What are /r/cookingforbeginners' favorite Products & Services?

From 3.5 billion Reddit comments

OK f**k potholders and towels. There, I said it.

You need some big BBQ mitts for kitchen and BBQ protection. Check out something like this: https://www.amazon.com/Resistant-Grilling-Silicone-Non-Slip-Barbecue/dp/B08CB8ZF6R/

The long version are the best. Protects your hands and wrists, can't really get wet enough to transfer heat and you would really have to f**k up to get burned wearing these. Don't try to hurry and use them wrapped around a pot handle like a towel, just put your hand in it like a glove and never get burned again.

I'm sorry you (likely) got burned, OP, learn from it, get some good heatproof gloves and cook some amazing food. :D

The Science of Good Cooking has pretty much every answer to those types of questions and comes with a crap ton of recipes

Link: https://www.amazon.com/Science-Good-Cooking-Illustrated-Cookbooks/dp/1933615982/ref=mp_s_a_1_1?ie=UTF8&qid=1550078105&sr=8-1&pi=AC_SX236_SY340_FMwebp_QL65&keywords=the+science+of+good+cooking+by+cook%27s+illustrated

Do NOT allow yourself to avoid knives!

I understand where this phobia comes from, as I recently cut my finger while cooking. But you must not fall into (kitchen) victim mentality. Lol. The more you avoid knives the worse the phobia will get. Cut things slower and cut them into bigger pieces than the recipe suggests but don’t avoid knives.

Also make sure your knife is a good quality. An extra sharp knife if safer than a dull one because you tend to use awkward force if the knife isn’t sharp enough and that is when people slip and accidentally cut themselves.

But I understand. I was so scared after I cut myself that I avoided even going into the kitchen for a few days (lol) and purchased no-cut kitchen gloves but otherwise I forced myself to face my fears and picked up a knife again and I’m better for it.

Surprised no one has mentioned The Food Lab given how popular it is on Reddit. Not only is every recipe in it a certified banger, it also does a great job walking you through the scientific reasons behind each recipe, so in addition to the recipes in the book you gain a ton of skills and techniques applicable when coming up with your own recipes.

https://www.amazon.com/ThermoPro-TP03A-Digital-Instant-Thermometer/dp/B01IHHLB3W/ref=sr_1_4?keywords=food+thermometer&qid=1556521902&s=gateway&sr=8-4

Buy one of those, once the temp of the center of the chicken is 165 degrees F then it's good to eat. Don't go by the color of the outside of the chicken, that doesn't tell you anything.

here's where I break out my copy of The Flavor Bible:

SWEET POTATO Flavor Affinities

1) allspice + Cinnamon + Ginger

2) apples + sage

3) bacon + onions + rosemary

4) chile peppers + lemon zest

5) chorizo sausage + orange

6) cilantro + lime juice

7) kale + prosciutto

8) maple syrup + pecans

yes I know the first 2 don't really fit with what you may traditionally think of when you think of soup. But #3, #4 and #7 sound really good.

I started with the book Hot, Sour, Salty, Sweet. As others have mentioned, it's not Japanese but Southeast Asian. Gives good idea of similarities and differences among cuisines of southern China, Thailand, Vietnam, Laos, Cambodia, Burma (Myanmar).

Awesome. Check out the book 5 Spice, 50 dishes. It's all about using 5 spices to make all sorts of indian dishes. I think it's around $10. Well worth it IMO.

Don't have it yet, but for Chrismas I really want this fish-shaped cornbread pan that makes fish-shaped cornbread biscuits.

https://www.amazon.com/Cornbread-Pan-Pre-Seasoned-Fish-Impression/dp/B001AT5CSU

Don't buy sets. Sets are usually the worst quality you can get for the money.

If you replace one at a time, I would start with your chef's knife.

I use a Victorinox knife that is great.

Victorinox Fibrox Pro Chef's Knife, 8-Inch Chef's FFP https://www.amazon.com/dp/B008M5U1C2/ref=cm_sw_r_cp_apa_UK6rBb61HVD4T

If you REALLY want a set here is one that includes that.

