How to Chop an Onion-YouTube video by Gordon Ramsay
For many, the art of cooking starts with necessity, a little knowledge, some basic instincts and finally, a place to stock your ingredients and cook ware.......and then you're OFF! From there it's up to you and if your passion takes you further. That's why my blog starts with the engaged couple who will likely register items for a bridal shower, move in as a married couple into either a humble abode such as mine or a upscale house in the surburbs. That point is mute. It's the, "fear of the unknown" and not knowing WHICH items are the most useful and cost effective items to register/purchase, what to stock during your first trip to the super market that can be overwhelming. Once that part is conquered, you'll need some Cooking 101 tips to get you on your way.
A great book to have on hand (or Kindle) is, " On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee. Written in the 1980's and continually updated, it has brought the trending term of Gastrology to the food conniseiur and incites thorough understanding of food interactions, cooking processes and cooking tools. This makes for a great foundation to spring board off when learning how to cook.
I consider myself to be an amateur cook, continually learning. Understanding why the Maillard reaction, a chemical reaction that causes meat to turn brown when cooked, can be helpful. The Maillard reaction is named after the French scientist Louis Camille Maillard ( 1878-1936), who studied the reactions of amino acids and carbohydrates in meats as they brown. The products of the Maillard reaction provide tastes, smells and colors that are much desired and lend their characteristics to a variety of foods.
But this may be too much to know, too soon. Relax and take it one step at a time. Rome wasn't built in a day. For the impatient, perfectionist types, this is a key philosophy that has helped me overcome disappointment and high expectations not met. Afterall, this is a process. Remind yourself of this daily!
There are OTHER reactions and combinations that once understood, allows you to go, "Off Recipe" to create your own culinary masterpieces once you've understood the concepts. This takes time with enough practice and knowledge, an ongoing process I plan on sharing with you as the newlywed, Cook Mistro, that I am. Never said I was Martha Stewart, Barefoot Contessa or Wolfgang Puck for that matter. I am sure their journey has spanned many years of trials and tribulations.
Topics to Cover:
Pressure Cooking Guidelines
On Food and Cooking-The Science and Lore of the Kitchen
By Harold McGee
For many, the art of cooking starts with necessity, a little knowledge, some basic instincts and finally, a place to stock your ingredients and cook ware.......and then you're OFF! From there it's up to you and if your passion takes you further. That's why my blog starts with the engaged couple who will likely register items for a bridal shower, move in as a married couple into either a humble abode such as mine or a upscale house in the surburbs. That point is mute. It's the, "fear of the unknown" and not knowing WHICH items are the most useful and cost effective items to register/purchase, what to stock during your first trip to the super market that can be overwhelming. Once that part is conquered, you'll need some Cooking 101 tips to get you on your way.
A great book to have on hand (or Kindle) is, " On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee. Written in the 1980's and continually updated, it has brought the trending term of Gastrology to the food conniseiur and incites thorough understanding of food interactions, cooking processes and cooking tools. This makes for a great foundation to spring board off when learning how to cook.
I consider myself to be an amateur cook, continually learning. Understanding why the Maillard reaction, a chemical reaction that causes meat to turn brown when cooked, can be helpful. The Maillard reaction is named after the French scientist Louis Camille Maillard ( 1878-1936), who studied the reactions of amino acids and carbohydrates in meats as they brown. The products of the Maillard reaction provide tastes, smells and colors that are much desired and lend their characteristics to a variety of foods.
But this may be too much to know, too soon. Relax and take it one step at a time. Rome wasn't built in a day. For the impatient, perfectionist types, this is a key philosophy that has helped me overcome disappointment and high expectations not met. Afterall, this is a process. Remind yourself of this daily!
There are OTHER reactions and combinations that once understood, allows you to go, "Off Recipe" to create your own culinary masterpieces once you've understood the concepts. This takes time with enough practice and knowledge, an ongoing process I plan on sharing with you as the newlywed, Cook Mistro, that I am. Never said I was Martha Stewart, Barefoot Contessa or Wolfgang Puck for that matter. I am sure their journey has spanned many years of trials and tribulations.
Topics to Cover:
- Balancing acid and alkaline
- Successfully combining salt and sugar
- The function of eggs and it's many uses in recipes
- Baking Soda, Baking Powder, Corn Starch uses
- Slow Cooking and it's benefits-nutritionally and functionally
- Pressure Cooking and it's benefits-nutritionally and functionally
- The skillet, baking dish and how to cook evenly in the stove and oven (think adding water to a trough (Roasting Pan) around a casserole dish containing custard to be baked. This allows the custard to cook evenly)
- Tips: dip partially cooked brocolli into cold, ice water to maintain its green color. This also works with peeled apples to keep them from turning brown.
I will list more tips and techniques once I've learned them enough to pass down to you. Then I can get off recipes in books and create some Cook Mistro Original Faves on my own. So can you.
Pressure Cooking Guidelines
Vegetables:
Vegetables cook quite quickly under pressure. The preferred technique is to place the prepared vegetables on the steaming basket above boiling water. As a general guideline, add ½ cup water for up to 5 minutes of pressure cooking, 1 cup water for 6 to 10 minutes, and another 1 cup water for each additional 10 minutes. Where pressure cooking time is given as "0," remove cooker from the stove as soon as full pressure is achieved and reduce pressure quickly. When a range is given, variations are due to size and age (for example, larger and older vegetables require more cooking.)
Dried Beans
Beans may be soaked or not prior to pressure cooking. Unsoaked beans need longer cooking and more water, but also froth less and hold their shape better. To reduce the froth and foam that develops when cooking beans:
- never fill the cooker more than halfway
- don't use less than 1½ cups water wipe the inside of the pressure cooker lid with oil
Whether cooking soaked or unsoaked beans, the procedure is the same. Combine beans and water as recommended below. You can alter the amounts proportionately, but be sure the pot isn't more than half full. Bring to boil and skim off any surface froth. Close cooker, bring pressure up over medium-high heat, reduce heat to just maintain pressure, and cook for the time indicated. At the end of cooking time, reduce pressure either by waiting 5 minutes and then slowly turning the steam release valve to allow gas to escape gradually (don't open all at once), by waiting 5 minutes and running the pot under cold water, or by letting the pot cool down on its own. If beans aren't completely cooked, return to pressure and cook another 5 minutes. This can be repeated as many times as necessary.
Don't add salt until after cooking.
Grains
The volume of grains more than doubles with cooking. As with dried beans, they shouldn't exceed the halfway point in the pressure cooker initially. Wash and drain well prior to cooking. Combine with two times their volume of water, unless otherwise directed. Close cooker and bring to pressure over high heat. Lower heat to just maintain pressure and cook for specified time. Remove from heat and let sit 5 minutes. Then gradually open pressure-release valve (don't open all at once) or reduce pressure under cold water and open. If grains aren't tender at the end of the designated time, return to pressure and cook for an additional 5 minutes. This can be repeated as many times as necessary. When cooking is completed, if a little liquid remains, stir well and it will probably be absorbed in a few minutes. If too much to absorb, drain. (Some people prefer to cook grains in a large volume of water and drain off the excess. This causes a small loss of nutrients, but the liquid can be reserved for broth or a cooking medium.)
Don't salt until after cooking.
Caution: Small grains such as millet, quinoa, kasha, and cracked wheat shouldn't be pressure cooked, as they can clog the valve.
Meat and Poultry
Using recipes geared specifically to pressure cooking is best. General cooking times for various cuts can be used to guide you.
Pressure Cooking Charts
