The Kitchen for the Beginners – Tsunami of Spices

When it comes to cooking, it is essential to keep in mind that everyone started somewhere. There is a lot of learning that needs to be done to become a productive cook and then there is always room for improvement. Not only do you need to begin with the basics when it comes to cooking but you almost need to begin again when learning to cook a new cuisine.

Many people cook for different reasons. Some cook to eat and survive while others cook because they really enjoy the process of cooking. Whatever your reason for cooking or learning to cook you should always begin with the basics.

The first thing that you need to learn is the different terminology used in cooking. when it comes to cooking basics, try simpler recipes for a while and then expand your limits. You don’t have to study cooking for years to get better at cooking food. Even as a beginner, it’s possible to cook delectable meals without detailed skills.

Cooking is perceived as an art that results in delightful foodstuffs. It is the only science that saves one from hunger and satisfies our cravings. One requires several sorts of gadgets to efficiently prepare food.

Cooking is fun, but kitchen safety is a priority. Many pieces of equipment can be very dangerous. Sharp objects like knives, open fire by the oven, electrical appliances around the kitchen. Following the basic rules of the kitchen, safety is a good rule, to begin with. Always give attention to what you’re doing in the kitchen. Adopt a plan for kitchen cleanliness, and have necessary safety equipment at your disposal.

THE BASIC RULES OF COOKING

The Kitchen Gear

The apron is used as a great shield against spills and stains. It is considered a uniform and a mandatory tool for home cooks and chefs who spend most of the day in the kitchen.

Read the Entire Recipe First

Reading the entire recipe before you start cooking will just give you a quick heads up before you make it into anything.

Use Measuring Tools

Measuring tools are some of the most important items in the kitchen.

Chop Easily With a Sharp Knife

Make sure that your knife is sharp. Not only will it make things easier, but it will also make things safer.

Don’t Improvise too Much

Wait until you're a little bit more experienced before improvising and adding your own touches to the recipe.

Let Red Meat Sit Before Cutting It

Wrap the meat in aluminum foil and let it sit there for around 5 minutes so the juices will have some time to settle before you cut it.

Turn Pan Handles to the Side

Make sure that the pan handles on the stove are facing inwards, to avoid accidents.

Taste Dishes Before Serving

Tasting food before serving it to anyone is the only way to make sure that it tastes great

Don’t Work Near Heat Sources

Avoid working near the stove, to prevent burns and spillage.

4 Steps for Food Safety

CLEAN ----Always wash your food, hands, counters, and cooking tools.

Wash hands in warm soapy water for at least 20 seconds. Do this before and after touching food. Wash your cutting boards, dishes, forks, spoons, knives, and countertops with hot soapy water. Do this after working with each food item. Rinse fruits and veggies. Clean the lids on canned goods before opening.

SEPERATE------ Keep raw foods to themselves. Germs can spread from one food to another.

Keep raw meat, poultry, seafood, and eggs away from other foods. Do this in your shopping cart, bags, and fridge. Do not reuse marinades used on raw foods unless you bring them to a boil first. Use a special cutting board or plate for raw foods only.

COOK---- Foods need to get hot and stay hot. Heat kills germs.

Cook to safe temperatures: Beef, Pork, Lamb 145 °F Fish 145 °F Ground Beef, Pork, Lamb 160 °F Turkey, Chicken, Duck 165 °F Use a food thermometer to make sure that food is done. You can’t always tell by looking.

CHILL----- Put food in the fridge right away.

2-Hour Rule: Put foods in the fridge or freezer within 2 hours after cooking or buying from the store. Do this within 1 hour if it is 90 degrees or hotter outside. Never thaw food by simply taking it out of the fridge. Thaw food: In the fridge Under cold water In the microwave Marinate foods in the fridge.