How to Cook Healthier at Home
May 16, · The fun of cooking (and learning to cook) is that it's choose-your-own adventure. I dedicated each week to a different ingredient I never handled before—one week shrimp, one Author: Elyssa Goldberg. Learn new cooking methods and techniques. Brush up your skills with our videos and how-to articles, or take a cooking class with friends. Relax! Have fun in the kitchen and don’t take it all so seriously. We’ve all had our cooking fails and lived to tell. So take a deep breath, step .
Learning how to cook will be one of the best things you do in your life. When you learn to cook from the basics you will be able how to learn cooking easily create food the way you like it and you will be able to cook food without all the added preservatives that are in prepared foods. Without practice, you will not succeed in cooking. The entire idea of practicing how to learn cooking easily anything is to get better at the end goal.
Yes, you are going to make mistakes, but the benefit of the mistakes if your wise is that you will learn from them. In the beginning, just getting comfortable is the main goal. Before you get too far along you are going to want to learn the things I outline how to organize a 5k fundraiser the post so you can attain some sound fundamentals of cooking.
Learning basic cooking techniques is so important to pull your self away from just following recipes. How to learn cooking easily, you can learn from recipes but if you learn basic techniques you will not be tied to only recipes. Now, some of these cooking techniques you might think sound to fancy and they must be hard to do.
The fact of the matter is, they are the basics, and the ones I will give you are simple to learn. For some reason, it seems a lot of us lost the basics with home cooking but the fact is all great chefs live by these basic cooking fundamentals. Braising is one of the simple and best ways to get incredible flavors from a dish. Most braising also calls for simple ingredients. The best recipes in cooking have simple ingredients and simple techniques.
When you braise meat you are cooking how to recover deleted movies from itunes in a little bit of liquid for an extended amount of time. You are also going to be cooking how to learn cooking easily a lower temperature.
It is common to saute the meat before you actually braise the food. One of my favorite meats to braise is chicken. My braised chicken recipe has an incredible flavor with simple ingredients. Now, sauteing is a simple practice but it needs to be done correctly.
The idea is to cook the meat quickly with a minimal amount of fat like avocado or olive oil, lard, butter, or one of my favorites chicken fat.
You are looking to brown the meat without burning it, leaving the inside cooked just right. Now, this does not only apply to meat. It is my favorite way to cook my veggies.
My most popular video for this is mushrooms and onions video. The key with the fat that you use is to make sure that it has a high enough smoke point in the frying pan. It will also make you comfortable the next time you tackle that recipe you want to make. Sauteed meat is in all kinds of recipes that you are most likely familiar with. One of the most common is a stir-fry or say the chicken in a Chicken Alfredo. Ohh yes, the art of baking. Now when you are learning how to bake say muffins and cakes sometimes baking is not so easy because you need to be very precise.
When I talk about baking your food I am talking about cooking your dish in the oven. The oven gives a consistent constant heat that works so well with all kinds of recipes and foods. One of the most favorite chicken recipe is a simple baked bone in chicken thighs. They are baked in the oven and also broiled for a few minutes to make them extra crispy. The ability to be able to control your heat with your food in a dish really makes cooking a lot easier. This by far I would say is my favorite cooking technique for most of my dishes.
Not sure if its a guy thing but nothing beats mastering the grill. When you grill you typically are cooking how to learn cooking easily high temperature. You are looking at searing the meat to keep in a lot of the juices. This practice browns the meat and that incorporates a lot of flavors.
When you use charcoal or if you grill on an open fire you also create a unique flavor to the food. Now, do not be intimidated by grilling. One of the benefits of grilling is that you can always pull the meat to the cool side of the grill if things are not going as well as you wanted. If you learn some basic knife skills and prepping skills you will find creating a dish will not take so long or be so stressful.
