Kitchen can be a place of relaxation for those who know their way around it, and a source of stress and intimidation for those who don’t. But you don’t have to be a “master chef” or a culinary graduate to be an efficient person in cookery, you just need to know the things to avoid being a cooking disaster.
Back to basics
Knowing the primary skills in the kitchen is important to build a solid foundation. Get a firm grasp on the basic cooking procedures such as chopping, sautéing, and seasoning, among others. Learn about the tools, such as knives, pots, and pans, and the basic ingredients, such as salt, pepper, oils, and other pantry staples, used in the kitchen.
Read and comprehend
Before executing a recipe, make sure that you have read and understood each and every step. Don’t jump in immediately after skimming the recipe because the success of a perfect dish is partly due to meticulous preparation.
Start simple
Who doesn’t want to whip up something worthy of a Michelin Star? However, like all things in life, one must dream big and start small. Novices in the kitchen should practice simple and easy-to-follow recipes that will let them hone their cooking chops before working with complex ingredients. Start with a basic stir-fry or a simple pasta dish.
Mastery is key
Be patient and don’t give up on your first fail in the kitchen. Cooking is a skill that is developed and mastered over time so take all the time you need to practice and perfect that dish. Start with one dish; if you have cooked it the way you like it, you can then move on to another.
Get inspiration
Exceptional chefs and talented home cooks are great sources of inspiration to better your craft in the kitchen, but so as bad cooks on a mission to be respectable in the kitchen. TLC’s Worst Cooks in America, where kitchen disasters turn into cooking masters, will surely inspire everyone to level up their kitchen game. The upcoming season of Worst Cooks in America promises a whole lot of comedy and butchered recipes. Catch it every Monday at 9:00 p.m. on TLC.
