Lugaru
Sous Chef
Im trying to think of the absolute basics and tricks that all "bachelors" should know. The roomie Im living with can cook but really dosent have that much experience yet so I find myself teaching him on a regular basis. Here's a few I've figured out so far:
1) Never spice while frying. All you will end up doing is making a very effective pepper laced smoke and making the hot sauce bitter. Spice near the end when possible.
2) Cooking with high heat is great, but certanly not applicable to 50% of dishes.
3) Putting an alcoholic beverate in what you cook dosent instantaneosly give it class.
4) Sometimes less is more. You dont always have to spend a brick of extra sharp cheddar or douse something in hot sauce... foods are made to be apreciated, not disguised.
5) Any carpinter can tell you this: use the right tool for the right job.
6) Learn how to make a good white sauce. All you need is butter, flour, milk and 3 minutes or so. This can be turned into a dozen gravies, pasta sauces, rues, soup bases and whem mixed with a little stone ground dijon mustard... heaven.
7) Knowing how to shop is half of knowing how to cook. Look for fresh ingredients. Look for what's in season. Lean to recognize quality and take advantage of bulk with any thing that can be frozen.
8) Treat your knives like a loaded gun. Never leave them in soapy water, never leave the handle dangling off the counter and if possible give the sharp stuff it's own drawer.
1) Never spice while frying. All you will end up doing is making a very effective pepper laced smoke and making the hot sauce bitter. Spice near the end when possible.
2) Cooking with high heat is great, but certanly not applicable to 50% of dishes.
3) Putting an alcoholic beverate in what you cook dosent instantaneosly give it class.
4) Sometimes less is more. You dont always have to spend a brick of extra sharp cheddar or douse something in hot sauce... foods are made to be apreciated, not disguised.
5) Any carpinter can tell you this: use the right tool for the right job.
6) Learn how to make a good white sauce. All you need is butter, flour, milk and 3 minutes or so. This can be turned into a dozen gravies, pasta sauces, rues, soup bases and whem mixed with a little stone ground dijon mustard... heaven.
7) Knowing how to shop is half of knowing how to cook. Look for fresh ingredients. Look for what's in season. Lean to recognize quality and take advantage of bulk with any thing that can be frozen.
8) Treat your knives like a loaded gun. Never leave them in soapy water, never leave the handle dangling off the counter and if possible give the sharp stuff it's own drawer.