Help a wannabe cook please....

[Trigger Hippie]

Hello all you chefs out there:

I need your help/advice please. I would like to try and cook, but I don’t know where to start. DUers Dora and eyepaddle were kind enough to encourage me to cook on a thread in the Lounge yesterday and mentioned this Group, which I didn’t realize existed. So I thought I’d pop in and see if anyone can help me. To me, cooking is like math. It scares the crap outta me and dissuades me from trying, after a couple of streaks of bad luck. I’ve had enough burns to keep me away from the stove. Fire is scary. :silly: But I feel that a well-rounded adult should know how to feed herself right? I don’t need to be a master at cooking, just OK at it. And, it sure costs a lot of money to eat if you don’t cook right?

I’ve tried in the past, I can scramble eggs and I’ve even made chili before, but that’s about it. I moved to an urban area a few months ago, to a studio apartment, and only have a “galley” kitchen now. (If y’all know what that is; I didn’t before I moved to my tiny place.) I have limited counter space and a gas stove, which I’ve never even turned on. I left what few pots and pans I owned in my home state, so I don’t have any cooking utensils whatsoever. I am a single woman (with cat), so portions are an issue for me. I am not only unsure how to cut down a recipe to suit me better, but how to properly freeze leftovers so they won’t get freezer burn or something.

The funny thing is I love to read cookbooks, to look at the pictures of that delicious food and imagine cooking. I just have a mental block against actually doing it. I love to read Taste of Home and have a few Cajun cookbooks that I enjoy perusing. (I am Cajun, so whenever I go home, my aunts and cousins tease me about my lack of cooking skills, which seem natural to everyone in my family. Except my mother. I guess that’s why I never learned to cook.)

Anyway, I would greatly appreciate any advice any of you can give me, such as:

1) What are the cooking utensils that are definitely required for a novice? I have a limited income, so please keep that in mind.

2) What types of food are easier to make than others? I think eyepaddle mentioned soups in the Lounge. Anything else?

3) Should I rely on recipes or just wing it? Probably recipes to start out with, huh?

4) Uhh, I can’t think of anything else, except thanks in advance!!!


:hi:

BIAPH

[cleofus1]

1. big question...

hope you get lots o advice!

1. cast iron is inexpensive and classic...will last forever and wont break the bank...
2. crockpot...
3. at least one really good knife
4. mexican food can be easy
5. recipes are your friend...

good luck sweety!

[Trigger Hippie]

2. Thanks!!

I love Mexican food. Yum!

:hi:

[wakemeupwhenitsover]

3. What I would do is

check out some cookbooks from the library. There are the "dummies" series which are really helpful. Also, there's one called something like "Help, my apartment came with a kitchen". Check out the ones that are specifically for beginner cooks. They will (or should) have lists of basic equipment. Also, easy recipes.

I mentioned checking them out from the library since it will be much cheaper. If you try a recipe or two & they work, then you can buy them. If you've had bad luck with cookbooks in the past, it's because there are a lot of crap ones out there. It's a dirty secret, but a lot of cookbooks are written & sold to the unsuspecting public & the recipes were never tested.

Also, when you go to buy equipment & you want to save money, look at garage sales & thrift stores & estate sales. Some things like knives, you'll need to purchase new, but a lot of the other stuff is just fine used.

Soups are easy. Also casseroles. They're very forgiving. They also freeze well so you can have leftovers.

A galley kitchen will work just fine for one.

best

[Trigger Hippie]

4. Thanks for the advice...

:hi:

[OldLeftieLawyer]

5. What kinds of foods do you like to eat?

That's a good starting point, I think. If you like it, you'll probably have more fun (and luck) fixing it from scratch at home.

Get a copy of "The Joy Of Cooking." It has everything you'll ever need to know about cooking in there. No home should be without one.

There are always salads, for starters. And fancy sandwiches. Don't let the idea of "cooking" become a big, scary thing. Get yourself some inexpensive pots - a large saucepan with lid, a frying pan with lid, maybe a small saucepan with a lid. You can get the disposable aluminum baking pans at the grocery store, and re-use them countless times.

Measuring spoons, measuring cups, wooden spoons, a pancake turner. I've got all kinds of expensive knives, but I always end up using a Chinese cleaver that I got for $4 in Chinatown (get a sharpening stone - instructions on how to use it are in "The Joy Of Cooking") or a Ginsu steak knife, which is great for everyday cutting and slicing.

Just have fun. Lots of fun.

