Cooking Guide

Submitted by reb on Mon, 03/21/2016 - 16:41



* Goal of this article, is to provide basic/simple/quick lists of common tasks/tools needed in kitchen cooking.
* This article is just a stub, and will be completed at a later date. Send in your suggestions!
* This article focuses on a modern, contemporary, healthy American home.
* This article consists of Royce's personal notes. This is not professional advice. If you hurt yourself, that's not my problem. 


* Sweet:
* Bitter:
* Sour:
* Salty:
* Umami: Savory, delicious, not necessarily salty.

* Tart:
* Acidic: 
* Burnt: 

Basic Meat Notes

* Pork and chicken must be cooked well. They can not be eaten raw.
* Steak
* Chicken Meat

Basic Poultry Notes

* Chicken 

Basic Fish Notes

* Salmon can often be eaten raw.


* Herbes de Provence

Cooking Oils

* Soybean oil (highly common) 
* Olive Oil (highly common) 
* Avocado oil
* Corn oil
* Mustard oil
* Palm oil
* Peanut oil (marketed as "groundnut oil" in the UK and India)
* Rice bran oil
* Safflower oil
* Semirefined Sesame Oil
* Semirefined Sunflower Oil

* Vitamin E oil is a natural antioxidant that can also be added to cooking oils to prevent rancidification.
* Oils expire and must be tossed out, like anything else. Many last six months to two years. 
* Oils last longer when refrigerated. 

Kinds of Fat

* Trans fats: Not healthy. Increases risk of heart disease. Raises bad LDL cholesterol and lowers good HDL cholesterol. 
* Saturated fat: Consists of triglycerides containing only saturated fatty acids. 

* Chemically, fats are triglycerides, triesters of glycerol and any of several fatty acids.
* Fats may be either solid or liquid at room temperature, depending on their structure and composition.

Basic Daily Vitamins

Kitchen Utensils and Gadgets

* Rolling Pin:
* Dinner Table: Soup Spoon, Fork, Salad Fork, Butter Knife, Serving Spoons
* Chopper
* Blender
* Juicer
* Waffle Maker
* Food Dryer
* Can Lid Opener
* Nut Cracker
* Tempeture Gauge
* Ziplock Bags
* TinFoil Wrap
* SurranWrap Plastic 
* Stainless Steel Mixing Bowls
* Capichino Machine
* Coffee Maker
* Pod Hot Beverage Maker

Food Pyramid


Sauces and Marinades

* Orange Sauce (Chinese).
* Ketchup: Made from tomato. 
* Mustard: Made from seeds.
* Mayonnaise.
* Chocolate sauce.
* Cheese dipping sauce.
* Chipotle (Mexican).
* Teriyaki (Japanese, soy sauce based).
* Soy (Asian)

Types of Beverages

* Water
* Fruit Juice
* Tomato Juice
* Veggie Juicing
* Beer
* Wine
* Liquor
* Fruit Cooler
* Carbonated (Fizzy)
* Dry
* On the Rocks
* Caffeinated 
* Vitamins Added
* Cow Milk
* Soy Milk
* Bean Milk
* Rice Milk

Basic Heating Gadgets

Induction Cooktop Burner: 
Crock Pot: 
Microwave Oven: 
Cooking Range: 
Hot Plate: 
George Foreman Grill: Electric duel-sided grill. 
Waffle Maker: Similar to George Forman Grill. Many waffle makers require flipping them over.

Induction Cooking

* Induction Cooktops work by supplying a magnetic field to your metal pan. Molecules in the pan vibrate, causing the pan to heat itself. The cook area adjusts it's size as to waste less electricity. 
* Induction Cooktops can cook faster, heat faster, boil water faster, and use far less electricity than gas or traditional electric ranges.
* Pan testing: If a magnet sticks firmly to your pan, then the pan should work with induction. Try it out. Cast iron pans work best, but must be properly maintained.  
* Wattage Rating: 
* Most induction cooktops only turn on when they sense a compatible pan. They shut off if no pan is present for 60 seconds. 
* ETL approved: 
* Cast Iron Pans come coated in wax, to protect from rust. They rust very quickly. Place a new pan upside down in oven at 300 degrees for 20 minutes to melt off wax. Have tinfoil to catch the wax. Let pan cool ten minutes, then ensure the wax is scrubbed off. Caution, metal scrubbers will scratch the pan. Now you must "season" the new pan by building up a layer of fat, which makes the pan non-stick and protects from rust. To season, lightly coat entire pan (not just the inside) with veggie oil (not olive or canola - as these leave a bad taste), and bake the pan at 300 degrees for 20 minutes. Add more oil and bake again 20 minutes. Don't use butter or salt to season a pan, as it'll just create a film and burn. Use veggie oil (or steak). Now your pan is ready to use. Don't store food in it, as it'll rust. Don't cook too much acidic food (tomato sauce is highly acidic), as the acid will eat through the seasoning layer and you'll have to season the pan again. Don't wash the pan, as that'll also ruin your seasoning layer. Don't use soap on the pan, for same reason. When done cooking, rub pan with slightly-oiled paper towel and dry completely. Gently coat pan with an oil when storing it, to prevent rust. If rust occurs, scrub pan with oil and salt. Don't scrape it with metal, as it'll scratch and further ruin the seasoning. Re-season pan by cooking fatty food. 

Common Measurements

* Cup
* Ounce
* Gallon
* Liter
* Quart
* Teaspoon
* Tablespoon
to be completed
* Pounds (Lb)
* Stick of Butter

Manipulating Ingredients


Misc Terms

* Recipe

Find A Recipe

* Family Recipes
* Restraunt Food You've Tried
* Internet Cooking Websites
* Library Cooking Books

Internet Resources & Article Sources