Beginner Cook with questions....Help!

[Anonymous]

I'm a beginning cook and I'm to the point where I'd like to expand my cooking skills.....I'm getting to the point where I don't like eating out as much (especially fast food) and with some restaurants I feel like I can do better myself at home. I can cook most basic stuff. I guess you can say most of my cooking is just seasoning and baking meat in the oven. But my thing is I rarely make sides. I come from a family of good cooks and I'd like to be able to cook myself also. Does anyone have any tips for me. Maybe recipes. Call me crazy but I like dark meats and eat a lot of chicken, pot roast etc.

When I go grocery shopping I usually get the following:

Chicken wings
Pot roast
Salmon (if it's on sale)
Potatoes ( just starting buying my own produce recently)
Onions
Minced garlic
Bacon
Sausage
Lactose Free milk
Eggs
Butter

Can anyone help me with any suggestions on how I an improve

I'm trying to get into shopping at places like whole foods and Trader Joes and etc

Can someone please explain to me Organic vs not
And how to start buying organic for a beginner
What to look for when picking meats and fish out? I think I do good so far but I'm not sure
Produce, how to produce?

[Anonymous]

How to buy produce

[Anonymous]

Did your Google break ?

[Anonymous]

Anonymous wrote:Did your Google break ?

Look smart ass if you don't have anything nice to say then stay off my post

[Anonymous]

Everything I learned was through trial and error, including produce shopping. I don't know how to explain produce shopping. Sorry.

[Anonymous]

So much to answer. I would suggest Google as well.

I can give some suggestions for adding to your grocery list though: tilapia, steak, pork chops, turkey cutlets, boneless/skinless chicken breast, shrimp, scallops, herbs (basil, dill, thyme, rosemary, cilantro, etc), pastas, sauces, fresh spinach, cherry tomatoes, eggplant, good cheeses, cabbage...I could go on and on.

When I was working in expanding my menu, I would add one new dish at a time. Once I felt like I was comfortable with it and it tasted good, I would move on to a new recipe.

[Anonymous]

One of the first things that I made when I was beginning to really cook was a roast chicken with root vegetables. It was a revelation. I can't find the exact recipe I used, but this one is close: http://www.foodnetwork.com/recipes/ina-garten/perfect-roast-chicken-recipe/index.html

I've also found Chow.com and its forums to be a huge help with any questions I've had about anything.

[Anonymous]

For sides-roasting veggies is easy and almost foolproof. Especially if you already have the Oven on to roast your meat.
You can find tips online of what to look for with buying specific types of veggies, but in general my biggest tip would be start with veggies you know you like, and don't overbuy. you'll waste a lot if good when it goes bad before you have a chance to eat it.

I'd get a few good cookbooks from the library and just practice. It's really the best way to get comfortable. Fields of Greens is a good one. Jacque Pepin's "fast food my way" books also have relatively simple but tasty suggestions.

[Anonymous]

Good for you, OP, for learning a new skill and broadening your horizons.

To help you choose produce in terms of organic or not, see "dirty dozen" and "clean 15":
http://www.ewg.org/foodnews/summary.php

Organic is expensive, so it may come down $. Better to eat fruits & veggies even if not organic. You could also try farmers markets close to you. Try making recipes with veggies that are in season.

Also, agree with PPs, try cook books from the library. Roast vegetables are easy, delicious, and pretty much full-proof.

This is a tried and true favorite for me:

http://www.amazon.com/Everyday-Food-Great-Fast/dp/0307354164/ref=sr_1_1?s=books&ie=UTF8&qid=1384127875&sr=1-1&keywords=everyday+food

[Anonymous]

I love How to Cook Everything by Mark Bittman and often give it to beginning cooks. Bittman talks a lot about technique and gives many variations on most of his recipes to show you how you can take a base recipe and adjust it to your taste (or to what you have on hand). He has a few recipes at the beginning of each chapter that are of the "everyone should know how to make..." variety. He also talks about stocking your pantry and kitchen. Great book for the new cook.

Good luck, OP! I was you 8 years ago and now love to cook and regularly read cooking blogs and books for fun.

[Anonymous]

It's almost 20 years old, but this book, "Now You're Cooking" by Elaine Corn, was incredibly helpful to me when I started cooking.

http://www.amazon.com/Now-Youre-Cooking-Everything-Beginner/dp/1883791006/ref=sr_1_4?s=books&ie=UTF8&qid=1384132849&sr=1-4&keywords=Cook

[Anonymous]

Watch Food Network

[Anonymous]

In my Betty Crocker cookbook, there are a few pages in the fruit & veg section that breakdowns various produce items, signs of ripeness and preparation suggestions.

As far as organic vs non organic, it depends on the skin and how it's grown. Organic bananas or oranges aren't necessary but apples, yes. Celery has a high water content so it's recommended to go organic with that too. If you google, there are numerous articles with suggestions.

[Anonymous]

My mom gave me Joy of Cooking years ago and I tossed it because it didn't have color pictures.

I re-bought it and it's really helpful to just do very basic stuff--like, how to bake a yam, hard-boil an egg and have it be good, etc. And what is/how to: braise, for example.

Then of course it's got recipes galore!

I may be more of a beginner than you, ha ha!