Like where can i start if im not good at cooking? how do i decide what i want to attempt to make aswell? i dont want to spend to much to begin but is there also a low cost way to start by chance?
Im keeping this brief but if you have a question for me leave a comment?
what do you like to eat? what counts as “cooking” to you?
for example - you could boil pasta, add some sauce, and eat. Youve cooked a meal.
Or are you wanting, for example, to cook the whole of the sauce yourself rather than store bought?
Honesty i feel like i eat too much junk, so i should most likely eat better.
I dont feel ready to make a whole meal from scratch, some components from scratch are fine but no the whole thing. Im not quite sure what counts as cooking for me but i suppose working with food and not using a microwave to cook with.
You have tons of choice! lots of simple meals.
what sort of junk food do you like? maybe try looking for a recipe for a healthier equivalent/alternative
In this case it could be incredibly simple, something as basic as buying a chicken breast, cutting it up, tossing a premixed seasoning (I like Cajun) and just baking it.
The things you’d need to learn are temperature and time. For meats you should have a probe thermometer so you can check internal temperature (especially for chicken) but after a while you get a feel for it.
After that you can use the chicken for “anything” like toss it in a salad, make a sandwich, have it with rice, etc… that’s all “cooking”
YouTube is great for videos on cooking all sorts of things
Find some cooking shows (regular “stand and stir” instructional ones, not reality TV competition type ones) that interest and inspire you to make the recipe shown, then go do it.
Ideally, try to pick ones that go into the “why”/food science/technique, as opposed to just rote instructions. Alton Brown (Good Eats on TV) and Adam Ragusea (YouTube) are good examples of that.
Junk food is a pretty good place to start, you can control exactly how unhealthily you make it, what cooking equipment do you have?
YouTube!
I like both Ethan and Brian. I’m sure others will have plenty of other suggestions. Or simply search cooking for beginners. There are is a ton of stuff to get you started.
100% of my cooking skills came from long form cooking videos on YouTube but the key to getting better is practice. Practice the dish you fucked up and keep trying until you get it right.
If it were me telling me this; set baking aside for now. Focus on breakfast and dinner mains. Baking is a science that takes years to get right. Try to stay away from shorts/reels/tiks they are often click bait with no recipe or worse, fake (wasting ingredients).
Good instructors: Basics with Babish Ethan Chlebowski (week night spare rib) Alton Brown J Kenji Lopez-Alt Food Wishes Nick DiGiovanni Old’s Cool Kevmo
Niche/Comedy: Epicurious amateur vs pro series You Suck At Cooking Nats What I Reckon Tasting History w/Max Miller
…and many many more. I create a bookmark location called “to cook” and file yummy looking things in there. Pick a recipe and watch the video a few times. Go grocery shopping, watch the video again, and when it’s time to cook, make sure EVERY ingredient is prepared. Veggies diced and in a bowl, spices measured and in tiny bowls, liquids weighed and in a bowl. Everything in its place or Mise en place (pronounced meez ahn plas). Watch the video again and go go good luck.
Pro-tip, unless you’re boiling water, there’s almost NO reason to set your burners to high heat at this point in your journey. Go slow at first, don’t worry about “developing a perfect crust” just yet. You’ll get there with practice.
After a few months/years, you’ll feel confident enough to improve and start to understand short form cooking channels and how all the ingredients work together (scientifically).
Equipment you will need: A Chef’s knife Cutting board 8” non-stick pan with lid Large pot with lid and steamer basket. Stainless steel sheet tray (half sheet) Stainless steel rack (to fit tray) Glass casserole tray Wooden cooking utensils (I love chopsticks) Instant read thermometer Lots of tiny & medium bowls.
^^go cheap at first and if you use them till they break, upgrade.
Neat things to have: Air fryer (adds oven space and great for roasting veg when the main oven is busy) Rice maker Spice rack Dutch oven Cast iron pan Full steel, heavy bottom, pot and pan set.
This is some A+ advice. I highly recommend listening to this
I’ll add Brain Lagerstrom as another youtuber to watch specifically because his recipes point out which shortcuts are and aren’t worth taking
Additionally my advice I give people is taste all your food all the time. You should try every seasoning you own individually to know what it tastes like, same with sauces. Taste your food while it’s cooking, go slow and adjust things. Always give a little taste before serving to know if it needs any final touches
Also you can save plating for later. If it tastes good people will overlook your presentation
Read recipes, watch videos, and try things out.
If it helps, this is a super easy recipe for chili to make: https://www.budgetbytes.com/basic-chili/
All you need is a big pot, a chefs knife, a plastic spatula, a can opener and a cutting board.
It stores great in your fridges freezer, so you can pack most of it into plastic containers and you’ll have lots of meals ready to go. Once you’ve got one good recipe down pat, you can focus on adding another until you have home cooked meals every day of the week.
Soups are really forgiving. You just need a stock pot. When I’d worry about a soup I was making, a chef friend of mine used to say, “it’s a soup- you could put your butt in it and it would turn out fine!” I wouldn’t take that as advice though.
