Calling all cooks....

[dolo amber]

My NY resolution is to eat healthier, and to do it how I want, I REALLY need to learn to cook. I can't cook for jack happy dammit. Well, other than chili, I make a mean chili...but I digress. I've tried to learn from books, tv, all the usual methods, and I always end up being frustrated or getting bored (as I am wont to do with my micro-attn span).

Any suggestions of a REALLY simple method/video/book/web site? One that's healthy without being specifically "low-fat, low-calorie, vegetarian" etc? One that could be used effectively by someone with the cooking abilities of a 4 yr old??

Thanks! :hi:

[THUNDER HANDS]

1. this is gonna sound so lame

But my mom swears watching the Food Network makes her a better cook. And she also loves her Regis & Kathy Lee cookbook (if you can believe there is such a thing).

[tridim]

10. Thumbs up on Food Network

Specifically, Good Eats and Oliver's Twist. Although I've loved to cook ever since I was about 10, I've learned a ton watching those two shows the past few years.

The key to avoiding cooking boredom is to experiment and use recipes only as a guideline. Baking is the only type of cooking that requires you stick closely to the recipe. I never use recipes, and never use measuring tools. Try it some night, get out some ingredients you like, get creative and put them together randomly, tasting as you go. Cook them up and enjoy. If it tastes decent, store the recipe in your head and adjust it a bit next time. If it tastes like crap, toss it and try again.

[spinbaby]

45. A bit overly fussy

I enjoy watching the food network but find they tend to complicate cooking--I guess they have to to fill air time. Even Alton Brown (I adore him) tends to overcomplicate things. I remember a pie-crust episode that involved spritzing the dough with water. I can make a great pie crust in about five minutes with a lot less fuss, but then, I don't have a half-hour TV show to fill up..

Learn to make easy things first. Remember that you want simple food cooked simply--easier and healthier. A meal is a starch, a protein, and a vegetable and they don't have to be complicated. For instance, you can bake a potato, put a chicken breast in the George Foreman, and heat some frozen peas in a pan--it may not be exciting but it's a good meal.

Oh, and I second that recommendation for the Joy of Cooking. It's probably the best all-purpose cookbook on the market.

[dolo amber]

17. Well..

Judging by the responses here, your mom may be onto something.

I have watched it very little, as they're usually making something I wouldn't touch due to a long list of food neurosis (no two meats may be eaten at the same time, some things shouldn't touch others, etc), but I will definitely amend that behavior and check it out.

As for the Regis and KL thing....Momma Rat, you on your own with that one. ;) :D

[tinrobot]

49. Food Network rocks...

When I bought my house, I watched tons of Bob Vila and Hometime. Those shows taught me a lot about remodeling, and I redid my whole house myself, including a whole new kitchen.

Now I'm watching lots of Food Network and their shows are teaching me a lot about cooking. I watch a few shows a week, and I find the information just kind of seeps in by osmosis. I'm finding myself better able to follow recipes and how to decide on spicing when I improvise.

Food Network has a lot of great shows, just turn it on every once in a while and you'll find some that are just about your speed. If you can, catch Good Eats. Rachel Ray has some very good beginner recipes.

As for cookbooks, I like 'The New Basics' cookbook by Russo and Lukins. I also have an ancient Amy Vanderbilt cookbook from the 50's. Nothing like the classics...

[nothingshocksmeanymore]

2. One great way to cut all fat is to buy a cast iron grill pan

you can cook all meats in it and the fat drains off the meat between the grooves.

Eating healthier means eating food as close to the source as possible as well. Flash frozen vegetables retain their nutrients but use fresh ones where possible.

Learn which foods combined make you feel best.

For example, I find eating meat or fish with a salad and vegetables feels better than combining it with starches. Same thing with starches.

Eat smaller portions several times a day than huge meals.

Stay away from processed food and shit in boxes as much as possible..they are filled with preservatives, additives and "I can't believe it tastes like" flavorings.

If you don't cook..get yourself a book that guides you on what temperatures meats need to be cooked to to be safe, you DO get a feel for it.

Stay away from fast food joints as much as possible.

You can make large quantities and freeze them for lunches or other meals.

[dolo amber]

6. It's so weird you suggest using cast-iron

I've been looking into getting a whole cast-iron set. My doctor once suggested it would be useful since the iron leeches into the food and I tend to run slightly anemic.

Loads of great suggestions there, thanks! :)

[nothingshocksmeanymore]

8. I recommend buying them one at a time

and learning how to season them..living in the south any of your cooking neighbors can show you.

