How to Cook
If you want to learn how to cook, you came to the right place. Below are easy steps that will help you understand the process as well as have a general idea about the topic. But before starting with the steps, you need to know the basic concepts about cook. Beginner cooks come in all ages, ranges of intellect, motivations, and genders. The decision to learn to cook is important. Once you acquire control over what you eat, you'll reap multiple benefits: eating food you make yourself costs less and if you learn well, your dishes will taste great and sport a good nutritional profile. Yet for all the sound reasons to learn, the excuses and imagined pitfalls of cooking come fraught with anxiety. What if it burns? What if the courses aren't timed right? You're positive you're not a "natural" at cooking. Knives seem big and dangerous. You hate chopping onions. You prefer life when it has no dirty dishes.
Easy Steps to Cook
Below are simple steps to learn how to cook. Go step by step, and check your progress.
- Looking for some recipes is optional, but it is the recommended manner if you want to learn how to cook. Unluckily, not all recipes are created equal and some recipes don't break things down well for beginners, and some just aren't good. Take recipes from family and friends for dishes that you've tried (and loved). If you don't understand something in the recipe, you can call them and ask! that is the benifit of this. When you look online, pick up recipes that have received good comments, votes or reviews. Find dishes that you have tried previously (probably, eating at a restaurant, or made by a friend) so that you may be able to appreciate the flavor to judge the finer nuances of the dish.
- Collecting the ingredients and tools is the most important for the job. When you're just begin to cook, don't substitute. The ingredients might effect in a way that you're not aware of, and substituting what you think is a similar ingredient might ruin the entire meal. You will become more experienced but step by step, you'll have a better and good idea for anticipating how introducing a different ingredient will affect the cooking process and the final flavor. Otherwise, get the right ingredients (as fresh and as high quality as you can afford) and in the right amounts (no, don't eyeball it; become friends with your measuring spoons and cups and invest in a kitchen scale).
- Let us pepare the food to be cooked. The practice of getting all of your tools and ingredients together, prepared, and measured is called "mise en place" by professional chefs, and is considered essential to efficient cooking. Now you know "mise en place" , so, your "mise en place" should be ready and close at hand before the stove is turned on.
Clean and wash the food. Lot of food needs to be washed somehow, and usually just rinsing with water will be OK. Foods that are peeled should be washed before peeling to decrease chance of transferring chemicals and dirt from unpeeled area to peeled area.
Try to cut the food into uniform slices or to some pieces so that they cook equally. There are a large variety of cutting techniques--chopping, slicing, cubing, dicing, julienning, and so on. The bigger the pieces, the longer they'll take to cook. Lets go further, some kinds of food cook faster than others, for example zucchini cooks faster than carrot, so, you might want to cut the carrot into smaller pieces if they're going to be thrown in at the same time so that they're both finished cooking simultaneously.
Add salt, pepper, herbs, or marinade as called for in the recipe. all of herbs or spices can be used to control the flavor of whatever you are cooking. These may need to be added after or before cooking. You need to be sure to add a little rather than too much. You can always add more later. Be especially careful with salt; it is very hard to fix a dish that is too salty.
What do you know about Ferment. This is NOT recommended for beginners. Fermentation (e.g. leavening) is a complicated technique that can result in wonderful baked goods, but it's section of experienced (or at least intermediate) cooks who know how to control and direct this biological process. Now you need to be exact with baking and prractice a lotn(until you understand how each ingredient and method works, then you can switch around to your own tastes), especially since what goes in the oven can't be added to.
- Preheat as needed. Let's talk about some small details in this step that are often overlooked.
Heat the water. Simmering, poaching, and boiling are slightly different techniques. Simmering is a little bit hotter, with a few small bubbles rising to the surface, sometimes used for items that need a long time to cook. Poaching is very gentle, reserved for delicate foods like fish, eggs, and fruit. Now Boiling is when the water gets as hot as it's going to get and begins to evaporate into steam. The exact temperature varies by altitude, so familiarize youself of this if you're in a high altitude area. Get the water to whichever state the recipe calls for and keep it there. You don't need to place a lid on the pot if you're poaching or simmering because the heat may increase to a boil. Try to remove from heat if necessary if the water starts to get too hot.
