you probably want butter as well. unsalted.
don’t forget garlic.
tortillas.
salt.
The real secret to delicious rice and beans is cumin. I’ll post the ratio I use for my spice mix in a little bit, when I look at my spice rack to remind myself.
canned peas are rad if you know how to prep them, there’s a great recipe in one of julia child’s mastering the art of french cooking that I can copy over.
sure!
the spices I would consider more-or-less essential are
garlic (fresh)
cumin
smoked paprika
oregano
bay leaves (for anything you’re cooking for a while - beans, stews, sauces)
thyme and/or rosemary or herbs de Provence (for chickeny and eggy things) (thyme is probably the most versatile of these)
vinegar (usually apple cider or red wine for cooking)
salt
pepper
butter
oil
tomato paste
some lemon or lime every once in a while
some canned chipotle chiles sometimes
that’ll do for a lot of the beans/rice/pasta/egg dishes, unless you want to do curries or stirfries, in which case you’ll add a couple more things
I usually make do with frozen broccoli and peas, canned tomatoes, fresh carrots, sweet potatoes, and potatoes for vegetables
you’re gonna want some breakfast and sandwich stuff too
not a big fan of stirfry (i know, i’m sorry), but i love curry and will probably want to learn how to make that eventually. that’s probably a ways off, though
Yeah, once you’ve gotten beans and rice down you can do curries. Just get some curry powder and garam masala and fresh ginger in addition to the above, and buy chickpeas and lentils. They’re OK without onions (my brother can’t digest them either), even though an entire grated onion is pretty much step 1 in every recipe.
Seriously, there is no shame in pre-made sauces. Your local Indian market should have many solid options [also, in my experience, probably a good place to buy much less expensive spices than Safeway]. It’s a good beginner/you-have-limited-time way to make curries and similar. Cook food, pour on sauce, simmer. Done.
congratulations, it was a success
all right, as you guys can clearly see, i’ve got this whole cooking thing figured out.
next time: angel hair pasta
hey keep going! yr doing it :3 :3 :3
can I offer a piece of advice?
Next time you scramble an egg, try a lower than normal heat - no more than 4 on the dial. take it slow, and stir it a lot! it will come together gently into a custardy thing instead of a leathery thing. Put some of that on some toast and see if you like!
in general, it’s fine to cook most anything at lower heats until you are more comfortable with what yr doing. lower heat will give you more space to breathe and a bigger window between cooked and overcooked. it also gives you more time to play around!
yeah, the scrambled eggs ended up being a bit of a mess–my best guess is that i used too much heat (i used the “5” setting because instructions usually specify “medium heat” and i am an engineer at heart), and didn’t do a very good job of whisking it in the pan.
Operation: Sunny Side Up went better, surprisingly, even with minimal basting from the olive oil and despite looking ugly as sin.
i will definitely take your advice, re: lower heat, thank you~
I would be careful with this advice. While it is true that you’re less likely to accidentally overcook food, many dishes want that quick infusion of heat to produce browning and the associated complex flavors/texture. This is especially true with meat. If you cook meat at a low temperature, you will likely have either a very boring outside to the meat (no browning), or you’ll cook it long enough to get browning and have overcooked meat. Similar things will happen with stir-frying vegetables and other stuff as well.
However, you do want to cook omelettes (at least french style) on high heat. They finish in less than 30 seconds and avoid being leathery because they have barely touched heat.
thinking about trying a vegan regime for fun
i love flesh but i also love elaborate novelty
how to make canned peas taste good (from mastering the art of french cooking)
ingredients
1 can of peas
1.5 tbsp minced shallots (if you can digest these, else substitute 1 tbsp leek and 1 teaspoon garlic, if you can’t digest leeks either, just use the 1 tsp garlic but be careful about not burning it)
2 tbsp butter
3 tbsp stock
salt and pepper to taste
that’s it. My standard modification to this recipe is to add in a dash of white wine to deglaze the pan before adding the peas and seasonings but otherwise straightforward. If you need anything explained in greater detail, I can do that.
I’ve been ‘upping’ my cooking game recently. But I have a pretty nice kitchen. But I made a pot pie for myself recently.
But honestly a lot of what I cook is putting some lean meat in a pan over some oil ( just enough to have a layer on pan) then after that’s partially heated throw on some veggies, maybe put that over rice. IDK.
Also my GF cooks for me a lot, but I try not to be a jerk and expect it a lot.
Sorry if I missed it, took this thread in all at once, but did you list what cooking stuff you did end up getting?
Also, IDK if there’s a dollar store near you, but if you’re missing some essentials to some light ‘frills’ like foil or a wooden spoon they might have some of that.
Yeah I can get behind this. When I say lower temp, I generally mean that whatever yr recipe says you can afford a notch lower if you want to chill or need time to see the process. But yeah, Sauté means crank it and keep it moving. Also the French omelette. That shit is tricky, though.
I don’t eat meat and have only ever smoked brisket in a professional setting so I’m completely ignorant there w/r/t home cooking stuff
Don’t mind me I’m full of garbage
