Good Blogs for Beginning Cooks
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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.
Casual Kitchen is a food blog focused on food philosophy, money-saving ideas and easy and inexpensive recipes. My goal here at Casual Kitchen is twofold: to help my readers become more empowered consumers when interacting with the food industry, and to help my readers make cooking a bigger and better 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.
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.
"We have a Japanese girl, Tomoko, living with us, and tonight she and I cooked a Japanese dinner for us and her friends. She phoned her mum,Toshiko, in Japan for this, as it's her favourite recipe, and I wanted to share it here. It's simple and so good, and Tomoko, who is only 16, did such a good job of cooking this, then translating the recipe to English..."
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.
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.
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.
I was inspired to roast a leg of lamb after Ioannis Michanetzis (a fan of startcooking.com) sent me his recipe for a marinated, roasted leg of lamb. Ioannis, an Officer in the Greek Navy, is currently a ship’s captain, with aspirations to have a cooking site specializing in healthy and unique Mediterranean Dishes. Ioannis’s original recipe was a bit more involved than the recipe I’m doing here, but I would like to thank him for giving me the opportunity (and permission) to adapt one of his specialties for startcooking.com readers. At my grocery store , there were two choices of leg of lamb being offered.
I think you’ll love this colorful, pretty fruit salad, which is drizzled with a lovely orange-vanilla syrup, which glosses it up and makes it visually irresistible, which makes you want to stand over the bowl and slurp up every single bite, which won’t leave any for your brunch guests. So logic would probably tell you not not to make it. But I think you should go ahead and chance it! It’s that good.