Just buy stock/broth. Some benefits are:
super nutritious
very easy to make a lot to eat over time
you don’t need to do a ton of fine knife work
water limits your cooking temp to 100C, so it’s much harder to mess it up through overcooking/burning
easy to start simple and add complexity as you level up. It’ll still be super tasty at every stage.
There are a couple ways to approach this. Find a couple “one pot” or “one pan” meals and try those to get a healthy balanced meal woth out feeling overwhelmed. Soups and stews can be great for this.
Otherwise a meal should have a protein (e.g. meat or beans), veggie(s), and a carb. Keep it simple if you want to focus on being healthy. Also instead of trying to time everything cook each element separately and reheat when you are ready to eat. I’d do something like:
Obviously this takes longer, but gaining confidence is more important than speed. Also know that even good cooks mess up occasionally and have things come out bad. These are learning opportunities, don’t get put off of trying again because of a couple failires (on that note watch Glen and Friends cooking on Youtube, he shows mistakes and has the right attitude to dealing with them)
I am going to give you two book recommendations that I think should be done in this order: Salt, Fat, Acid, Heat and The Wok
Salt, Fat, Acid, Heat is great because it talks and about what is needed for all recipes (it’s title). It talks about food science and theory so you can understand techniques and understand what each thing in a recipe does. It does have generic recipes that you can modify as well “lessons” to walk through what you learned.
The Wok is similar but just about using a Wok. I love the wide variety of things you can make with the wok. It also gives you some sidebars about how to shop of ingredients, sauces and how to chop for the recipes. It also talks techniques with then example recipes. Read both and try them out
Dang, this question really got answered. Thanks for the long and informative post!
Man I feel old. My advice is completely different.
Start with something you really like to eat. You like it so much you can tolerate it if it’s only ok.
Start making that repetitively.
That’s what will become your ‘go to’ recipe.
After a few dozen times you’ll start to get some nuance in how you make it. You’ll understand the heat, timing and seasonings.
From there you start on a second recipe that may need a new technique.
So for instance , roast chicken.
Tasty, cheap and can be served a few different ways over a week.
I used the joy of cooking, though later began to like the American test kitchen books for their detailed explanations of each part of the dish and what goes wrong.
Honestly being forced to cook everything you eat really ups your skills.
Stay away from dishes that need special equipment. Deep Fried food are pretty hard to learn and expensive as a beginner. You can get most cooking equipment from a Salvation Army/goodwill to start.
I like cook books since you can write yourself notes in them as to what you tried and if it was a good idea. If you find a recipe online print it out and keep it.
No really what do you like to eat? Even ‘junk’ can be a starting point.
Video is not my format, so I adore budgetbytes.com for including step by step pictures along with the instructions. What does rough chop mean, to the pics. How about how thick the sauce should be after reducing same thing. I think that blog single handedly taught me cooking.
Like anything you get better with time. I would master one dish then move on to the next. Pretty soon you will have a bag of tricks. Turn down the stove top.
I grew up cooking. But what really stepped up my game was getting a cheap “three ingredient cookbook” and learning how very basic things can become amazing when combined. Now this cookbook had like “Italian sausage, pasta. Pasta sauce” as a recipe for spaghetti with meat sauce. Then I started making the things you make things from. Make the sausage from ground pork and seasonings. Make the pasta from semolina and water. Make the sauce from tinned tomatoes and other things.
All the things you cook with are eventually reduced down to some basic ingredients. I ended up making the things I made things from.
Now this does become a problem. 30 minute meals take two hours. When you are hungry you don’t have any food, just the things you make food from. But that’s a problem for another day.
Today’s meal was those Philly cheese steak tacos. If I had had money I could have gone and bought flour tortillas. But I had the stuff to make my own tortillas already on hand. And that is when you start developing textures and flavors you just can’t buy. That’s when you are cooking instead of wetting your drys and pouring things out of jars and bags. That’s when you really start to learn how to cook.
I mentioned it the other day, the first thing I ever made from scratch was a PB&J. Three ingredients. Each of those ingredients has about four ingredients. And except for the bread two of the second generation ingredients are shelf stable. Which means making things in advance that future you can enjoy with almost no work.
Cookbooks are a great option if you have a bit of time and like reading. I started out this way, simply reading books and watching YouTube for fun. I’ve found many books at my local bookstore and thrift shops for very cheap (like $1 - $10). I would keep an eye out for these specifically, especially older editions that are cheaper:
The Professional Chef, Culinary Institute of America
Professional Baking, Wayne Gisslen
What’s a Chef to Do?, Anthony Bourdain
Gear, Alton Brown
On Food and Cooking, Harold McGee
Basics with Babish, Andrew Rea
The Flavor Matrix, James Briscone
The Flavor Equation, Nik Sharma
All of these go over essential principles and skills that every cook needs; if you read and understood even just one or two of these cover to cover, you could easily master cooking essentials in just a couple days/weeks accompanied with some practice
Potatoes.
Mashed, roasted, baked, in a soup, as a pancake, as a flat bread.
Potato.
So much better advice here, but potatoes are easy tasty and versitle.
Also, can just roast any veggie you want. Very easy stuff to start. Veggie, Olive oil, spices, sheet pan, oven.
