Cooking is not rocket science
Cooking – isn’t rocket science..
Do you wish for an easy life in the kitchen? Here are a few tips that will make your life in the kitchen easy. These tips can be a quick solution to various problems that arise in the kitchen. Try the tips and enjoy being in the kitchen. These tips will help you manage food items like bananas, chocolate, tomatoes, onions and various ingredients like baking powder, salt etc. The section is alphabetically divided to allow easy access to the ingredient that you are looking for.
According to me cooking is most important part for us. Because as far as food is concerned, we earn money & do hard work but what for to serve the 3 basic needs.So keep on earning and so eating. Why shouldn’t we spend some time for cooking? People are born to eat first & then other basic needs come to our ways as shelter & clothes. To cook means to be honest with our plates & money.
If we cook with our own independently, then there is no need to say anything good or bad for chefs.
I find so many people saying,”Oh! I don’t get enough time to cook at home”. Many people use to go for lunches & dinners at hotels & outside or so many of us appoint butlers & chefs in their own homes. Those servants cook food for whole family as they are busy in making money.
Does you ever think about whatever money we earn is all for food our- basic need. I know that food is never comes free of cost. We have to earn money for that. But anyone can’t you spend some time to cook? After all we care to fulfill our basic need, shelter & clothes & then other things, as living standard, high-fi living.
I don’t whine about their standard of living or I’m not pointing fingers out as they don’t cook food.
I am also engineer, I had never cooked food when I was studding & hence can’t say that you must have to cook. So many people around me asked me,” Can’t you cook? You always eat food made by your mom.”
I got anger on such a big comment. But cooking is not rocket science. As I had no time to cook in my college days, I learned cooking in my childhood days, when I was 12 or 15. Firstly I learned to make tea, coffee, and then rise. No wonder I was even cooking Maggie.
After that in vacations my mom & my grand mother taught me how to cook food & thus basically how to add spices n to food, how to do basic tadka?
As the time gone I learned every thing that I often eat. All type of Indian food.
I don’t know why people say,’ cooking is difficult’.
There is no geneous as chef without practicing & cooking tacts.
I can cook non-vegetarian food as well, marinating it adding spices, boiling meat, adding stock. All things I made easy by only practicing. When you cook at first time you might failed to cook delicious food. Problems might have occurred so many times as any mistakes in adding red chilli powder, salt, black or white paper & other spices. Due to which you might thought that you can’t cook delicious food & every time you did mistakes in adding salts. But try to learn from any one who can cook food very well, people around you or friends.
You will feel happy when you eat or serve food made by you. Then you will be healthy. Keep eating keep cooking. Because cooking is not a rocket science.
2 tbsp vegetable oil
500 gm boneless and skinless chicken breasts, chopped into pieces
10-12 small onions or shallots, peeled and cut in half
180 gm mushrooms, sliced
50 gm plain flour
¼ tsp black pepper
25 gm butter
300 ml dry white wine
300 ml chicken or vegetable stock
4 garlic cloves, peeled
2 bay leaves
2 sprigs of fresh thyme, washed or ½ tsp dried thyme
Preheat the oven to 200C.
Mix the pepper with the flour and coat the chicken pieces thoroughly. Set aside.
Heat a large frying pan on a medium heat. Add the oil and when it becomes hot, tip in the bacon. Fry until it becomes brown.
Then tip in the onions and fry till they turn golden brown on the outside. Add the mushrooms and fry for two minutes.
Transfer the onions and mushrooms into a heatproof casserole dish with a lid. Add the remaining oil and the butter in the frying pan and fry the chicken 5-7 minutes until it is browned on the outside. Place the chicken in the casserole with the vegetables.
Pour the wine into the frying pan and bring to the boil scraping any sediment from the bottom of the pan, then pour over the ingredients in the casserole.
Place the chicken stock, garlic, bay leaves and thyme in the fry pan and bring to the boil. Add the stock and herbs to the chicken.
Cover the casserole dish and cook in the oven for one hour or until the chicken is tender.
Serve with boiled potatoes and carrots
1 whole chicken, chopped into pieces
2 cups short grain rice, washed
½ tsp salt
½ tsp ground pepper
3 tbsp olive oil
juice of 2 lemons
1/4 tsp mixed herbs or oregano
Clean chicken and remove skin and fat.
Place the chicken in a large stock pot and add 10 cups of water or enough to cover the chicken. Bring to a full boil. Skim off any foam that rises to the top.
When the foam stops, reduce the heat, cover the mixture and simmer until the chicken meat is falling off the bone which should take one to two hours.
Remove the chicken from the pot and set aside.
Strain the broth and return to the pot. then bring to a boil. Add the rice, salt, pepper, oregano, and olive oil to the pot, reduce the heat, and simmer until the rice is done which should take approximately 20 minutes. Remove from the heat.
While the rice is cooking, bone the chicken and cut the meat into pieces.
In a mixing bowl, whisk the eggs and add the lemon juice a drop at a time. When the lemon and egg have blended, very carefully and slowly add 4-5 tablespoons of soup to the mix, one tablespoon at a time, stirring briskly to blend after each tablespoon.
If the hot liquid is added too quickly, the mixture will curdle. When the mix is fully blended, stir the soup and pour in the egg-lemon mixture slowly, and shake the pot gently to distribute.
Do not stir. Add the chicken meat to the soup and serve immediately.
3 large jacket potatoes, washed
150 gm cream cheese
25 gm butter or low fat spread
2 cloves garlic crushed
2 tsp fresh chopped parsley
salt and freshly milled pepper
50 gm cheddar cheese, grated
Preheat the oven to gas mark 7/425F/220C. Prick the potatoes with a fork and put a few drops of olive oil over each and rub it all over the skin.
After that, rub in some salt.
Now place the potatoes straight onto the centre shelf of the oven and let them bake for 1¾-2 hours, or until the skins are quite crisp. Slit each potato in half lengthways and scoop out the potato.
In a bowl, combine the potatoes with the cream cheese, butter, garlic, parsley, salt and pepper.
Put the mixture back into the empty potato shell. Sprinkle each half with grated cheddar cheese and pop them under the grill until they are brown.
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