The more you do ahead of time the better off you will get. Cutting knife skills are really important so you do not get hurt. They will also help you be more consistent with the size of the vegetable that you cut so they cook more evenly. It is very important to have a sharp knife when you are cutting your food. When you have a dull knife you have more chances of hurting yourself because you are applying extra force that is not needed.
If you are looking to pick up an all-around knife than I would go with the chef knife. This knife is so versatile and I pretty much use it all the time in the kitchen when I how to learn cooking easily a knife.
Peeling skills are often done with a knife but there are also gadgets that are how to learn cooking easily made to peel that works great for potatoes and carrots alike. You would also be surprised that you can peel ginger and peel a kiwi with a spoon. Learning to peel quickly and efficiently what is a peptic ulcer caused by help you enjoy the cooking process and in the end, will make you how to learn cooking easily more successful home cook.
So start learning the basics that we defined in this post and then apply them to the cuisine that you enjoy the most. I really feel the best way to learn something is by watching and doing.
YouTube is a search engine just like Google. You can search for whatever you are looking for to get an answer with your home cooking. There are a lot of great channels out there. I would stay away from the ones at the moment that is more of a cooking channel for entertainment. This is one of the most important parts of learning how to cook. Salt by far is the most important seasoning that you want to learn. If you are not salting the food that you make you are going in the wrong direction.
Buy your self a nice vine ripe tomato that is still connected to the vine. Wash the tomato and cut it into some nice wedges. Now if you try this experiment you will be sold on the fact that you need to season your food and cooking with salt. The entire idea behind seasoning is to enhance the flavor of the food. This can also be done with sweeteners like sugar.
Learning the correct way to season your food and cooking will enhance it and make you enjoy your cooking journey. Food safety is really important when it comes to cooking. The last thing you want to do is get yourself or a loved one sick. Keeping a close eye on the food temp on the foods that you are cooking is very important to prevent food poisoning from eating meat that was not cooked all the way. It is also important on how you cool your foods for storage, say for leftovers, or what choke tubes to use for sporting clays delicious chicken noodle soup that you what does a digital marketing manager do. There is a danger zone when the food is cooling and if you leave soup or a turkey out for too long to cook then you could be asking for trouble.
Making sure that when you are working with raw meats that you really clean your dishes and surfaces well with hot soapy water to kill any lingering bacteria. One of the big ones is raw chicken. Raw chicken can carry Salmonella and some other nasty bacteria. In the end, there is so much to cooking and learning how to cook I promise you it will change your life.
If you have never really created things in life and want to experience a way that is what does stimpmeter mean in golf satisfying then cooking is a great way to experience it! Let how to cure low sperm count naturally know in the comments below… Are you new to cooking and are you enjoying the journey? Greetings, Bob!
I am eager to explore your website, videos and recipes. Louise Long thesaltedpepper sent me. Your email address will not be published. Skip to content. Table of Contents. Previous Previous. How to learn cooking easily Continue. Similar Posts. Leave a Reply Cancel reply Your email address will not be published. Recipes Expand child menu Expand. Toggle Menu Close. Search for: Search. Great for seasoning food and the best tasting.
Adds a crunch do a dish when needed. Great for seasoning meat because of size and its texture. Not good as a table salt, its to big unless you have a grinder.
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I cover restaurants and food culture—code for the fact that I eat out constantly. I post up at restaurants for as many as six nights a week. When my body rebels, my restaurant count drops to around four per week. I never learned how to cook as a kid. Growing up, dinnertime involved thumbing through delivery menus and picking up the phone.
We had a couple of family staples—meatballs, mac and cheese, steak—but no family heirloom recipes, intensive all-day cooking holidays, or cookbooks marked up with tried-and-true adjustments. It wasn't until a few years ago, after a Chopped marathon, that I decided I should teach myself how to cook. The structure of the show is formulaic, and after watching enough episodes, I began to notice chefs leaning on the same few staples to build their dishes. They riff on beurre blancs and French toast.