[catnhatnh]

6. OK....

...Cooking for one as a beginner can be an ass-kicker, just as eating out can be a budget swallower. Because of this one of the most important facets is to get into the habit of eating at home.I would say try these hints....

1.Get a microwave-the single persons friend.Unless you have one defrosting can kill your efforts and failures will be total-with it menu suggestions can be plotted after the working day and failures can be assuaged with easy, cheap, frozen entrees...and a failed attempt and a frozen entree is STILL cheaper than a restaurant (and educational).
2.Beg, borrow and steal-Well almost. As in a prior post thrift stores and tag sales are a big help and almost everybody you know that has an established kitchen has spare items from tableware to pots and utensiles to small appliances they have stored away because they are too good to trash. Most would be thrilled to send these to a good home-try asking.When actually stealing, be discreet.
3.Treasure your freezer space-it is critical! Meats need freezer space,completed meals need freezer space,almost all produce bought in normal quantities will need freezer space when purchased by a single person.Freezer space protects your valuable ice so neccesary for producing those comforting frozen daquiris that take the sting from a failed culinary experiment.Treasuring your freezer space means being sure to keep an adequate supply of ziploc bags and small tupperware to properly store your treasures.
4.Get your local chain stores circulars and read them RELIGIOUSLY.These little papers can be a post graduate course in the reality of cooking.Knowing prices,unit prices,package quantity, and yields should all become second nature.Compare the prices,check out the quality of their meats and visit each at least once.While all Campbell tomato soup is Campbell tomato soup, the chains may have wildly divergent views on what constitutes a "select" cut of beef.
There's four from me-I'll hang back awhile and see what others post.Remember-if it ain't fun you're doing it wrong...best of luck,Cat

[Trigger Hippie]

10. Well, I hope it'll be fun

after I get all my supplies together. It feels like I'm preparing to climb Everest. :scared:

But I must prevail!!!!!

:hi:

[Shakespeare]

7. Cooking is fun--and don't be afraid!

Just remember that you WILL make mistakes (even those of us who are pretty accomplished still do), but that's part of the learning process. Here are some ideas for you:

1. Ask LOTS of questions--and this forum is a great place to do that (I love asking questions here, because I get great info, and everyone's such a pleasure to converse with).

2. If you have cable, there are a few cooking shows that are especially helpful to novices. One is Alton Brown's show Good Eats on the Food network, and the other is America's Test Kitchen (usually on PBS). Any of the others are good too, and can be really fun to watch (and being able to WATCH how something is prepared is a big help).

3. Books, books, books. Joy of Cooking somebody already suggested, and I'd add Julia Child's The Way To Cook to that list. Great basic (and classic) recipes, lots of photos, and very detailed instructions. It's probably my favorite and most-used cookbook.

4. For utensils, Target and IKEA both sell great "starter" sets for a really low price that'll include most of the pots and gadgets you'll need, and all in one box. The pots and pans aren't the highest quality, but they'll work for you until you have more confidence in the kitchen and are ready to move on to something a little more substantial. If I had to give you one piece of advice on what NOT to scrimp on, it'd be knives. If you can afford a budget level set of "good" knives, get those. It's actually safer for you to use a good, sharp knife (that can be sharpened when necessary). My first set was a Henkels set, complete with wood block, that cost me around $75. Not top of the line, but still very good, and head and shoulders above the cheap stuff. If that's too much to spend, then just spring for one good chef's knife and one good utility knife, and store them carefully.

Here are some easy things to make that'll get you started (and build your comfort level with cooking):

--soups
--roast chicken
--salads (yes, that counts as cooking, too!)
--casseroles
--sauteed and steamed dishes (especially fish and vegetables)
--pasta

If there's something you'd like specific instructions on making, just ask--you'll get lots of friendly help here. :-) In fact, why don't you tell us some of YOUR favorite foods, and I'm sure multiple posters will respond with great recipes for you.

[Trigger Hippie]

11. I think this'll be more of a challenge to me because

I don't have cable, but will watch PBS for all those cooking shows they have. (Although I think watching someone cooking is pretty boring.) I live in an urban area with no car, no nearby giant chain stores, so it'll all be thrift stores for me.

Favorite foods:

Chicken!
Rice
Beans
Ethnic: Greek, South American/Cuban, Mexican

:hi:

thanks

[Shakespeare]

13. Okay, here are a couple for you:

I know most of the posters here swear by their rice cookers, but I'm going to assume that you don't have one (and that it won't be one of your first kitchen items to buy), so here's my foolproof method for cooking perfect rice (I've never felt the need to buy a rice cooker).

