Before you Start...
Cooking can be a wild and crazy thing, the rewards are endless but still some people don't know how to handle the whole process... so here are a few tips and "guidelines" for when you start to cook or looking at a recipe.
FIRST OF ALL: don't stress out!
Cooking is fun, if you get into it, it can even be stress-relieving therapy: it engages you, I have seen women come home from a busy day at the office scorned and ready to take the head off of anyone that comes in contact with them on the red line in the DC metro, but when she starts to cook, it takes her mind off the problems and makes both the cook and the diner happy. Recipes are broken down pretty well so when in a grocery store don't be afraid to make a list. salt, pepper, olive oil, onions, garlic, are found a lot in my recipes and you most likely have all this in your pantry already, and if not, stock up, it will keep.
Don't be afraid to taste, touch, smell, feel, and make a mess... it is a lot like making love you have to be involved when you cook. you have to let all your senses into the kitchen and dive in. this is what makes food taste great!
Measure, but don't be a slave... all the recipes you find here are tested in a home apartment with basic measuring spoons and cups. so i know they should work in your kitchen. there are two types of cooks, ones who measure out everything no matter what, and the ones who "use the force." Cooking is more an art than a science. Like every pro cook, when i am asked how much i say "a little" or " as much as it needs" and think i am being exact, i have taken time to measure these recipes out for you, but still USE THE FORCE!
DONT LEAVE OUT THE SALT OF FAT... Salt gives food flavor. If you are afraid of it it will show in your food, as being shy or ready to retire. And fat is important for the feeling of richness in you mouth. I would not say my food is heavy but i do use, and my recipes do call for, butter, cheese, and olive oil. Skip the Trans fat riddled food in the grocery store aisles and eat good home made food with a bit of fat and you will be a better person.
Work with what you have... cooking is a case by case scenario. in a perfect world you will have all the ingredients, everything will be timed out and be made from scratch, and you are never too tired to get started. but as well all know we live in the real world. It is Tuesday night and you are making homemade pizza and it calls for fresh fire roasted peppers, but all you have is a jar, no worries. Recipe calls for fresh oregano and all you have is dried it will work. YES fresh pasta rocks, but no machine, buy a good box of dried or fresh frozen from a store and it follow the instructions on the box you will be golden! Don't have Chili flakes? no worries i use Tabasco sometimes... this is the using the force part!
...but when it comes to dessert, FOLLOW THE RULES! Pastry is a whole different animal. if your making desserts, you need to be exact, because pastry is as much science as it is art. So don't substitute, and make sure you measure carefully. When I first started cooking as a kid i baked more than anything, but all that rule following is the reason i did not become a pastry chef. I am more of a let's-bang- it out kind of guy...
Plan Ahead.... especially when havvig people over you don't want to be stuck in the kitchen while everyone else is drinking and having fun. Do things in steps, plan ahead, make your life easier!
FIRST OF ALL: don't stress out!
Cooking is fun, if you get into it, it can even be stress-relieving therapy: it engages you, I have seen women come home from a busy day at the office scorned and ready to take the head off of anyone that comes in contact with them on the red line in the DC metro, but when she starts to cook, it takes her mind off the problems and makes both the cook and the diner happy. Recipes are broken down pretty well so when in a grocery store don't be afraid to make a list. salt, pepper, olive oil, onions, garlic, are found a lot in my recipes and you most likely have all this in your pantry already, and if not, stock up, it will keep.
Don't be afraid to taste, touch, smell, feel, and make a mess... it is a lot like making love you have to be involved when you cook. you have to let all your senses into the kitchen and dive in. this is what makes food taste great!
Measure, but don't be a slave... all the recipes you find here are tested in a home apartment with basic measuring spoons and cups. so i know they should work in your kitchen. there are two types of cooks, ones who measure out everything no matter what, and the ones who "use the force." Cooking is more an art than a science. Like every pro cook, when i am asked how much i say "a little" or " as much as it needs" and think i am being exact, i have taken time to measure these recipes out for you, but still USE THE FORCE!
DONT LEAVE OUT THE SALT OF FAT... Salt gives food flavor. If you are afraid of it it will show in your food, as being shy or ready to retire. And fat is important for the feeling of richness in you mouth. I would not say my food is heavy but i do use, and my recipes do call for, butter, cheese, and olive oil. Skip the Trans fat riddled food in the grocery store aisles and eat good home made food with a bit of fat and you will be a better person.
Work with what you have... cooking is a case by case scenario. in a perfect world you will have all the ingredients, everything will be timed out and be made from scratch, and you are never too tired to get started. but as well all know we live in the real world. It is Tuesday night and you are making homemade pizza and it calls for fresh fire roasted peppers, but all you have is a jar, no worries. Recipe calls for fresh oregano and all you have is dried it will work. YES fresh pasta rocks, but no machine, buy a good box of dried or fresh frozen from a store and it follow the instructions on the box you will be golden! Don't have Chili flakes? no worries i use Tabasco sometimes... this is the using the force part!
...but when it comes to dessert, FOLLOW THE RULES! Pastry is a whole different animal. if your making desserts, you need to be exact, because pastry is as much science as it is art. So don't substitute, and make sure you measure carefully. When I first started cooking as a kid i baked more than anything, but all that rule following is the reason i did not become a pastry chef. I am more of a let's-bang- it out kind of guy...
Plan Ahead.... especially when havvig people over you don't want to be stuck in the kitchen while everyone else is drinking and having fun. Do things in steps, plan ahead, make your life easier!
posted by Brian Cartenuto | 9:51 AM
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