Beginners in the kitchen, tips and recipes

Beginners in the kitchen

Cooking is more fashionable than ever, and proof of this is the large number of programs dedicated to the kitchen that inundate television. Perhaps because of this boom, or perhaps because you finish for independence and do not want to rely on the rich casseroles of MOM, time has come the constricting and make your first steps on the stay of the unknown House for you: the kitchen. Quiet, with the following basic tips you can get you them without difficulty.

Basic cooking utensils

Before you get the apron is necessary to have some basic tools to help you successfully perform the simplest recipes. You must not miss in your kitchen:
• A set of pots and pans (with different sizes for frying and roasting).
• A couple of pans (a flat and another honda and big).
• A pot, as well as a couple of lids.
• If there is a possibility, it is worth to invest in an espresso pot, although it is not essential.
In addition to that basic household items, it is recommended to have:
• A mixer (best buy which has different speeds and, if possible, with mincer function).
• A good set of knives, a cutting board and kitchen shears.
• Utensils of wood (essential fork, ladle, slotted spoon and ladle).
• A mortar, a grater and a colander.
• A couple of sources suitable for the oven.
• A kitchen weight to calculate well the measures indicated in the recipes.

Staple foods in your pantry

Almost as important as the tea it is to have a minimum pantry. In this should not miss the oil, sugar, salt, vinegar and flour. To this must be added the garlic, onions, carrots, eggs, potatoes, tomatoes, rice, pasta and vegetables; Although if there is room also it is advisable to have cans of tuna, asparagus, tomato sauce and spices such as parsley and pepper, all of them are very recurrent.
In any case, before making a recipe for the first time must reread the instructions well and make sure that you have all the ingredients and tools needed to make the dish. The good cooks say that the secret of the success of a recipe is have everything by hand and the best raw materials.

Basics and tricks of cooking for beginners

It is possible that more novices in the kitchen are with very simple recipe books, but that is taken for granted concepts difficult to carry out without prior explanation. First of all there is to distinguish between the three types of cooking most elementary:
Boil or cooking is to introduce a food in plenty of liquid, either water, broth, wine... We need the cooking time since the water is boiling. You can also steam cooking in a container with holes.
For its part, the frying is the method cooking foods in oil, taking into account that the most advisable for frying point is when the oil begins to smoke. Failure to use high fat is considered cooking on the grill.
Finally, the roast can be baked or coals, high temperatures and a slow cooking time.
Saute, poach, reducing, Saute, cut into julienne strips... They are the basics of the kitchen but that can that they sound to "Chinese" to anyone who gets between stove for the first time. You should know that:
Stir-fry or Sauté is to cook with little oil and heat medium-high, stirring well. It is very usual to make sauteed garlic, onion and carrot.
Meanwhile, poach or Saute have very similar meaning and consists of simmer, letting the food go taking color gradually. It is a widely used technique, for example, to make the onion to soften its flavor.
As for veggies cutting, should take into account that Juliana style is cut in the form of thin and long strips.
There are some recipes that involve a prior preparation, such as flour food, batter it or Breading it. So they go well with the first should take into account some tricks, as it is important to not leave the food on the flour, since it could soak up more than twice what is necessary. Furthermore, food is passed in the batter, besides by flour, beaten egg, while there is a third step that covers the food of bread crumbs in the Breading. To make more sophisticated this Breading you can add herbs, garlic powder or even crushed nuts.

Cooking cheap and healthy for beginners

At times running, eat healthy and cheap is the perfect marriage that is sought in all households. And if you're a novice in the kitchen, you just become independent, only live or have little time to cook. To achieve this should take into account some practical advice. Take note to beginners (and stoves) in general:
1 plan your weekly menu trying to distribute food in a balanced way. Remember that every day should be eating fruits, vegetables, salads, dairy products and bread. You must toggle the meat and fish to consume three or four servings of each per week, while you can eat up to four eggs a week. Vegetables may be used twice per week, as well as rice, pasta and potatoes, leaving the fast food and the industrial cakes for special occasions.
2. buy only products that you consider necessary for the purposes of your weekly menu, avoid throwing food or that will expire the fresh food. Shopping with a list in hand also allows you to save time and money at the grocery store.
3. consume seasonal products, since they are cheaper and have more quality, because they are at the optimum time, freshest and largest number of nutritional properties.
4 it gives priority to the recipes where opt to Cook steamed, baked or grilled with fried. Try not to overuse of sauces or very strong fittings.
5. take advantage of the offers of large supermarkets, but not buy perishable foods that you can not take advantage. Offers 3 x 2 or family packs are only useful for large families or in products that do not expire, as cans of canned foods, pasta, condiments, etc.
6. Learn how to take advantage of leftovers in recipes like croquettes, soups, vegetable pie, lasagna... You should never throw food.

Recipes for beginners in the kitchen

When one dominates not still the kitchen tends to shoot cans and fast food, but there is no why giving in to that temptation. Aside from the books of simple recipes that then are not so much, here we propose some dishes that even the most inexperienced can prepare without complications and with infallible results:
Béchamel sauce
In a Pan fry 1 tablespoon butter with 3 tablespoons of flour to simmer. Then add half a litre of warm milk and with the help of a wooden spoon stir. Season with salt, pepper and nutmeg at the end of cooking, which is about 15 minutes.
Béchamel sauce is the fundamental ingredient of croquettes. When the dough has cooled croquettes of flavors that we want are formed (chicken, ham, cod...) and passed by beaten egg and breadcrumbs and fried.
Pasta salad
Boil a liter and a half of salt water and a drizzle of oil. When it begins to boil the pasta is added and left to fire medium for 10 minutes. At the end, they drain and go through cold water. In another container we chop all the ingredients that we want to add to the salad, as boiled egg, olives, tuna, asparagus, corn...
Cream of Zucchini
Two carrots, two leeks and Zucchini three Peel and cook everything for about fifteen minutes in water boiling salted (four minutes if it is in pressure cooker). Then vegetables are crushed with the mixer and a drizzle of cream kitchen leans to thicken. You can also lend two triangles.
Tuna lasagna
In a frying pan with two tablespoons of oil sauteed onion chopped and two cloves of garlic very fine cut. When browned, add four cans of tuna well drained and stir for a couple of minutes. Then add a cup of tomato sauce. Then pre-cooked lasagna plates are placed on a baking tray, cover with the mixture of tuna, another layer of plates of lasagna and béchamel. They can make as many layers as they wish, provided an end to plates of lasagna well of béchamel sauce and some cheese for Gratin.
Lemon chicken
Put some oil in a large pan, flat and four chicken thighs are browned. It then adds is a head of garlic and three slices of lemon without peeling. Add salt and let simmer for half an hour.
Hake in Green Sauce
Four tablespoons of olive oil and four chopped garlic are cast in a casserole. Before they take color leans to a teaspoon of flour and sauté. Add salt and half a glass of white wine. Put the slices of hake and let Cook about three minutes on each side. Added parsley to taste to give the green color.
In a saucepan we merge a tablet of 150 grams of dark chocolate and 200 grams of butter over very low heat and set aside it. In a bowl beat 4 eggs with 200 grams of sugar and a pinch of salt. When the paste is whitish comes together in the saucepan, with chocolate, stirring well. Add 200 g of flour, a packet of baking powder and 100 grams of split nuts. We oil a bowl of oven with butter and pour the pasta. Bake for eight minutes at 180 degrees (the oven must be preheated).
Article contributed for educational purposes
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