Food…
It is a necessity for us to eat.
Many eat to live and others live to eat. Either way, we cannot avoid our need for food.
So I live by a code that says if we already have to eat, why not eat the most delicious and delicious meals possible? The sound is reasonable, right?
You don’t have to settle for mediocrity when it comes to eating.
Tuna helper, Ramen Noodles, and Chef Boyardee don’t have to be the highlight of your day.
With a few basic ideas, you can cook to impress yourself and others in no time.
Here are some ideas to awaken the chef in you:
one. get rid of fear – Huh? Why is this tip number one? Well, because fear paralyzes our potential in all aspects of life. Many people don’t cook because they say they don’t know how to cook. Well, at one time you didn’t know how to walk, ride a bike, drive a car, etc. But how did you learn? Well doing it! Is there something you’re good at? Whatever it is, I bet you weren’t good at it right away. It takes time to master something. So to be a good cook, you will have to try to cook! Go after him with reckless abandon, throw all caution to the wind, and go cook something!
2. Get some tools – Obviously if you are going to cook you are going to need some basic tools. I’m going to give you some necessities for the average beginner on a beginner’s budget.
I am only recommending the bare minimum you should have. Obviously, there are many more items that you can and should buy, but for now, you can cook effectively with these items:
COOKWARE
Pots and pans (with lid) – Skillet, Casserole and Dutch Oven, Roasting/Baking Pan
knives – Chef’s knife (don’t be intimidated!) and utility knife
Utensils – Whisk, large spoon and fork, tongs, spatula, vegetable peeler, cutting board, mixing bowls, strainer
BAKING UTENSILS
pans – baking pan, muffin pan, baking pan
Utensils –Rolling pin, rubber spatula, measuring cups and spoons
3. Learn some basic terminology – If you are going to cook and you are going to follow some recipes, you will need to know what the recipe calls you to. Here are some basic terms you need to know. (one more
PABOIL: Simmer in liquid or fat until about 50 percent cooked.
COOK Simmer: For cooking submerged in liquid just below a boiling point, at a temperature above 180°F (82°C). A simmering liquid has bubbles slowly floating up from the bottom and the surface is fairly calm.
BOIL: Cook in water or liquid below a boiling point or reaches the point where a boiling liquid is boiling; its surface is rough and rippled.
REDUCE: Boil or simmer a liquid until it reaches a smaller volume by evaporation. A liquid thus reduced has a higher concentration of flavor. If it contains starch it becomes thicker.
BASED: Cooked with a small amount of liquid in a covered container at low temperature to produce a thick sauce. Examples are marinade, mechado, etc.
POCHA: To cook submerged in liquid at temperatures of approximately 160° to 180° F (71° – 82° C). A liquid at these temperatures has bubbles at the bottom of the pan but is not altered.
SEALING OR SEARING: Exposing the surface of meat to extreme heat in a hot skillet or oven for the purpose of browning before cooking at a lower temperature; a partial cooking process and, in doing so, enhance the flavor.
ROAST: To cook with hot air, usually in an enclosed space such as an oven or grill, but also on a rotisserie spit before an open fire. Grilling almost always refers to meats.
ROASTED TO THE POT: It is applied to cook larger cuts of meat by stewing.
BROIL: To cook with heat from above like the broiler. Example is ham.
COOK: To bring about a change in a food product by applying heat over a period of time, usually to make the food more edible.
PEEL: Peel the outer shell. Applied to oranges, grapefruits, etc.
CUBE: A ½ to 1 inch cube-shaped cut. Cube is cut into cubes.
DICE: A cut in the shape of a cube but smaller than the cube by about ¼ inch.
FINE DICE: A cube cut 1/8 inch in size; brunoise
CHOP: Break into small pieces with a knife or other sharp tool.
THIN: To cut into very fine pieces with a knife, food chopper, blender or food processor.
JULIENNE: For cutting meat or vegetables into stick-like pieces (1/8 x 1/8 x 1½ -2 inches).
WEDGE: A wedge-shaped cut of food, usually a section of a round or oval product, such as an apple or lemon.
STRIPS: Cut into long, narrow pieces.
CRUSH: Cut into strips or very fine pieces.
GRINDING: Reduce to particles by cutting, grinding or grinding.
GRID: Break food into small pieces with the use of a grater.
MASH: To mash, beat, or squeeze food until smooth using a fork or masher.
MASH: Grinding a cooked product to a fine pulp, usually by forcing it through a strainer or placing it in a blender.
SCORE: To make shallow or deep cuts in a decorative pattern with the point or a knife. Foods, such as a whole fish, are often marked so they cook evenly.
SIEVE: Pass through a fine strainer.
STRAIN: Separate liquids from solids by passing them through a strainer or cheesecloth.
BREAD: To cover the surface of a food with flour, beaten egg and breadcrumbs before cooking or frying it.
COVER: To cover the surfaces of an article with another substance.
DIP: Briefly submerge bite-sized food in a liquid mixture.
DRAGADO: To sprinkle or cover lightly with flour, cornmeal or ground almonds.
ROLL: To pass a product through a pulverulent substance; dredge
POWDER: Gently sprinkle a fine substance such as sugar or flour on a surface.
Drizzle: to pour liquid into streams it is diluted to have a trickle effect.
BARBECUE: For slow-roasting over hot coals, open flames, or electric oven, usually drizzled with seasoned sauce such as barbecue sauce.
GRILL: Cook on a grill with heat from below. The term is also loosely used for cooking on a stove with a lid for frying.
SCALDAR: Bring to a boil, generally for milk. Also rinse with boiling water.
BLANK: Submerge in a boiling liquid and cook to 10 to 20 percent doneness. This is also done to remove the outer shell or skin of nuts, fruits, and some vegetables.
Four. Well, cook something now!!! As I said earlier, the only way you’ll learn is not necessarily by studying terminology, but by jumping in and getting your feet wet! Then jump in now and don’t be afraid. Start with a few easy things: grilled cheese, scrambled eggs, tortillas, pasta, hot dogs, etc.
