Comments on: 10 Tips for Learning to Cook from Scratch http://www.recessionwire.com/2009/07/22/ten-tips-for-cooking-beginners-recipes-ingredients-equipment/ The upside of the downturn Fri, 03 Feb 2012 18:42:12 +0000 hourly 1 http://wordpress.org/?v=3.0.2 By: Domingo Reyes http://www.recessionwire.com/2009/07/22/ten-tips-for-cooking-beginners-recipes-ingredients-equipment/comment-page-1/#comment-4044 Domingo Reyes Thu, 20 Oct 2011 16:14:45 +0000 http://www.recessionwire.com/?p=7764#comment-4044 Wonderful Post. I am starting a series of videos for novice cooks on my site realhomecookin.com. May I use part off your post (Giving you credit of course?) Wonderful Post. I am starting a series of videos for novice cooks on my site realhomecookin.com. May I use part off your post (Giving you credit of course?)

]]> By: Domingo Reyes http://www.recessionwire.com/2009/07/22/ten-tips-for-cooking-beginners-recipes-ingredients-equipment/comment-page-1/#comment-4043 Domingo Reyes Thu, 20 Oct 2011 16:14:27 +0000 http://www.recessionwire.com/?p=7764#comment-4043 Wonderful Post. I am starting a series of videos for novice cooks on my site realhomeccokin.com. May I use part off your post (Giving you credit of course?) Wonderful Post. I am starting a series of videos for novice cooks on my site realhomeccokin.com. May I use part off your post (Giving you credit of course?)

]]> By: Why do YOU cook? Recipes and guides for the complete beginner | Why Cook? http://www.recessionwire.com/2009/07/22/ten-tips-for-cooking-beginners-recipes-ingredients-equipment/comment-page-1/#comment-4019 Why do YOU cook? Recipes and guides for the complete beginner | Why Cook? Sun, 14 Aug 2011 20:11:13 +0000 http://www.recessionwire.com/?p=7764#comment-4019 [...] here’s a philo­soph­i­cal approach to why cook­ing from scratch is eas­ier than it first appears. [...] [...] here’s a philo­soph­i­cal approach to why cook­ing from scratch is eas­ier than it first appears. [...]

]]> By: Jenell Arrigo http://www.recessionwire.com/2009/07/22/ten-tips-for-cooking-beginners-recipes-ingredients-equipment/comment-page-1/#comment-3797 Jenell Arrigo Fri, 17 Sep 2010 14:53:03 +0000 http://www.recessionwire.com/?p=7764#comment-3797 Great post! Great post!

]]> By: Gaia Visconti http://www.recessionwire.com/2009/07/22/ten-tips-for-cooking-beginners-recipes-ingredients-equipment/comment-page-1/#comment-3606 Gaia Visconti Thu, 22 Apr 2010 20:46:12 +0000 http://www.recessionwire.com/?p=7764#comment-3606 We roast vegetables in the oven, once a week, enough for at least three meals. Carrots, onions and potatoes roasted together are wonderful. It can be eaten as a tasty filler with goat cheese in a wrap, put in an omelette etc. We also buy two large tubs of Nancy's fat free yoghurt a week. it can be delicious with honey, berries and nuts as a dessert or blended with chocolate protein powder etc. Having been raised in Italy, my advice has always been: 'use very little olive oil when cooking, you can always add a little more later if needed. If you start with too much you make an oily mess and the flavour of the meal is compromised.' We roast vegetables in the oven, once a week, enough for at least three meals. Carrots, onions and potatoes roasted together are wonderful. It can be eaten as a tasty filler with goat cheese in a wrap, put in an omelette etc.
We also buy two large tubs of Nancy’s fat free yoghurt a week. it can be delicious with honey, berries and nuts as a dessert or blended with chocolate protein powder etc.
Having been raised in Italy, my advice has always been:
‘use very little olive oil when cooking, you can always add a little more later if needed. If you start with too much you make an oily mess and the flavour of the meal is compromised.’

]]> By: 261 Freebies and Cheapskate Tips - The Cheapskate Blog - TIME.com http://www.recessionwire.com/2009/07/22/ten-tips-for-cooking-beginners-recipes-ingredients-equipment/comment-page-1/#comment-2926 261 Freebies and Cheapskate Tips - The Cheapskate Blog - TIME.com Fri, 09 Oct 2009 12:48:21 +0000 http://www.recessionwire.com/?p=7764#comment-2926 [...] 10 Tips for Learning to Cook from Scratch. If you don't know how to cook, you're spending on a lot more money on food than you need to. There's no need to be intimidated. And you can save a ton. [...] [...] 10 Tips for Learning to Cook from Scratch. If you don't know how to cook, you're spending on a lot more money on food than you need to. There's no need to be intimidated. And you can save a ton. [...]

