Alright I have no idea what I'm doing. I'm completely new to cooking. I'm almost 30 and I know it's time to finally learn this shit and make it quick and easy for myself instead of eating fast food all the time. So I watched some Gordon Ramsay videos on youtube and here I am.
What can I make with this?
Then you pick some recipes you like the look of and buy and make those. Otherwise all you have is a collection of random items and you end up asking on /ck/ what to do with them while we guess what you might actually like.
If you don't know how to cook in the first place, you should be relying on recipes until you're comfortable enough with how to properly make things. With experience comes knowledge. You'll soon learn how to cook things, what flavor combinations work together and how to just take a bunch of random stuff and throw it together without it coming out like fucking dog shit.
IT HAS BEGUN
I'm still very poor at cutting techniques though, I want to find out how to cut though food like butter like top chefs do.
>trying to stir fry pork this small
dis gon be gud
If you aren't a fan of veggies by themselves, don't cook them singularly or base them for some souped up side dish (unless you're looking to expand your horizons or impress someone)
I would chop up a portion of the veggies you have and save some for another time and fresh dish.
Mix those chopped veggies just mentioned and put them in a buttered or oiled largest pan you HAVE.
When the aroma beguns to fill your entire living space, you add those sauces.
Keep doing what you're doing with that meat OP, (I would personally fry that shit somehwat and then gradually add to veggie and sauce mix, of which you should squeeze some fresh lemon into.(Not the entire lemon...unless you're richfag...do ya thangy)
Calculate the time you'll need to cook that rice so it finishes by the time your veggies and meat are browning over and NOT burning..
You can add rice to mix, or prepare some hibachi meal
Just what I'd do. Since I'm new to trying new things I like stirring up my veggies.
Welp, you already sliced/diced the pork. I would have roasted it whole on a bed of all those veggies you bought. You can still marinade it for a while in soy sauce, garlic, ginger, and fish sauce to stir fry it with the bell peppers, onions, hot peppers, and mushrooms. Then serve on top of that sushi rice with some of the rice vinegar.
Also don't use those tongs in that... wok? You'll fuck up the nonstick, if you scratch it.
>implicating nothing goes to waste. Probably never eaten a pepper hotter than a jalapeno if it wasn't in a spicy buffalo dip. Shh
benefits of recipe include burritos and chili
you could also shish-kabob that stuff
put that over abundance of chili powder in a pretty container and throw that carrot to the rabbits to say to anyone who visits "you semi-know how to cook"
internal pork temperatures should reach 145-160 degrees
rice expands when cooked
some acidic foods will start popping if heat is too high and you let them sit(same applies to oils and alcohol)
don't scratch your new pan dammit
Come on OP . .. What are you cooking?
Not trying to sway you but I would be tempted to have a really good spicy stir-fry and then use the left-overs for a chili-type meal!
Where are you? . .. .what are you doing?
Stuffed bell peppers
>hey remember to clean your dishes along the way
btw did you buy fucking chili powder and chili peppers? I thought chocolate-chocolate was overkill, OP you crazy
Don't throw them away, look up a recipe to extract or you can crush them. You'll minimize the intensity of their heat and maximize their potential flavors as a homemade sauce and/or spice.
WIN. Bitches should love that shit, baby
It's called 'chopping' and 'slicing'. Either should be goo for your peppers. Don't touch your fucking eyes afterwards. Don't cook or eat the stems.
I'm only going to add one of these which one should it be?
Will they change the flavor in a big way?
Oh shit I forgot image here
Anyway, this is what I cut so far
When you add tomatoes you should always add a little sugar, for one tin of toms, I suggest 1 teaspoon of sugar.
I have a question: Is your 'Tomato sauce' the same as what us Brits would call Passata? - kind of like a puree (paste) but thinner?
my plan right now is to cook the onions, mushrooms, garlic and ginger in olive oil, then add the peppers and carrots, then add the meat after, THEN add all the fish sauce, vinegar, soy sauce and other spices then cook it.
Does this sound right?
also gordan ramsay says get the pan really really hot with oil first before throwing anything in, okay, but when I do that the oil starts crackling and I get scared it might light on fire.
also what heat should I have everything on in general when im cooking this?
sorry, computers slow and I can't load pictures much.
got to go op, just stop being stubborn and follow this recipe http://foodwishes.blogspot.com/2015/08/spicy-caramel-chicken-and-history-lesson.html
replace chicken with your mangled pork.
>add all the fish sauce
careful what you fish for
everyone else has yelling at you not to be dumb covered. I'm going to teach you how to cut like a pro you ready? its going to be the most intense thing you've ever fucking learned, requiring the maximum determination.
You get a knife that isn't SHIT.
then you keep it sharp with a honing rod.