Victorinox 4-Piece Knife Set with Fibrox Handles https://www.amazon.com/dp/B004IEBTZ4/ref=cm_sw_r_cp_apa_9L6rBbMTXM916

For care, unless you have kids, I would go for a magnetic knife strip. It keeps them accessable without banging them in a drawer. You know about dishwashers, but the other piece is, if you dishwasher clean it once, you could cause a weakness in the edge that will break off a big chunk when you sharpen it.

Get a honing steel to realign the edge after each use. It doesn't sharpen it, but it will straighten the edge if it is tilted slightly from hitting the cutting board. Find a YouTube video on how to use them as it is easier to see than read.

Ask yourself when you go out or eat out what do you get normally? Look up a video on/or google how to make it. Those Box meals like Hello Fresh are a great way to start cooking and learning what a healthy portion is for one. They send you the meat/veg/starch/spices along with a detailed recipe and instructions. I used them for a few months when I needed ideas.

The book The Food Lab is a great book for getting you started and explaining everything in a straightforward way. I love his recipes and suggestions.

Salt,Fat, Acid, Heat is a great book and also a show on Netflix. It helped me start think of food in a broader way rather than recipe to recipe.

I’ll say safe travels in your food journey. Its not as scary as it feels. Find one dish that you love to eat and keep trying till you love it when YOU make it.

Go on amazon and search for aluminum Dutch oven they weigh a lot less than a cast iron one. There are many different sizes available.

heres an example

Here are a couple of things that helped me:

Binging with Babish Cooking Equipment- This will give you an idea of the right tools that will help. If you can only afford one of these, get a knife. You can get like a $30 knife on Amazon here. I use this one and it's great. You don't have to spend $150. Some of these tools will be unnecessary for a beginner, but you'll start to get an idea of some of the most helpful tools.

How to Cook Everything: The Basics- I recently bought this book because I wanted to learn some of the easy things (how to cut a chicken, how to make the best eggs, etc). This book is GREAT - it assumes you know nothing. It has pictures of what the recipe should look like during prep, during cooking, and when finished and that is SO helpful. I've made probably 25% of the recipes in it (that's a lot in one book, for me). Read through the summary sections (he also includes a more thorough - and probably more realistic - equipment list) before you start to cook, and it'll give you a great ground level to start on.

It sounds like you're on the right track regardless. Hope these recs help.

Put the eggs in a pot

Fill pot with water high enough that eggs are fully covered with water

Put pot on burner without a cover

Water will start to boil

Leave at boiling for 10 minutes

After 10 minutes in a boil put eggs into a bowl and dump ice on them

Let eggs sit in ice for 10 minutes (to stop them from cooking)

​

OR buy one of these https://www.amazon.com/Dash-Rapid-Egg-Cooker-Scrambled/dp/B00DDXWFY0/ref=sr_1_5?s=kitchen&ie=UTF8&qid=1548275408&sr=1-5&keywords=egg+cooker

I am surprised no one has mentioned this. This tool works amazing. Knife is plastic/not sharp but sharp enough to cut in half. The metal part removes the pit. The slotted part cuts and scoops it out.

OXO Good Grips 3-in-1 Avocado Slicer - Green https://www.amazon.com/dp/B0088LR592/ref=cm_sw_r_cp_api_glt_fabc_CDAM5C3W0BTX3SPYYJG3

My advice - follow a reliable cookbook(like this one, my favourite), not recipes online. Once you get better, you can easily determine if an online recipe will actually work.
When I first started baking, I relied on online recipes and they never worked out. Which, I learned how to bake from my grandmothers so it wasn't like I was diving in without experience.
Then someone gave me an old-school copy of the book I linked above and it was a life-changer. Every baked good from that book has turned out perfectly including a Pumpkin Pie from scratch.

Another thing I learned is that people leave out the salt and other ingredients that seemingly don't have a place in baked goods. Don't skip out on those 'weird ingredients' - they are in the recipe for a reason.

You can eat raw salmon but read this:

Raw salmon may contain tapeworm larva, Diphyllobothrium latum, the largest human tapeworm. Cooking fish or freezing it at minus-31 degrees Fahrenheit or colder for 15 hours will kill Diphyllobothrium larvae.

