Whether you’re an ~ehem~ corporate slave or a work from home ~ehem~ slave, you still need to eat. And you should learn how to cook, even if it’s just an egg. So here are our tips on how to get over your fear of burning the sunny-side-up egg, and learn how to be a gourmet chef, even if it’s only your opinion.
Tips On How To Get Over Your Fear Of Home Cooking:
- Start your learning-how-to-cook venture with an experienced “supervisor.” This way, you will be confident that you’re going the right way.
- Start cooking with the low setting on your stove. Increase the heat gradually, as you need. When your food starts to smoke a little or burn a little, turn down the flame. You’d do well to keep your cooking on medium fire throughout the dish.
- Hold the salt and spices. Food is better a little bland, so that whoever eats it can add soy sauce, fish sauce, or even salt itself, to it themselves. And if you don’t have a feel for which spices go with which dish, or with each other, stick with pepper, cayenne pepper, and good ol’ onions and garlic. This way, the taste won’t go awry.
- Don’t believe that a sugar will be great with all the things. A major defect of Filipino cooking is that everything is just too sweet. Don’t add sugar to all the things, unless it’s the effect you need. Even adobo could use being straight and not-sweet, once in a while.
- Learn the art of portion control and estimation. As you go along the journey of learning how to cook, master the art of controlling your cooking’s portions, especially the spices’ portions. This way, your food won’t taste too bland, too salty, or even too sweet.
- Know that most types of cooking involve just simmering – practically boiling! So don’t be intimidated with learning how to cook pasta, soups, stews, even Filipino food. Almost everything revolves around simmering the food in a pot, so don’t be scared to try.
- It’s okay to have five, six, seven, TWENTY horrible, inedible, dishes. If it tastes horrible, just throw it into the trash. That’s it. If you hate the food wastage, test your cooking in very small portions. If you cook using a recipe you found online or in a cookbook you bought (or found on your mom’s shelf), use around half to a quarter of the portions. This way, you’ll minimize the risk of wastage.
- Once you master the art of cooking, cook by batch! Cook up a storm on the weekends. That way, all you need to do would be to reheat your food throughout the week. Saves you time, effort, and even the dread of cooking after a full day’s worth of work. Way healthier than fastfood, too!
When you learn how to cook, don’t be so apprehensive that everything will taste horrible. Just follow our tips, and you’ll be alright.