Reply to Here are some things about beginning cooks and non-cooks

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[quote=Anonymous]When I was learning to cook in my 20s and 30s I made some ghastly food and the memory makes me laugh. But not at the time. I was frustrated and embarrassed. As a PP said you just have to take the plunge at some point with the knowledge that it's not rocket science and you'll improve with experience.

Once I had a few go-to recipes that I could make when someone came over I calmed down a bit. Back in the day when basil pesto was the rage I remember making it by the baggie full and freezing it. My guests has a lot of pasta those days. Then I moved on to stir-frys. The trick to the stir-frys was to chop everything up beforehand. Experienced chefs call it mise en place - French for everything in place. That way you're not trying to cut things up while the food on the stove is burning. I also learned how to roast a chicken with onions and potatoes and make some simple stuff on the grill like shish kebobs and marinated flank steak.

Once I had those dishes under my belt it gave me a lot more confidence to try things and maybe fail but learn something in the process.

You'll get there. [/quote]

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