Food ...
It is a necessity for us to eat.
Eat to live and Many others live to eat. Either way, we can not get around our need for food.
So I live by a code which says "if we already have to eat, why not eat the most delicious, delectable meals possible? Sound's reasonable, right?
You do not have to settle for mediocrity when it comes to eating.
Tuna helper, Ramen Noodles and Chef Boyardee need not 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 stir up the inner chef in you:
1. Get Rid of Fear-Huh? Why is this the number one tip? Well, because fear cripples our potential in every aspect of life. Many people don't cook because they say they don'tknow how to cook. Well, at one point you didn't know how to walk, ride a bike, drive a car, etc. But how did you learn? Well, by doing it! Is there anything you are good at? Whatever it is, I bet you were not good at it immediately. It takes time to master something. So, in order to be a good cook, you are going to have to try and cook! Go after it 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 basics tools. I am going to give you a few necessities for the average beginner on a beginner's budget.
I am only recommending the minimum you should have. Obviously there are a lot more items you can and should buy but, for the moment, you can effectively cook with theseitems:
COOKWARE
Pots and Pans (with lids), Frying pan, Sauce Pan 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, Colander, Mixing bowls
BAKEWARE
Pans-Baking Pan, Muffin pan, Baking Sheet pan
Utensils-Rolling Pin, Rubber Spatula, Measuring cups and spoons
3. Learn Some Basic Terminology-If you are going to cook and follow some recipes you will need to know what the recipe is calling you to do. Here are some basic terms you need to know. (a more
PARBOIL: To simmer in liquid or fat until approximately 50 percent done.
SIMMER: To cook liquid just below submerged in to boil, at temperaturesupwards of 180° F (82° C). Simmering liquid has bubbles floating slowly from the bottom, and the surface is fairly quiet.
BOIL: To cook in water or liquid under a boiling point or reaches the point when a boiling liquid is in turmoil; its surface is agitated and rolling.
BACK: To boil or simmer in liquid until it reaches a smaller volume through evaporation. A liquid so reduced has a greater concentration of flavor. If it contains starch it becomes thicker.
BRAISE: To cook with a small amount of liquid in a covered container in a low lemperature to produce a thick sauce. Examples are adobo, mechado, etc.
POACH: To cook submerged in liquid at temperatures of roughly 160° to 180º F (71º-82 C). A liquid at these temperatures has bubbles on the bottom ofthe pan but is undisturbed.
SEAL OR SEAR: To expose the surface of meat to extreme heat in a hot pan or oven for the purpose of browning before cooking at lower temperatures; a partial-cooking process and by so doing enhance the flavor.
ROAST To cook by heated air, usually in an enclosed space such as an oven or barbecue pit, but also on a revolving spit before an open fire. Nearly always refers to Roasting meats.
POT ROAST: Applied to cooking larger cuts of meat by braising.
BROIL To cook with heat from above like the broiler. Example is the ham.
COOK: To bring about change in a food product by applying heat over a period of time, usually to make the food more edible.
PEEL: To strip the outer covering. Applied to oranges, grapefruit,etc.
CUBE: A cube-shaped cut .5 to 1 inch. To cube is to cut into cubes.
SAYS: A cube-shaped cut but smaller than the cube at about .25 inch.
The END SAYS: A cube-shaped cut 1/8 inch in size; brunoise.
CHOP: To divide into small pieces with a knife or other sharp tool.
MINCE: To cut into very fine pieces using a knife, food grinder, blender or food processor.
JULIENNE: To cut meat or vegetables into thin stick-shaped pieces (1/8 x 1/8 x 1.5 -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.
SHRED: To cut into very fine strips or pieces.
GRIND: To reduce to particles by cutting, crushing or grinding.
GRATES: To shred foodinto small pieces with the use of a greater.
MASH: To crush, beat or squeeze food into a soft state by using a fork or masher.
PUREE: To mash cooked product to a fine pulp, usually by forcing it through a sieve or putting it into a blender.
SCORE: To make shallow or deep cuts in a decorative pattern with the point or a knife. Food such as a whole fish is often scored so that it will cook evenly.
To SIFT through a fine sieve shake.
STRAIN: To separate liquids from solids by passing through a sieve or cheesecloth.
BREAD: To coat the surface of a food with flour, egg and breadcrumbs, wash before cooking or frying.
COAT: To cover surfaces of an item with another substance.
Briefly plunge: DIP To bite-size foods in a liquidmixture.
DREDGE: To sprinkle or coat lightly with flour, cornmeal balls, or ground almonds.
ROLL: To pass a product through a powdery substance; to dredge.
DUST To sprinkle in substance such as sugar or flour gently on a surface.
DRIZZLE: To pour liquid into thin streams to have a thread like effect.
BARBECUE: To slow-roast over coals, or under free flame or electric oven unit, usually seasoned sauce like basting with barbecue sauce.
GRILL: To cook on a grate with heat from below. The term is also used loosely for cooking on a fry-top range.
SKALD: To bring just to boiling, usually for milk. Also to rinse with boiling water.
BLANCH: To plunge into a boiling liquid and cook 10 to 20 percent of doneness. This is done also to remove the outercovering or skin cared. Start with some easy things: Grilled cheese, scrambled eggs, ice cream, pasta, hot dogs, etc.
Idiots Guide to Cooking-How To Cook Food and Others Will Actually Eat Interested This:
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