A Beginner's Guide to Minestrone Soup: How to Improvise Recipes. Minestrone has a certain kind of magic about it.
Making it always makes me feel like I am channeling my imaginary inner Italian grandma. It is a very forgiving dish because you can put so many different things together, depending on what is conveniently at hand, and still wind up with something spectacular. And that is also its charm: when minestrone grows out of the joie de vivre of improvisation in the kitchen it is never the same twice. So you learn to savor what you have. A number of folks I know, my mother among them, are very uncomfortable with the idea of not following a set recipe in the kitchen. 1. 2. Tomatoes: Canned diced tomatoesfire roasted tomatoesfresh vine-ripened tomatoesheirloom tomatoes Liquids: Chicken brothchicken stockwaterwhite or red wine. Start Here. I have two goals here at Casual Kitchen: to help my readers become more empowered consumers, and to help my readers make cooking a bigger, better, and less expensive part of their lives. Most of the recipes you will find here will be amazingly inexpensive (or laughably cheap as I prefer to phrase it), and the advice you'll find here addresses things like getting faster and more efficient at cooking, how to cook great food for less money, how to cook for company, how to modify recipes, how to become less error-prone in the kitchen, how to save money on spices and cereal, or how to apply concepts like scale or the 80/20 Rule to cooking.
If this is your first time visiting this site, I recommend you start with some of CK's key pages: Most Popular Posts The ten posts here at CK with the most pageviews. Best of Casual Kitchen My best articles. Chronological Index of Posts A full index of every post over the history of Casual Kitchen, broken out by month. Cooking: What are some useful hacks for beginning cooks who work during the day. Cooking 101: 20 Lessons to kick start your cooking skill. Cooking is not easy – for me as least.
I can cook but only some very basic stuff. Found out a good site that can get me started on cooking something good – which is azcentral.com on Cooking 101. Beginner Cook Recipes. 7 Good Online Cooking Guides For The Beginner Cook. If you’re anything like me, your capabilities in the kitchen end with boiling an egg.
But, just like with any other skill, everything you need to learn about how to be a great cook can be found online. The best place to start is with quick and easy recipes which won’t overwhelm you and put you off the idea of ever setting foot in the kitchen again. The following list contains sites that aggregate easy-to-do recipes, some include video tutorials, and introductions to cooking basis.
And quite a few of them will help you stay organised while learning all about the art of cooking. Epicurious One of the most popular websites for recipes, Epicurious, has an entire section dedicated to Quick & Easy Recipes. Signing up for an account allows you to make notes, review and save the recipe to your list, and even print shopping lists for the recipes you want to make. One of Epicurious’ best features by far, which will come in very handy for the beginner cook, is their Menus feature.
Plumello Cooklet. Cooking For Engineers - Step by Step Recipes and Food for the Analytically Minded. Macheesmo - Learning to be Confident in the Kitchen. How To. How to Boil Lobster First consider the size of your pot for boiling the lobsters.
An 8-quart pot will easily take one lobster, a 16-quart pot, 2 or 3 lobsters. Smitten kitchen. The Beginner's Checklist to Become an Outrageously Good Cook. I‘ve said it before, and I’ll say it forevermore: it’s EASY to become a great cook nowadays.
In stark contrast to just a few generations ago, today most of us can cruise out our doors and find quality raw ingredients, we have access to the world’s great cuisines just by visiting some ethnic markets, and we can order just about anything on earth with the click of a button and a credit card. The earth continues to radically shrink, and home cooks continue to be the beneficiaries of it. The flip side: it’s also easier than ever to buy packaged crap and frozen just-heat-up crap, to get take-out crap, and to eat crappy meals in restaurants. It’s almost as if the “work” of feeding ourselves has been outsourced to those that can do it the cheapest and who can make it the most convenient. What’s missing in all this convenience, however, is the concept of “taking ownership” of what you put into your body. 1) It’s not about the gear!
2) Use good salt, and pepper, wisely. 3) Be fearless. Quick, Affordible & Easy Recipies for Beginner Cooks! How To Cook Like Your Grandmother. Pecan Pie. You may have seen these in the produce section of the grocery store and thought “NO WAY”! Well guess what? They’re delicious! These fiddlehead ferns are also very nutritious. What ever you do, don’t just pop one in your mouth raw. They need to get cooked first!
Step 1. Fill a bowl with cold water and submerge the fiddleheads. (I stuck them in a colander first and then put the whole colander in the bowl of water.) Lift the fiddleheads out of the sink and let them drain. With a paring knife trim off the end. Step 2. DO NOT SKIP THIS STEP. Put the fiddleheads in a pot and cover them completely with cold water. As they come to a boil they will float to the surface. Boil them for 6-8 minutes. Step 3. Drain the fiddleheads in a colander. Heat 1 Tablespoon of olive oil in a frying pan over medium- high and add one clove of crushed garlic… …. and the fiddleheads.
Sauté for approximately 1 minute. Add some fresh cracked black pepper… …a sprinkle of salt… The Pioneer Woman Cooks.