Preheat the oven. Don't get impatient, or else you will you may throw off your cooking times, since recipes are written assuming the oven is preheated. It usually takes an oven about 15 minutes to get to 350°F or 176°C, but every stove is different. Some patterns will beep or make a noise when the temperature is reached, or you might need to calibrate your oven to choose how long it takes for it to preheat to a certain temperature. You can put a thermometer in the center of a rack set in the middle of the oven and turn it to the desired temperature; after 10 minutes, check the thermometer every 5 minutes until the desired temperature is reached and don't forget to remember how long it took to get there.
Heat the pan before adding oil. With heating pan alone causes the metal to expand, opening up tiny scratches so that oil can get in there. Also, when add oil to a pan that is already hot, it'll get hotter faster, which give it less time to break down. So after you add the oil and cover the whole pan, just wait for it to start smoking before adding the food. If you toss your food in before the oil has heated sufficiently, it'll soak up the oil rather than cook in it. Butter will brown slightly once hot enough and get a good nutty smell. Bur you should keep in mind that butter and olive oil burn faste.
Keep checking the pan. If it overheats and catches fire, you will need to turn the burner off and cover the pan completely with a metal lid, Fire Blanket or Damp Tea Towel (or smother it with baking soda). This is important never never throw water on burning oil, and don't use a fire extinguisher--they can make the fire spread. Leave it for at least a certain time for example half an hour to cool.
- Now let's talk about cooking with water (simmering, stewing, boiling, and poaching). It's easier because you have a greater window of opportunity as to when the food is "done". If you cook the food for a little too long, the result is usually still edible, in case if you miss that narrow window of opportunity with other techniques (baking, roasting, frying) you may end up with a ruined, burnt piece of food that's inedible. Stick with water-based cooking until you get a feel for judging when various types of food are done. For example, learn how to poach, simmer, stew broccoli and boil until you know exactly how a perfectly cooked head of broccoli feels when you stick your fork into it.
- Did you try "dry" cooking. Dry cooking include roasting, toasting, grilling, broiling, and baking. So now you know how and what certain foods feel like when they're cooked, you need to be able to control the cooking process with your application of heat. If you apply too much heat, the food will burn. If you apply too little, the food will be raw.
Try to minimize opening the oven door or grill cover, or it may lets heat escape and will make the cooking take longer.
If you don't have a recipe, start off with a low amount of heat and see how long the food takes to cook. Next time it will be easy, add a little more heat and see how long it takes to cook. practice and repeat this until you determine the maximum heat the food needs to cook in the shortest time without burning.
- Go ahead to frying unless you're on a diet, in which case you might be better off not knowing how to coat your food in a layer of fat!
Lower the food carefully into the oil, as the oil can splash up and burn you. Use tongs or a wire basket.
If sautéing or stir-frying, use a non-stick pan to prevent the food from becoming one with the pan. Pour just a thin layer of oil--pour it into a spoon, then into the pan (sometimes the oil comes out of the bottle faster than we'd like it to). The hotter the oil, the more you'll need to stir whatever you're frying so that it doesn't burn or stick.
- Write your own recipes. As you get better at cooking, you'll experiment and make some discoveries of your own. You'll know you're officially a good cook when people start asking "How did you make this? It's delicious!" Keep your cooking skills sharp by experimenting with new ingredients and techniques, like cooking on your car's engine!
- Make cooking an art form. Make cooking come alive with beauty and with texture by following some simple rules. After all, taste is governed not only by taste buds, but also by scent, texture, and the visual. First, buy vegetables with colors that compliment one another nicely. For a guide on how to achieve this to a perfection, use and understanding of the color wheel can be a helpful asset. For instance, reds, oranges, and yellow vegetables may nicely offset a plain colored main dish. Also, purchase colorful plates and cups, and buy food items with colors that go well together with the colors of the plates you choose. Second, buy a variety of textures. For instance, spiky leaved lettuce will go nicely with a soft main dish and a hard side dish. Make your cooking an art form, and in doing so, improve your dining experience. Foods can taste better that look and feel better! A nice aromatherapy with a complimentary scent, music, and a candle can also improve the creative and taste quality of the food experience.
- Buy the freshest of foods. When shopping for your delicacies, be certain to take the time to ensure that the texture, colors, and quality of the food you buy is the best in the batch. This little touch can make the dining experience more robust and satisfying.
Practice makes perfect, don't hesistate to practice to achieve the desired goal. Try to combine the steps above with the video below in order to obtain the most information about how to cook.
How to Cook Video
Below is also a video to help you learn how to Cook.
We hope the above steps and video about how to cook have helped you in your quest to learn how to cook. If you like this page you might also want to go to our main page and learn more about our Book of the Worlds.