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Cooking lessons for newbies, hints etc.

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01 / Original postCooking lessons for newbies, hints etc.OmManiPadmeOmelet · 19 Sep 2005 02 / This pagePosts 1–9Page 1 of 1 · chronological order 03 / Latest replyPost #9nancree · 19 Sep 2005

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General fitness, health and nutrition
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19 September 2005
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19 September 2005
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OmManiPadmeOmelet
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  1. Original post
    OmManiPadmeOmelet
    Archived post
    #1

    Since we get a lot of newbies looking for cooking advice on this list,
    it might be a cool idea to start a thread that we can simply point them
    to on the google archives. :-)

    If everyone adds a bit of advice for nutrition and cooking hints, it
    could make a good useful thread for them.

    Whatcha think?

    I'll start:

    Fresh veggies and steaming.

    Steaming is one of the more nutritious ways to cook fresh produce, as
    well as being a very easy way to cook!

    A simple iris style steamer insert can be used in any pan, and I
    personally recommend stainless steel pans.

    A pasta pot is what I use most of the time for steaming as it's deep,
    easy to clean, convenient and serves a double purpose so takes up less
    kitchen space than purchasing a separate steamer.

    Steaming veggies can be done in layers, but some veggies take longer to
    steam than others. Carrots come to mind, as well as celery and onions.
    Carrots take a good 15 minutes to soften which is way too long of a time
    for, say, brocolli or cauliflower.

    I'll cut up my veggies in separate bowls, then add them at different
    times.

    Tonight, I steamed carrots, celery and brocolli together, but I put the
    carrots and celery into the pasta pot first and let them steam a full 15
    minutes first, then put the brocolli on top and timed that for an
    additional 10 minutes.

    I then dumped them into a bowl and topped them with a little grapeseed
    oil and some ranch dressing, mixed together and added some grilled cubed
    chicken breast for protein.

    This is simple and a good balanced meal, moderate carb and high protien,
    simple and quick to make.
    --
    Om.

    "My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

    Report
  2. Bronwyn
    Archived post
    #2

    Great idea Om!
    Your first entry is both nutrious and delicious.

    --Bronwyn

    Report
  3. OmManiPadmeOmelet
    Archived post
    #3

    In article <[email hidden]>,

    Bronwyn said:

    Great idea Om!
    Your first entry is both nutrious and delicious.

    --Bronwyn

    Thanks! :-)
    I'm hoping others will hop in here and contribute!

    Microwave cooking hints would probably be good for newbies,
    and we see questions from time to time on stocking pantries.
    --
    Om.

    "My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

    Report
  4. Nancy Young
    Archived post
    #4

    "OmManiPadmeOmelet" <[email hidden]> wrote

    Quoted message said:
    Bronwyn said:

    Great idea Om!
    Your first entry is both nutrious and delicious.

    Quoted message said:

    Thanks! :-)
    I'm hoping others will hop in here and contribute!

    Microwave cooking hints would probably be good for newbies,
    and we see questions from time to time on stocking pantries.

    Maybe that could be rfc's next cookbook.

    nancy

    Report
  5. The Joneses
    Archived post
    #5
    OmManiPadmeOmelet said:

    Since we get a lot of newbies looking for cooking advice on this list,
    it might be a cool idea to start a thread that we can simply point them
    to on the google archives. :-)
    If everyone adds a bit of advice for nutrition and cooking hints, it
    could make a good useful thread for them.
    Whatcha think?

    I'll start:
    Fresh veggies and steaming.
    -Steaming is one of the more nutritious ways to cook fresh produce, as
    well as being a very easy way to cook!
    -A simple iris style steamer insert can be used in any pan, and I
    personally recommend stainless steel pans.
    -A pasta pot is what I use most of the time for steaming as it's deep,
    easy to clean, convenient and serves a double purpose so takes up less
    kitchen space than purchasing a separate steamer.
    -Steaming veggies can be done in layers, but some veggies take longer to
    steam than others. Carrots come to mind, as well as celery and onions.
    Carrots take a good 15 minutes to soften which is way too long of a time
    for, say, brocolli or cauliflower.
    -I'll cut up my veggies in separate bowls, then add them at different
    times.
    (clipped recipe)

    Good idea! My hint is that
    -Frozen veggies are better than canned if you have the space. And you don't have to
    thaw them out, but increase the steaming or mw time a bit. Also you can just pull
    out what you need instead of a whole gob. Scientific term, that.
    -Some basic dry seasonings to start with: basil, bay leaf, chili powder, cinnamon,
    cumin, curry powder, dill weed, garlic powder, onion powder, oregano, salt, pepper,
    tarragon, thyme. Alphabetical, even. I need to get out more.

