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To the novice chef, the first steps to cooking always sound like a daunting challenge. It can be daunting for a beginner to look at photographs of prepared dishes and build the impression of being too advanced to try without support or assistance. There are a few simple cooking principles that have not changed over the years, and the first step to being good in your kitchen without stress is to get to know these principles. find more info about us.
These instructions have never failed, considering modern techniques and cooking methods, i.e. beef, lamb and chicken can all be cooked successfully with onion, tomato and garlic (safe meals) and can be converted into ‘impress meals’ by adding wine, cream or yoghurt, balsamic vinegar, soy sauce and a few herbs. Fish can impress without adding anything because it has such a distinctive taste and aroma. Experimenting and making a tasty dish is so good, all it takes is a little bravery and a glass of fine wine to calm the nerves.
You get into the habit of smelling what you plan to add to your meat or vegetables when you start learning to cook. To improve a basic dish, the stronger the smell, the less you need to apply. Garlic, pepper, herbs, soy sauce and wine or balsamic vinegar are so common in cooking, but they can overwhelm whatever you cook so much when used without restraint. The rule of thumb is always, “less is better.” It’s easier than trying to hide the overuse of flavourings to add a touch. If one scent comes across better than the others, it’s probably too much to measure your dish while it’s cooking by smell.
Another cooking tip, don’t cook something that you don’t want to eat yourself in particular. Each object, meat or vegetables, has its own distinctive taste. Instead of combining what does not always combine well, an inexperienced cook can focus on cooking them individually to keep their own favour. Personally, instead of heavy wine and spices or herbs, I’d rather eat carrots that taste of carrots. Although certain variations can really create a “wow” meal, if you are not cooking from a recipe, it takes some creativity to accomplish.
Now to recap; for most meat dishes, onion, tomato and garlic are the foundation. Odor can be used to regulate the addition of herbs and spices. Strong scent. Less use. When cooking, taste and smell the dish. This provides a very clear indicator of your additives’ strength. And eventually, stick with what you love eating, but you can transform the meal into a “wow” dish by adding a little champagne, cream or yoghurt and you can no longer be considered a beginner when it comes to cooking for others.