Category: Daily Living
Hi guys. Ive only just really started cooking recently since i moved in to my own flat. Really enjoy it! Ive done alot of baking cakes and cookies. Ive also made stir fry, bolagnaise and a beef casorole. But i was wondering how everyone else finds cooking and if anyone has any easy recipes or tips for some one like me who has only recently started cooking?
I love to cook different types of things, but I LOVE one-pot meals in crockpots or Dutch ovens. They are good if you don't have much time or energy, or if you want to cook a good balanced meal without dirtying up three pots and a dozen utensils.
Kate
Yeah, stir fry is awesome. I love stir fry vegetables. You can also use George Forman and make burgers. It won't take long just around five minutes. Its fast and it works really well when you're on the go. Try Spaghetti. The noodles won't take that long. Just add the sauce afterward and you're good to go.
yum yum!
Honestly, I'm a good eater. as long as someone cooks tastier. but I dono cooking. I wish to learn. but there's no teachers.
Raaj
how do you know when things are done when making stir fries?
The smell usually changes, especially if you're cooking meat as well. If it's only veggies, try taking one out for a taste.
Also, the meat changes ... consistency? ... under a fork, if that helps.
That reminds me—and maybe this wants to be a separate thread when it grows up—but has anyone had any success with talking meat thermometers?
When I cook meat I tend to just go by common sense. You can work out roughly how long to cook meat for anyway and once that time has past, take it out, prod it a bit and if you burn yourself then it's cooked.
Obviously you don't want to touch it for that long, but I've never had anything go wrong yet *touch wood*.
When I first started cooking I decided to go by common sense as opposed to finding instructions for things and it's worked pretty well. Having said this, sometimes if I'mnot sure what something is when I get a shopping delivery, I'll usually ocr it and that does tend to give me some form of cooking instructions.
As far as easy stuff goes, currey's are always nice and don't take that long to cook. Jacket potato with beans and cheese is another easy but fairly filling dish if you don't want to mess with meat.
Left overs go well with pasta; I'll usually start cooking some chicken then while thats going put a bowl of pasta on then george forman some bacon. Strain the pasta, add some sauce then mix in the bacon and chicken. Grate some chese and you've got a nice meal.
When cooking meats, especially hamburgers and the likes, you can sort of tell about the doneness by pressing on it with the spatula. The more done it is, the less it will sizzle when you press it.
Yeah, I agree with poster 9, bacon bits goes really well with alfredo sauce. As far as hamburger meat, just use George Forman. It will take like four minutes and 30 seconds if you want it to be medium well.
I love curries. That is also an easy dish to make, its healthy and its good for cold weathers.
Mashed potatoes are easy to make as well. Make sure to include milk, water, butter, cheese and garlic powder. Simmer it 15 to 20 minutes until the potatoes are tender.
Where do you get a talking meat thermometer? I would be interested in getting my hands on something like that, considering me and a friend of mine were talking about that earlier.
I can pretty much cook anything. the only thing I consistently have trouble with are pancakes and fried eggs, which is too bad, since I really enjoy both. Making the batter is no problem, but it's difficult to tell if it flipped completely or just half way, if you know what I mean. I know you can usually hear more of a sizzle if you've flipped it successfully, but sometimes it turns out that I've folded the pancake in half instead of flipping it over completely. the same is true with fried eggs.
Ohhhhh, I hate when I do that!!!! I will have wanted an egg, not an egg omlet with nothing in the middle. But a good way to cook fried eggs is to do an egg in the hole. What to do- tear out the center of a piece of bread (whatever kind you like) and either discard or eat the center. Place a skillet on medium heat and once heated, put a good couple of tablespoonfuls (I like mine really buttery) of butter in and let it sizzle in there for a couple seconds and then place the bread in the butter and let it cook for about 30 seconds. Flip> Let other side cook for about 30 seconds during which time you want to sprinkle salt and pepper into the open hole. after this time has passed, crack an egg into the hole and let that cook for about 1 to 3 minutes, depending on the degree of doneness you like your egg. while it is cooking, sprinkle the top with salt and pepper. after this time has passed, flip and let cook for another one to three minutes. And there you have it.
I never turn my eggs. First I break one in a small bowl, and then pour in to the hot buttered pan. Put on the lid, and wait for about a minute. Then feel where the yolk is to judge how done it is. Hope it helps.
Oh, all this egg talk makes me wanna puke! I never acquired a taste for cooked eggs. Except for the ocasional deviled egg, or hard-boiled egg in potato salad, all other cooked eggs are a no-go for me. Back to the original question, there's really no hard-and fast cooking rules. Use the internet when searching for recipes. RazzleDazzlerecipes.com has some good ones. As well as the food network. Also, try product sites like MacCormick's, Kraft, and Betty Crocker. Eventually, you'll learn how long to time things. The first time I ever made a cheeseburger by myself, I was 14. It turned out pretty good. If you're cooking on a burner, ground beef will take about 7 or 8 minutes to cook on each side. When cooking pork or chicken, start on medium low, then bump your heat up to medium a bit later on. This is so you're meat is well done, without drying out. This is especially important for thicker cuts of meat. If you start out cooking on medium, the inside of the meat might still be undercooked while the outside could be overdone. My mom gave me that tip, and so far, it's worked great. Be sure to coat your pans with a bit of noncook spray or oil when browning meats like pork, that can stick to the pan easily.
