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Feeling clueless in the kitchen and scared to ask questions, thinking they’ll be ridiculed? Here are answers to questions nonprofessionals, especially those who are only starting, are afraid to ask.
Everybody starts somewhere. If perfection or proficiency is what they aim for, it’s crucial to remember that nobody achieves this status immediately. Nobody was born an expert about something – even Einstein was once a naïve and inexperienced man. Everybody strives toward a direction one step at a time, with the previous at a subordinate level than the next. For professionals, this means starting as amateurs and inexperienced, fumbling with the most manageable tasks, and breaking under pressure.
This might seem overwhelming and frightening, but it’s the only route. Everybody wants a cheat code for achieving expertise, which can help skip a few rounds of embarrassing mistakes and harsh criticisms. Unfortunately, there’s no such thing if one aims for genuine growth.
One must go through the painstaking process of committing mistakes, learning, and unlearning. However, this can be tricky. Although it’s a glaring fact that to be somewhere, people must start nowhere, people find discomfort in expressing confusion or unknowing about a specific matter, especially if it’s something most people are experienced in.
Case in point: the kitchen.
Almost everyone has experience in the kitchen, whether it’s making breakfast or as simple as boiling eggs. It’s perceived as an essential requirement for everyone, especially those with families.
Hence, when someone confesses their lack of competency in the kitchen, it can be somewhat astonishing – when it shouldn’t be. This surprise makes it challenging for these individuals to seek help without expecting the other to be condescending. Instead, it should be normalized that not everyone can be competent and independent in the kitchen. Give credit where it’s due and appreciate those that rock with their cooking skills, but be a little patient and provide for those who aren’t.
Cooking is relatively easy, with recipes to follow. For instance, Eleanor Gaccetta’s book on home-cooked food recipes contains some basic dishes anyone can find the confidence to dabble in. Yet even then, it can be confusing tagging along when these instructions aren’t specific enough for an absolute beginner. What happens if these individuals go rogue upon confusion from their instructions?
Whether it’s children attempting their first at cooking or adults who have had enough with takeouts and want to try a hand at home-cooked meals, here are basic kitchen questions answered.
The World of Boiling Water
Boiling is one of the most fundamental skills to master in the kitchen, as it’s utilized in most dishes. At first glance, it’s the most straightforward task to learn – what’s complicated about filling a pot with water and waiting for it to boil? The process isn’t complicated. Instead, its compounds are what make it complex. Boiling water isn’t boiling all end all. It also has types people must familiarize themselves with to help with their dishes.
People can choose between a slow, simmer, or rolling boil, each with its properties and suitable for different dishes. For instance, a rolling boil is commonly used for hard-cooking eggs and pasta, while a slow boil is used for preparing stock and broth. A simmer is what is used when the flavors and ingredients of a dish optimize for the best taste. Individuals new to the kitchen must be lost upon when to turn down the heat when boiling water. The answer to this common inquiry depends primarily on the meal one tries to make. Hence, looking into which boiling type cooks their dish the best is imperative.
Sealing Juices in Steak
Steak is among the easiest dish to prepare, as it only needs marinated meat tossed into the fire. But simply because it’s easy doesn’t mean every steak ever prepared is excellently cooked. People must still look into charring and the steak’s juices to ensure they will taste perfectly.
Many cooks will suggest searing a steak to seal its juices and make the meat taste better, but they aren’t entirely correct. When the meat is seared at high temperatures, this will make the crust crispy and not retain any juices. In these temperatures, the meat squeezes out liquids instead of keeping them. Hence, if people want their meat flavorful, they must consider searing it before tossing it on fire.
Preserving Nutrients in Vegetables
One prime reason people opt for home-cooked meals rather than ordering in or eating out is the nutrients. Cooking dishes at home ensures they’re made healthily without many preservatives compared to if people receive them cooked. And what better way to sprinkle nutrients in meals than by adding vegetables? However, many discussions revolve around the proper way of cooking them, most about how overcooking leads to the loss of the nutrients they provide.
So, how should people cook them?
The best way to preserve the nutrients in most vegetables is like how it’s done with broccoli: steam them. This way, people ensure there’s no overcooking or too much oil that could cancel out the nutrients in them. If homeowners don’t have any steamers, they can pop the vegetables in the microwave with a bit of water added for 2-3 minutes. Preparing them this way before adding them to the main dish helps preserve the most nutrients possible.
Even the most seasoned chef has embarrassing times in the kitchen. Since the pandemic families find themselves in the kitchen more often. Some because they learned to like home cooked meals and some because the cost of eating out has become expensive. Take the time to learn differences in cooking techniques and become a great home cook. Then you can console someone else who is embarrassed in the kitchen.
The Happy Hammock 