Whether you have experience in the kitchen or you are just starting to cook, there are basic things that we must be aware when cooking. I'm used to cooking (I cook every day for my family) but when I plan a meal - even when I prepare a simple meal just for me and my husband - I always check the ingredients if I If I the amount required, if an ingredient that I have at home (such as vegetables or fruit) is still fresh, or in case of ingredients that I use most often if it has expired, and very important ( !) If you use frozen, remove from the freezer in time.
When you prepare the recipe the first time, I'm pretty sure I have the right tools (or I can replace it with something else) and I get all the ingredients (if I go to prepare some exotic recipe). I never even prepare a recipe for the first time when I have guests. Some of the recipes may sound tasty, but when you are preparing, is not as tasty as expected. I think the first test recipes to prepare for visitors is also important because you can be sure how much time you have to prepare the dish - some of the recipes, instructions may give the impression that it is not so time-consuming (and can be true, when you prepare a professional cook), but when you did, you can see that it takes much longer than expected. And imagine that you are hungry guests waiting to eat!
Well, I'm talking about people, another tip that you would when cooking for guests is: before you prepare in advance everything you can (peeling vegetables, washing salad greens, chopped fruits, meat, if necessary, measure the ingredients to be used, leaving the utensils used). I personally choose some appetizers and desserts can be prepared in advance and some dishes that do not require much time to cook, so when my customers come, I can not give more attention and take the opportunity. Well, my personal preference.
For those who have just started cooking, I advise you to choose easy-to-prepare recipes with ingredients you know and method of manufacture is not difficult. Make sure you understand the preparation instructions before starting to cook, and of course attention to the advice and recommendations that have already been mentioned above. And never stop trying - you'll see that over time you can improve your cooking skills.
How to Buy Ingredients:
You realize that you need to buy some ingredients, then the first thing you should do is make a list of what you need and how much you need. If you're just cooking for one or two, do not get the family packages of perishables unless you can freeze the extra and use it before it gets freezer burn. Most dry spices keep quite a while, but may lose strength if stored in warm and humid.
Check the products, which are for sale. It makes no sense to pay more than you have. Think of how many people you are cooking and how much refrigerator and freezer space you have. Nothing is more convenient if you can not save for a sufficient time to cook and eat. Great steak, for example, can be cut into pieces and frozen meal size, or you can cook together, eat what you want and save the rest of the sandwiches, stews, casseroles, and snacks - if you have a refrigerator or space freezer to store it.
Sometimes the larger package costs less per pound, ounce, kilogram, or any other device used. Sometimes, small packets, in fact, is the best buy. Small calculators are so cheap now to get one to take shopping with you can save money, especially when done, for example, price lists of the pound and the other indicates the price of an ounce.
With foods that are refrigerated or frozen, or fresh fruit and vegetables that spoil quickly (known as the "newspaper") only buy as much as possible, before you drown. The fresher, better taste and nutrition, so even if you can keep a lot of stuff in the freezer for long periods, you should not keep for more than a couple of weeks. (Follow the freezer - everything that goes on - so that nothing can be buried in the back or underside of the year at a time.)
The national brands worth the price? Generic or store brands are as good as national brands? All major supermarkets have house brands or fully packaged generic products. Some chains have both. Check your local chains, try the house products, and decide for yourself when (or if) you want to spend a little more for the national brand. If you really prefer a national brand, particularly in non-perishables, watch the ads, and when it goes on sale of shares up. Many brands are made by the same companies that make the national brands. The only difference is that the chain supermarkets buy in quantity, the manufacturer has no advertising expenses.
Storage Products:
Archive for every kitchen needs: flour, cornstarch (for thickening sauce), noodles and a variety of pasta, rice, vegetable oils (vegetable, olive, peanut), vinegar (white wine, red wine, cider, clear distilled), canned soups (beef broth, chicken broth, tomato, cream of mushroom), assorted spices and seasonings. Buy small amounts of new elements and taste test before stocking up.
Other good things to have on hand are meats and canned vegetables, mayonnaise, mustard, catsup, salad dressings, horseradish favorite, ready to eat cereal, quick cooking oatmeal, cream of wheat, cream of rice, semolina corn, sauce mixes, drink mixes, other favorite foods.
With these basic tips that should be on your way to having an experience of great cuisine. Just click on the links below to choose one of the delicious seafood.
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