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The Principles of Cookery - Cooking Advice for Old and New Wives

Nearly all will acknowledge cooking not only to be an art but a science as well. To know how to cook economically is an art. Making money is an art. Now is there not more money made and lost in the kitchen than almost anywhere else? Does not many a hardworking man have his substance wasted in the kitchen? Does not many a shiftless man have his substance saved in the kitchen? A careless cook can waste as much as a man can earn which might as well be saved.

It is not what we earn as much as what we save that makes us well off. A long and happy life is the reward of obedience to nature's laws and to be independent of want is not to want what we do not need. Prodigality and idleness constitute a crime against humanity. But frugality and industry combined with moral virtue and intelligence will insure individual happiness and national prosperity. Economy is an institute of nature and enforced by Bible precept: "Gather up the fragments that nothing be lost." Saving is a more difficult art than earning. Some people put dimes into pies and puddings where others only put in cents, the cent dishes are the most healthy.

Almost any woman can cook well if she have plenty with which to do it, but the real science of cooking advice is to be able to cook a good meal or dish with but little out of which to make it. As to the principles of cooking, remember that water can not be made more than boiling hot-no matter how much you hasten the fire, you cannot hasten the cooking of meat, potatoes, etc., one moment, a brisk boil is sufficient. When meat is to be boiled for eating, put it into boiling water at the beginning. By which its juices are preserved. But if you wish to extract these juices for soup or broth, put the meat in small pieces, into cold water and lit it simmer slowly

Cooking advice for beginners

If you've never been much of a cook, or find that you don't know one thing from another in the kitchen, I threw together some basic on cooking advice. You won't find any recipes here or instructions on anything, just some suggestions and encouragement to make cooking more enjoyable, fun, and get things running smoothly.

the kitchen

Keep a clean and organized kitchen. You need things to run smoothly when you're cooking, and keeping clean and organized will help. When things get busy, it's important to know where everything is.

Make sure your kitchen is well lit. Nothing worse than not seeing what you're doing. Also, make sure it's well ventilated.

Make sure you have a working range, stove, refrigerator, and microwave. There's no point in cooking unless you have something to cook on, something to store your food, and something to warm over the leftovers.

tools

There are lots of different philosophies that surround cooking tools and utinsels. Some people believe in one knife, and that all other knives are superfluous. My mom is of that belief, and only uses a chef's knife to do all her cooking. Some believe in the right tool for the right job. Still, there are some basics that everyone should have.

Get a quality set of pots. Pots and pans will take the most abuse in your kitchen, so get a decent set. Consider that my current pots were taken from my mom, and she has had them since before I was born. Get a few different sizes, but be practical. If you're never going to make stock, you won't need a stock pot.

Have at least one good knife. Get a good 8" chef's knife, keep it razor sharp and in good condition. Stay away from serrated blades: you'll end up throwing them away eventually. I like my Henckels, but even cheap knives can hold up well. Of course, the more knives, the merrier.

One cutting board is not enough. Get at least two, of different material. I cut all my meat on a plastic board and all my breads on a wooden board.

Take knife safety seriously. No doubt you watched your mom peel everything cutting towards herself. Well, you don't have her prowess with blades. Proper knife safety dictates that you should always cut away from yourself. Be safe. I've got a hundred little cuts from times I thought I could get away with not being safe.

ingredientsThe fresher, the better. This is the golden rule when cooking. Fresh produce, fresh meat, fresh stock, fresh whatever. No matter what you're cooking, it's always better when it's fresh.

Know your meats. Spend a little time and learn the difference between sirloin and tenderloin and all the other cuts of meat. Beef (and pork) are VERY different depending on what cut you get.

Know your spices. There are hundreds of spices, and the secret is to get comfortable with them. Take them one at a time. If you're making pasta, add some oregano. Little steps.

Buy what's in season. Every fruit and vegetable has a peak season. Find out what's in season and buy it. Try to shop at farmers markets or local produce stores. They will carry more seasonal fruit and will be more local, whereas supermarket fruit often comes from different states or different countries.

Skim milk is not the same as cream. Most all recipes calling for milk ask for whole milk. If a recipe asks for cream, there is no substitute.

Margarine is not the same as butter. If you're going to use margarine, check to see if it can be substituted. Some, like 'I can't believe it's not butter!' make that claim. Believe it if you like.

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