I'm a bachelorette, and one of my biggest challenges is cooking for one person. I like easy-to-make meals like chili, barbecued ribs, or pork chops or chicken breast. I've found that thinner cuts of meat work best on a George Foreman gril. Please private message me, if you want any more tips. I've been cooking on my own for a long time, I'd be happy to give you any other tips, cooking or otherwise.
Check out The Food Network. You'll get lots of great ideas.
thanks everyone got some good ideas and tips from this topic and the cooking has been going ok i made chicken wrapped in tortellas for me and a friend last night turned out really nice. I think as u grow in confidence it just gets better with time. Just another quick question though when roasting potatoes is it appsolutely vital to heat the oil before putting them in the oven? Hope it doesnt sound to stupid lol
It's not vital at all, no. It just makes coating them easier. I melt a wee bit of butter and cover mine in that. They turn out great. Goose fat is best though.
Now here's one for the expers:
You know those hash browns you make by grating the potato? How do you get the perfect set of browns, all crisp on the outside yet cooked through soft in the middle? Everyone I know either struggles with it or, like me, has just plain given up after years of failures / too much hot oil or too little of it. They're one of my favs for a Saturday morning, right before you go do something outside or in the garage. Nevermind the modern puritans fondly known as the health nazis.
The biggest thing I've noticed about cooking is the more you do it the more confident you get. I've been cooking since I was pretty young with my mom and grandma. So I'm not afraid to try a new spin on an old favorite or venture in to some recipie I've never made before. the internet is full of great recipies from the classic comfort foods to some more healthy stuff. Sometimes I'll just type in a search of a few ingredients I've got around and see what new or different twists on old faves I can find.
Isn't there a brand of frozen hash browns that are already cooked and all you do is heat them up? I am not successful with hash browns at all, nor am I successful with salmon patties.
I cheat. I cook my hash browns in the oven. 200 degrees C for 30 minutes, flipping halfway through. Works like a charm!
I love salmon, but am always afraid I will either burn it or undercook it. Any tips? My roommates usually help me with it. Our kitchen's really small, so fitting 2 people is hard haha! but we mannage. Can you tell if the salmon is done by sound? I like using george forman for burgers and grild cheese, since I don't like flipping, but I haven't really done flipping much so that's probably my deal.
FM wow that's very cool what do you cook them on?
200 degrees? That's pretty cool a temperature, but they still come out crisp?
Do you just use a baking sheet sprayed with nonstick, or what?
I think I'm gonna try the egg-in-a-hole thing for me and my roommate today. I'll let ya know how it goes.
For salmon, your better off using a broiler or poaching. I prefer the broiler though, I think it gives it a better texture.
IN regards to the post about pressing burgers. Never, ever, ever, ever, ever, press a burger. The reason that they sizzle less, is because you've pressed all the juice out of them. Now, it does make them cook faster, that is why you see them being smashed in old movies and diners, but it dries them out.
For a burger, heat the pan until it is sizzling hot, then place the burger on with a spatula. Let it sit, do not touch it for at least two minutes. then, gently nudge it, when it is able to move easily, it is getting close to done. the rest of the time is all your choice, it just depends on your tastes.
as for meat thermometers, the only talking ones I've seen, you have to stab into the meat. This si fine for things like meatloaf and that kind of thing, but for anything that is a whole cut, a steak, or a roast, it is bad. Puncturing meat releases the juices, and then you'll be stuck with a very dry cut of meat, and no one wants that unless its jerky. i have seen some infrared thermometers that talk, they are expensive, but if you do a lot of cooking, your better off with them.
For flipping pancakes and such, have you ever tried using a double spatula? It is like a spatula, but its in tong form, you slide the bottom spatula under the food, and squeeze the tongs, which brings a second spatula down on top of the food, then you turn. It gives it more support, so you can tell when you've properly flipped it. I've had a lot of luck with them.
As for the hash browns. Try adjusting the temperature of the oil, and the length of time you leave them in. For crispy outsides, a higher temperature, for less time, is best. And remember, when you put food into hot oil, it takes the temperature of the oil down a little, so give it time to heat back up when your cooking.
Hope that helps.
If you won't to know a lot of good tips, watch good eats. He explains all the science behind cooking, and explains why you should do things. It helped me a lot when I started cooking.
Great ideas SilverLightning. And, though my artistic daughter says 'eeeeewwwwww' every time she hears me say it: I am very partial to cooking by chemistry, as you yourself seem to be.
I will check out Good Eats; sounds like a worthwhile show.
just making a quick stop over
and noticed this topic
found word, "bolagnaise" in first post
and gave me to think upon bologna sandwich
that seems long ago and so very far away
M'mm with
with
lettuce and mayo
or
with mustard and and ??
oh, yeah, and toast!
Smiles
Got any soda pop to go along with the b o l og n a ??
Chips ttoo *outrageous
Hi Leo
I cover a baking sheet in foil, shiny side up, and then just drop the has browns straight onto that. That way, instead of digging them off the tray, I peel the foil off, turn it upside down over the plate and shake. If they're stuck, I simply peel the foil off. Simple, really.
They do indeed come out crisp, yep.