Astra
01-22-2006, 10:36 PM
Let me start out by saying that I was not born with an ounce of natural talent for cooking. it took me 3 years in school to learn more than what a pan was for. I went on to run a kitchen for 3 years..And now I can cook.. well most of the time..
Some basics I've learned that will help you in many ways.
*350 degrees is the oven setting for anything you dunno how to bake.
meat.. usually you can cook at about 350 and an hour per pound. Usually you can cook a little less than that depending on the meat.
*A liquid measure and a solid measure are different. Recipes do not work well when these are mixed up.. Measuring cup with a pour spout is for liquid.. Those cute little cups you have on a ring in your drawer.. those are solid measures.
* same goes for the tablespoon in your drawer. A tablespoon that you eat with is not a measuring device... Use the ones that come in that ring or whatnot that have the measures on them..
*When using large knives hold the blade and not the handle. It gives you more control over where the blade goes and eliminates the play from your wrist. Also bend the knuckle closest to your finger tip to hold what you are cutting. Keeping your fingers out from under the blade helps to enure you keep your finger tips..
* real butter is better for you than margarine becuase you can actually digest it.
* running the flame under the pan too hot for too long and/or running a hot pan under cold water warps the pans and your cooking will be negotiated after that.
*SAVE THE PANS!!! don't use metal utensils on tephlon.
it WILL be destroyed.
Eggs-
if you cook them in the grease of the sausage or the ham or bacon that you are cooking for breakfast it flavors the eggs quite well..
Bacon-
( I could never get this one right..until now..)
Preheat the oven at 350.
Put the bacon flat on a baking sheet (non greased) go on cooking whatever else you must cook. when or of you like flip the bacon.. 15-20 mins later you have AWESOME bacon.
For kernal corn and green beans I like to add to taste-
ground black pepper
salt
lawreys season salt
italian seasoning
I usually sprinkle just enough to cover the top layer in the pan. It will need a low simmer for about 10 mins..
mix a dry batch of this and use it on corn on the cobb too..
I live in a house with chopsticks and a rice cooker.. both very helpful in the kitchen.
a good magazine where you can get great quick recipes from in "quick cooking"
Some basics I've learned that will help you in many ways.
*350 degrees is the oven setting for anything you dunno how to bake.
meat.. usually you can cook at about 350 and an hour per pound. Usually you can cook a little less than that depending on the meat.
*A liquid measure and a solid measure are different. Recipes do not work well when these are mixed up.. Measuring cup with a pour spout is for liquid.. Those cute little cups you have on a ring in your drawer.. those are solid measures.
* same goes for the tablespoon in your drawer. A tablespoon that you eat with is not a measuring device... Use the ones that come in that ring or whatnot that have the measures on them..
*When using large knives hold the blade and not the handle. It gives you more control over where the blade goes and eliminates the play from your wrist. Also bend the knuckle closest to your finger tip to hold what you are cutting. Keeping your fingers out from under the blade helps to enure you keep your finger tips..
* real butter is better for you than margarine becuase you can actually digest it.
* running the flame under the pan too hot for too long and/or running a hot pan under cold water warps the pans and your cooking will be negotiated after that.
*SAVE THE PANS!!! don't use metal utensils on tephlon.
it WILL be destroyed.
Eggs-
if you cook them in the grease of the sausage or the ham or bacon that you are cooking for breakfast it flavors the eggs quite well..
Bacon-
( I could never get this one right..until now..)
Preheat the oven at 350.
Put the bacon flat on a baking sheet (non greased) go on cooking whatever else you must cook. when or of you like flip the bacon.. 15-20 mins later you have AWESOME bacon.
For kernal corn and green beans I like to add to taste-
ground black pepper
salt
lawreys season salt
italian seasoning
I usually sprinkle just enough to cover the top layer in the pan. It will need a low simmer for about 10 mins..
mix a dry batch of this and use it on corn on the cobb too..
I live in a house with chopsticks and a rice cooker.. both very helpful in the kitchen.
a good magazine where you can get great quick recipes from in "quick cooking"