1 part rice to 2 parts water (for example, 1/2 cup of rice and one cup water) is all you have to remember.

Bring the water to a hard boil in a saucepot; add rice and stir for about 1 minute. Turn heat down to LOW (you've got a gas range, so you just barely want to be able to see that ring of blue flame around the burner), put the lid on the pot and don't touch it for 20 minutes--keep the burner on LOW, don't uncover the pot, don't stir it. After 20 minutes, take it off the heat, fluff with a fork and you should have perfect rice. You can change the amounts depending on how many servings you want, but that rice to water ratio is the same no matter what.

For an easy (and GOOD) roast chicken: Rinse a whole chicken and pat it dry with a paper towel (And here's a money-saving tip: when buying, remember that whole chickens labeled "fryer" are usually much cheaper than those marked "roaster," but it's all just chicken!).

Use about 1/4 cup of kosher salt and rub it over the entire chicken. Put it on a large plate or platter, cover with plastic wrap, and refrigerate overnight (ideal time is about 24 hours). When you're ready to cook it, take it out of the fridge, smash 1 head of garlic (no need to peel), cut one lemon in half (you'll only need 1/2 of the lemon unless it's a huge chicken), cut one small onion into chunks and stuff the garlic, lemon and onion into the chicken's cavity (and make sure you've removed the baggie of giblets & the neck; you can freeze the neck and save for the next time you make chicken stock, FYI).

Put the chicken into a roasting pan, and put into a preheated oven at 475 for 15 minutes (this helps the skin to crisp), then turn the heat down to 350 degrees and bake 20 minutes for each pound of the chicken's weight. When it's done, let it rest at least 5 minutes before carving to allow the juices to settle (if you don't, the juices will run out when you cut into it, and you'll end up with a dry bird).

edited to add: "roasting pan" can be any baking pan with sides at least 1 1/2 inches tall; you can usually pick up a rectangular metal or glass pan for just a few dollars, and if you can't find one, the disposable foil baking pans in the supermarket work just fine, too. If you've got a wire roasting rack that raises the chicken off the surface of the pan, that's a plus, but not at all necessary.

[Trigger Hippie]

15. What's the difference when you're cooking

brown rice?

[yewberry]

16. If it's short grain brown rice

the cooking time is 50 minutes, but the water ratio is the same. (Short grain brown has a nutty flavor and a texture that's closer to barley.)

[cleofus1]

8. oooh just one more thing

or two...toaster ovens can make a big difference in your sandwich skills

and...

thrift stores and flea markets are gold...i go garage saling every weekend nearly...but avoid teflon like the plague...especially used teflon...you don't need it that bad....

[Trigger Hippie]

12. OK, teflon is bad.

Got it. Uhhhh, why is that? :silly:

:)

[cleofus1]

17. it's poison

it always breaks down eventually and then yer eating the dupont special instead of egg flambe....

[Trigger Hippie]

19. oh.

good to know. thanks. :silly:

[wakemeupwhenitsover]

9. I have to add,

don't be at all embarrassed to ask questions.

Marion Cunningham wrote a book (I think it's called Cooking for beginners with Marion Cunningham & to research the book she put fliers around her neighborhood saying that she would give free lessons to people who had never cooked before. In one lesson they are making salads & she told the class to toss the salad. One student put the bowl on the counter, stood back several feet & began tossing the salad in the bowl. Cunningham thought that made perfect sense to anyone who had never cooked before.

best

[OldLeftieLawyer]

14. Baste the chicken

I had a friend call me and ask me where she was supposed to put the stitches.

[yewberry]

18. Another idea

...sort of relative to spices & herbs. It might be a good idea to get familiar with the way things taste by starting with dishes that have simple spices.

What I mean is, if I gave you a recipe for a marinara sauce and you followed it carefully, you might have a nice sauce when you were finished, but you'd still have no idea what the basil or oregano or garlic actually added to the dish.

There are dishes that showcase individual herb/spice flavors and various combinations. Once you get familiar with how things taste, you'll be much more able to cook "to taste."

Some dishes that fit this category:
-Red (or any "new") potatoes with rosemary
-Caprese salad (for basil)
-White bean & escarole soup w/ sage
-Greek salad (for oregano)
-Saffron rice
-Carrot & ginger soup
-Refried beans (for cumin--though I use coriander & cinnamon, too:blush: --cumin really is the dominant flavor, dangit!)


