My Cooking Experiment

Categories: Cooking, just for fun, miami
Tags: No Tags
Comments: 5 Comments
Published on: October 20, 2009

I have never been a chef. Before I came to college, the extent of my kitchen prowess was heating up canned soup, cooking store-bought pasta, and heating up frozen dinners in the microwave. I never really had to make anything more; my dad was the chef of the family, and put together some wonderful creations for dinner each night. When I started here at UM, the access I had to cooking appliances decreased, and my food consumption was limited to restaurants, the dining hall, and anything microwaveable.

However, things are now different. I have just moved into an apartment with a full kitchen, and have realized that eating at restaurants for every meal is just not financially an option. As such, I’ve started to do more grocery shopping, and making my own food. As I said, I am no Bobby Flay. However, I’m starting to get bored with spaghetti, Ramen noodles, and chicken nuggets, so I’m going to start experimenting with new recipes. This experience, of course, is likely to be a comical one, as I struggle through preparing most likely the simplest of entrees! For this reason, I’m going to try to share some of these experiences with you!

Being my compulsive self, I need to have a format for each of these posts, instead of just rambling on about cooking, so my format (for now, at least) will be as follows:

Entree:

Side Dishes (if any):

Materials:

Recipe:

Pictures:

What I Learned:

Hopefully, the “What I Learned” area will let me recap any earth-shattering (and prehaps comical!) conclusions I came to during my time in the kitchen! By the way, I’m not trying to steal an idea from the movie “Julie and Julia,” I just figured you guys could use a laugh or two :)

My first experience took place a few nights ago, when I went out on a limb and tried making Hamburger Helper. I’ll have a post up on it soon!

In addition, if you have any recipes you enjoy making (of any difficulty level!), I encourage you to head over to my Contact page, and shoot me a message with the recipe! Who knows, I might even prepare it as part of this little experiment :)

  • Maris_music

    Good luck! I will get you some Jew recipes when I talk with my mommy ^_^

  • Mom

    Good luck. Have fun. Here's all I know about cooking: (u know that's true)
    1. Watched pots do boil, eventually, faster if you add salt and cover the pot.
    2. Put out all your ingredients and utensils before you start, just to make sure you have everything you need!
    3. Everything stains, at least on my clothes. So wear an apron.
    4. Food tastes best when you cook it yourself.

  • http://en-pi.facebook.com/people/David-Freidin/1178776673 David Freidin

    Well this ought to be entertaining! To add to what your mom said, if you boil water with the pot lid on, be careful when you take the lid off to put the food in. Steam is HOT. Make sure you have protection for your hand and don't have your face over the pot. Her second point is also really important, but it doesn't always cause a disaster when you don't do it. I was making some brownies once, and I forgot to see how much sugar we had left, so it ended up being a twenty minute wait with the batter so far just sitting there and reacting while waiting for the sugar. They ended up being at least as good, if not better, than usual. Just remember that cooking is chemistry, baking in particular.

  • j!

    http://www.foodnetwork.com/recipes/good-eats/bu
    done it before, almost as good as bdubs :P

    i think the refrigerating helps keep the chicken from drying out in the oven, so don't skip it (i skipped it when i did this recipe, and the chicken got a lil dry…)

    oh, and the cooling rack helps with cutting down surface area for the wings to stick to (making it easier to get em off in one piece).

    i think liz has a recipe for baked mac n cheese? if she doesn't, i've done this one before. 'tis yumyum.
    http://www.foodnetwork.com/recipes/alton-brown/

    need a cast-iron skillet for this one, but it's easy and a good foundation for making steaks. tried it just last week.
    http://www.foodnetwork.com/recipes/alton-brown/

  • j!

    http://www.foodnetwork.com/recipes/good-eats/bu
    done it before, almost as good as bdubs :P

    i think the refrigerating helps keep the chicken from drying out in the oven, so don't skip it (i skipped it when i did this recipe, and the chicken got a lil dry…)

    oh, and the cooling rack helps with cutting down surface area for the wings to stick to (making it easier to get em off in one piece).

    i think liz has a recipe for baked mac n cheese? if she doesn't, i've done this one before. 'tis yumyum.
    http://www.foodnetwork.com/recipes/alton-brown/

    need a cast-iron skillet for this one, but it's easy and a good foundation for making steaks. tried it just last week.
    http://www.foodnetwork.com/recipes/alton-brown/

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