I've been cooking since I was little but I didn't fully understand what it took to throw together a meal until I was married. Truthfully, that first year of marriage was pretty comical when it came to my kitchen skills. I can't tell you how many pots of soggy hamburger helper we've eaten or the many batches of "cajun" biscuits I've made.
Luckily my husband is easy when it comes to eating. He is just as content with a bowl of cereal for dinner as he is with a sizzling T-bone steak. (another reason why I adore my in-laws. They have created this perfect man who didn't need any training when I got him! : )
The point of this blog post is to say that PRACTICE MAKES PERFECT! I know it's cliche' and to me that phrase is quite annoying but with cooking it is soooo true! If you are a beginner cook rest assured that there are many cooking mishaps to be had in your future. Accept them, have a laugh and keep cooking! I mean, it's just food right?
Here are a few cooking tips that will help you along your journey to becoming a fabulous cooking diva!
I will be adding more to this section!
Thanks sooo much! I really appreciate this!
ReplyDeletegood advice. I also sometimes forget what I've added in already but I think a good thing to do is to have all the ingredients in a pile to one side, and as you use them, move them to another side a few feet away (some ingredients you have to add some in the beginning and the end so putting away can be a little confusing) if you put everything in dishes like you said, that can help but it also makes more dishes to clean! :(
ReplyDeletep.s. your doggy is so cute! she's so laid back, a lot of chihuahuas aren't raised properly and they're overly scared or MEAN!!
ReplyDeleteI'm sorry I keep thinking of new things (lol). If a bowl only had something like flour in it, just rinse it and reuse it to help with not having to clean so much. Same with measuring spoons. Also, for meat -- never grill COLD meat..let it be room temperature because that can ruin it (never heard if the same is true if you make it in the oven, but I always have it room temp just in case). And never stab meat because the juices will come out, just use tongs when dealing with meat and let the meat REST after it's cooked (let it sit after it's removed from the heat for 5 minutes or so before cutting it to save the juices as well). For food safety, it's best to let frozen meat thaw in the refrigerator, don't thaw it on the counter (my mom always did it this way but it's a big no-no). If you thaw using water, the water has to be changed every 30 minutes or let water continually flow over it.
ReplyDeleteCool tutorial video, I think it is very good for beginners, very simple to follow.
ReplyDeleteI suppose the one dated April 16, 2011, didn't have a good day....at all. I personally find your recipes and tips quite good and informative. I suppose that adage holds soo true, "you can't please everyone".
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