Can anyone contribute simple meat seasoning ideas? (Sorry, I dunno.)

Just an idea...Good luck!

[catnhatnh]

20. When beginning to cook....

....you will need to buy an initial supply of spices.They are critical,they are crucial,and many, pound for pound, cost as much as plutonium (only exaggerating slightly).Better cooks than I (read:most people here) will stress the virtues of fresh spices or at least the freshest possible dried (jarred) spices and they are right....However as a new cook with few or no existing spices I would suggest for an initial supply it is hard to beat the .99cent spice rack found at "Dollar" and "Odd Lot" type stores....they are not the best but they are serviceable and a $20.00 investment there will easily save over $80.00 on the grocery store prices.After your skills and tastes develop there will be plenty of time to upgrade those you use most often and by then you will know which those are...the ones you don't use will only have cost a buck each....

[yewberry]

21. And also...

places like Whole Foods (Wild Oats, PCC, etc, depending on where you live) have good bulk sections for spices.

Last week I needed some dill--I got approx 3 T (much more than I needed) for less than a quarter. Yaaaaay!

[wakemeupwhenitsover]

23. tofunut,

we posted at the same time! :)

I buy at Wild Oats, too & haven't had to actually pay for bay leaves in years! I guess I never buy enough to even weigh.

Don't know if BIAPH has a bulk spice store near her. She wrote that she's on public transport & has neighborhood markets, but it's definately the way to go if she (or anyone else) can.

best

[wakemeupwhenitsover]

22. Good suggestions,

plus the above poster who wrote about different dishes that showcase a particular spice or herb.

One thing I would add: if you can find a neighborhood market that sells spices by the bulk it is much, much cheaper. You get exactly how much you need & if you decide you don't like the dish or don't like the taste of the spice or herb then you're not stuck w/a sucking pit of wasted money.

Also, some people will tell you that you have to replace your spices every six months. Penzey's spices says that's crap since spice crops are only harvested once a year.

best

[A HERETIC I AM]

50. 1st time posting in here, but a great herb flavor is Dill.

Dill with lemon seem to marry as well as garlic and basil.

Easy recipe for fish:
Take a skinned fillet (Or if you like to leave the skin on, do so)
Salmon or white fish, and sprinkle with salt and pepper.

Take 2 lemons and slice one into 1/4" slices. The other cut in half to juice out.
In a shallow baking pan, place several slices of the lemon close together to make a bed for the fish fillet.
Sprinkle fresh dill all over the lemon and lay the fillet on top.
repeat the procedure but dill first, then lemon slices. (add more dill....go on, your mom ain't watching!)
Squeeze the other lemon halves over the fish.
Take a nice inexpensive white wine - Chardonnay or Pinot Noir and pour into the pan till it JUST touches the bottom of the fillet, in other words, covers the first layer of lemon slices.
Cover the pan with foil ans seal by pressing the edges as best you can. (you can do this whole thing without the pan if you make a nice little package out of the foil. Makes for really easy clean up)
Bake in a preheated 350 degree oven for 20-30 minutes depending on the size of the fillet.
Doing it this way sort of "Poach/steams" the fish. The wine, dill and lemon impart WONDERFUL flavor into the fish when i have done it this way in the past.

For the OP...i agree with the others about buying a proper knife, Buy the best you can afford and a sharpening steel. Learn how to use both. Crappy knives are worthless and wont hold an edge.

And i 2nd (or 3rd or 4th) buying a copy of "The Joy of Cooking"
Best. Cookbook. Ever. Also available on CD-ROM

[wakemeupwhenitsover]

24. ooh, ooh, ooh

one more thing: Are your appliances new or older? I ask because there are lots of studio apartments going up in my city that are so frigging high-end I'd have to sell my four bedroom just to make the down.

If your appliances are new then no problem, if your oven is older then buy an oven thermometer. I remember my shear frustration when I was learning to cook. Nothing, but nothing came out. I then figured out the oven was off by like 50 degrees. It also didn't hold heat well which put the kabosh on certain dishes.

best

[Trigger Hippie]

32. My gas stove looks

older; I'm not sure how old it is. And the only other appliance I have is a second hand microwave. What do y'all think about the George Foreman grill or something like that? Is it handy?

Thanks for everything!

[Shakespeare]

34. YES on the grill!

eBay is a great resources for items like this, by the way (just be sure to watch out for what the shipping charges are BEFORE you bid).

My contact grill is actually by Hamilton Beach, and I got it because it has removable grill plates that are much, much easier to clean that my first Foreman grill. I believe they're finally making a foreman grill with removeable grill plates now.

