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The Basics of Cooking

Here are some tips and tricks to cooking! Hope you like it!

Cooking to me is like a big puzzle. I say this because certain flavors go together like a puzzle would be certain pieces go together. It's not an easy job if I'm being honest. You can think about a flavor combination in your head, then you make that flavor combination. It might not work the way you wanted. 

It's so easy to mess up while cooking. Some ways to mess up are overcooking, undercooking, overseasoning, underseasoning, and adding the wrong thing.

  • Pasta is one of the easiest things to mess up. You can overcook and undercook it. The best way to cook it is a large pot of well-salted water with some oil in it, be sure the water is boiling before adding the pasta in the water. Add the pasta into the boiling salted water and stir it gently. Check it every few minutes. Fresh pasta cooks super quick, its done when it floats to the top.
  • Proteins are so to mess up. It only takes one minute to undercook it and one minute to overcook it. Steak is a protein you can cook it to your liking and not worry about being over or under.
  • Rice is easy to mess up but I will tell you a little trick to cooking it. Short grain rice to cook it properly it is one part rice and one and one quarts liquid (example one cup short-grain rice and one and one-fourth cups of water, a pinch of salt and pepper, boil it till done.) Medium and long grain rice is one part rice and two parts liquid ( example one cup rice and two cups water, a pinch of salt and pepper, boil till cooked.) Basmati rice is one part rice to one and one half part liquid (example one cup rice and one and a half cups water.) Jasmine rice is one part rice and two parts water (example one cup rice and two cups water, salt, and pepper, boil till cooked.) That's all for rice.
  • Vegetables are really something that you can cook to your liking. Carrots, celery, onions, tomatoes, turnips, celery root, beets, squashes, cabbage, radishes, lettuces, parsnips, green beans, eggplant, potatoes, okra, peas, spinach. There are so many ways to use vegetables such as salads, soups, eggplant parmesan, purees, stir-frys, sauces, roasted, boiled, glazed and just raw. 
  • Vegetables are really meant to be cooked to your liking. Cooking ways are steamed, boiled, sauteed, roasted (little tip roasting enhances the flavor of the vegetables.) So many ways to use vegetables. Just be yourself and cook them to your liking.   
  • When it comes to seasoning, don't skip it. Especially with meats don't skip and don't be shy at all. Meat can absorb spices well. With vegetables, you should be careful with the seasoning, I prefer just salt and pepper and sometimes paprika. If you want some vegetable recipes that are flavorful and super easy use just salt and pepper. 
  • Once in a while, don't season your vegetables, just let them shine by themselves. Trust me it's perfect. It's a perfect thing to have during the summertime, try it grilled. It's a great thing to try to let the natural flavor shine without salt and pepper or any spices.

When you are eating something homemade you want it to be the texture you like and the flavors you like, these tips will help you gain that. I hope you enjoy these tips. They work for me and I hope they work for you. I learned these tips overtime while cooking. 

Until next time!

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