Just put the rice on, should have done it a while ago
this should give time for what I cooked to cool down
Gordan Romsay says it's good to let food sit and cool because it make's it taste better or something
>You have slightly killed it
How? It tastes pretty good and I can taste most of the flavors.
>but now you know the basics
yeah, this whole experience was pretty fun, I should get some expensive beer while I'm waiting for the rice
>this type of thread again
We all know OP can cook, he's just pretending to be bad.
I didn't mean to be condescending but from your last pick, it looked a little overdone.
It really is a matter of knowing what cooks quicker and adding them later than something that takes more time.
Fuck me .. .I've had disasters up to my elbows but I have learn't from my mistakes. I enjoy it!
>it looked a little overdone.
it might be I'm not too knowledgeable about these types of things
I kept cooking it longer because the peppers were still not cooked,
How do you stop that from happening?
Cook them first after the onions and mushrooms?
>It really is a matter of knowing what cooks quicker and adding them later than something that takes more time.
>Fuck me .. .I've had disasters up to my elbows but I have learn't from my mistakes. I enjoy it!
Cool man thanks.
You don't need to cook peppers very much.
I would cook the onions first, then add mushrooms, then after 5 minutes or so the peppers. Most people like a bite to peppers more than crunching mushrooms.
Or, like most people, they could learn by first figuring out how to temp meats properly and a few simple techniques, like roasting and pan frying, and making sure they season properly. Figure out how to bake a potato and steam some vegetables in the microwave, and you have a juvenile set of cooking skills that are versatile for the amount of effort put into learning them.
That's exactly the same thing you learn from basic recipes but with a somewhat greater chance of success since you're following an already proven recipe instead of just blindly experimenting and hoping it comes out edible..
Learning a technique is less blind than following a recipe like a color by numbers painting. You can learn techniques while following recipes, but just following the recipes doesn't mean you put any thought whatsoever into why you're doing the steps that you are.
Recipes will generally outline the technique and if not, there are plenty of resources that explain how to perform various cooking techniques and why. If someone isn't interested in discovering why they're following the steps they're following in the first place, they're not going to be any more interested in just figuring it out along the way with no guidance at all.
LISTEN HERE BOY THIS GONNA BE THE FIRST THING YOU GONNA DO.
invest in some decent seasoning.. at the very least. fresh black pepper and pink Himalayan rock salt. you will thank yourself later. i LOVE using Flavor God seasonings... to die for. a bit on the expensive end but the spices are literally incomparable. they are too good, plus they come in large bottles. you actually pay LESS PER OUNCE than typical seasonings at your local grocery store (mrs dash, etc.)
do this for yourself. please .
I fried some rice and then threw some of my mixture in with the rice.
I am 30 and most people my age have no clue at all when it comes to cooking. Sure they have seen masterchef but figure it's too difficult for themselves to cook their own meals that aren't pre packaged pre seasoned or just pre made for them. It's disgusting really.
I know I'm too late for this, I know the thread must be full of terrifying and cringe-inducing advice, but... I must say this.
When you are new to cooking, obey the recipe. Obey it like a slave. Acquire measuring cups, and a food scale. Force yourself to use them with every ingredient, searching for the exact measures given by the recipes. And with recipes, never estimate. Never "wing it". Never "substitute". Never "modify". You are not ready yet. Do not even try. If a recipe leaves you with too many questions, abandon it. Find a more detailed one. Follow everything like a robot. You will become competent this way, and once at that level, you can begin to think for yourself. For now, though, this is your boot camp. You are not ready to think for yourself. You must learn everything the right way, or you will become an useless commonplace home cook who will never produce anything clearly defined, and will never have the foundation to shine.
Obey the recipe.
Anyone who replies forthwith is a gullible retard.
>comes out like shit
>use recipes for concept ideas because the vast majority of the time the recipe sucks ass anyway
Start simple, like home economics class simple, clock face starch protein vegetable simple.
By obeying the recipe, even when the recipe is shit, teaches you an important thing.
How to obey a recipe.
That's the main fucking lesson. You learn to follow recipes even if the recipe is shit so that you can do well when you find a good recipe.
I am sick to my stomach from all these curry diarrhea gargling fudgepacking fuckmittens that go "I think it needs a little bit of this and a little bit of that and-" when working with simple instructions. End result is everything they ever cook tastes the same, because it is seasoned with the same goddamn well-learned mistakes.
Well that's on the shitty cook end. If they had learned the technique, then used the recipe for the concept, they would not be altering the concept beyond the recipe, but relying on their understanding of technique to execute the dish properly. There are a lot of good recipes that require tweeks because NOT ALL INGREDIENTS ARE ALWAYS THE SAME. It's like the stupid fucks who bought the gallon jug of paprika from the mexican store 6 years ago after it stayed on the shelf for 2 years, opened it to use 4 teaspoons a year, then decide to make goulash and think "paprika doesn't taste like anything and this recipe is shit".