For someone who rarely cooks, what are stress-free ways to transition from carry

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   ProfoundPunsposted 13 years ago

   For someone who rarely cooks, what are stress-free ways to transition from carry-out to cooking?

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   Leroyworldposted 13 years ago

   Try starting with some crock pot recipes.  I can turn the crock pot on an let it go, safely all day, and my food is ready when I get home from work.  It results in the least amount of dishes of all of the cooking techniques I have tried. 
   
   Keep in mind that slow cooking lets you use cheaper cuts of meat, in fact with crock pots you are better off with a tougher piece of meat.  All that connective tissues will break down with slow cooking.adding a lot o flavor to the dish. 
   
   There are a huge number of cookbooks devoted to crock pots and I seen some really good hubs about the subject.

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3. 71

   Ciel Clarkposted 13 years ago

   Cook easy things that you like, and that have minimal preparation and clean-up.  some of my favorite things only have a couple of ingredients.  When you find something that you really like, see if it freezes well so you always have something good to heat up in a hurry.

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   RTalloniposted 13 years ago

   Make it fun.  Some how, some way, make it so much fun that you smile at how healthier eating will benefit you, how much money you save, or how much you are learning in the adventure of cooking. 
   
   Read up on foods you like and find ways to be creative, try to be organized about it all, but don't let techniques and machines and even recipes put you in bondage.  Enjoy the variety that you now have the opportunity to take advantage of. 
   
   One night a week, or one week a month, don't cook--do a little research on the raw food movement and give it a go.  Another time choose to learn something about regional/ethnic cooking whether it's bbq or couscous. 
   
   Just be sure and enjoy the journey!

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   Foodstuffposted 13 years ago

   Agree with Ciel Clark - Keep it really simple.
   
   Also, try to make sure that you have the staple ingredients in your pantry/fridge. It would vary depending on what type of food you like. For me, pantry essentials would be olive oil, peanut or other vegetable oil (for Asian cooking), sesame oil, garlic, dried pasta, rice etc.
   
   Always keep at least 2 -3 meals worth of fresh vegetables in your fridge, ready to use. Choose ones that are versatile across different recipes. I always have some form of leafy greens that can be used for pasta or stir fries.
   
   Get your preparation sequence organised to minimise washing up as well. Example: don't cut meat first then cut vegetables. Do it the other way around.

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   Brupieposted 13 years ago

   I strongly recommend trying a small rice cooker.  A small rice cooker doesn't cost much and can be surprisingly versatile.  It can steam vegetables, boil things (e.g. eggs) and, obviously, cook rice.  Rice can be a basis for inexpensive and extensive experimenting.  A ten pound bag costs very little.  Because of its relatively low temperature, a rice cooker is safer than many cooking methods.
   
   Try figuring out what foods you really want to eat and let those be your guides - find the tastes and textures you like and experiment.  As you approximate those desired foods, you'll find more motivation to continue.
   
   Good luck!

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   Sally's Troveposted 13 years ago

   Are you eating too many take-out, carry-out, and fast foods? Here are ten steps you can take to gain control over your take-out food habit. read more

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   allpurposeguruposted 13 years ago

   Do you want to wean yourself from carry-out but never learned to cook? It's not hard. You only need to learn a few basic techniques. Vary the ingredients, and you'll know how to cook more things than you'll get to in a whole year. read more

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9. 61

   thelyonqueenposted 13 years ago

   Hi Profound,
   
   
   I would take small baby steps, like for example buy Chinese food order the meal like sweet and sour chicken and add your own rice. Maybe boil in the bag or microwave steamer brands, and here's the nutrution kicker: chop up fresh onions, peppers, or shredded carrots and add it to the entree like on the side or sprinkled on the top. This is one way to get used to your own cooking without shocking your tastebuds all at once. This is exceptionally fun with desserts because you can use simple things like chocolate syrup from your cupboard to pour over take out items and ice cream or whipped cream for bonus flavor. Food is just like a relationship; creativity and variety make life bearable.....so experiement with some of the suggestions and let me know how it goes.

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