Some Tips and Tricks for Those Who Say They Can’t Cook

The other day, a friend told me; “It’s easy for you. You can cook. I can’t.”  What she really said was; “You cook a lot and want to, I don’t.” Because anyone can cook. I firmly believe ten minutes after Man learned to make fire to keep warm, he was holding something over it on a stick, hoping he never had to eat another cold dinner.

Cooking is a lot like riding a bike. Once you’ve mastered the basics, they stay with you for life.  How skillful you want to become is up to you, but even if you never want to ride a bike again, you always know, in a pinch, you can get on one and peddle away.  So it is with cooking, you’ll always be able to fix something to eat, even without cold cuts around. The neat thing is that many of the cooking basics are unconsciously learned as we grow up. Children learn cooking methods, boiling, frying, roasting, from hanging around the family kitchen. Math teaches fractions to use in measuring.   Taste discernment comes from experience in eating.  Modern restaurant menus describe each dish and anyone who reads them is expected to recognize the ingredients and preparation.

For someone armed with this much food knowledge, it’s an easy step into the kitchen and that step can save a bundle of money.  I’ve just been reading a book that duplicates over 400 favorite recipes from 20  of America’s most popular restaurant chains.  Despite the ingredients for the duplicates being bought  retail , every  one cost one third less than the menu listing, and most were under half.  Eat out. Or even order in a few times a week and that really adds up!
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ZsaZsa Gabor said that cooking was a letdown, because the better one became, the less one had to show for so much work. That’s not true anymore.  All the ingredients, utensils and short-cut products on the market make cooking really easy and up scaling a natural progression.  Take scrambled eggs. Put a sliver of butter in a non-stick pan; break a couple of eggs into it, stir for about two minutes and done! Then you realize a bit of liquid mixed into the eggs first would keep them moist and fluffy and cook more evenly.  While you’re mixing the eggs, why not put some frozen chopped vegetables in the pan with the butter to make the dish more substantial? That worked but now you want to make more than one portion, and stirring that many eggs would be messy, so why not just pour in the eggs and let them cook omelette style?   To be sure the bottom doesn’t burn, perhaps finishing the dish under the broiler will assure it’s cooked through and a sprinkle of cheese will nicely brown the top and add flavor.  Now, just add a loaf of artesian bread, the contents of a bag of salad mix and you have a classic Frittata dinner. You can simplify further and use prepared eggs, but I like my “hen fruit” in its original package. Other foods respond equally well to this simple approach to evolving them into more complicated dishes and cooking does become easy to master.

I fully appreciate that some people hate to cook. In fact, I have several friends who do, and had a Grandmother who had never, in family memory, set foot in a kitchen. However, times change, and now, no matter their circumstances, it behooves a family to have at least one member who can handle a stove. My friends realize this, and feel liberated to be able to turn the honors over to someone else without guilt.  Usually, the husband takes over, and he, in turn, feels liberated to be left in charge of doing something he enjoys.  Both people who enjoy cooking and those who don’t have one thing in common, though. They know what they like to eat and the most liberating thing of all about knowing how to cook is that you don’t have to go out, send out or travel to get it. You get a craving for something and you can satisfy it because you can make it!!