Few people are born geniuses in the kitchen. Even the most talented chefs and home cooks need to learn the basics. Here are a few pointers to help get started:
Be Fearless
A lot of people are nervous in the kitchen, afraid that they’ll make a mistake or ruin a recipe. Relax! It’s only food. The worst that can happen is a few dollars of ingredients get ruined. People tend to learn from their mistakes so use the experience as a lesson for what to do the next time. Order a pizza and get back in the kitchen the next day. Every great cook has ruined a meal at least once in their life so there’s no need to be hard on yourself if things go wrong.
Get Educated
There are many great resources new cooks can use including the internet, books and television shows. For visual learners, there are many food programs that showcase simple meals such as The Barefoot Contessa. Cookbooks are another essential tool in the learning process.
Some recommended titles include:
- How to Cook Everything by Mark Bittman
- The Art of Simple Food by Alice Waters
- Knife Skills Illustrated by Peter Hertzmann
- The Joy of Cooking
- Mastering the Art of French Cooking by Julia Child, Simone Beck and Louisette Bertholle.
Many of these are classic books that are at home in the kitchens of novices and experts alike. Check local libraries for copies to see what best suits your needs before buying.
Courses are often available for new cooks and it may be worthwhile signing up for one to learn basics such as knife skills and essential techniques. Check with local community colleges or do a Google search for area instructors. If a friend or relative is a great cook, ask them for advice or if they can demonstrate how to make a favourite dish. Most cooks will be flattered and happy to help.
Stay Organized
Practicing good kitchen techniques will make the process easier. Always read the entire recipe before tackling it so there are no surprises such as having to marinate something overnight. Take a list of required ingredients to the grocery store to ensure you’ll have everything you need once you’re back in the kitchen. Mis en place is a French term meaning to ‘put in place’. In the kitchen this means to get all ingredients assembled before starting to cook. Use small ramekins or bowls to hold measured ingredients such as spices, herbs and chopped onions. It’s also a good idea to clean as you go so the countertops don’t get overwhelmed with dirty pots and dishes.
Keep it Simple – to Start
There’s no need to leap in and attempt a complicated, multi-course dinner while still learning. Master a few basic dishes such as pastas, salads and roast chicken (it’s really not very hard!) and begin to branch out once you’re comfortable. When entertaining, make something familiar so the results will be foolproof – it’s never a good idea to try something new when guests are on their way. Everyone will enjoy a simple, well-prepared meal with a relaxed host more than an elaborate feast with a cook who’s stressed out and stuck in the kitchen all night.
Taste the Food
One of the main secrets of great cooks is to taste the food and adjust seasonings as necessary. Printed recipes can have mistakes in them so trust your own judgment if something doesn’t taste right. Some people also prefer their food spicier or saltier so use common sense and season according to your own preferences.
Have Fun!
Cooking should be a pleasure, not a chore. Put on some music, pour a drink and have fun with it. We have to eat every single day so we might as well enjoy the process.
Remember – it is never too late too learn. After all, the late, great Julia Child didn’t learn to cook until she was in her thirties. So get in the kitchen and get cooking!
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