]]> By: Sara Clemence http://www.recessionwire.com/2009/07/22/ten-tips-for-cooking-beginners-recipes-ingredients-equipment/comment-page-1/#comment-2560 Sara Clemence Tue, 28 Jul 2009 19:06:02 +0000 http://www.recessionwire.com/?p=7764#comment-2560 I agree on liberation! Even though I've taken cooking classes I'm not very skilled, and have gotten stuck when I realized I didn't have or couldn't find some spice or minor ingredient for a recipe. Don't let Perfect keep you from achieving Good Enough (to eat). I agree on liberation! Even though I’ve taken cooking classes I’m not very skilled, and have gotten stuck when I realized I didn’t have or couldn’t find some spice or minor ingredient for a recipe. Don’t let Perfect keep you from achieving Good Enough (to eat).

]]> By: Johann http://www.recessionwire.com/2009/07/22/ten-tips-for-cooking-beginners-recipes-ingredients-equipment/comment-page-1/#comment-2559 Johann Tue, 28 Jul 2009 19:00:51 +0000 http://www.recessionwire.com/?p=7764#comment-2559 If you're into making (or having) complete meals with an entree (meat) and a couple of vegetables, scrape the leftovers (NOT mashed potatoes) into a jar that you keep in the refrigerator. When the jar gets full (never more than about five days) add some broth and make chunky soup. It's filling, delicious, different every time, and free If you’re into making (or having) complete meals with an entree (meat) and a couple of vegetables, scrape the leftovers (NOT mashed potatoes) into a jar that you keep in the refrigerator.

When the jar gets full (never more than about five days) add some broth and make chunky soup.

It’s filling, delicious, different every time, and free

]]> By: Margaret Savage http://www.recessionwire.com/2009/07/22/ten-tips-for-cooking-beginners-recipes-ingredients-equipment/comment-page-1/#comment-2557 Margaret Savage Tue, 28 Jul 2009 17:05:38 +0000 http://www.recessionwire.com/?p=7764#comment-2557 I realize that substituting ingredients is a controversial approach, and I definitely agree that you should respect the recipe. However, often you come across recipes that use one or two spices or flavorings that you don't have access to for whatever reason, and it shouldn't stop you from making that recipe. I actually found this revelation very liberating and I was able to use a lot of recipes that I otherwise would not have. Obviously this needs to be done very carefully because the result is not guaranteed. For special occasions you can always go back and do the recipe as it was meant to be. I realize that substituting ingredients is a controversial approach, and I definitely agree that you should respect the recipe. However, often you come across recipes that use one or two spices or flavorings that you don’t have access to for whatever reason, and it shouldn’t stop you from making that recipe.

I actually found this revelation very liberating and I was able to use a lot of recipes that I otherwise would not have. Obviously this needs to be done very carefully because the result is not guaranteed.

For special occasions you can always go back and do the recipe as it was meant to be.

]]> By: Laura Rich http://www.recessionwire.com/2009/07/22/ten-tips-for-cooking-beginners-recipes-ingredients-equipment/comment-page-1/#comment-2552 Laura Rich Mon, 27 Jul 2009 23:07:15 +0000 http://www.recessionwire.com/?p=7764#comment-2552 I agree with Lawrence. I'm a novice and recipes save me from making what would otherwise be completely inedible food. But I understand there are passable substitutions for certain ingredients. Maybe gaining of grasp of what those may be -- or simply searching the Web for them, in a pinch -- would help the recessionista chef. I agree with Lawrence. I’m a novice and recipes save me from making what would otherwise be completely inedible food. But I understand there are passable substitutions for certain ingredients. Maybe gaining of grasp of what those may be — or simply searching the Web for them, in a pinch — would help the recessionista chef.

]]> By: Lawrence http://www.recessionwire.com/2009/07/22/ten-tips-for-cooking-beginners-recipes-ingredients-equipment/comment-page-1/#comment-2547 Lawrence Sun, 26 Jul 2009 16:43:13 +0000 http://www.recessionwire.com/?p=7764#comment-2547 Overall very good advice--although I'm not a fan of the "You Don't Need Every Ingredient" school of cooking. While it's true that improvisation is an absolute necessity for accomplished cooks, I always find too many inexperienced ones being too willing to make things up as they go along before they really know what they're doing. Have respect for ingredients and recipes and the cooks that made them. I think sticking to the recipes (when you're just starting out at least) is a good way to experience new ingredients. Overall very good advice–although I’m not a fan of the “You Don’t Need Every Ingredient” school of cooking. While it’s true that improvisation is an absolute necessity for accomplished cooks, I always find too many inexperienced ones being too willing to make things up as they go along before they really know what they’re doing. Have respect for ingredients and recipes and the cooks that made them. I think sticking to the recipes (when you’re just starting out at least) is a good way to experience new ingredients.

]]> By: Jenny@DownloadGames http://www.recessionwire.com/2009/07/22/ten-tips-for-cooking-beginners-recipes-ingredients-equipment/comment-page-1/#comment-2545 Jenny@DownloadGames Sat, 25 Jul 2009 11:10:37 +0000 http://www.recessionwire.com/?p=7764#comment-2545 Thanks for sharing..this is very useful. Thanks for nice posting. Thanks for sharing..this is very useful. Thanks for nice posting.

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