Source: https://www.quora.com/Can-you-eat-salmon-raw

Or you can buy an egg ring. like These you can get them in Silicone or Nonstick Stainless Steel

I eat Jamine rice growing up every day. There’s multiple ways to make rice and trust me I did them all., fancy expensive rice cooker, boild excess water and rice in pot, etc. The sure way, quick, cheap and easy way is this. I use this. Progressive International Set Microwave Rice Cooker, 4 Piece, Gray https://www.amazon.com/dp/B07FCSFTQP/ref=cm_sw_r_cp_api_i_2n5fFb4DXGTMJ

Follow exact instructions. It’s tell you how much rice/water ratio, how long to cook. It’s also cheap and it uses microwave so I have more stove spot available to me to cook other things.

Plus once I cook it, I shove the whole thing in fridge to save the leftover rice, no additional containers needed. Fridge will dry out abit on 2nd/3rd day, so sprinkles some water jn when you reheat it with, guess what?, yes, with microwave.

Quick and simple, guaranteed no sticking to bottom!

it's not weird and just letting you know if you don't yet that most sushi rice at the restaurants mix the rice with rice vinegar! so if you want the flavor like the restaurants I would pick up a bottle of rice vinegar. and for future reference, i like this japanese brand rice to eat daily. I saw one of your comments about nonsushi rice. it has the size & fluffiness of sushi rice but its not as sticky and great to eat with meals

I keep a can of compressed argon gas to keep my milk and cream from spoiling. It’s sold for preserving opened wine, but it also works for other stuff, and lasts a long time. It’s heavier than air, so it forms a protective layer over the liquid surface.

You can buy meat thermometers that are meant to be left in the meat while it's cooking, and they can give you an alert when your meat reaches the appropriate temperature. Here is one example. This way, you don't have to worry about when to stick the thermometer in.

For wooden utensils, I have a set similar to this that I really love.

For salt, we use Jacobsen pure kosher sea salt, and we also have their flake finishing salt on hand for table use.

For the salt cellar question - salt is a natural anti-microbial so you don't have to worry much about it getting contaminated with fingers going into it to pinch out some salt. We currently have ours in a bag inside of the cardboard box it came in, but I'm about to ask my (woodworker) husband to build us one out of some sort of wood. Ceramic is good too, but I also worry about it getting shattered onto my kitchen floor.

The one thing that I use at least 2-3 times a week is a sous vide immersion circulator. (We eat a lot of meat, so if you're veg/vegan, it's probably not as great a tool).

The beauty of the sous vide is you can take a cheaper cut of meat and make something exceptional out of it. This week was a pack of chuck steaks in the 'reduced for quick sale' bin for about $8 for 2 pounds of meat. After the sous vide and then the sear right at the end, it was the most tender, deliciously beefy meat I've had in quite a while.

Adding to this, check out America's Test Kitchen The Complete Vegetarian Cookbook. The first section of the book is all about how to cut, use, and cook different vegetables. Check to see if your local library has it. Budget Bytes also has some great and really easy to follow recipes.

That's an excellent book, let me add two more modern sauce books that might be a bit easier to understand and use, esp. for a beginner:

https://smile.amazon.com/Sauces-Classical-Contemporary-Making-Fourth/dp/0544819829 (my all-time favorite)

https://smile.amazon.com/Modern-Sauces-More-Recipes-Every/dp/0811878384

I'm not really sure. I got this box of sea salt flakes.

I also bought a cool small wooden bowl with a stone cover that I keep the salt in. That way, I can dip in for a pinch and sprinkle it haphazardly like all the Youtube cooks I watch. XD

As someone who goes through bouts of depression and also has motivation issues, I find the thing that helps me the most is to plan ahead. If I don't have a plan, I am much more likely to order food, and skip cooking all together.

I made this 6-week meal plan that I will use, as well as this meal planning book I just bought. But, I cook for three adults, I have the time, I have a fully stocked kitchen, and I enjoy the process. These specific recipes or meal plans may not be ideal for you, but perhaps you can use the same idea to come up with a plan that better fits your lifestyle.

How many people are you cooking for? I may have some other specific recommendations based on your answer.

It's a combination of both. For batter make sure you're following a recipe where the whites are separated, whipped and then folded in.

You could buy a hotel grade waffle maker, maybe, but it's not worth it. At that price point you're really just paying for a device that's designed to be operated constantly for hours on end.