    Edrena

    Report
  6. OmManiPadmeOmelet
    Archived post
    #6

    In article <[email hidden]>,

    Nancy Young said:

    "OmManiPadmeOmelet" <[email hidden]> wrote

    Quoted message said:
    Bronwyn said:

    Great idea Om!
    Your first entry is both nutrious and delicious.

    Quoted message said:

    Thanks! :-)
    I'm hoping others will hop in here and contribute!

    Microwave cooking hints would probably be good for newbies,
    and we see questions from time to time on stocking pantries.

    Maybe that could be rfc's next cookbook.

    nancy

    Ok, so where is that site?
    I don't have it bookmarked.

    I get the hint. ;-)
    --
    Om.

    "My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

    Report
  7. Nancy Young
    Archived post
    #7

    "OmManiPadmeOmelet" <[email hidden]> wrote

    Quoted message said:
    Nancy Young said:

    "OmManiPadmeOmelet" <[email hidden]> wrote

    Quoted message said:
    Quoted message said:
    Quoted message said:

    Microwave cooking hints would probably be good for newbies,
    and we see questions from time to time on stocking pantries.

    Maybe that could be rfc's next cookbook.

    Quoted message said:

    Ok, so where is that site?
    I don't have it bookmarked.

    I get the hint. ;-)

    (laugh) I wasn't hinting anything. I swear.

    nancy

    Report
  8. Bob Myers
    Archived post
    #8

    "The Joneses" <[email hidden]> wrote in message
    news:[email hidden]...

    Quoted message said:

    -Frozen veggies are better than canned if you have the space. And you


    don't have to

    Quoted message said:

    thaw them out, but increase the steaming or mw time a bit. Also you can


    just pull

    Quoted message said:

    out what you need instead of a whole gob. Scientific term, that.

    Did you mean an English or metric gob? :-)

    Quoted message said:

    -Some basic dry seasonings to start with: basil, bay leaf, chili powder,


    cinnamon,

    Quoted message said:

    cumin, curry powder, dill weed, garlic powder, onion powder, oregano,


    salt, pepper,

    Quoted message said:

    tarragon, thyme. Alphabetical, even. I need to get out more.

    LOL...OK, but to add my own $0.02 to THAT list:

    Fresh herbs and other seasonings are always better than the dried stuff
    you get in cans at the store. There's nothing wrong with using
    those when you have to, but also realize that a lot of basic herbs
    are easy to grow and use - you can also dry or otherwise preserve
    your own home-grown herbs.

    Garlic, whether grown at home or purchased, is also ALWAYS
    way better fresh than in powdered form. If you just can't bring
    yourself to keep fresh heads of garlic around, the next best thing
    before settling for powder is to get the peeled, bottled cloves of
    garlic, generally still found in the produce section of the supermarket.

    Also, be aware that seasonings vary a LOT in terms of how long
    you can expect to keep them on the shelf. Basically, those which
    are dried plant material (such as oregano, thyme, etc.) aren't going
    to be very good after a relatively short period (say, perhaps six
    months, maybe a year tops), as the oils that contribute the flavor from
    these continue to dry up and fade away. So don't buy the huge "economy
    sized" cans or jars of these - by the time you get through them, at the
    average rate, you might as well be seasoning with sawdust. There
    are some exceptions, of course. Salt is a mineral, (well, DUH :-)),
    and keeps forever as long as it remains dry (and is still "salt," of course,
    even after it's soaked up moisture - it just clumps and gets more
    difficult to work with). Whole peppercorns and nutmeg also
    last considerably longer than the "ground up leaves" sort of
    seasonings. By the way, you generally ARE NOT able to
    extend the lives of ground herbs by refrigerating them, since the
    refrigerator is generally a very dry environment. (Fresh whole
    herbs, though, often can be refrigerated, since they're still
    plenty moist, but be aware that some simply don't like cold-
    temperature storage; basil, f'rinstance, will turn black in the
    fridge.)

    Bob M.

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  9. nancree
    Archived post
    #9

    Om wrote:
    1. OmManiPadmeOmelet Sep 18, 7:43 pm show options

    Newsgroups: rec.food.cooking
    From: OmManiPadmeOmelet <[email hidden]> - Find messages by this
    author
    Date: Sun, 18 Sep 2005 21:43:22 -0500
    Local: Sun, Sep 18 2005 7:43 pm
    Subject: Cooking lessons for newbies, hints etc.
    Reply | Reply to Author | Forward | Print | Individual Message | Show
    original | Report Abuse

    Since we get a lot of newbies looking for cooking advice on this list,
    it might be a cool idea to start a thread that we can simply point them

    to on the google archives. :-)

    If everyone adds a bit of advice for nutrition and cooking hints, it
    could make a good useful thread for them.

    Whatcha think?
    ================

    http://www.faqs.org/faqs/cooking/faq/

    The above site is posted here regularly by Victor Sack. It has an
    enormous amount of helpful information. Do read it.

    Report

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