Food For Thought

 

Archive for the ‘cooking’


Cookware Pans and Pots

This post I want to take a general look at cookware pans and pots as the main cooking tools you’ll use for boiling and frying. A clean kitchen is a happy kitchen, so this’ll entertain you no end, I’m sure!

Always make sure your worktops are clear before you start preparing food. A love for the culinary arts will certainly last a lifetime. Avoid over-cooking pasta to prevent it sticking. For salads try slicing eggs, cabbage or even tofu. Choose good quality ingredients for the best results. Rice is better for being slightly underdone rather than overdone.

Making your own ginger bread house will keep you occupied for a while. Maybe this will fill in the blanks about the great ideas about grilling. Tomatoes are one of the most versatile ingredients in food. That was a good tip. Some cooking utensils need to be of the highest quality, especially your cookware pans and pots. If your workspace is too cluttered, accidents can happen. Cookery can be grouped into a few major categories.

This is sophisticated equipment we’re talking about. First, identify the cookery you need. Know what you’re up against before undertaking any food recipe. It’s time for some desperate measures. Add a little vinegar to stir-fry vegetables for extra zing. It will guarantee that you’ll get lots of creative cooking ideas. Cooking with quality tools is a real joy. Remember to keep an eye on water boiling in a cookware pan.

First, let’s deal with frying. No cooking project should be undertaken until the rules are clear and understood. When chopping vegetables make sure you use a sharp knife. Don’t waste your money on cheap things for your kitchen. I’m not sure if it’s in season. Get prepared by setting up the cooking zone. When you’re up to your elbows in dough, you’ll hardly have time for much else. Fresh garlic should always be chopped and never crushed. To prevent others from finding a used grilling that connects poorly with pots and pans. Always make sure that you use the right tool for the job.

When you treat your stainless steel cookware with respect it will last for many years. Here is a great site that looks more closely at cookware pans where you can get a real insight into them.
Always wash your hands before preparing food. Use hot olive oil to healthily stir-fry foods. To preserve their lifespan, never use metallic implements in non-stick pans. Are you a trifle bored with this.

Baking desserts can bring out the artist in anyone. You’ll have plenty of opportunities to get creative with decorating cakes and treats. Make your mind up quickly when there is a choice of food. Heavy cast iron pans disperse heat the best. You should be aware of your culinary boundaries. Spending time in the kitchen is actually quite relaxing.

See you soon.

Food for Thought

Who Needs Cookery Classes?

So now its time for a follow on from the last post “Food for Thought”, which, not surprisingly was all about that sweet chocolate confectionery that we all love and would eat more of if it wasn’t for the fact that it would make elephants of us all!

This time around, I want to mention what I think about the necessity of learning to cook in what amounts to a class full of hopefuls all trying to be the next Jamie Oliver or Nigella Lawson. In a light hearted swipe at that scenario in what I have entitled, “Who Needs Cookery Classes?” I’m going to poke a bit of fun at the group culinary sessions that are probably more fun than anything else.

After all, if you want to learn how to cook food the way your mother used to make it, then you should have asked your mother to show you! I didn’t but that didn’t stop me teaching myself how to cook stuff by watching other people and learning what they did. When they did something right, I would remember it and then try it our for myself at home. When they got it wrong, I’d try and find out from other people how to do it right.

It took a lot of time, but I learned a lot of things and can now hold my own quite comfortably in my own kitchen.

OK, I’m not a chef, nor would I ever want to be one. To have had to spend years messing with kitchen cookware in those cookery classes at a school or university to earn that special piece of paper would never have fit with my personality. Then to go on to cut my teeth in a flash restaurant under the guidance of a culinary genius who might also be a bear with a sore head! Man, that is way too much pressure day in and day out! I take my hat off to those men and women who create great things in their kitchens for the consumption of often ungrateful customers. The stress would probably kill me off before too long.

No, for me, just cooking for myself and my partner and occasionally for friends as well is plenty for me. So when there isn’t the kind of pressure you get in a restaurant kitchen, you don’t need to be so perfect or so showy. Food should always taste good, look presentable, be hygienically prepared and served and appreciated. Then you as cook have done your guests a great service and if you are the guest, by showing your appreciation of the cooks efforts, you have filled your half of the cook/diner partnership!

So, unless you feel you need to spend time larking about in a cookery class, spend your time learning from friends, relatives and yes, even mother! You’ll be glad you did!