Hello, today i want to share with you some awesome tips on how to cook at home. Are you ready? Let’s do this!
Learn Some Awesome Tips On How To Cook At Home
Cooking at home is very healthier and affordable than going to the restaurants, ordering takeaway, or buying frozen or chilled dinners (though all of those choices can be delicious). But it feels soo difficult. Especially if you work a lot and you only have yourself to cook for.
How do you categorize your favorite delivery dude and learn to strike out on your own culinary adventure? We attended a meal tutorial class with New York City-based chef and nutritionist Nancy Campbell to figure that out. Here are some five easy tips she shared for taking control of your diet, your meal budget, and your pantry:
1. YOU HAVE TO MAKE THE TIME.
Groceries don’t just show up at your door and cook themselves. You have to spend much time selecting out your food (whether that means showing up at the grocery store or ordering your items for delivery at your door steps), prepping, and cooking it. Campbell recommends picking a particular day and time to do your shopping, and getting yourself to the checkout every single week. Just like anything else, being a home cook is a habit. You set aside an hour or more each week to watch your favorite friday night show or go to that workout class, and this isn’t any different.
Cooking at home is healthier and cheaper than going out to restaurants, ordering takeout, or buying frozen dinners (though all of those choices can be delicious). But it often feels so hard. Especially if you work a lot and you only have yourself to cook for.
How do you break up with your favorite delivery dude and learn to strike out on your own culinary adventure? We attended a meal planning class with New York City-based chef and nutritionist Nancy Campbell to figure that out. Here are five deceptively easy tips she shared for taking control of your diet, your meal budget, and your pantry:
2. DEVELOP A LIST OF MUST-HAVE KITCHEN ITEMS.
Note that no one is going to be able to plan his or her single night of their lives in advance. Most at times we don’t follow our daily schedules, or life gets in the way. But you shouldn’t need to resort to takeout or starve just because you didn’t make your grocery run—nor should you have to buy the same thing over and over again every week if you can buy it in bulk and keep it in the pantry for a long while. Do you like to put spinach in a lot of dishes or meals? Keep a frozen bag on hand. Are you going to need olive oil, salt, and garlic for most of your recipes? (Yes.) Make sure you keep your supplies steady. Would you love to add fried chicken to your dinner without much work load? Keep some chicken breasts or sausage in your freezer.
3. DON’T BE AFRAID TO COOK A LOT OF FOOD.
Even if you’re only cooking for yourself, it pays to make big batches—even if the dish is not really important meal in itself (like those mentioned above). If you plan your meals well, you can use the same ingredients in several different types of dishes.
That wild rice might go awesome as a side for your grilled chicken one day, be very perfect for your vegetable lunch salad the next day, and be excellent topped with the stew you’ve pulled out of your fridge the day after. But, again, it really helps if you’ve looked ahead far enough to know that you want to eat that rice for three meals, rather than coming into the kitchen every night and thinking what to cook, “Well, I guess I’ll spend the next 50 minutes making rice again.”
4. FIND RECIPES THAT YOU TRUST.
Don’t overwhelm yourself with fancy food magazines and millions of food bloggers.
Find simple recipes to start, and build your repertoire from there.
“The simple way for people to get started is to use recipes that you know are going to work and use common pantry ingredients,” King says. “If you’re just starting, it can be daunting to figure out what an unfamiliar ingredient is or how to use that.” Save the foie gras for a day in the (distant) future.
5. DON’T BE AFRAID OF MISTAKES.
“Many foods are salvageable, it’s just a question of knowing how to salvage it,” Roberts says. “Cook and cook and cook some more and more. You’ll start to figure out which mistakes are little ones, and which are more important when cooking.” There are better solutions to an over-salted dish than simply throwing it out. At the end of the day, it’s still food—unless your mistake is colossal, you can probably still eat it.
That’s all for now,
Give these tips a try and good appetite!
See ya, Cosby
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