They make compotes by reducing in a saucepan, blend ingredients to form sauces, and pulverize crumbly foods to make "croutons. Every week for a summer, I tackled a new technique or ingredient and consciously tried to build a foundation. I've never been one for recipes though, now that I work here, I'll admit I've tried a few , and I'm still learning. But now I'm the person who picks up a random ingredient at a farmers' market garlic scapes! Once I learned the following, it all came together:.
Soy-Braised Short Ribs with Shiitakes. Photo: Molly Stevens. Stir-frying requires oil in a scorchingly hot pan plus ingredients in constant motion. Those simple building blocks helped me build confidence that I could treat several different ingredients with these methods and work from there. My go-to fall roast this year was butternut squash plus grapes, which I folded into a farro and arugula salad for lunch and added to yogurt with honey for breakfast the following morning. Salt-and-Pepper Shrimp.
Photo: Eva Kolenko. The fun of cooking and learning to cook is that it's choose-your-own adventure. I dedicated each week to a different ingredient I never handled before—one week shrimp , one week chicken thighs , another week rice noodles , another Chinese five spice, then turmeric —to see if I could figure out how to use it.
I wanted a mixture of proteins, vegetables, and spices—anything that would give me more experience and prevent falling into a rut. I started by Googling whether there were ways to align the ingredients I picked up with the methods I had down. But, when searching turmeric turned up a zillion stew recipes, I needed an easy stew under my belt.
Weeknight Red Curry. Photo: Alex Lau. Once I had the methods and the ingredients down, I started playing around with different flavor combinations that mimicked what I had been tasting at restaurants.
It was a watershed moment when I finally realized that the flavors I loved had common base flavor bundles. Garlic, ginger, and scallion is the holy trinity of Cantonese cooking. My favorite Italian red sauce joint employs the magic of tomato, basil, and garlic. Many Indian recipes are built from ginger, garlic, cumin, cayenne, turmeric, and curry powder.
And Japanese? Dashi broth or a mix of sake, mirin, and soy sauce always works. The week I figured out that shakshuka translated to a Middle Eastern-spiced tomato sauce, I also realized that leaving out the cumin and adding basil could actually make it Italian-inspired.
Or adding black beans, cotija, and cilantro at the end and serving with tortillas made that same stew feel Mexican-style. Grilled Asparagus and Spring Onions with Lemon.
A hit of lemon juice works wonders—always fresh, none of that bottled stuff—to cut through anything that seems excessively creamy or fatty e. Leveling up meant swapping out lemon juice for any type of citrus, or maybe even a vinegar or brine—tips I picked up from reading enough restaurant riffs on the same beet tartare or hamachi crudo. Chefs say it over and over again, but it's true: Tasting as I went was a life-saver, and let me know whether a dish needed a hit of lemon in the middle or end of the cooking process.
Fusilli alla Vodka. It's almost criminal to dislike cheese. And there are few things that a generous grate of Parmesan or a few hefty slices of feta wouldn't remedy—including a simple salad still cooking!
Once I realized that a heaping bowl of crunchy vegetables might need some fat, or a red sauce-slathered pasta could use extra salt and depth, I made sure my fridge was always stocked with cheese.
I don't even think I can count the number of otherwise flavorless stir-fries, fried rices, and breakfast bowls where soy sauce , rather than plain ol' salt, saved the day. Put it on a few strategically combined fridge staples for breakfast or dump it on a mixture of mushrooms, tofu, bacon, and greens.
Spicy Tamarind Skirt Steak. It's okay to have people and places you turn to when you have no idea what's going on. Is buttermilk supposed to be 2 percent? Or should I keep looking? If I'm going to sear a Denver steak in my cast-iron, how long should I cook before I flip?
A quick phone call to a savvy friend Big ups to Christina or family member my brother, who is an excellent cook can put your mind at ease. So can making friends with your butcher and fishmonger. Oh, and Google. The kitchen basics any recent grad needs.