If you think that you need a spice rack with at least two dozen dried herbs and ground up spices in order to be a good cook you’re dead wrong. Most of the flavor you get from your dishes will come from the fresh, whole ingredients and the controlled application of heat while preparing them.
Spices help add nuanced (or obvious) layers of flavors, and in that they are important to have. So here’s what you need to stock a spice rack when you’re starting out in the kitchen.
While you’re working to get all of your basic cookware in order, the other main focus that helps you have longterm success in the kitchen is stocking your kitchen with staples. I’ve been mulling this post over for a while because it’s hard to define a “staple” since your cooking style and tastes might be way different than mine, but the main point of this post is that you should be working towards keeping your most used ingredients in stock so you never run out when you need them.
You might think that being married to a person who has a blog about scratch cooking that I might have picked up a few tricks here and there. Well, there are two things you need to learn about me. 1) I didn’t and 2) my college roommates could tell you I have a long history of cooking disasters.
Although I still have improved from my days of congealed solid masses of hamburger helper (still not sure how that happened) I very rarely cook. One fabulous thing about having a partner who genuinely loves cooking is I often get spoiled by getting to relax on the couch with the cats while Thomas creates in the kitchen. The bad thing is I have absolutely no knife skills (not kidding here, Thomas usually stands by me and winces while I chop) and completely from scratch recipes can be pretty intimidating. That’s why I thought I would share something that helps me get in the kitchen and feel successful. Blue Apron! Continue reading
In this post you’re going to dive into The America’s Test Kitchen Cooking School Cookbook: Everything You Need To Know To Become a Great Cook.
I’ll be showing you exactly why this book is one of my most recommended by taking you into the unique features with photos and explanations, and I’ll also let you know if this isn’t the right book for you (but if you want to be a better home cook, it probably is).
If you’d like, you can pop open another tab and check out The ATK Cooking School Cookbook on Amazon by pressing this link.