Cooking Tips for the Novice Chef

It is never too early or too late to start cooking. Some people love cooking and find it relaxing. Others dread it and would rather eat TV dinners every night. Wherever you stand, cooking is something everyone should try and at least have a basic knowledge of. I guarantee that if it wasn’t for lack of time, knowledge and the proper cookware more people would try their luck at cooking. To help out any beginners, I have put together a few tips for the novice chef to hopefully make the experience as pleasant as possible.

First things first, don’t get discouraged and give up! Everyone, even your mother who is the greatest cook in the world has burnt, undercooked, overcooked or just straight up cooked a bad meal. You can expect that you will do the same, so take it in your stride and pick up the spatula the next evening and keep on cooking. The more practice, the better your meals will be!

That brings me to what you are cooking, start with basic things. If you made a bad meal, perhaps it was too complicated for a beginner. Choose something that is simple and straight forward. Some recipes will even come with a difficulty rating which is convenient for beginners, stick to the easier recipes and try harder ones when you are feeling confident enough.

Invest in a basic cookware and tool set. As you find yourself cooking more, purchase cookware items you find yourself needing along the way. You will be surprised how fast your selection will grow!

Read the recipe entirely before you start cooking. Ensure you have all ingredients, measuring and mixing tools out on the counter and ready. This will ensure there are no surprise visits to the grocery store and it will ensure you are prepared and keeping on time with the cooking instructions.

Make sure that you are handling meat carefully, especially raw chicken and eggs. Keep them away from counters and make sure all cookware and counter space that you use are thoroughly wiped down with soapy hot water. Do not mix meats, keep your chicken, fish and beef all separate from each other. Ensure the meat is cooked, cut into it to make sure. Chicken and pork should have no pink and beef can be cooked to taste. When in doubt, you are better off having a dry piece of chicken because you cooked it a few minutes too long rather then an upset stomach or worse later on.

On the other hand vegetables are something that can be slightly undercooked. They are nice with a little crispiness left in them and it helps them retain the most nutrients when they are cooked for a shorter period of time. Not to mention we eat veggies raw all the time, so no harm done and often a better taste acquired.

Buy the freshest meat and produce you can find, the difference is sure to be in the taste. If you have to spend a little more for a little less, you will be far more satisfied than going cheap for large quantities. The misconception is that the more food you have the better, when it comes to food, a little more of a quality product is certainly more satisfying than too much of a cheaply made or grown product.

If time is a constraint then find quick meals and stick to them on your busier days. There are a number of recipes under 30, 20 and 10 minutes depending on your time constraints. Don’t let this be an excuse.

Bon appétit!
 

Image courtesy of ANVRecife