Something like this will probably get you decent results.

I don't think it's "gimmicky" but this is the best can opener I've ever used. It opens from the side, so you don't get sharp edges. I use the bottle opener a lot, and the hook part is great for dealing with pull-tab cans.

A heads up for people shopping for meat thermometers on Amazon. There's a lot with fake reviews that make them look better than they are.

Use a site like Fakespot to make sure the reviews are legit. I found this one that has honest reviews and works great.

https://www.omnicalculator.com/food/eggs

Egg size, elevation, temperature (unless you add them to cold water) matter and to a lesser degree even air pressure.

Overcooking leads to green yolks (which isn't dangerous or anything, just not as pretty).

Chilling them with ice or water leads to them spoiling faster (3-4 days instead of 7-10) so just let them chill at room temperature.

I prefer pricking the shell (this prevents the cracking) and putting the eggs into boiling water to standing next to the pot before starting my timer.

I considered myself a beginner not that long ago and three things I found helped a lot were;

1) Quality tools. They just make the process easier and give you one less thing to worry about. I like America's Test Kitchen and The Wirecutter for reviews when I'm looking to buy something new. A chefs knife is easily #1 on the list. I have the 8" Victorinox chefs knife ATK recomemds and I love it. Amazon link.

2) A cast iron pan once seasoned has let me do so many kinds of recipes with one pan to worry about. A 10" Lodge should do you fine.

3) Trusted recipies. I really like America's Test Kitchen. They're researched, thorough, and trusted. Skip the paid website and get their books like The Best Simple Recipies from your library or used on Amazon. I'm not a fan of digital versions I find them hard to browse.

My overall advice is this:

1. Use a high heat - I cook with gas on a nonstick wok on maximum heat.
2. Cook, remove, repeat - saute the vegetables, then pour them in a bowl off to the side - pour the juice/oil from the bowl back into the wok, let it reduce, and move to the next cooking step.
3. By allowing your vegetables to rest, while adding the liquid back to the wok and reducing it, you'll intensify your flavor instead of losing it by draining liquid away.
4. It's OK to have multiple bowls of different cooked ingredients, draining their liquid back to the wok, and letting it reduce: you don't have to keep it all in the wok together the whole time - combine the cooked ingredients at the very end, with the sauce, and it'll be what you want.

Your recipe is solid!

Just think of each step as its own dish you'll combine at the end, instead of going for a one-shot one-pot.

I love this cookbook

I like 3 types knifes:

Chefs knife for most jobs, (6 to 8 inch)

A paring knife, for peeling and cutting small things

Steak knives. for meats etc.

A nonstick skillet would be good

I would go with a wok. that way you have a little bit of versatility.

as for cutting/chopping boards I like the knife and kitchen scissors plan.

pancake turner or spatula for removing or turning some things in the skillet. there are lots of different styles and sizes.

also sometongs for some things,

you might want some wok tools also

I have one of these and Love it to take small pastas out of boiling water in stead of using a strainer.

maybe a strainer for pastas etc. you can get collapsible ones that won't take up. much space.

I still like the "one special thing" idea but I wholly get your point.

I bought a set of Farberware when I graduated college in 1982. I still have them and use them. My now wife bought the same set when she graduated in 1979. 40+ years and they are still our everyday cookware. I'm sure there are other good sets from companies like RevereWare. I only have personal experience with mine.

This is as close to what I have that I can find https://www.amazon.com/Farberware-Classic-Stainless-15-Piece-Cookware/dp/B00006IFQH/ref=sr_1_5?crid=2GBMB2ZMDRSL7&dchild=1&keywords=farberware+pots+and+pans&qid=1626208466&sprefix=farberware%2Caps%2C172&sr=8-5 .

Best wishes. I'm sure your mother will value whatever you choose.

My favorite meal prep resource is this cookbook. I think the recipes are beginner friendly and it does a good job of walking you through what to do when. It’s also a nice variety of foods and cooking techniques, so you don’t get bored and everything doesn’t end up tasting the same/having the same texture.

