Have you ever cook for your family and got teased ‘you can’t have a wife/husband yet’, because of its taste? Do you live alone and tired of consuming pre-made food, for you could not make
Have you ever cook for your family and got teased ‘you can’t have a wife/husband yet’, because of its taste? Do you live alone and tired of consuming pre-made food, for you could not make a proper meal for yourself?
Curious to learn the basic procedures of making a fair tasting kai?
Perhaps, this topic will be useful as later on, we will learn on how to properly balance the overall outcome when cooking a certain dish. Below are some pointers to consider if you are a novice in the field of cooking.
- Use Measuring Equipments
It is very important to stick with the right amount of ingredients that a recipe requires you, if ever you are following one. Likely, the yield and appearance would come out as predicted in the recipe. The taste would also be, if not exactly, similar but not distinct to the standard one.
Personally, I would not use measurements, because I use my senses to judge if the food is good enough for me; but mom would always comment “too salty for my taste”, I then would answer “that is why you eat it with rice”, nonetheless it is not recommended. But, sometimes I follow standard recipes as basis or if it was something I have not cooked before.
Not every one of us necessarily needs measuring equipments, but for accuracy, a measuring cup, set of tablespoons and teaspoons are convenient starter pack for learners. If you are practical and do not want to loosen up your pocket, here are some alternative tools that you can easily find in your kitchen.
|1 tablespoon = 3 teaspoon = 14.7868 or 15 ml|
|1 kitchen spoon = 1 teaspoon = 5 ml avg.|
|3 kitchen spoon = 1 tablespoon = 15 ml avg.|
|1 cup = 236.588 ml = 237 s.f.|
|1 teacup = 150 ml|
If a recipe suggests a unit of gram, you can convert it to ml using this simple formula:
millilitre –> gram = 1
If a recipe suggests a unit of ounce:
29.5735 ml or 30 s.f. –> ounce = 1
The conversion above is based on American units.
2. Follow A Recipe
Following a recipe is a default mission to pass the first level of a cooking game, if you are afraid to ruin your very first dish to cook. It is the very basic step towards having a rewarding meal. Even michelin starred restaurant and the notorious food critic Gordon Ramsay follow one. Check your grandmother or mother’s cabinet, the chances of finding a cookbook are beyond a hundred percent.
Almost anything you would want to cook is within reach via internet. There are vast choices of the same recipes published on the web. Read the review so you can have a hint of what to pick. Typically, most of the posted recipes online are reliable and tested, although some are altered a little bit to maintain its originality. This causes a certain dish to taste different than to what you expected it to be. One of the disadvantages of an altered recipe is the tendency of us over or under seasoning it to make the taste right. In the next paragraph we will be discussing about the techniques on how to taste-correct a dish.
3. Taste Correction
Cooking may seem complicated the way how we see it done. ‘Just do it with love and everything will come out nice’, as what others say. But before pouring our heart into something that we would love to do, in this case, cooking; we need to learn the useful way of the vital part of cooking, which is seasoning.
Listed below are the ingredients that help you balance a dish, if it was overly sweet, sour or salty. These are very simple procedures, to make it understandable for the beginners. This is more useful when cooking savoury, stir fry, and soup dishes.
|Dish too:||Basic corrector ingredients|
|Salty||Water, lemon juice, vinegar|
|Sweet||lemon juice, cooking wine, water|
The table above are the basic ingredients that help to neutralize an excessively ‘seasoned’ dish. However, some of the consequences are nullifying the spice’s flavour that is already in the dish hence, having an equalised food.
Tips for better ‘seasoning’
- When putting any kind of seasonings, ‘be thrifty’. Put small amount at a time until you get your desired taste.
- ‘Season as you taste’. A lot of cookbooks tell us the exact amount of seasonings, but, it is not practically recommended to follow so.
- ‘Be patient’, no not a bedridden person. Have a lot of patience when you are seasoning. Yes, time is good for us but so is our food. If you are patient, you will get the taste right, If you are hasty, you will never get it right.
My mom’s secret