GnauzBookOfRhymes
Superstar
Unless the dish is meant to be cooked together in a single pot, I always use a rice cooker. Comes out perfect every time.
Cooking tips for beginners AMA
- Thread starter Caca-faat
- Start date
Unless the dish is meant to be cooked together in a single pot, I always use a rice cooker. Comes out perfect every time.
GnauzBookOfRhymes
Superstar
go to marshalls/tj maxx.
get a 12 inch non stick fry pan
an 8in non stick pan
a 2 qt sauce pan (not necessary to be nonstick - steel is fine)
12 qt stock pot
12 inch cast iron pan
8-10 inch chef knife
fillet knife
paring knife
serrated knife
calphalon is a good brand for all of the above
Other random shyt
measuring cup
measuring spoons
wooden spoons for stirring
tongs
whisk
spatula
marinate injector
instant reading probe thermometer
immersion blender
small mini food processor
collander
cutting board
insulated gloves
Unless the dish is meant to be cooked together in a single pot, I always use a rice cooker. Comes out perfect every time.
GnauzBookOfRhymes
Superstar
Go to the most exclusive/expensive sushi restaurant in the world and I guarantee they're using a rice cooker.
Takes many ppl years before they're able to cook rice consistently on stove top and even then if you get distracted and aren't watching it you can fuk it up and there goes the 20 minutes you spent to that point. In a thread for beginners, in other words, ppl who aren't going to be experimenting with paella as their first dish, I think a rice cooker makes sense.
GnauzBookOfRhymes
Superstar
TBH I've only used it a cpl times myself. I'm more of a "marinate it for a cpl days in a vacuum sealed bag" kinda guy. But if you're dealing with something like a big turkey, it's not a bad route to go.
Doesnt that just marinate the meat at the local injection site, wouldn't I have to inject literally everywhere?
You will need the below in no particular order
spatula
Wooden spoons
Saucepans
Lifting and turning utensils
Pots for boiling large amounts
Saucepans
3 tiered Steam pots
Plastic cutting boards
Wooden cutting boards
Good knives
Measuring spoons
Measuring cups
Strainer
Colander for draining pasta and potatoes
Pestle and mortar or spice grinder
Potato ricer
Garlic crusher
Roasting pans
Large bowls for marinating
Pirex dishes for baking mac and cheese etc
Cake tins
Springform cake tins
Basting brush
Grease proof (parchment) paper
Saran wrap, cling film, glad wrap
Aluminium foil
Ziploc bags
Kettle
Heavy bottom frying pan
Cast Iron frying pan
In Jamaica we have pots called Dutch pots they are pots made from cast iron but all different sizes. I use the large one I have for soup stews, stir fries etc.
Blender
A wok ( this can be used for multi purpose cooking)
Slow cooker
Vegetable peeler. I also use mine to make vegetable ribbons for texture variety
Whisk
Theres lots more but it all depends on what u want to do. Don't buy everything unless you need those items.
GnauzBookOfRhymes
Superstar
Generally speaking yes but I have only used it when making turkey or a large chicken and only in the breast. I don’t bother anywhere else since dark meat will be juicy either way.
Leftovers
It's important to use up left over ingredients to avoid waste in general. That goes for left over meals and left over Ingredients.
Do research on the shelf life of some ingredients or the versatility of others. E.g Mushrooms Avoid wasting your money and allow yourself the opportunity to explore.
Mushrooms
Super versatile. You may have initially purchased them for a specialised dish and now they're sitting in your fridge rotting because your unsure about what to use it for.
1. You can sautee them in butter and whisk some eggs and make a mushroom omelette
2. Lightly pan fry them in garlic thyme and butter then sprinkle with a bit of sea salt and have on toasted ciabatta, so delicious.
3. You can also pour some double cream on the above then simmer and pour some fresh pasta crack some fresh black pepper and grate some parmesan over it for a quick after work vegetarian meal.
4. Chop and fling into stews and casseroles for extra meaty texture, earthy taste and an Umami quality.
Ingredients should not only be used for the recipe you brought them for, feel free to experiment.
It's important to use up left over ingredients to avoid waste in general. That goes for left over meals and left over Ingredients.
Do research on the shelf life of some ingredients or the versatility of others. E.g Mushrooms Avoid wasting your money and allow yourself the opportunity to explore.
Mushrooms
Super versatile. You may have initially purchased them for a specialised dish and now they're sitting in your fridge rotting because your unsure about what to use it for.
1. You can sautee them in butter and whisk some eggs and make a mushroom omelette
2. Lightly pan fry them in garlic thyme and butter then sprinkle with a bit of sea salt and have on toasted ciabatta, so delicious.
3. You can also pour some double cream on the above then simmer and pour some fresh pasta crack some fresh black pepper and grate some parmesan over it for a quick after work vegetarian meal.
4. Chop and fling into stews and casseroles for extra meaty texture, earthy taste and an Umami quality.
Ingredients should not only be used for the recipe you brought them for, feel free to experiment.
Roast your bones to make stock for what ever meat your cooking.
Making stock is super easy, it doesnt take a lot of work but can go a very long way. It does take time though, but its a set it and forget it type thing perfect for a saturday at home doing nothing.
I start by roasting the bones in the oven on about 400 F till they become carmelised. I also chuck onions in, no need to chop, garlic, thyme, and whatever herbs and spices I want.
Staples for stock are:
Carrots
Celery
Garlic
Onions
Pepper
Clove
All spice
Pepper corns
A bouquet garni (which is herbs tied together to prevent them getting lost, and usually contains thyme, rosemary bayleaf and any other herbs that are on a stalk.)
Then into a big pot with more of what ever spices I had and whatever complimentary herbs that go with that particular meat. E.g Chicken and Thyme or Lamb and Rosemary.
Then boil on low for a couple of hours. When all the meat as fallen off the bone, season your stock to taste and let cool for a couple of hours on the stove.
Once cooled, strain and freeze into different portions and use for soups, gravy, rice or risotto.
Side note: My freezer is a graveyard of carcasses, any whole joint of meat, whole poultry, whole fish bones, or shellfish shells and heads are saved to make stock. Nothing should go to waste.
You dont have to buy bones, your butcher may give them to you for free, don't ask dont get.
Great tips.
Question: Why do you bake the bones before boiling them in water?
For my stocks, especially chicken, I'll use the whole chicken season it, and then boil in water. For beef stock I'll find cuts of beef with a lot of bones and do the same. I've never thought of baking before boiling. I'd like to know the reasoning behind that.
What kinda pans/pots is a mustHad a dutch pot I was using for everything and it was trash.
Cast iron isnt seasoned, everything sticks
Bought a stainless steel frying pan and things been a bit better
I really like cooking, but don't care to try and get better
Carmelising the meat gives it waaay more depth of flavour, and adds carmelised notes where u would otherwise not have any. It helps to roast tough aromatics like onions and garlic too for those caramel notes. Then deglaze that pan after u take out the bones and use that liquid in ur stock. ( theres a tip for deglazing up thread)
It helps to round out the flavour profiles on your palate and elevates your dish.
Had a dutch pot I was using for everything and it was trash.
Cast iron isnt seasoned, everything sticks
Bought a stainless steel frying pan and things been a bit better
I really like cooking, but don't care to try and get better
What happend with your dutch pot, was it brand new or did you get it from someone?
Im copying a reply i made up thread because all these things work together and all serve a purpose. You can have all the best intentions to cook but if you dont have the right tools it can be more challenging that it needs to be.