Hey, I’m no expert in cooking, but at least, I can cook now without relying on my mobile app cook book, yay! I still use it though whenever I do my weekly menu planning and marketing.
If you’re looking on how to be an expert in cooking, I’m sorry I can’t help you with that. I’m reaching out to beginners like me.
What I will be sharing here are no-brainers. But maybe you could get one or two tips that will be helpful to you as you learn to cook.
My two favorite cooking websites
They have written procedures and videos as well. It’s like cooking for dummies.
Additional to that I also read cooking forums where I get tips and easy recipe from other home makers.
The knife how-to’s
I also watched and practised the proper handling of knife, how to choose a household knife, how to cut, grind, cube onions, garlic, ginger, carrots and potatoes. There are plenty of tutorials around youtube , you won’t be having a hard time finding one.
But most of the time, I don’t really care perfecting my cuts, I’m not running a restaurant anyways.
Practice is the mother of all skills
After three months of cooking, I learned how to trust my instinct. I do not rely anymore on exact timing, instead I just check for the tenderness and appearance of what I’m cooking, before I proceed to the next step.
Three months ago I was so obsessed on the exact quantity of how many table spoon of pepper to put, how many grams of a specific vegetable to mix and how many cups of water to pour. Now, I learned how to base it on my family’s consumption and on my preferred taste.
Sauteed and boiled dishes
Before, when handling a knife feels awkward to me, dishes like tinolang manok, nilagang baka and pinakbet seemed complex to me. But they are not anymore.
I noticed that most of the dishes commonly cooked at home share the same procedures, only with different ingredients.
Tinola, giniling, pinakbet, they all start with sauteeing, then putting the meat until tender with liquid condiment, then mixing the harder veggies like sayote, carrots, potatoes until soft, then adding the leafy veggies until half-cooked. And then if you want you can adjust the taste, and you’re done.
Nilagang baboy, nilagang baka and paksiw are cooked by boiling them with water and condiments until cooked then mixing the harder veggies until tender then the leafy veggies, then the adjustment of taste and you’re done!
The learning curve is fairly easy, I was just not confident enough that it took me 3 months to depart from my cook book.
Now, I think I’m ready to cook more difficult dishes. I like lengua and kare kare. I haven’t taken a peek of its procedure yet but I’m gonna try those.
So to those who are totally newbie in cooking, if I, a clueless and a lazy home maker learned how to cook, so can you.