Start by just getting the grill pan, a small frying pan and a regular sized pan (same size as grill..12 inch I believe)

Also a great book to own so that you can become aware of what you are ingesting is called "Calories and Carbohydrates"..
Counting carbohydrates is a great way to manage sugar intake..which is as important to vital organs as fat intake.

Also learn to use herbs for flavor, in place of iodized salt and where possible use sea salt..read up on sea salt..there are many benefits to it, especially to your blood.

If you get into it like a hobby, it will be fun and soon it will be second nature.

[supernova]

20. Love cast iron

I have a skillet, but have lust in my heart for the Le Cruset line. I keep hoping my old one (at least 80 yo) will crack or something, forcing me to ... damn! get the Le Cruset stuff. :D

[nothingshocksmeanymore]

21. That's my favorite too except when it comes time to clean it

:D

[supernova]

24. Yes, I worry about that too

That blue and yellow enamel finish is pretty, but I wonder how good it will look after 10 years worth of bacon and fried chicken. :D

Do you have any Le Cruset? and how do you clean it?

[nothingshocksmeanymore]

38. On the outside I use soft scrub

on the inside, I boil it with water..since it is lined with coating I do use mild soap.

[RandomKoolzip]

3. "The Moosewood Restaurant Cooks at Home" is really good.

Although, it is, sadly, all vegetarian.

"The French Farmhouse" cookbook is one my wife uses to make the food she likes. She swears by it. The author is Susan Herman Loomis.

I learned how to be a cook by BEING a cook. From an early age, if I wanted something, I'd follow the recipe on the box. Now that I'm professional, the stuff I cook...well, all those recipes are in my head. Usually they're the recipes that the restaurant has invented, sometimes, they're recipes I wrote myself.

I could PM you a bunch of my own favorite recipes for healthy stuff, if you'd like....

[dolo amber]

7. Yes, please do

I'm serious about the cooking abilities of a 4 yr old part though, so keep that in mind. If it involves terms like "blanching" or anything you might as well send me the "How to Build a Hovercraft with Spare Doll Parts" manual. ;)

[Lindacooks]

4. Shameless self-promotion,

But I've gotten tons of compliments on these email cooking lessons:

How to Bake
http://busycooks.about.com/c/ec/1.htm

More How to Bake
http://busycooks.about.com/c/ec/14.htm

How to Cook Side dishes
http://busycooks.about.com/c/ec/23.htm

Basics of Cooking Lesson Series
http://busycooks.about.com/library/lessons/bllessonseries.htm

I'm planning more email classes too (they take a lot of time to set up, but it's worth it), including How to Cook Meat, How to Fry, How to Saute, etc. Any suggestions are very welcome too.

[nothingshocksmeanymore]

11. Shameless promotion of another DU'er!

Her sites are great for people who are novices..very explanatory!

[dolo amber]

13. YAY!

Looks very cool, just signed up. Thanks! :)

[jpgray]

5. "Joy of Cooking" is a neat catch-all for a beginner

It's sort of a no-frills affair, but it has a lot of the general info you'll be needing. We wouldn't want some incident involving onions and actual caramels in a skillet, for example. :D

[dolo amber]

18. Oh geez

Don't even mention such a thing, I'm prone to such kitchen catastrophes. :D

I just looked up some info on that book, it looks excellent. Lots of creative ideas by the looks of it, which is what I desperately need. I'm one of those people who will try most anything if I'm out but if I'm doing the cooking I have such a seriously limited repertoire I end up eating the same thing all the time. Bleargh. :(

Thanks! :)

[supernova]

9. Food Network's - How to Boil Water

is a complete hoot.

Chef Frederic(yes, he's a real live French chef) takes one simple dish and goes through it step by step, from how to choose fresh produce and meats to what to look for while you are cooking (so you don't under/over cook).

Frederic is too cute, plus he usually has some girl beside him who professes she "can't boil water". They go through the show with her duplicating his actions.

I learned a few things watching him make omlettes. :thumbsup:



http://www.foodnetwork.com/food/show_bw

second the vote for "Joy of Cooking". It's a great cooking encyclopedia.

[dolo amber]

14. *Snort*

"How to Boil Water"...that's a show for me if there ever was one! :D

Thanks Supe! :hi:

[Turbineguy]

12. The Escoffier Cookbook

Reads like a novel (to me anyway)

[niyad]

15. all the suggestions here are good ones, here are a couple more:

http://www.kitchenlink.com (can link to all kinds of specialty diets, etc)

http://www.hgtv.com

http://www.foodandwine.com

good luck and happy cooking

[dolo amber]

27. Thanks niyad

I've had to create a new folder in my favorites just from this thread. :D

That first link looks to be very useful. Thanks again! :)

[librechik]

47. I like the one with the big red checks on it--the one our mothers had

it's either Betty Crocker or Good Housekeeping. If I ever need a recipe, that's where I look first. Very simple and fast.