Cook Once, Eat All Week: 26 Weeks of Gluten-Free, Affordable Meal Prep to Preserve Your Time & Sanity https://smile.amazon.com/dp/1628603437/ref=cm_sw_r_cp_api_glt_fabc_BGM0MK55294XZ9WBEDVM

Beginner cook here, don't tell my gf I haven't used my mortar and pestle since I got it.

However, this chainmail scrubby thing for my cast iron has been awesome!

https://www.amazon.com/Reluctant-Nervous-Confused-Students-Cookbook/dp/0883965917 was a gift from a friend when I graduated high school. It’s a smaller book, so not overwhelming. Also, get a cheap food processor - if a recipe calls for diced vegetables of any kind, it will speed up your prep time and make the cooking process more enjoyable while you’re starting out.

Edit: didn’t look at the Amazon price on that one before I posted. You can definitely find this book at a cheaper price point.

I bought these cut gloves from Amazon, I see they’re now $8.50 and I wouldn’t use my mandolin without them! I bought my mandolin from Amazon, too, but I see it’s now $50, probably not worth it.

My food processor slices faster, and safer, but only smaller potatoes. My mandolin slices no matter how big. This is mostly what I use it for, and sweet potatoes.

Dude get one of these either from Amazon or your local Asian market and on the back there are easy instructions in English to follow. https://www.amazon.com/Kokuho-Rice-Sushi-5-Lb/dp/B000FJLXHU/ref=sr_1_fkmr3_1_a_it?ie=UTF8&qid=1537262121&sr=8-1-fkmr3&keywords=japanese+sweet+rice+5+pound+bag Get a medium size pot with a good seal-able lid and follow the instructions using a measuring cup for the water (I add about a half cup extra just because it's rice and flame temps are sometimes uneven) set on medium heat then set a timer for 15 minutes without removing the lid. Check rice stir and add a little more water if needed then replace for about 2 minutes usually. Do this and you will have delicious bullet proof rice every time. I make 3 cups at a time because I love having rice in the fridge especially for making Kimchi and fried rice. I will never go back to any other kind of rice.

I work through the rice by hand to remove all the clumps before cooking, and then add the soy and mix it into the rice prior to the rice going in the pan. Credit to Alvin Cailan for teaching me the technique. Amboy Cookbook

I ordered this set almost 2 years ago and it's still holding up. Put it under the broiler often, nice heavy base for even heat, good cost.

https://www.amazon.com/gp/product/B07MZQSK8S/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

Edit - the 10" lid from my Cuisinart SS set fits the big one perfectly as well

have you tried making a large batch and freezing half cup portions? I started doing this for the ease of having rice ready and portioned out. I cook and put into this contraption and freeze then pop out and into a freezer bag to use later. 1.5 to 2 minutes in the micro with a teaspoon or two of water.

https://www.amazon.com/gp/product/B07RQ367JD/ref=ppx_yo_dt_b_asin_title_o01_s00?ie=UTF8&psc=1

it works great!

There are no dumb questions here.

What are you using for spice? I'm wondering if the non-spicy components of your ingredients (i.e. the vinegar in a hot sauce) is overshadowing everything else. You can try to use more neutral sources of heat, but that may not be the core problem.

Spicy heat is a tolerance issue. If you're using so much spice that your reaction is blinding pain, sweating, hiccups, etc, then your body is going to focus on that instead of the flavor. After a while of eating spicy food, you'll get used to it and can taste the flavors as well as enjoying the rush of endorphins that come with spice. That's not to say you should try to build up a tolerance. Unless you just can't live without the flavor of ghost peppers or something, just try to balance the spice so that your brain doesn't freak out. The tolerance will come in time.

If you're not tasting anything but heat and exhibiting the symptoms listed above, then I'd recommend dialing it back. Nobody can really tell you how to do that, as it depends on your own tolerance level. I would try experimenting with bite-sized portions of food, and scale it up when you find the level that works for you.

If you do have a high spice tolerance, then look into neutral sources of heat. Thai fried chili paste is my go-to, it doesn't impart much flavor so it lets the taste of the food come out while providing some spice. This is what I usually buy,, but I get it for half the price of the link above at my local Asian market.

Try amazon smile to donate to charity automatically at no cost to you!
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I just released a cooking converter app in play store.

