How many times have you looked at a
restaurant menu or watched a cooking show and thought, “I’d like to cook
something like that”? And I think you can, too, with a few hints and
suggestions. What many people don’t realize is that cooking at home is always
an adventure waiting at your fingertips, even if you don’t know how to cook
beyond the realm of following instructions on the back of a box or are simply
in the mood to try something completely outside of the usual repertoire.
For
most would-be cooks, the challenge is where to begin. The key to any good
cooking experience is having the right tools at hand, some basic necessities.
First, I recommend a very sharp, high-quality steel
chef’s knife, a zester and a hand-juicer that is hinged so you can easily and
quickly squeeze out orange juice, lime juice or lemon juice.
For those not yet familiar with cooking-tool jargon, a zester
resembles a cheese grater, only it cuts rinds from citrus fruits and vegetables
into tiny little bits, smaller than a cheese grater. The hand-juicer, like some
you may have seen on television or in the store, is a small apparatus for
squeezing juice from the halves of fruits. The hinged part of the juicer is
what actually applies the squeezing pressure to the fruit, removing the juice
but leaving the seeds and pulp.
Next, you need a good set of pans, something made of anodized
aluminum or stainless steel. Primarily, you want to select cookware that won’t
warp or distribute heat unevenly. And you don’t have to spend a fortune,
either. For instance, I found a lower-end-priced Kitchen Aid cookware package
on sale at Target for around $120, and everything has worked great. The pans
are stainless steel with see-through glass lids and rounded edges. You can
spend more, but you don’t have to have top-of-the-line cookware that costs more
than your first car.
Of course, no cooking adventure would be complete without having
the right array of vinegars, oils and spices at your disposal. I suggest
stocking several vinegars and two or three oils. As far as vinegars are
concerned, I find the most flavorful to be of the balsamic, cider, and rice
wine variety, plus maybe a sherry vinegar.
You can also use red or dry white wine and fresh citrus juices as a
substitute for vinegar.
Oils are a necessity, of course. I use a light olive oil for salad
dressings and grape seed oil for cooking. I used robust flavored olive oil to
drizzle over bread and cooked dishes like potatoes and soups. Occasionally, I also use refined coconut oil
for specialty dishes, particularly for Asian-style cuisine. Keep in mind that
with oils, a little goes a long way in terms of calories. However, even though
these oils have a high caloric value, they are considered good for you and
heart-healthy, contrary to what has been reported in the past.
Finally, use fresh herbs and spices whenever possible. One of my preferences
is to use fresh garlic over garlic salt. I also prefer using fresh thyme, basil,
cilantro, rosemary and mint. For dry
spices, chili powder is fine as long as it’s not too dated, because it tends to
lose much of its pungency after about a year. Also, ground cumin and Montreal Steak
Seasoning are useful for many dishes. These are personal favorites of many
celebrity chefs. My twist is to toast a handful of whole seeds on the stove
like cumin, coriander and fennel (separately, not together), then grind them in
a small coffee bean grinder set aside for spices only.
Additionally, you might want to consider
having on hand some Herbs de Provence, which is a traditional French blend of nearly
a dozen dried spices, some of which include thyme, rosemary and lavender. And
if you like food that’s on the spicy side, don’t forget the smoked paprika and cayenne
pepper. With a little “porch gardening,” you can grow a few of these herbs in pots, which will
provide you with freshness on demand whenever needed.
Until next time, eat well!