It's wonderful for doing boneless chicken (breasts or thights), small steaks, and just about any other kind of meat (bone-in is a little tricky). I also do grilled marinated veggies on mine during the winter.

[wryter2000]

41. If you have a gas stove

If you have a gas stove, you're way ahead of the game and luckier than most people. They are way superior to electric stoves for control of the heat. I suffered through electric for years but finally got the cheapest gas stove there was 8 years ago, and I love it.

You need two or three sharp knives -- a paring knife, a chef's knive, and a boning knife. Get yourself a cast iron Dutch oven. It's good for deep frying as well as making stews, etc. You can usually find cast iron at large hardware stores.

Get a copy of The Joy of Cooking. A used copy would be cheap.

Stick to recipes at first, and try to learn why food behaves as it does. Once you understand why you have to do certain things, you'll be able to improvise and you'll know what's absolutely necessary and what isn't.

When I was starting, I never served anything to someone else without trying the recipe for myself first. Not all recipes in print are any good, and you don't want to find that out the hard way.

In general, anything by Julia Child is worth it's weight in truffles. I especially love Julia Child and Company and Julia Child and More Company. Not just recipes but an explanation and discussion of what you're doing and why.

[Stinky The Clown]

25. Welcome to our world!

:hi:

Okay, lemme start by saying I'll likely echo some earlier ideas, upthread ......

Cookbooks: The best all around cookbook has already been named - Irma (et al) Rombauer's The Joy of Cooking. If you get only one cookbook all your life, this should be the one. They touch on every aspect of cooking and best of all their recipes work! The book also has lots of good tips and techniques.

Microwave oven: Get one. For a single person kitchen, I'd think the smallest one will do. This could well be a yard sale item.

Tools: I'd suggest strongly you save up your bucks and bum a ride to one of the big box stores. Target is good. So are Linens and Things and Bed, Bath & Beyond (Reason). This will be your source for tools. I'd suggest you avoid yard sale items for these ... you just never know ....

Anyway .... here's a good idea for a starter set of useful tools:

An assortment of wooden utensils. They often seem to be sold in sets. As long as it has two sizes of spoons, that's probably the best bet. Recently they've started selling brightly colored plastic (nylon?) substitutes for wooden spoons. These are actually an improvement, so maybe get these instead.


A colander. Metal is better than plastic. In fact, avoid plastic. (Funny thing about plastic in general .... it is chemically *very* close to oil and grease and always seems to have a greasy feel to it. I find it sorta 'icky' to use for some things .... like colanders.) If you find a metal colander at a yard sale, and it looks clean, that's okay, too. You want one that is large. 10" to 12" across at the top.


Wire whisk/whip. Get a smallish one ... maybe 8" long. Metal only. No plastic (see above).


Spatula. Technically, these are called 'turners'. You want one for general use. Stiff plastic is okay, but make sure it won't melt in a hot pan (some definitely will!). They make these in a bazillion shapes and sizes. I suggest one with a solid blade and one with a blade with slots or holes in it.


Rubber scraper. The best ones are made of silicone and are very heat resistant. Get one or two of them. They are available in many sizes.


Kitchen fork. This is a large fork for use when lifting heavy items like a steak or a whole chicken. Go for the most heavy duty one you can afford.


Pot holder and/or oven mitt

Knives: As has been said already, get the best you can afford. Cheap knives, quite simply, are dangerous. That is NOT hyperbole, either. Trying to cut with a dull or bad knife causes you to apply extra pressure. Extra pressure causes things to slip. Slipped knives are far more prone to cut or stab the user. Even a dull knife can go right through your hand. GET GOOD KNIVES. Wusthoff and Henkels are excellent brands who have recently started selling knives made in China. Not as good as their top line products, they are still quite serviceable. I'd suggest three to start.

A Santoku knife is all the rage these days, and for good reason. They're modeled on an Asian design and have good balance. They're smaller than a Chef's knife and therefore less intimidating and more forgiving for a novice. You can find the ones made in China for as low as $15.


An alternative to the Santoku is the classic Chef's knife or French knife. If you choose this, get one that is 8" or 10" long. Try to stick with a name brand. And NO serrated edges. Get one that can be sharpened. It will have an edge just like the one on the Santoku.


Get a slicer/utility knife. Same comments as for the chef's knife. A 6" ot 8" blade will do nicely.


