tasks.
Knowing when not to cook is just as crucial. More than half of my social-distancing…
…meals involve repurposing leftovers from previous dinners. Right now (or ever? )…
…I wouldn’t try to prepare three meals a day from scratch. Put an egg on it…
…or wrap it in a tortilla instead of serving it over rice to fool your mind..
…into believing it’s a different meal.
Assemble Your Tools and Stock Your Pantry
Are you looking for a step-by-step guide to storing your pantry and refrigerator…
…for a week or two of cooking at home? Eater has it right here for you.
Are you stumped as to where you can get groceries right now?
Restaurants are becoming markets, and many farms also provide CSA boxes.
Fresh produce, meat, and eggs from local producers taste more like themselves…
…and enhance the flavor of simple meals, and supporting small producers…
…is a terrific way to improve the entire food chain if you can afford it right now.
In terms of tools, check out this page for some items that…
…will make cooking in your kitchen a lot easier.
It’s okay to play with your food.”
Emeril Lagasse, an American celebrity chef.
Here’s the main thing…
What to Cook For New Comer?
Roast Vegetables
What can you do with any vegetable that you wouldn’t eat raw…
…as well as others that you would? Toss it with olive oil and salt…
…then roast it on a sheet pan. The only thing to remember is not to overcrowd…
…your roasting pan so that each piece becomes beautiful and crispy. I prefer to roast…
…at 425°F. You don’t want to cut? Roast a full potato or sweet potato.
Stir-Fry
Vegetables that don’t fit in the oven, as well as a few that do, can be cooked quickly…
…in a pan or wok. There are several ways to saute, but stir-frying…
…is one of the most flavorful, both in terms of delivering high heat to the food…
…and incorporating the pan sauce into the meal. This is a great way to use up…
…leftover ground pork and fried rice!
Greens
Having a batch of cooked greens in the fridge will never let you down.
Greens are a vast category that includes everything from chard to kale to dandelion…
…to bok choy; they can be used to provide color and a pleasant bitterness to any meal.
Keep going…
Eggs
It becomes dinner if you crack an egg over roasted vegetables or sautéed greens…
…drop it into soup, or place it on top of rice. The two simplest methods…
…for preparing the egg are to fry it until it is crispy and then boil it…
…until the yolk is still slightly soft.
Rice
I use a rice maker; they’re quite inexpensive and simple to get in supermarket stores;
but, I’m sure it’s much less predictable right now. If you don’t have access…
…to or don’t want to use a rice maker, you can make rice on the stovetop.
Rice, in its creamy porridge state, is also a terrific base for a meal…
…or for repurposing leftovers.
Beans
Cooking dry beans is ridiculously easy. Put the beans in a pot, smear a big amount…
…of fat on top, fill with water, season with salt, and simmer for an hour or two.
This basic dish is the result of a lot of tinkering, competing wisdom…
…and diverse culinary traditions, and it’s worth reading up on.
Warning: Not all of these recipes are compatible. Choose the option…
…that best suits your needs. Or, if you’re like me, keep cycling between them…
…and cross-referencing. I’m sure owning a clay pot is wonderful, but trust me…
…when I say you don’t need one. Canned beans are usually a good idea..
…to have on hand, and they’re simple to spice up.
Roast Chicken
On restaurant menus, beautifully burnished birds have become fetish objects….
….and wrestling a four- or five-pound carcass may seem like more bother…
…than it’s worth. But don’t be fooled by the $70 “for two” chickens of the past…
…a roast entire chicken is a considerably more cost-effective leftovers machine…
….than any combination of chicken pieces. There are better…
…and worse methods to cook it, but you won’t need a cast-iron pan..
…trussing string or butter under the skin. All you need is a chicken…
…a pinch of salt, and a very hot oven.
Stock and Soup
Homemade stock is another meal that appears scary but is quite easy…
…to prepare and tastes far superior to canned stock. The only significant outlay is time.
The recipes below require a few additional ingredients or the use of chicken wings…
…which are also delicious if you can get them, but the basic concepts…
…here will work with anything you have on hand, including merely the picked-over…
…husk of that roasted bird. Vegetarian stocks are simple…
…to create with root vegetables or dried mushrooms from your refrigerator.
You may prepare dashi with dried kombu, a type of seaweed…
….and bonito flakes from an Asian grocery store.
Last but not least…
Pasta
There are a plethora of pasta recipes available. The one thing I wish someone…
…had informed me sooner about pasta is how to sauce it. If you’ve ever…
…wondered why splashing some marinara sauce or butter on noodles…
…always felt a little underwhelming, there’s a simple solution!
Toss the noodles in the sauce while it’s still hot.
Sum up
The most crucial aspect of learning to cook is resisting perfectionism…
….and redefining what constitutes a home-cooked meal. That was true…
…before we were hunkered down and limiting our food trips to the bare minimum…
…and it’s even more true today. Roasted chicken thighs with olive oil and salt…
…and root vegetables cooked in the same pan? Good idea. Rice, an egg…
…and possibly some kimchi from the back of the refrigerator? Delicious.
Pasta with a cheesy sauce? After all, why not? Beans with tortillas…
…or toasted stale bread, perhaps? I have dinner once a week.
Conclusion
A word about kitchen safety: While much of it is simple sense, it’s always a good idea…
…to review. The FDA rules may be found here, as well as a thorough…
…overview of how to handle all those sharp things and open flames.
Your excellent hand washing and disinfecting will also help to keep your kitchen…
…and food safe. Thank you for taking the time to read this!
Have fun in the kitchen! And happy cooking!
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Hi there! I’m a food enthusiast and journalist, and I have a real passion for food that goes beyond the kitchen. I love my dream job and I’m lucky enough to be able to share my knowledge with readers of several large media outlets. My specialty is writing engaging food-related content, and I take pride in being able to connect with my audience. I’m known for my creativity in the kitchen, and I’m confident that I can be the perfect guide for anyone looking to take their culinary journey to the next level.