But, when I started to learn to cook at 12, it started with the potato.
What do you like to eat? Favorite cuisine? I’d suggest some focus to start. There are a lot of good suggestions in this thread about books and videos but I’d avoid picking random recipes to try. They won’t overlap ingredients (or tools) and that drives costs up quickly. Instead, pick a focus (or two) of some kind. That could be a specific thing like ramen or pizza or a bit broader like breakfast or Mexican food.
Next I’d say you should learn how to do one thing at a time, learn to make tortillas but use taco seasoning and basic fillings. Next week buy the tortillas but make refried beens from scratch. The next week make salsa but buy the beans and the tortillas. Continue this until you can make every component and then pick a day and make everything from scratch. Doing this you will learn what you like making, what parts are worth your time and what you would rather just buy.
The method I propose here also scales well if you want to do some amount of weekly food prep to save time on weeknights - make a big batch of a component or two and mix and match your homemade items with store bought ones throughout the week.
Some pitfalls to avoid. Touched on this above but don’t go to the store with a shopping list that is just the recipe - this gets expensive fast and is likely to result in lots of waste. Avoid specialty ingredients till you have practiced with cheap ones too. Also avoid special tools to start - you need a knife and a pan to get started. Not saying not to invest in good tools, just don’t go buy a stand mixer or a mandolin until you’ve made enough things to know why a particular tool would be a good investment for you.
Last thing I’ll say is that you’ll burn things, add cinnamon instead of cumin, salt instead of sugar, your dough won’t rise or you might drop all your hard work on the floor but it’s part of learning - keep at it and try to just enjoy your time in the kitchen!
I find jumping in and making mistakes the fastest way to competence in most areas, but especially cooking.
What do you like to eat?
(And I would like to also offer you hope. Anyone can learn to cook. My ex was literally the worst cook in existence. He burned a pot of water once, and burned all the skin off one of his hands a different time. But he learned to cook so well that he took a failing deli in a grocery and turned it into a profit center. )
Adam Ragusea is pretty fantastic for showing the ‘why’ for sure.
I also like America’s Test Kitchen, because they do a lot of discussion about why things work and test different conditions to make recipes that are the easiest and clearest they can be. I have yet to have a recipe from their videos or cookbook fail.
Seconded, good advice from him.
I was just thinking about the egg thing before reading.
I managed a very nicely boiled eggs just now. Instead of heating them in cold water, I boiled some water in a kettle and poured it on them and then waited a min or two until it boiled properly again on the hob and then took five minutes and put them in cold water. The center of the yolk is a bit runny while the edges of the yoke are still firm enough and the white is just firm enough. These will go great on a sandwich mmm.
https://lemmy.world/pictrs/image/899f7194-1c1f-47c0-948a-6457ec6157a8.jpeg
Or just by themselves, really. A little maldon salt on top, mmm. (That’s a level up as well, changing from basic table salt to buying a bit of fancier salt for topping something. But man is it more costly per kg/lbs.)
A lot of people giving good advice at how to become good at cooking. I will give advice at how to coom at a bare minimum level.
Pasta Boil according to Pavket instructions, add jar of sauce. You have cooked a totally legit meal. Consider leveling it up by adding cooked meat/vegetables to the sauce. E.g. fry bacon, chop it and add it in. Mix in spinach leaves.
Pizza Buy a pre-made pizza base, cheese, “pizza sauce” and your favorite toppings. Assemble and put in the oven for like 20 minutes. Topping ideas include all cold meats, e.g. pepperoni, whatever vegetables you like, e.g. capsicum, and anything from the jarred food aisle. E.g. olives, artichoke, eggplant.
Chicken Buy Chicken breast, buy a spice mix which looks nice, buy a thermometer. Coat the chicken in the spice and cook at 180 degrees C until the temperature inside the chicken reads safe (often the number is printed on your thermometer, or just Google it) this might take ~20 minutes You can eat this with a salad you also bought, chop it up and add to tomorrow’s pasta, or to sandwiches, on a pizza base.
egg and rice Cook rice according to packet instructions, fry an egg. Add on your favorite chilli sauce. I go through a jar of Chilli Crisp (Lau Gan Ma) every two weeks thanks to this one.
They peel so much easier when you drop them in boiling water, then straight into an ice bath. Nice job! It’s crazy what 1 minute can do to some foods.
As frustrating as it may be, my best recommendation is to borrow basic cookbooks from reputable authors from a public’s library or online library.
Here’s one that we have that has recipes that work:
https://archive.org/details/newcanadianbasic0000ferg
https://openlibrary.org/books/OL7643452M/The_New_Canadian_Basics_Cookbook
You will need to build some techniques and learn to measure and to follow recipes to start.
This means learning to decode what recipes are telling you and replicate what they say. It means not making substitutions until you can predict what the outcomes will be.
It also means to be willing to do repetitive and tedious tasks.
In the past, we learned this from family, helping and picking up basic skills.
Now it’s harder. In theory, cooking videos could and should help but when the emphasis of cooking videos is to perform and get views, it’s not so successful as it could be.
Start with some simple recipes with not too many ingredients and not elaborate ones with complex techniques.