Lastly, get a paring knife. One that looks like a small version of the utility knife is perfect. A 3" or 4" blade is fine.


Pots and Pans: Yard sales are okay for these. As has been said, think twice about Teflon (health issues) .... although, to be fair, if you don't overheat it, you can probably do just fine. But not around birds. Teflon's off-gas will, literally, kill them. Also, for Teflon, I'd only buy new. You'll only need one ..... an 8" frying pan.


Cast iron is great. Search the archives of this forum for tips on the seasoning and care of cast iron. We've discussed that a lot in the past. Consider a 6" and a 10" frying pan. You may also find that a set, as shown below, is pretty cheap to buy new. No need to worry about brand names. While there are brand names, cast iron is pretty much all the same ....... except for the new 'pre-seasoned' stuff. No need to go for that. Seasoning one is easy.


You'll also want a 2 qt and a 4 qt soup pot.


Get an 8 qt pot. You'll use this for soup .... and most importantly, for pasta. These come in two varieties .... those that are wider than they are tall and those that are taller than they are wider. You want the taller one. (The shorter ones are called 'dutch ovens'.)


A word about cookware ...... heavier is better. Those paper thin ones they sell at the grocery store are a false economy. They give you no heat attenuation. In use, you'll burn stuff more often than not and never know why you burned it. It wasn't you. It was that cheap damned pot! The most economical is aluminum. You might also consider enamel on steel. Stainless steel is great, but costly. Also think about eBay. There's lots of Revereware on there, and generally, it will last two lifetimes. As common as it is, used is commonly available and not too costly. It also turns up at yard sales. You'll know it because it has that copper bottom and distinctive handle ... like this one:


Wow .... this has gone a while and I'm losing my train of thought. I may post more later.

And all of this is in addition to what's been posted above. It is all good advice.

[wakemeupwhenitsover]

26. Wow,

BIAPH said she has limited space, a limited budget & is cooking for one & you've got her buying an 8 qt pot? :) I won't even go into the other stuff. You're gonna scare her off, but good.

[Shakespeare]

27. She's got limited space, but remember right now she has NADA.

I had a TINY TINY galley kitchen when I lived in DC (even my 4-burner gas stove there was tiny-sized!), and careful organization allows you to store more than one might think.

That 8-quart pot will be vital for soup, chili, pasta and the like.

Here are some shopping specifics that might help out the OP (I have a freaky memory for numbers, and love a good bargain, so that's why I remember some of this stuff).

Target sells a set of 3 cast iron skillets for around $14. They routinely offer microwaves for sale at $39, and if you're in the store, look for display models marked down even cheaper.

IKEA sells a very serviceable 8" teflon skillet for $2.95, and a huge assortment of kitchen gadgets for about a buck apiece.

All of the big box stores have "starter kits" for utensils and pots, which is a good, inexpensive way to get some basic pieces.

Next thing you know, we'll have her salivating for a Kitchenaid stand mixer! ;-)

[cleofus1]

28. actually i used teflon for years....not any more though

but this quote sums it up pretty well...it's actually kinda funny in a dark humor kind of way...:-)

"if you don't overheat it, you can probably do just fine. But not around birds. Teflon's off-gas will, literally, kill them."

it will kill birds right off becouse of their teeny weenie lungs....

[Stinky The Clown]

30. My sister-in-law has two parrots ..... and teflon

She's very aware of the teflon/bird issues. She uses hers (only one pan) for eggs. Pretty much every morning. She says to be careful to cook on low and you'll be fine. Trust me .... she's had those birds for years and years and treats them as her kids. If she thinks its safe, that's good enough for me.

For what its worth, she's a part time free lance writer and writes often for pet magazines. She's done specific research into teflon and birds.

[cleofus1]

43. i do miss my teflon pan

but i'm so rotten with cooking sometimes...i do burn things occasionally...i'm sure you're right though...just use the pan properly and you should be ok...
i still swear by cast iron...and when i get some money i will definitely get some stainless steel/copper stuff...

funny though, maybe it's my menu selection, but i seem to be doing just fine without the telfon...

[Trigger Hippie]

31. That is a lotta stuff to buy, but

I'll keep it in mind if and when I ever make it outta my tiny kitchen. I don't think getting all that is feasible for me right now. Thanks for the suggestions! :)

[wryter2000]

42. What this person said!

It's extremely helpful to learn how to make stocks -- chicken and beef at first and then vegetable and shellfish. These will be the building blocks for many things you want to cook. Canned broth is okay, but don't add salt to the dish without tasting. Canned broth has a lot of salt.