It's so easy to use and feature complete: you can convert weights, volume, temparature, lengths and even weight to volume and vice versa by specifying the ingredient. You can also adjust number of servings (scale up or down the recipe quantities). The app can be used in split screen.

Try it and see for yourself: https://play.google.com/store/apps/details?id=com.nomnom.app

Have any idea for improvement? Just let me know ;)

I love myself a tuna salad every once in a while. A chopped bell peppers, olives, and a dash of mayonnaise/yogurt go great with it.

Also, if you can extract all the mercury from it, you could build a thermometer. Seriously, please eat it in moderation.

I know $40 seems a bit steep to a college student for a bread knife but do yourself a favor and get this as soon as you can. I actually love this knife more than my chef knife. It is wonderously sharp and goes through any bread you through at it like buttah.

I'm a really big fan of this one:

Recipe: Crispy Sheet Pan Gnocchi and Veggies

It also works very well with two substitutions to make it even healthier: cauliflower gnocchi subbed in for potato and balsamic vinegar subbed in for olive oil.

I've seen Alton Brown's Good Eats as a good place to start. Also, allrecipes is a good site to look for recipes. Lately, I'm a lot into Yummly, the photos are gorgeous and never fail to make me feel hungry.

Alright - good thing you won't eat fish, you wouldn't want to leave it sitting 4 hours at room temperature anyway. Technically even with salads the advice is generally that it should not be sitting at room temperature for more than 2 hours... you might want to make sure that you're packing the lunch in something insulated (like this), and maybe include a gel pack or something to help keep it cold.

Some ideas of things you could make:

• Pasta salad - i.e. cooked pasta, with chopped vegetables (such as peppers, carrots, celery) and chopped cooked chicken and/or bacon, and some mayo to bring it all together.
• Tortilla wraps. You can put the same things in them as you put in your sandwiches (e.g. turkey and cheese) but it's also a bit easier to add stuff like shredded lettuce, the tortilla holds it all together better than a sandwich does.
• Onigiri (rice balls), a pretty common packed lunch component in Japan. You need to get the right kind of rice for it - the wrong kind will not stick together properly - but it shouldn't cost more. Most Onigiri recipes online will be for a fish filling as that's very common in Japan, but just like with a sandwich, you can kinda put any filling in there - turkey or chicken mayo, cheese, pickles, whatever you like. Think of it like a sandwich but with rice instead of bread.

Aww i was the same not long ago. I made cement out of oatmeal. I "burned" a pot boiling eggs (all the plastic melted off and the shells were charred). I think i cooked like twice up until my 20s and 10x in my 30s, then i had to learn when i got married (cuz I felt like a jerk making my husband do all the cooking).

The book i used to learn getting started was from (nom nom paleo)[https://nomnompaleo.com/] : https://us.amazon.com/Nom-Paleo-Food-Humans/dp/1449450334/ref=mp_s_a_1_4?dchild=1&keywords=nom+nom+paleo&qid=1627757683&sr=8-4 .. I prefer learning from books rather than videos i guess bc im old or something. The book is written showing basic stuff, as if its people who don't know what they are doing, but the recipes are kinda nice and have a good range of difficulty. Its a paleo book, and im not into paleo but it was still useful and tasty.

That’s okay. You just gotta try looking for solutions. They’re out there. Start with some self-help books and look into therapy or support groups and possibly medication. I recommend reading “The Body Keeps The Score” by Dr, Bessel Van Der Kolk to better understand your trauma and how it effects you and what you can do about it.

The Body Keeps the Score: Brain, Mind, and Body in the Healing of Trauma https://www.amazon.com/dp/0143127748/ref=cm_sw_r_cp_api_glt_fabc_PPJWQDDQEYDNKB1WPWDG

if you can spend ~€15, I would absolutely recommend this book https://www.amazon.de/Quick-Roasting-Tin-Rukmini-Iyer/dp/1529110068 It is basically a tonne of quite nutrient dense traybakes that can be cooked in ~30 minutes for a variety of food preferences. The ingredients are mostly ones that would be found in a "normal" supermarket.

Have you tried a heat diffuser? I have this cast iron one that works well.

