Tips ’n’ tricks for twenty-something cooks: beginners guide.

September 4, 2016

Learning to cook can be daunting. Simmer, sauté, slice, broil... yes, that's broil, not boil. What the hell does it all even mean? It’s even harder when recipes skim over the little steps that we actually need, like how to dice an onion or make a base for a stir fry.

 

 

 Never fear, because even the most novice of cooks can create incredible things with just the basics. In the next couple of weeks, we’re going to be launching a student friendly bunch of recipes that are cheap, easy to make and tasty enough to impress that cutie you’ve been trying to woo.

Before we get ahead of ourselves here, let's start with the basic recipes and tricks that are the key to building up flavour.You'll be on your way to becoming a Masterchef in no time!


1. Onion and Garlic


Onion and garlic are best friends. Garlic and onion are great because they never make any other ingredient feel like a third wheel. They welcome and encourage the flavour of anything you add to it.

For example; When making a stir fry, pasta sauce, risotto or anything you need to sauté (cook in a little bit of oil or fat). Wait until the oil heats up, then add in your garlic and onion. It provides a solid base for any other flavour, enhancing any savoury dish you wish to make.

 

2. How to fry an egg


In my opinion, making someone breakfast is the nicest way to say "hey, I think you’re great" and that can apply to your bestie, or even that gal you met last night at Star Bar.


That message is harder to say in food form when you’re asking your breakfast pal how many weetbix they want rather than making a good old breaky fry-up.

To fry an egg, you need a fry pan and about half a tablespoon of oil. The key is to wait until the oil is super hot in the pan before you crack open the egg. Whip up some toast with butter, let the egg slide off the pan onto the toast when the translucent bits turn white and the yolk is bright orange.
Boom, baby you got yourself breakfast.

3. Salads 101


Anything can be a salad if its put in a bowl. Salads are the saviour for lazy meals but there is a way to take them from boring and generic, to home made and full of love.


Firstly, fruit and nuts can take any salad from drab to fab. Cashews, almonds, blueberries, orange, mango. It’s all groovy, get creative.


Secondly, if you want to add a personal touch ditch the pre-made salad dressing and make your own. For this family favourite you will need equal parts (I usually use about 1 tablespoon of each) olive oil, dijon mustard and white vinegar. Put all three ingredients in a jar, shake it like a polaroid picture then add sugar to taste. Now THAT’S a salad. 

 

Laura is a 21 year old Italian grandmother who likes coffee, going to bed early and snapchat filters. Follow her on instagram @laurajmasia

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