Whether you’re a pro chef or don’t even know how to make eggs, we have all had to make the transition to cooking for ourselves while in college. We no longer can just waltz into our kitchen and be greeted with a home-cooked meal made with love. Cooking is way less stressful when you have baseline knowledge of what you’re doing, and even some science behind it. Though, mastering this is not always easy. Just like everything else, cooking takes practice and learning from your mistakes. Even though I would like to say I’m decently experienced when it comes to the kitchen, I’ve made my fair share of mistakes. From forgetting to put water in my mac and cheese cup, to accidentally setting a kitchen towel on fire, I have done it all.
Save Your Smoke Alarm
Alright guys, no shame, but we might need a little recap on cooking oils, because I am sick of the fire alarm being set off! The most common mistake I notice people make is not using the right kind of oil when cooking. When using oil, the smoke point is always something to consider. The smoke point is referred to as the temperature at which a fat or oil starts to produce smoke. This means that oils with higher smoke temperature points are better for frying, because they can withstand higher temperatures for longer periods of time without burning.
I wish someone had told me this before I burned well over 15 chicken cutlets using extra virgin olive oil to cook them. The oils with the lowest smoke point are extra virgin olive oil and sunflower oil. Avocado oil has the highest smoke point, making it ideal for frying.
Check out this article for helpful information and a chart of smoke points: https://www.southernliving.com/what-is-a-smoke-point-11733712
Handle the Heat
Another common mistake I’ve noticed, and have made myself, is not being conscious of the temperature of things. Depending on what you’re cooking, you need to make sure that your pan is hot before the action happens. I learned a trick to tell when the pan is hot enough to use; Get your hand wet and flick some water on the pan. If the beads of water dance around, then the pan is ready to go.
I thought this was common knowledge, but I was wrong; Don’t put your pasta in the water before it boils! I know not everyone always wants to wait, but your pasta won’t cook properly if you try to catalyze the process. I get impatient sometimes as well, so I learned that putting a lid over the pot makes the water boil faster.
Lastly, it’s helpful to understand the notion of food holding heat. Overcooking things can become very common if you don’t shock certain foods. For example, if you boil pasta to the exact right temperature and let it sit in its own steam after straining it, the pasta will still continue to cook, potentially making it soggy. That’s why it’s a good practice to rinse your pasta with water, to stop the cooking process and also get rid of some of the excess starch.
Tip: Using latent heat (Ex. steam) is actually a cooking method in itself, so it’s also important to be careful when steaming things as well.
The Thick of It
Speaking of starch, it’s a great thickener for things like sauces. I won’t get too scientific, because the explanation is actually quite simple. When you add starch to something, the starch granules swell with absorbed moisture (gelatinization) and begin to leak amylose which “firms” the sauce a bit. It can be as simple as adding a bit of flour to your watery pasta sauce.
Another common way to thicken something is through the method of reduction. This practice is also low effort, just more time-intensive. Essentially, you cook something down to reduce the amount of water and concentrate the molecules of whatever you’re actually cooking. For example, cooking watery tomato sauce for a longer amount of time to reduce water content and concentrate the tomato molecules. It’s convenient, just pick up a book and walk away from the stove.
Dino Nugget Dinners
People underestimate the power of a decent chicken nugget. There is zero shame in being 20 years old and settling down with some dinosaur nuggets and fries. Though they can be so much more versatile than being dipped in ketchup. Personally, I love the Just Bare brand.
You can often think of chicken nuggets as a replacement for a grilled chicken breast or something similar. You can add them as an ingredient in almost anything. It’s a beginner’s way to include some substance and protein in meals without getting too intense in the kitchen. This is just a small list of how I’ve jazzed them up.
- Quesadillas
- Rice bowls
- Chicken caesar salads or wraps
- Chicken tacos
- With sweet potato fries, carrots, and ranch (my favorite!)
Cooking for yourself is such a vital life skill that everyone deserves to have. Believe it or not, you don’t need to be a master chef to know how to cook. A few baseline tips and a growth mindset are truly all you need to be successful. Things can seem overwhelming at first, but practicing and experimenting are the best ways to improve your chef skills. I also find it helpful to understand some of the science behind what is really happening when you cook. It’s okay to start small and set the bar low; everyone starts somewhere. Just give it a try, and try not to burn down your kitchen.