"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Health, Nutrition and Special Diets
Click Here to Login
Thread Tools Display Modes
Old 03-22-2005, 04:10 PM   #21
Master Chef
Michael in FtW's Avatar
Join Date: Sep 2004
Location: Fort Worth, TX
Posts: 6,592
Hi, Bobby! Welcome!

Everyone has given you such good ideas it's hard to add anything to them ... but there is one resouce for learning to cook that has not been mentioned. Your Mom! Or, your grandmother, or an aunt. I'm sure they would be flattered that you asked for their help - and would enjoy your company in the kitchen.

"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
Michael in FtW is offline   Reply With Quote
Old 03-22-2005, 05:23 PM   #22
Head Chef
abjcooking's Avatar
Join Date: Sep 2004
Location: New York
Posts: 1,460

My brother was in the same position last year when he came to me and asked me to teach him how to cook. Since I live out of state I decided to make him a beginners cookbook which would require little equiptment. I have posted a few of those recipes under the misc. section for you. They are great recipes to start with (some aren't low fat though), simple and inexpensive so if a recipe doesn't turn out it isn't a big deal. One of the recipes I posted the other day. It was one of his first recipes to cook and it is still his favorite today.
Spaghetti Beef Wrap-Ups (Easy and delicious)

If you have any questions please don't hesitate to ask.

Go Sooners
abjcooking is offline   Reply With Quote
Old 03-22-2005, 06:06 PM   #23
Chef Extraordinaire
kitchenelf's Avatar
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
Welcome Welcome Welcome Bobby. I was going to give you a menu to make but I'm sure you'll find enough in a cookbook. You'll get some great ideas. You also might want to subscribe to Cooking Light.

I love to soak boneless skinless chicken breasts in buttermilk for about 3 days. On the 4th day when I get up I will remove from that marinade (throw it away) and soak in equal amounts of teriyaki sauce and pineapple juice and then add some dry sherry, fresh ginger (about 1/2 tsp), 1 large chopped garlic clove, and a tsp. of Splenda. Remove from that marinade and cook. I brown both sides in a skillet first then finish in oven. Add a couple boiled new potatoes (red potatoes) with some spray butter, garlic salt, pepper, parsley, and steamed veggie of your choice and you've got a pretty healthy meal. If you have to watch sugar then the pineapple juice may be a problem. BUT the buttermilk is still the way to go to tenderize it.

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 03-22-2005, 06:44 PM   #24
Executive Chef
ironchef's Avatar
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,557
You should also try looking into your local community/jr. colleges and see if any of them offer culinary programs. See if you can just enroll in their introduction classes without actually having to enroll in the culinary program itself. A lot of the colleges also offer "adult educational classes" which include some sort of night/weekend culinary class as well.
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
ironchef is offline   Reply With Quote
Old 03-22-2005, 08:09 PM   #25
Sous Chef
Join Date: Sep 2004
Location: PA
Posts: 584
I agree with GB about Alton Brown. I've never used his recipes, but I have used information I learned from the show.
Curiosity killed the cat, but satisfaction brought him back.--unknown, at least to me
purrfectlydevine is offline   Reply With Quote
Old 03-23-2005, 08:12 AM   #26
Sous Chef
Join Date: Sep 2004
Location: USA,Minnesota
Posts: 973
For an introduction to cooking processes, lots of definitions and relatively easy recipes written understandably, I would say Cooking for Dummies and How to Cook Everything by Mark Bittman.
...and that's the way it is in northern Minnesota.
Otter is offline   Reply With Quote
Old 03-23-2005, 08:21 AM   #27
Executive Chef
Raine's Avatar
Join Date: Jun 2004
Location: NC
Posts: 3,549
Another good basic cookbook, that I have enjoyed and found helpful over the years is Betty Crocker.
Raine is offline   Reply With Quote
Old 03-23-2005, 05:13 PM   #28
Assistant Cook
Join Date: Mar 2005
Posts: 10
Subject: Replies.

Okay, sorry itís taken so long for me to respond. I started a big response yesterday, but my computer froze up, then I didnít feel like typing it all up again J Anyway, here we go:

Utensils to invest in: Whisk, wooden spoons, set of knives Ė I think I might be able to scrap up a used set from my mom. She hasnít taken very good care of them, but it should get me started. As long as Iím stealing a knives set, I should steal a cutting board too :-D

Books to look into:

Any childrenís cook book

Miller, Bryan Cooking for Dummies

Bitterman, Mark How to Cook Everything (is it Bittman or Bitterman?

Betty Crocker

TV Shows to watch: Paula Dean, Rachael Ray's 30 Min Meals, How To Boil Water, Food 911, Everyday Italian, and Good Eats. Are these all on Food Network?

As far as the Community College thing goes, yes, there is one here. I may be able to get into a course this summer (for kids), but if Iím too old for that, I can get into something in the fall in my schedule permits.


I appreciate everyoneís warm welcomes and advice.

Rainee, the Terms & Techniques forum was very useful, thank you.

Wasabi- that page by page link will be very useful until I can buy the book myself, thank you.

PolishedTopaz, very insightful link, thank you.

I REALLY appreciate the recipeís that was the main thing I hoped to get from this thread.

Again, I appreciate all the replies. Thank you all so much for pointing me in the right direction. Feel free to continue to add pointers.

Oh yeah. No one in my family knows how to cook either L
bobby is offline   Reply With Quote
Old 03-23-2005, 05:23 PM   #29
Sous Chef
PolishedTopaz's Avatar
Join Date: Aug 2004
Location: East End of Long Island
Posts: 915
Well that explains alot!!! LMAO As someone said before you came to the right place........we can be your "cooking" family . And remember there is no such thing as a "dumb" question! You are guaranteed [sp?] to get a honest and fast response to any and all questions.

Oh with your moms' knives.........take them to a pro to have them sharpened BEFORE you put them to ANY food. Because a dull knife will cut you faster and worse than a sharp one.
Just because someone tells you that you can't do something doesn't mean you have to listen.
PolishedTopaz is offline   Reply With Quote
Old 03-23-2005, 05:27 PM   #30
Executive Chef
Raine's Avatar
Join Date: Jun 2004
Location: NC
Posts: 3,549
Also check your local newspaper for groups that may be having a cooking class, i.e like the local tea/garden club,etc.

Raine is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:21 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.