I hear a lot from people who want to get into cooking, but don't know where to start. In general, the question is a very broad one, and one I put a lot of thought into considering the goal of this whole operation is to help people cook more.
Over time I've come up with a few key concepts to keep in mind when getting into cooking. The more I consider these tips, however, the more they influence my own practices. So while they are intended to help people fall in love with cooking, they might help others rekindle the flame.
Here they are:
For more tips and some recipes check out the blog.
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Joshua Stokes: Why Does Brown Taste So Good?
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Help prevent the horrible ocean plastic garbage patches that are in several parts of the world now: http://en.wikipedia.org/wiki/Great_Pacific_Garbage_Patch
Okay, so it was just me that thought that was funny.
:P
Keep it simple and Julia Child?
Roasting a pig in the jungle?
I just write the article.
Typically I take care of the pics too, but I didn't have anything to do with these.
Two knives, most every job you can think of is doable with these two knives. Two good knives, get a steel and maybe even a stone. Keep 'em sharp and learn how to hold them properly.
Half the battle is knowing how much salt and pepper to use. It's also also a good idea to build flavors from the bottom up using the juices you use to cook one thing in for another thing. If possible, cooking all your stuff in the same pan is good. People throw away too much of the flavor and waste a lot of good material in the cooking process at home.
My third knife of choice would be the bread knife because I bake bread.
I season with my nose and my tongue.
I'll do the same recipe over and over until it's perfected. I don't take a failure or lackluster attempt as a reason to abandon a recipe.
I'll start with salt and pepper and sometimes that's enough. Sometimes it's not. As with all art, know when to stop messing with it. I find adding one or at most two more herbs might be all a dish needs.
Grow a garden. Using fresh everything, especially herbs can go a long way to make something simple a success.
I'd honestly recommend going Japanese if one isn't just cooking in the home, but I also think that many Japanese knives are made with less durability than the German stuff, which can take a licking and keep on ticking and even if I have a bag full of really sharp, thinner bladed Japanese knives, I still have a basic french knife for stuff where you have to pop a joint or debone something, which is why I recommend that way for someone who isn't going professional.
I have just recently put away my old annodized aluminum pans and am trying to wok only. It is very, very fun and i am more pleased with my cooking then in many years.
Stainless steel baby.... especially if you can pick up an old well used pan at a garage sale or something.
Hoo-hoo-hoo-hoo! Meryl Streep made me look really funny!
He's happy! .... And so are we!
As for me, where is the next pasta/vegie/cajun/vegan/french/thai ... etc., creative dish I can replicate.
If it isn't fun ... then don't :)
Photo #4. Nice top. Looks like bacon.