Cooking from Basics

Introduction to Cooking from Basics

 

Welcome to Cooking from Basics. Over this series of recipes, I am hoping to introduce you to new recipes or at least teach you how to make others that you may have already heard of. Whilst aimed at students who are cooking for themselves for the first time, the recipes are obviously available to everyone. I will take you through each step of the process with as many photos as I can to help make sure the instructions are clear and by the end of the year, you should be able to fend for yourself in the kitchen!

Each recipe will start with three lists. There will be the mandatory ingredients (in bold), the optional ingredients (not in bold) and the equipment you will need for the recipe. Whilst optional, the second list of ingredients are things that I believe every good kitchen should be stocked with as they can make a meal so much more interesting.

As you will notice, the majority of recipes in this series will produce multiple portions. The best way I have found of saving money at Uni is to batch cook and freeze the leftovers. The other way to save money is to bulk out any dishes you have with vegetables which are far cheaper than the meat used so you can stretch a small amount of meat into many meals – I have managed to make a pair of chicken breasts last for 8 meals before (I will introduce this recipe later in the series).

 

Before the recipes start, I would just like to do a quick introduction into terminology that I will be using!

Slice: Cutting in one direction across an item of food.

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Onion sliced into half moons
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Sliced carrots

Dice: Cutting in two directions so the food is chopped up very finely

For onions, I would advise remofing the top but not the bottom! Cut lengthwise down the onion but not completely to the end. This will mean that it holds together so you can then proceed to cut perpendicular to that.

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For carrots, I would say that grating will usually suffice if you need them cut up small!

 

Julienne: Cutting into long thin strips (usually used on carrots and other vegetables) – while the official definition is 1-2mm x 1-2mm x 4-5cm, unless you are very confident in your knife skills, as fine as you can chop it will surely be sufficient. If you are lucky, you may own a julienne peeler which will do all the hard work for you!

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Julienne Carrot

Sauté: Lightly frying

Sweating: Cooking over a low heat until the outsides start to cook

Cube: Exactly what it sounds like. Cutting an item of food into small cube like shapes. I tend to use this for carrots in curries and pie and pieces of chicken

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Cubed carrot

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I will add to this list as the year goes on and I hope you find it helpful!

The first recipe will be coming on Monday so see you all soon!

Welcome!

 

macarons
Salted Caramel and Chocolate Macarons – a topic to breach around a festive period

Welcome to thatcookingthing. This blog was started in the summer of 2017 as I was about to enter my fourth and final year of university and was designed for students and those less comfortable in the kitchen. The posts were linked to the British academic year of September through to July and consist of weekly updates of recipes. The content will be split into two halves, there will be “Cooking From Basics” as well as a Baking section.

Cooking From Basics will follow the academic year and aims to teach skills in the kitchen. It will start off with simple meals requiring little effort and will progress to teaching new techniques as the year goes on. As it is aimed at students, I will be providing a cost estimate per portion (based on my local shop’s prices) and also, where possible, I will explain how to make the recipe both vegetarian and possibly vegan! For the simpler recipes, it is easiest to head to the Cooking From Basics tab and scroll down to the earlier recipes. They are provided in chronological order but if you are looking for a specific recipe, check out the master list where I will provide an index of all my recipes.

Bread
Herb fougasse inspired by the Great British Bake Off. These little loaves caused more trouble than expected when the oven went out of commission last minute and the dough had to be carried to a friend’s house to bake!

Baking has been a passion of mine for a long time now. I love the creativity and freedom that comes with it and I always spend far too much time baking than I really should. The baking section of this blog will follow the things that I have been making and will provide recipes and if possible, troubleshooting for them.

cake 2
Galaxy themed mirror glaze cake with devil’s food cake inside. Created for a Promenade concert and inspired by Mahler’s Seventh Symphony – Night music

I aim to alternate between the Cooking From Basics and Baking posts but obviously some recipes may just fall into both!

I hope you enjoy the blog and I will see you every Monday!