[NMDemDist2]

29. thrift stores are great for cheap cooking equipment, you can get most

any utinsel there you'll need CHEAP!

as far as freezer burn I have found the new Glad Press and Seal wrap is excellent at keeping frozen food. Just make sure there is no air in the package.

I'd start with real basic stuff (invest in an electric veggie steamer/rice cooker from KMart for around $20) have a fried piece of meat, steamed veggies and a baked potato to start out.

The other posters have given you great advice so try it out, just keep the heat low and don't log on to DU with dinner on the stove LOL

[grasswire]

33. my first standard "dinner" as a bride...

....was chicken baked in butter and basil, baked potatoes, green beans, hot rolls, and lemon meringue pie. It was goof proof and good enough to serve anyone.

Then I started reading the cookbooks given to me. Many years later, I'm not afraid to tackle anything and have a reputation as an excellent cook.

Just jump in. Start simple. Graduate from your scrambled eggs to learning to make an omelet, with which you can impress anyone and feed yourself in style too.

[Trigger Hippie]

35. That's a pretty yummy first dinner.

I only hope I can do that well. Thanks for the advice. :hi: :)

[nothingshocksmeanymore]

36. Best advice I can give is to prep all your ingredients in advance

So if a recipe calls for chopped onion, then chop the onion and leave it in a bowl...try not to prep while cooking so you can concentrate on cooking.

This will help

[eyesroll]

37. I agree with the need for a stockpot.

You can store it on top of your stove if you don't have room elsewhere. But it's really indispensible for stocks, sauces, pasta, soups, chili.

In addition, I think you need:

Cookware/bakeware -- essentials:
¥Ê2- and 4-quart saucepans.
¥ÊA 10 or 12-inch skillet. I echo the call for cast iron -- it's oven-proof, virtually indestructible and cheap; you can even make eggs in it if it's well seasoned, and you won't need a separate sautee pan.
¥ÊA 9 X 13 glass or metal baking dish. (The glass ones can sometimes come in a set that includes a 9-inch square dish, a pie plate, a lidded casserole and four custard cups for $15 or so at Target.)
¥ÊA cookie sheet (you'll need this for more than just cookies -- some frozen pizzas call for cookie sheets, or you can make your own pizza, free-form breads, etc. It's also useful for keeping pancakes warm when you make them for a group and can't serve them immediately).

Good to have, but not essential:
¥ÊA loaf pan (for bread, meatloaf)
¥ÊCake pans
¥ÊMuffin tins
¥ÊA grill/griddle pan
¥ Pizza stone (can be stored in the oven, so it doesn't take up much space)

Electrics -- Essentials
¥ÊA microwave oven
¥ÊA toaster (or toaster oven, if you want the versatility)
¥ Do you make smoothies and sauces? A $10 blender is essential; otherwise, it's nice to have.Ê

Good to have:
¥ÊA stick/immersion blender
¥ÊA hand mixer
¥ÊI have a reversible waffle iron/griddle that I got for $4 or so at a thrift store, and I like it because not only can I make a lot of waffles, pancakes, paninis, grilled cheese, even burgers and chicken on it, it doesn't heat up my whole house to do so.

Other stuff (most of this can be found cheap at thrift stores) -- essentials
¥ÊA colander, plastic cutting board(s -- one meat, one veggie is nice), a couple of plastic or glass mixing bowls
¥Ê Dry measuring cups, at least one liquid measuring cup, and measuring spoons.
¥ÊPot holders, oven mitts,
¥Ê"Gadgets": Slotted spoon, wooden spoons, spatula, tongs, whisk, box grater, can opener, scissors, rolling pin.
¥ÊOne good chef-style knife and one good serrated knife. A paring knife isn't a bad idea either.

Good to have:
¥ÊA cooling rack, if you'll be doing any baking
¥ÊVeggie peeler

And, as an accessory: An aloe plant, if you're prone to burning yourself, as I am.

Good luck!

[Trigger Hippie]

38. Thanks for being so comprehensive.

And I'll definitely need the aloe plant. :)

:hi:

[Dora]

39. Pieces that I used the most when I was single

If you need kitchen pots and pans, etc., start going to estate sales and yard sales, etc. I've gotten most of my cake pans from sales like this - why pay for new when another cook has already broken them in for me? You can also develop a nice serving piece collection this way - I've picked up some great platters for various purposes over the years.

If your family asks you what you want for your birthday or a holiday, tell them you'd like a good chef's knife.

