this post was submitted on 17 Jul 2024
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Learn to cook the base of meals in different cultures. Like a Sofrito.
Most of the best classic dishes in the world really start with three or four ingredients and are just variations. You shouldn’t overthink it or buy rare ingredients. You’re better off picking one and mastering the basic steps. Learning to cook isn’t about learning to recreate a chef-cooked meal. It’s about learning to cook simple, cheap ingredients.
Hey that's a quality life changing hack right here. Food is the most important thing with sleep.
Would you have a list of those base meals maybe ?
@dephyre mentionned refried beans with rice in the thread. @DeltaTangoLima responded with bottled (canned) pasta sauce. I'd say learn how to make ratatouille and store (can) some when you can get the ingredient (green bell pepper, zucchinis, eggplan, tomatoes) at the right time of the year.
It’s usually just to take a small amount of delicious oil or fat — whatever you have on hand — and saute diced onions with diced bell pepper (or local equivalent) until the onions are slightly transparent. Keep going if you want the onions start being brown and have a sweet flavor. That brown is just the natural sugars coming out of the onion and is what “caramelizes” means. Caramel is sugar. And then add garlic and/or ginger and whatever spices you like.
If you want to, add meat. If you don’t, do not. (Often, that very oil step is done from browning meat and not wasting the fat.)
If you want soup, add a lot of liquid and whatever and cook it slowly. If you want paella, jambalaya, jollof, biryani, or equivalent — every culture has a rice dish — use the rice recipe on the bag as if it were water. (Use stock if you have any but water works fine.)
There are dishes that are different. Like fried rice and French Toast use old rice and toast respectively. Baking is a science. But anyone can make a pot of delicious with a few ingredients and it’s a 10 minute, one pot meal.
This is the way.
You start frying an onion and then figure out what you're making for dinner.
There's a book that you should pickup..
Salt Fat Acid Heat by Samin Nosrat
It really covers everything you'll need to be able to cook anything. They even made a 4 part series about it on Netflix.