Help me learning how to cook?

cwolfman13

if you can read, you can cook...from their it's just a matter of practice and working with different spices and flavors and identifying certain cuisines that you are passionate about. learning to be a good cook is not an overnight process...i'm still learning and I've been cooking for over 15 years.

MissFlawed

melodicraven wrote: »

I LOVE cooking. ^_^

You mentioned bland food. The solution for that is herbs and spices. They add so much flavor and their calorie impact is negligible. And you don't have to go super heavy on the salt to get that flavor when you use them. Lots of recipes call for fresh herbs, which are delicious, but they can also be pricey. With practice, however, the inexpensive dried versions of them can be just as good and tasty though.

What are your favorite kinds of foods?

I do have quite the collection of dried herbs... Now only if I knew how to use them.. Usually when I add a herb to a dish, it just tastes like the herb.. It's like bland + herb.. If that makes sense o.O.


My favourite kind of food.. Hard to say... I like all kinds of stuff reallly.. The only thing I dislike is spicy food. Never been excited about any spicy food in my whole life. I just don't like the burn on my tongue xD.

My mom usually cooked the same meals over and over.. Pasta.. Potatoe with veggies and some kind of meat, poultry or fish.. That's it really. The oven was barely used, maybe sometimes for lasagne... I still have a world to explore I think =D.

kami3006

I recommend Betty Crocker's "The New Cookbook" for anyone who cooks both novice and experienced. It is full of recipes but also is a how-to guide with colorful illustrations that explain herbs, cuts of meat, all kinds of techniques, types of pot and pans, and all types of cooking terms and measurments. And it's all geared towards everyday cooking as it was basically the housewife's guide when first published in the1950s. It's now in it's 13th edition and still one of the standards.

kommodevaran

MissFlawed wrote: »

kommodevaran wrote: »

I like your sense of humor

If this fat experiment works for you: You will notice that you get full on a smaller amount. Maybe you won't feel it so much in your stomach, as in all over, in every cell - a feeling of relaxation and contentment. And it will last. When you get hungry, you won't feel an urgent need.to.eat.now. Cravings will become less of a problem (if they bother you). Try to add a variety of vegetables, too. The nutrients and fiber in them do also have a satiating effect (and the fat helps you absorb the vitamins and minerals).

Fat experiment.. Sounds exciting.

Hmm I do look forward to the creamy texture of greek yoghurt instead of the ..... -insert naughty word here- I've been eating. Ugh.. How can greek yoghurt even be ruined .

Hmm yeah, veggies.. When I was a kid, veggies and I were best friends. Then I started to live on my own and veggies and I didn't seem to understand each other anymore... Veggies became boring and when we did meet up, we didn't have much fun.

I do love vegetables, I just don't know how to prepare them. Blanching or steaming just doesn't do it for me.
..... Should I introduce my new friend fat to them?

I eat many vegetables raw - carrots, cucumber, broccoli, cauliflower, beets, rutabaga, kohlrabi, and salad greens like romain salad and lettuce. Always in combination with other food (including fat!).

Then there are a couple of vegetables that are nice just slightly heated - green peas and green beans.

On to the oven roasted ones - I love parsnip covered in honey and olive oil, after roasting for 10-15 minutes, sprinkle with sesame seeds. Excellent as a side dish for dark meat like beef/steak.

Boil a large artichoke in lightly salted water, rip off the leaves and dip them and then the heart in melted butter. I eat this with grilled (or oven baked) cob of corn, and some deli meat.

All kinds of vegetables can be made into soup - I like to pick one as the main flavor and add onion, garlic and maybe celeriac - and pureed with an immersion blender. I also like some chunky soups, like yellow pea soup and minestrone soup.

There are no limits to the casseroles you can make - pasta dishes, chilis, risottos, wok...

If you spend some effort on cooking, after some time, recipes will be just guidelines and inspiration for you, not rules, and you will be able to extract the essence of a dish, substitute ingredients to suit your taste and wallet and go with the season. This is where it starts to get fun

MissFlawed

kommodevaran wrote: »

I eat many vegetables raw - carrots, cucumber, broccoli, cauliflower, beets, rutabaga, kohlrabi, and salad greens like romain salad and lettuce. Always in combination with other food (including fat!).

Hm.. I like raw carrots.. That's about it really. I just can't get myself to like salad . Would make an easy meal..

kommodevaran wrote: »

On to the oven roasted ones - I love parsnip covered in honey and olive oil, after roasting for 10-15 minutes, sprinkle with sesame seeds. Excellent as a side dish for dark meat like beef/steak.

Boil a large artichoke in lightly salted water, rip off the leaves and dip them and then the heart in melted butter. I eat this with grilled (or oven baked) cob of corn, and some deli meat.

I heard of both of these things before! Everybody keeps saying it's delicious... I only ate artichoke on a pizza before.. That's it! I'm getting me an artichoke and some parsnip!

kommodevaran wrote: »

All kinds of vegetables can be made into soup - I like to pick one as the main flavor and add onion, garlic and maybe celeriac - and pureed with an immersion blender. I also like some chunky soups, like yellow pea soup and minestrone soup.

My partner absolutely adores soup, especially the chunky ones... If I learn to cook soups well... Well

kommodevaran wrote: »

There are no limits to the casseroles you can make - pasta dishes, chilis, risottos, wok...

If you spend some effort on cooking, after some time, recipes will be just guidelines and inspiration for you, not rules, and you will be able to extract the essence of a dish, substitute ingredients to suit your taste and wallet and go with the season. This is where it starts to get fun

I already found some great recipes that I'm really eager to try out! But first I have to clean out my freezer.. Don't want my eggs to get spoiled and I went a bit over budget this week.. So for next week it will be mostly spinach with mashed potatoes and scrambled eggs.. I heard that Gordon Ramsay has the perfect scrambled eggs recipe, so I'll try that one. As for the mashed potatoes with spinach, my dear old grandpa's recipe seems to suit me just fine ^^.

Simple food this week, but next week, it will be my own version of chinese takeaway, baked chicken and potatoe cookies.. Oh so looking forward to the experimenting.... Now if I just don't burn the house down...

wanttobefit300

My standard "I don't feel like cooking" standby can be varied almost infinitely. First of all, you need various spices and herbs and seasonings like Mrs. Dash. Add a new one at least once a month until you have a good selection. Line a baking sheet with aluminum foil and spray with nonstick spray. Put 4 oz of lean chicken, pork, or beef on one end. Season with spice/herb of choice. Add sweet potato fries or thin slices of baby potatoes at other end. Season with spice/herb of choice. Add slices of vegetables of choice in center and season with spice/herb of choice. Bake in a 350 to 400 degree F oven for 10-15 minutes (judge by potatoes browning). Turn everything over and bake another 10 minutes. Put on plate; add a simple side salad. You can also use various types of fish, but may have to let the veggies cook a little before adding to the pan. Also, if you splurge on asparagus, don't add it until you are ready to turn everything over.