Must Haves
* Pyrex measuring cups, in 1-cup and 4-cup sizes
* 8-inch non-stick pan
* 2-quart soup pot with lid
* 10-inch fry pan with lid
* a stick blender
* 8-inch square baking pan
* 13x9 glass baking dish
* a sturdy wooden cutting board that doesn't rattle around on your counter (wood is safest as far as food hygiene is concerned)
* a chef's knife and a paring knife
* grater
* several wooden spoons
* rubber spatula
* sturdy whisk
* colander

The best cookbook for beginning cooks I would recommend is the Better Homes and Gardens cookbook. It's bound as a notebook with rings - the pages are removable. You can take out the page you're using and tape it to a cabinet at eye level, and then you won't have the book cluttering up valuable counter space. Recipes are marked "fast" or "easy," and the photographs are informative.

Sure, use cookbooks, follow recipes. But if you're into winging it, then by all means, start winging it. But do it small and with ingredients you don't mind tossing out in case of failure. Tossing out a batch of cookies is one thing, tossing out a pot of cioppino is another.

Read about your ingredients. I have a friend who thought substituting whole wheat flour for white flour in his chocolate chip cookies would make a healthier cookie. He didn't think that they would be inedible too.

Most of all: It's really important that you have fun cooking. If you can, share your food with someone, even if it's as a post on this thread letting us know what you've made.

:hi:

[Trigger Hippie]

44. Thanks, Dora

:hi:

[displacedtexan]

40. I wrote a book for my daughter's 21st birthday (cooking, etc.)

PM me if you're interested. I can email it as an MS Word attachment. I included lists of things you need in the kitchen, first aid supplies, cleaning do's & don'ts, and simple recipes.

I had lots of help writing the book (from my family and friends).

[mandyky]

45. Do you have neighbors and what do you like to eat?

Before you buy too much check with what your neighbors have that you can borrow.
I am big on cast iron frying pans, glassware baking dishes, and crock pot recipes.
I spend hours on google sometimes looking up recipes, and working out substitutions. The hardest part is cooking for one. If you have neighbors maybe you could do "communal cooking" a few times a week.
If you got some rubbermaid freezer dishes you could cook normal size recipes, and freeze the leftovers. I use sour cream and margarine containers to freeze stuff in.

For utensils - a decent chopping knife, a paring knife, wooden spoons, a spatulla, a ladle, cutting board, and a whisk.

Hope this helps. Cooking on gas is not so bad, it just takes getting used to.

[eleny]

46. Purchase a timer

This is your best friend if you like to spend a fair amount of time on the computer in a room away from the kitchen. It will keep your pots and dinner from being ruined. A money saver in the long run.

[yellowdogintexas]

47. A wok is a good thing. You can deep fry in it, stiry fry in it,saute in

it, make soup in it, pop corn in it, steam stuff in it. I love my wok.

Get a carbon steel one, and season it as you would cast iron. Never let water stand in it.

A good way to season it is to use it for things like french fries for several uses. Always rub it out with salt and wipe with a paper towel and hang it up.

An indespensible tool.

Another handy thing is an 8 or 10 inch omelette pan, heavy with some sort of non stick surface. Great for frying a couple of eggs, etc.

something like a stock pot, or large dutch oven that can be used for making soup or chili

Always freeze any leftover pasta or rice. you can throw them in soups, or with the pasta you can whip up a saute of cut up chicken, a vegetable, and the pasta..yummy.

[lady lib]

48. Go to allrecipes.com for very basic, easy, and FREE recipes.

You can search any ingredient on the website and you'll get any number of recipes to try. Each one is rated and commented on by other people who have tried it, so you can easily weed out the so-so ones.

[hootinholler]

49. As Mom said...

To be a better cook, you have to cook.

What do you need to start? Heat and food. Keep things simple as you develop a sense of what flavors different foods and spices impart to other foods. These flavors vary and interact with time cooked and rested. Fer instance, chili is always better after resting in the fridge 24 hours and reheated.

Garlic, onion and peppers are the Holy Trinity of sauces.

Select heavy bottom pans to conduct heat evenly. Shop yard sales for them, but understand when someone has a really good pan they don't give it up lightly. Cast iron is good, I personally prefer Caphalon as a brand when I don't go with cast. Be sure to season it. Cast skillets are the 'proper' pan to bake cornbread in also :)

Keep a froen dinner or two in the freezer for those nights when you pitch what you cook, relax and enjoy yourself. If you can, cook socially too.

-Hoot