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lifehack:cooking_guide
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lifehack:cooking_guide [2017/09/09 20:19] reb created |
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| - | Introduction\\ | + | {{ :lifehack:cooking-for-web.png?nolink&250x182 }} |
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| + | **Introduction** \\ | ||
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| * Goal of this article, is to provide basic/simple/quick lists of common tasks/tools needed in kitchen cooking.\\ | * Goal of this article, is to provide basic/simple/quick lists of common tasks/tools needed in kitchen cooking.\\ | ||
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| * This article focuses on a modern, contemporary, healthy American home.\\ | * This article focuses on a modern, contemporary, healthy American home.\\ | ||
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| - | * This article consists of Royce's personal notes. This is not professional advice. If you hurt yourself, that's not my problem. \\ | + | * This article consists of Royce's personal notes. This is not professional advice. If you hurt yourself, that's not my problem.\\ |
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| - | . \\ | + | .\\ |
| - | Tastes\\ | + | **Tastes** \\ |
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| * Sweet:\\ | * Sweet:\\ | ||
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| * Umami: Savory, delicious, not necessarily salty.\\ | * Umami: Savory, delicious, not necessarily salty.\\ | ||
| * Tart:\\ | * Tart:\\ | ||
| - | * Acidic: \\ | + | * Acidic:\\ |
| - | * Burnt: \\ | + | * Burnt:\\ |
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| - | Basic Meat Notes\\ | + | **Basic Meat Notes** \\ |
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| * Pork and chicken must be cooked well. They can not be eaten raw.\\ | * Pork and chicken must be cooked well. They can not be eaten raw.\\ | ||
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| - | Basic Poultry Notes\\ | + | **Basic Poultry Notes** \\ |
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| - | * Chicken \\ | + | * Chicken\\ |
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| - | Basic Fish Notes\\ | + | **Basic Fish Notes** \\ |
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| * Salmon can often be eaten raw.\\ | * Salmon can often be eaten raw.\\ | ||
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| - | Herbs\\ | + | **Herbs** \\ |
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| * Herbes de Provence\\ | * Herbes de Provence\\ | ||
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| - | Cooking Oils\\ | + | **Cooking Oils** \\ |
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| - | * Soybean oil (highly common) \\ | + | * Soybean oil (highly common)\\ |
| - | * Olive Oil (highly common) \\ | + | * Olive Oil (highly common)\\ |
| * Avocado oil\\ | * Avocado oil\\ | ||
| * Corn oil\\ | * Corn oil\\ | ||
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| * Semirefined Sunflower Oil\\ | * Semirefined Sunflower Oil\\ | ||
| * Vitamin E oil is a natural antioxidant that can also be added to cooking oils to prevent rancidification.\\ | * 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 expire and must be tossed out, like anything else. Many last six months to two years.\\ |
| - | * Oils last longer when refrigerated. \\ | + | * Oils last longer when refrigerated.\\ |
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| - | Kinds of Fat\\ | + | **Kinds of Fat** \\ |
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| - | * Trans fats: Not healthy. Increases risk of heart disease. Raises bad LDL cholesterol and lowers good HDL cholesterol. \\ | + | * 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. \\ | + | * Saturated fat: Consists of triglycerides containing only saturated fatty acids.\\ |
| * Chemically, fats are triglycerides, triesters of glycerol and any of several 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.\\ | * Fats may be either solid or liquid at room temperature, depending on their structure and composition.\\ | ||
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| - | Basic Daily Vitamins\\ | + | **Basic Daily Nutrition/Vitamins** \\ |
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| - | * \\ | + | *\\ |
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| - | Kitchen Utensils and Gadgets\\ | + | **Kitchen Utensils and Gadgets** \\ |
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| * Rolling Pin:\\ | * Rolling Pin:\\ | ||
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| * Ziplock Bags\\ | * Ziplock Bags\\ | ||
| * TinFoil Wrap\\ | * TinFoil Wrap\\ | ||
| - | * SurranWrap Plastic \\ | + | * SurranWrap Plastic\\ |
| * Stainless Steel Mixing Bowls\\ | * Stainless Steel Mixing Bowls\\ | ||
| * Capichino Machine\\ | * Capichino Machine\\ | ||
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| * Orange Sauce (Chinese).\\ | * Orange Sauce (Chinese).\\ | ||
| - | * Ketchup: Made from tomato. \\ | + | * Ketchup: Made from tomato.\\ |
| * Mustard: Made from seeds.\\ | * Mustard: Made from seeds.\\ | ||
| * Mayonnaise.\\ | * Mayonnaise.\\ | ||
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| * Dry\\ | * Dry\\ | ||
| * On the Rocks\\ | * On the Rocks\\ | ||
| - | * Caffeinated \\ | + | * Caffeinated\\ |
| * Vitamins Added\\ | * Vitamins Added\\ | ||
| * Cow Milk\\ | * Cow Milk\\ | ||
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| Basic Heating Gadgets\\ | Basic Heating Gadgets\\ | ||
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| - | Induction Cooktop Burner: \\ | + | Induction Cooktop Burner:\\ |
| - | Crock Pot: \\ | + | Crock Pot:\\ |
| - | Microwave Oven: \\ | + | Microwave Oven:\\ |
| - | Cooking Range: \\ | + | Cooking Range:\\ |
| - | Hot Plate: \\ | + | Hot Plate:\\ |
| - | George Foreman Grill: Electric duel-sided grill. \\ | + | George Foreman Grill: Electric duel-sided grill.\\ |
| - | BBQ: \\ | + | BBQ:\\ |
| Waffle Maker: Similar to George Forman Grill. Many waffle makers require flipping them over.\\ | Waffle Maker: Similar to George Forman Grill. Many waffle makers require flipping them over.\\ | ||
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| Induction Cooking\\ | Induction Cooking\\ | ||
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| - | * 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 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.\\ | * 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. \\ | + | * 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: \\ | + | * 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. \\ | + | * 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: \\ | + | * 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. \\ | + | * 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.\\ |
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| * Restraunt Food You've Tried\\ | * Restraunt Food You've Tried\\ | ||
| * Internet Cooking Websites\\ | * Internet Cooking Websites\\ | ||
| - | * Library Cooking Books\\ | + | * Library Cooking Books |
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lifehack/cooking_guide.txt · Last modified: 2017/09/12 02:57 by reb
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