[Kathy in Cambridge]

50. Better Homes and Gardens Had the Red Check Cover

It's great for baking!

[supernova]

16. Julia Child's Mastering the Art of French Cooking

Is a classic. If you work your way through her book, you'll be able to cook anything.

http://images.amazon.com/images/P/0375413405.01._PE30_PIdp-schmoo2,TopRight,7,-26_SCMZZZZZZZ_.jpg

http://www.amazon.com/exec/obidos/tg/detail/-/0375413405/qid=1072990236/sr=1-1/ref=sr_1_1/104-2715247-7916762?v=glance&s=books

[wryter2000]

19. Julia Child

There's no one better than Julia. Even if you have no idea how to cook, she explains everything. Try to find a used copy of Julia Child and Company (there were two books). Not only do they tell you how to prepare the food, but there are lots and lots of detailed pictures.

Personally, I prefer the cooking shows on PBS to what I've seen on the cooking channel. Emeril is a delightful person, but his recipes are hit and miss, imho.

I taught myself to cook from Julia's books. Come to think of it, The Way to Cook is probably the best bet for you. Then, you need a good encyclopedic cookbook, such as The Joy of Cooking or the Fanny Farmer Cookbook.

[wryter2000]

22. Also

I second the recommendation about cast iron pots. They're wonderful. A cast iron Dutch oven is the best for frying chicken, imho. You need a heavy pan to deep fry.

Also, there's a fabulous book called On Food and Cooking: The Science and Lore of the Kitchen by Harold Magee. It tells you everything about shy food behaves the way it does. There isn't a single recipe in there, but there is history, chemistry, even plate techtonics (which affects the distribution of plants in the world, or "Why we all eat garlic.")

[dolo amber]

25. Really?!

I would have never thought of Julia Child as a "beginners teacher". I'm not basing this on anything other than her reputation as a world class chef, but I'd imagined her to be all complicated and such. She's certainly withstood the test of time, so she must be doing something right! :D

I'll have to check into that. Thanks! :)

[supernova]

26. LOL! I fell in love with Julia

watching her on PBS as a kid. :D She's one of the reasons I decided I liked cooking.

If you ever get a chance to see her early B&W days, go for it. Dan Akroyd's version of her on SNL will be even funnier to you. ;-)

[Rabrrrrrr]

46. Another vote for "How to Cook"

Excellent cookbook that isn't just a litany of recipes without edification, but teaches the basics, and how greater recipes are made from it. For instance, she shows you the basic chowder foundation and how to get it going, and then from that builds into various kinds of chowders, such as corn and clam.

Also has some great sections on meats and cuts and stuff.

That book has taught me a lot about cooking, and I have gone back to it far, far, far more than I've ever gone back to a "cookbook".

And if you want to get some bit fancy, get the "Saucier's Apprentice" - great book on how to make those fantastic french style sauces.

[Whitacre D_WI]

23. Good food starts with good ingredients.

If you want to cook better (and healthier), acquaint yourself with the local produce store and the local butcher. Come spring, start going to farmers' markets.

Freshness is key: if you want a steak, don't go to the butcher store saying "I want a T-bone" -- pick the cut that LOOKS best, nice and red, bright, shiny, don't buy meat that looks tired. Also, veggies are best in season. There's no point buying a tomato from the grocery (unless it's an heirloom tomato), they are crap. Tomatoes are good IN SEASON (summer); otherwise stick to canned tomatoes and make sauce.

If you are lucky enough to live near a grocery store that has good produce and good meat, live it up. Otherwise, you may have to seek your meats and veggies from separate sources.

Really, it's much easier to cook good food when you start with good food. Season it simply (sea or kosher salt, pepper, perhaps some garlic, onion), then work your way up by adding additional flavors once you've mastered the basics.

[dolo amber]

28. Actually, that's kinda what sparked the whole thing

I've recently moved into an area with loads of whole foods stores, farmer's markets, etc. from an area where Kroger was the pinnacle of the shopping experience. I'm totally looking forward to investigating and experimenting with all the veggies, but I'm seriously hampered in my meat knowledge. I know chicken breasts and that's about it. On second thought, maybe I also need a source for deciphering all the different cuts of meat as well. :D

[niyad]

29. make friends with the local butcher, fishmonger, etc-- most of them LOVE

instructing people in their specialties. during the season, there is a farmer's market right across the street from me-- I have gotten to know most of the farmers and growers-- and they are invaluable sources of information (and good deals)

Not only is she a wonderful cook and instructor, Julia (and her husband paul was) is one of the nicest and most helpful cooks I have ever met (and I love biba and lidia and emeril as well)

bon appetit

[dolo amber]

33. Are there still butchers?

I figured they'd all been WalMarted out of business by now...:eyes:

S'pose if I can find any of those types they'd be the ones to consult though, eh? ;)

[supernova]

36. My gas station

has great steaks, believe it or not! Plus "free range" chicken.

