As you could tell from the very first post I try to keep things fun yet informative. Cooking SHOULD be fun! It's a creative process so don't be afraid to experiment. Notice I said "cooking" was a creative process and feel free to experiment.
Here is your first rule to remember. Go as crazy as you want with cooking. It's very forgiving and a basic recipe can be bent and twisted all over the place. (I've started out making something French and ended up with Chinese) Baking, however, is a science... it's chemistry! When baking follow the directions to the letter and DO NOT substitute or attempt to get fancy. Unless you've graduated from a culinary arts school and majored in baking the reward for deviating from the instructions will usually be something fit only for the trash can. For example.... NO... baking powder and baking soda are NOT the same!
COMMON STUFF
Cooking all around the world has certain things in common. It doesn't matter if you're in the steppes of Russia or the coast of New England. Think about it.... what's common?
Answer? Meat and vegetables. Now the type or kind of meat will vary. Beef, pork, lamb, and goat are all fairly common. Meat also includes regular fish, shell fish (Clams and other bi-valves) , crustaceans (crab & lobster) and even yucky stuff like octopus, squid, sea urchins and sea cucumbers. Basically if it doesn't eat you first it's fair game for the table.
Oh... if you're a hunter, check that endangered species list... the Government would frown on Cream of Bald Eagle soup. Also, no matter what you may have heard, don't even think about road kill. (Even if you accidentally killed it!) Generally internal organ damage will occur which contaminates the meat. Stick with the meat department at your local grocery store.... okay? Vegetables shouldn't require an explanation. For most folks those were the things you couldn't leave the table until you ate them things. Stuff like broccoli, spinach, cauliflower etc.
Answer? Meat and vegetables. Now the type or kind of meat will vary. Beef, pork, lamb, and goat are all fairly common. Meat also includes regular fish, shell fish (Clams and other bi-valves) , crustaceans (crab & lobster) and even yucky stuff like octopus, squid, sea urchins and sea cucumbers. Basically if it doesn't eat you first it's fair game for the table.
Oh... if you're a hunter, check that endangered species list... the Government would frown on Cream of Bald Eagle soup. Also, no matter what you may have heard, don't even think about road kill. (Even if you accidentally killed it!) Generally internal organ damage will occur which contaminates the meat. Stick with the meat department at your local grocery store.... okay? Vegetables shouldn't require an explanation. For most folks those were the things you couldn't leave the table until you ate them things. Stuff like broccoli, spinach, cauliflower etc.
WHAT'S DIFFERENT?
Okay, what's different? Think about it for a minute and it becomes obvious. Seasonings or spices! Usually these are herbs prepared various ways (Rosemary - fresh clippings from a live bush, dried leaves (actually small needle like things) or dried and ground into a powder) but they can be local (indigenous) plants. (various peppers etc.)
It's the spices and seasonings that make the BIG difference! After a little while you can tell which part of the world a dish came from just by the spices and seasonings used. Mexican food doesn't taste the same as Greek food, does it? Why? The use of native herbs and seasonings. Different things grow well in different countries. People use what is available to season what they cook. What's available varies with the latitude, and climate of the particular country. Even soil conditions can make a difference as certain things only grow well in a particular type of soil.
Methods of cooking also can be different. Frying produces a different result than baking. Grilling produces yet another result. Slow cooking or broiling yet other results. Boiling gives yet another result as does curing or drying (dehydrating). And not all methods work well for all things. For example boiling shell fish or lobster works quite nicely. A boiled t-bone, however, is just plain WRONG and a waste of good beef! Stick with what works best.
It's the spices and seasonings that make the BIG difference! After a little while you can tell which part of the world a dish came from just by the spices and seasonings used. Mexican food doesn't taste the same as Greek food, does it? Why? The use of native herbs and seasonings. Different things grow well in different countries. People use what is available to season what they cook. What's available varies with the latitude, and climate of the particular country. Even soil conditions can make a difference as certain things only grow well in a particular type of soil.
Methods of cooking also can be different. Frying produces a different result than baking. Grilling produces yet another result. Slow cooking or broiling yet other results. Boiling gives yet another result as does curing or drying (dehydrating). And not all methods work well for all things. For example boiling shell fish or lobster works quite nicely. A boiled t-bone, however, is just plain WRONG and a waste of good beef! Stick with what works best.
Another tip! Use FRESH, high quality ingredients when you're cooking. This is especially true of spices. If you can't remember when you bought that little red and yellow can of oregano it's best to toss it and get a new can or bottle. Unless you cook a LOT get the smaller size even though it's slightly more expensive per oz when you buy it. After all.... if you don't use it all within 4 to 6 months.... how much are you saving to toss it and go buy a fresh one?
Okay... that's it for Part 1 of cooking basics. Too much information and you end up with fried brains and no sauce to dip them in. I'll try to keep these little posts "bite sized" for easy digestion. However... before you think you're getting off easy... I have a homework assignment for you. (Oh NO! Not HOMEWORK!) Relax... this you'll enjoy.
Go out to eat at your favorite restaurant. (NO! McDonalds or other fast food places don't count!) Find something good on the menu and if it lists the ingredients make note of them or even write them down. Don't worry about not having quantities. When the meal comes refer to your list and attempt to identify as many listed ingredients as you can by taste. Also get a sense of the aroma and texture of the dish. To make this easy.... I'd recommend a good Italian place... but no matter where you go keep notes and a good mental record of the meal. You'll need them for the next assignment!
Okay... that's it for Part 1 of cooking basics. Too much information and you end up with fried brains and no sauce to dip them in. I'll try to keep these little posts "bite sized" for easy digestion. However... before you think you're getting off easy... I have a homework assignment for you. (Oh NO! Not HOMEWORK!) Relax... this you'll enjoy.
Go out to eat at your favorite restaurant. (NO! McDonalds or other fast food places don't count!) Find something good on the menu and if it lists the ingredients make note of them or even write them down. Don't worry about not having quantities. When the meal comes refer to your list and attempt to identify as many listed ingredients as you can by taste. Also get a sense of the aroma and texture of the dish. To make this easy.... I'd recommend a good Italian place... but no matter where you go keep notes and a good mental record of the meal. You'll need them for the next assignment!
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