Learn to Cook
By
User:limia @timeAndDate(1296228389)
"There's nothing like a home-cooked meal," the old saying goes. The smell of warm
food filling the air, the satisfaction of knowing you've made it yourself. The only problem is you can't cook. Don't worry, cooking is not that hard. With some patience and practice, you'll be able to create some mouthwatering dishes of your very own.
Where to Learn
Basic Cooking Materials
Unless your foray into cooking is a microwave and a Hot Pocket, you're going to need to get some
cookware and utensils. This can be costly and it's not a good idea to go out and buy everything at once. Having basic items like pans, pots, and some good quality spoons are enough. The rest can be bought when you need it.
Cookware can be made from a number of different
materials, each with its own pros and cons.
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Aluminum cookware is quite a popular material for cookware as it is a good conductor of heat. Note that highly acidic and salty foods, like tomato sauce or citrus fruits, should not be stored in aluminum cookware as they will absorb the metal.
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Copper cookware is popular with chefs and culinary experts because of its excellent heat conductivity. It responds quickly to changes in cooking temperature and reduces the heat needed and the cooking time. Because it is naturally soft, copper is usually lined with another metal.
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special care and cleaning.
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Stainless steel is tough; it does not stain, rust or chip easily. Unlike other metals, stainless steel does not transfer any of its metallic property to foods. It is, however, a poor conductor of heat.
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Basic Ingredients
There are basic ingredients that you'll want to make sure you have in your kitchen. Recipes change with the seasons, but these are common ingredients that get a lot of use.
Extra ingredients can be bought when they are needed.
Basic Cooking Terms
Reading a recipe, but everything sounds like pig latin? Mince, chop, julienne, saute? What do they mean?
* Blanch: Partially cook vegetables in boiling water.
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Brown or Sear: Usually used to refer to meat, it means to cook until brown. This creates a crust that locks in juices and flavor.
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Chop: Cut ingredient into small pieces.
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Dice: Cutting ingredient smaller than chopping but larger than mincing.
* Dollop: a spoonful
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Julienne: Cut into long strips
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Marinate: Soak food in a mixture of oils and/or spices to add flavor
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Mince: Cutting ingredients (usually garlic or herbs) into very small pieces.
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Saute: Cooking in oil or fat in a pan over a high heat
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Simmer: Heat a liquid just below boiling point. The liquid should be close to a boil not hot enough that it starts to bubble.
Quick Picks
Related Guides
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Learn to Bake
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Cookbooks
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Cooking Oils
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Culinary Herbs
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Green Cookware
