Getting Started as a Self-Taught Cook

Learning the basics

            It is necessary to have some basic knowledge of cooking, like boiling water, how to make a sandwich, how to warm things up in a microwave, how to follow directions on a package, and what is a healthy meal.   These topics won’t be discussed here, but continue on and you will learn how you can teach yourself even these basics.

            The second assumption will be that you want to learn more about cooking.  You may have some experience and knowledge already, but you are interested in adding more to what you already have.  You may know very little about cooking and you want to learn enough to get by.  You may be an accomplished cook and want to learn more.  Everyone should have a couple of perfected dishes to use when company comes.

            Use what tools you need to keep on top of your cooking.  Timers and thermometers are essential.  Cooking is a combination of chemical and physical reactions, so it is important to follow the directions and to use the correct tools. 

Safety first

            Know a few basics about safety.  Think before you act.  It is dangerous to be in the kitchen and be absent-minded.   Train yourself to be focused and eliminate distractions.  Cooking is working with heat, the most common accidents are fires and burns.  Knife accidents are a close second.

            Know the type of fire you are dealing with.  Do not throw water on a grease fire.  A safe what to quickly extinguish a cooking fire is to smother it out.  Place a lid on the skillet or sprinkle salt or baking soda until the fire goes out.  It is a good idea to have an A B C fire extinguisher at easy access in the kitchen for larger fires.

            Keep aloe gel for first aid for burns.  If you are burned, run cool water over the burn and apply the aloe gel.  Do not apply butter.  Applying grease to a hot burn will only fry the wound more. This applies to first degree burns.  Second degree burns involve blistering and should be attended.  Third degree burns need immediate medical care.

            Think before you act.  Do not handle knives or sharp tools with slippery hands.  Always work a way from yourself.  Use safety equipment.  Accidents happen.  If you cut yourself, apply pressure to the wound until the bleeding stops.  If the bleeding does not stop in a few minutes, seek medical attention.  Apply disinfectant and bandage the wound.  Cover the wounded hand with a glove.  This is to protect both the wound and the food.  Be extremely careful to make sure blood does not get in food and disinfect cooking surfaces and equipment.

            It is also good to have some knowledge of basic electrical safety.  Do not plug in or unplug electrical equipment with wet hands.  Always unplug equipment by gripping the plug.  Do not jerk the cord.  Make sure the equipment is away from water and heat and on an even surface.  Make sure the cord is not frayed and no wires are exposed.

 

If you cut yourself, be extremely careful not to contaminate the cooking surface or the food.  Hold your hand over the sink and apply pressure to the wound until bleed stops.  Bandage the wound and place a plastic glove on the hand.  This protects the wound and the food.
 

Know terminology

            As I mentioned cooking is a series of chemical and physical reactions.  What is good for one ingredient isn’t necessarily good for another ingredient.  Heat is the biggest mistake most beginning cooks make.  Learn to moderate the heat.  High heat is good for searing a duck breast, but it will also make meats with high protein content stringy and tough.   So follow the directions carefully with heat.   Be patient.  When it comes to cooking some things cannot be rushed.

            If you come across an unfamiliar term, take time to look it up.  It could make or break your dish.   It is easy to Google the term or use your favorite search engine.  Once you are certain that you understand what the recipe calls for, you can proceed with more confidence.

Read

            Every home should have a good basic cookbook.  It should cover information about ingredients, cooking techniques, substitution and conversion tables, and recipes that cover a wide range of cooking.

            My favorite is Joys of Cooking.  My niece’s favorite is How to Cook Everything.  The Betty Crocker Cookbook and the Better Homes and Garden Cookbook are also good.  If you don’t already have a basic cookbook, I recommend a visit to your local library.  Check out a few and try them at home to see which one will cover your needs.

            If you are thinking, “How old fashioned.  Doesn’t she know this is the digital age?”  Well, yes, I do.  But sometimes it helps to read from a book, too, in addition to the information you find on the internet.  Sit down with a cookbook and read.  This is extremely helpful if you are exploring a new type of cuisine. 

Journalizing

            All the great chefs keep food journals.  It is up to you how you want to do this.  It is helpful to collect your thoughts.  It allows you to do repeat performances by recording where you found the recipe.

A cooking log lists what you cooked and where you fund the recipe. This is usually a daily record. 

Food journal can be your thoughts on what you cook.  It can be like a field journal of your exploration of an ingredient or type of cuisine.  It could be a review of a wine or a restaurant.  It is a way of recording your thoughts and impressions.

Entertainment journal is a record of your menu and the guest you invited.  It helps to remember what you served your guests.  It is also a good idea to record where you found your recipes.

Form the habit of recording where you found your recipes.  With copyright laws getting firmer, it is for your protection to give credit where it is due.  In this blog, I include where I found the recipe.  I have many original recipes that will be included from time to time.

This Week’s Challenge

So are we ready to get cooking?  Think about how you would like to use this information.  Think about what goals you have for yourself.  Start recording you cooking adventure.

 

Tip this Week – Melting butter

            The easiest method is in the microwave.  Place the measured amount of butter in a glass, microwave save dish, like a measuring cup, and heat for 30 seconds.  If you opt to melt on the stove, use low heat and watch it carefully.  Unsalted butter has less chance of burning than salted butter.  Add a little olive oil or salad oil to the butter (about a teaspoon), it will resist burning a little better.

 

This week in Punkin’s Kitchen

Beer Bread

3 C      Self-rising flour

3 T       Sugar

1 can  Beer, 12 oz.

6-8 T   Butter, melted

 

1)  Mix the flour, sugar and beer together. 

2)  Drizzle a little butter in each cup of a muffin tin. 

3)  Fill the each cup of the muffin tin 2/3 full with batter. 

4)  Drizzle the remaining butter over the tops. 

5)  Bake at 350 degrees for 20-30 minutes.

 

Yield:  2 doz. muffins or 1 doz. Texas sized muffins

I usually add more beer.  My sister uses less self-rising flour. 

Variations:  This can be baked in a loaf pan and sliced, but my family prefers the muffins.  Grated cheese and/or herbs can be added.  Sometimes I put a cube of cheese in the center of each muffin.