Starting a recipe is like starting a class or a new column, and when one is unsure of expectations and workload, it can seem a daunting task. Fear not, future gourmets! There is light at the end of the tunnel, and - most likely - something delicious as well.
When I started cooking for myself, I had plenty of disasters. My knife skills are not up to Iron Chef standards and I keep a box of Barbie Band-Aids on hand just in case. Suffice to say the knife work does come easier with practice, but hopefully this column will assist you in your food decisions.
Deciding what to make is one of the hardest questions for any home cook to answer. Worrying about what you have, what you need and how much it will cost to buy all of the ingredients is frustrating.
A grocery list is the home cook's best friend. One of the best tips I read in a cookbook was how to make a grocery list. Break down your list into categories like produce, dairy, protein, grains and miscellaneous. You don't have to make a really involved grocery list, but jotting items down helps. If you stick to your list it will curb your desire to do crazy impulse shopping. Bottom line: making a grocery list saves you money.
Planning a week of meals can also assist you in your culinary decisions. Try designating one night each week to a different type of cuisine. Mondays can be Indian night with curry, or Tuesdays could be Mexican night with tacos. Get others involved, and make a weeknight into a fun group dinner. Feeling homesick? Make your favorite family recipe and share it with your friends.
One thing cooking shouldn't be is tedious. Making food is an enjoyable and flavorful experience. Got a date? Don't try and impress them with a really difficult dish that you've never made before. Instead, opt for a simpler meal that you have experience making. An extra date-meal tip: no garlic, onions or spinach.
I hope, dear reader, that you'll be entertained and a little more aware of food after reading this column. There is an extensive amount of information out there, and one of my goals is to persuade you to consider trying a food or recipe that may have seemed too difficult in the past. What's on your plate?
---Elizabeth Lundblad is a junior studying journalism and a reporter for The Post. Check out her blog at www.thepost.ohiou.edu/Blogs/Haute Culture/ or send her an e-mail at el246506@ohiou.edu.
3 Culture
Elizabeth Lundblad
Cooking broken down to basics