[Kathy in Cambridge]

37. Definitely befriend a butcher

not only will they give you suggestions on the best cuts for a particular dish, they often will do special cuts for you around the holidays. I go out of my way to a specific butcher because he saves me time by butterflying particular cuts of meat for me, and he gave me his grandmother's braciole recipe (Italian rolled steak).

I'm sure you have one in a city near you. Often times they're in ethnic neoghborhoods-like kosher or halal butcher.

[Whitacre D_WI]

35. Cuts of meat:

http://www.lobels.com/store/main/beef.asp
http://www.lobels.com/store/main/lamb.asp
http://www.lobels.com/store/main/pork.asp#prod

And no, I'm not suggesting you need to pay Lobel's prices to get good meat ;)

[Robb]

30. I really enjoyed Tom Colicchio's book

"Think like a Chef". A few recipes, and a lot of good broad info. Outlines a cooking philosophy, if you can imagine such a thing. :)

[SOteric]

31. In addition to all the lovely advice you've already been given...

Get a subscription to Cook's Illustrated. They feature only a few recipe's and without the glitz and glamour of Bon Appetit or Gourmet, but the explanations of the recipes and the products they've tested are superlative. They ground you in the science behind the articulation of the recipe, and discuss the ingredients at length in easy to understand language.

Also, Jacque Pepin puts out a video/DVD series I've given as a gift before. It demonstrates all the basics of cooking meats, vegetables, pasta & rice, eggs. In fact, it's a great set of instructional shows regardless of how much or how little experience one has in the kitchen.

[dolo amber]

39. Unsurprisingly

I've not heard of Jacque Pepin, but that sounds like something I could definitely make good use of. Thanks SOteric! :hi:

[alfredo]

32. the Mennonite and Amish cookbooks are good

The recipes are simple, straight forward. You will have to select the less fattening foods. Exercise to lose weight, and back it up with sensible eating.

[TheZoo]

34. I know it's not a book/website/etc.

I'd recommend the George Foreman Grill.

I still can't cook worth crud, but it definitely helps me when I'm "cooking" - at least I can make something on it in a few minutes when I don't feel like cooking.

[Kathy in Cambridge]

40. I also recommend Julia Child and a few other cookbooks/websites

Julia Child's "Mastering the Art of French Cooking" really is a basic cookbook, and has great advice on the best and simplest preparations of foods.

Two other good basic cookbooks: "Better Homes and Gardens" and "Good Housekeeping Illustrated Cookbook". These are real how-to cookbooks which I refer to when baking (baking is not my forte-cooking is). But they have some very basic, step-by-step recipes that you will find helpful.

I also like the "America's Test Kitchen" series of cookbooks. I have two of them-there may be more. VERY helpful about techniques and which cookware and kitchen utensils are best. They have a bi-month magazine called "Cook's Illustrated" which I HIGHLY recommend for the novice cook. It gives great advice about buying ingredients, best way to clean equipment, what brand of vanilla is best, etc.

On edit: I also like epicurious.com for basic recipes.

And if you EVER want any advice on Italian cooking or cookbooks, I'm your woman!

[dolo amber]

41. Alrighty then

Two votes for "Cooks Illustrated", so as far as that goes, we have a winnah!! :D

Thanks again, RR and everyone, I certainly got tons of useful info here today. :) :hi:

[supernova]

42. America's Test Kitchen

Very much enjoy their PBS show. Wish they would do something for Food Network. They'd be doing everybody over there a favor.

:D



http://www.americastestkitchen.com/

[Kathy in Cambridge]

43. America's Test Kitchen is a great show

and I do recommend "Here in America's Test Kitchen" as a basic cookbook.

I just got my first issue of Cook's Illustrated-I bought binders for them so I can keep them as a handy reference!

[nothingshocksmeanymore]

44. I LOVE that show!

[supernova]

48. My favorite thing

about that show is how they start out with the bad versions that we all come up with! :7

[nothingshocksmeanymore]

52. yep

[randr]

51. Joy of Cooking

Learn the art of cooking and the many way to prepare any ingredients.
Stock you kitchen with wholesome food that can be used in a variety of recipes.
Remember you are shopping for nutrition. When you compare the nutritive value of organic produce against that of the cheaper brand you are way ahead.