Just thought about it. We used to use an electric grill when we lived apartments when we were traveling. You don't ask if you can have it they will say no. but it doesn't go against the rules because there is no open flame and no fuel used.

https://www.amazon.com/Char-Broil-20602108-TRU-Infrared-Electric-Graphite/dp/B084TPSKX9/

stock pot, for soups, stews, chilis etc. you will need a 5 to 8 quart for 3 people.

dutch oven for braising if you are into that pot roast, etc..

casserole dish for making... You guessed it! Casseroles!

non stick skillet, and a couple of saucepans. for those side dishes. 1.5 to 3 quart work well. small one is perfect for a can of veggies, soup, chili, etc. 15 ish ounce can. and the larger one is good for a few potatoes to boil for mashed, potato salad etc.

and a baking sheet for cooking sheet pan meals, and roasting a chicken??

​

utensils you will need some tongs, pancake turner, couple wooden spoons, serving spoons, slotted spoons for fishing out the veggies from the water in the pot. Also if you are going to cook a lot of pastas a strainer is a good idea. silicone collapses so that you can store in a smaller space.

something like these

https://www.amazon.com/AL-FORSAN-Collapsible-Colander-5-Collapsable/dp/B08TH3JTBB/

what is the recipe? can you share it? I can help you cut it back and freezing it easy!!

I use these from amazon. these are 16 ounce, I freeze soups in these, in the 8oz. I freeze things like sloppy Joe sauce etc. they also have 32oz. containers that are great for a large amount once in a while for guests I freeze spaghetti sauce, soups etc. in those.

https://www.amazon.com/16-Storage-Containers-Microwave-Dishwasher/dp/B07CHZRNJD/

Just had lumpia last night! It was incredible. We love to make it using ground chicken instead of pork for dietary reasons but the chicken is still amazing. We also made some buffalo chicken lumpia by mixing shredded chicken with Franks red hot sauce and some butter, then using that as the filling along with some cream cheese and shredded cheese. Came out amazing

Also we found a giant bottle of sweet chili sauce we use to dip it (This is our favorite brand)

But feel free to experiment dipping sauces as well. I found that fry sauce is great on it, just like all fried foods, and so is this mango habanero wing sauce I found.

Sure.

Amazon Basics 4-Shelf Adjustable, Heavy Duty Storage Shelving Unit (350 lbs loading capacity per shelf), Steel Organizer Wire Rack, Black (36L x 14W x 54H) https://www.amazon.com/dp/B01LYBQXRH/ref=cm_sw_r_cp_api_glt_fabc_HPWYCQTC2AV4W9K5ZV12

Seville Classics Baker's Rack for Kitchens, Solid Wood Top, 14" x 36" x 63" H https://www.amazon.com/dp/B0719MK3J1/ref=cm_sw_r_cp_api_glt_fabc_KFH7B3QSKQ00VJEVKTB0?_encoding=UTF8&psc=1

I see a lot of discussion about cast iron I love cast iron. I have a cast iron from my mom; we have 2 others that we lovingly take care of.

Do not get cast iron.

Its a lifestyle, not a pan. My husband spends lots of time maintaining our cast iron. He loves it, the omelettes slide off of it. But its more than a pan; its a regimen.

Get this to start: https://smile.amazon.com/dp/B077S9T8V3/ref=redir_mobile_desktop?_encoding=UTF8&aaxitk=93a1d0b9d614daa0765b3f7d10da4ead&hsa_cr_id=6464095530601&pd_rd_plhdr=t&pd_rd_r=4a2f7051-507d-4073-a0d7-562270526202&pd_rd_w=MHRNL&pd_rd_w...

I love my copper chef stuff. I abuse it. It has probably lost some of its non-stick because of my abuse, but I get to use it and clean it how I want and not get frustrated. If something does get stuck on, a long soak in the sink takes care of anything; I also use one of these nylon scrapers to get anything stubborn off.

So there; what's that? Under $25? Give that a try before you turn your whole life upside down with some of these other suggestions.

A good friend of mine recently published a really excellent beginners' cookbook! As someone who struggles creatively & technically in the kitchen, it's helped me grow a lot, understand what I'm doing, & be more confident & adventurous in the kitchen.

The recipes included are of various skill levels & cuisines, there are lots of helpful tips & explanatory sections, for example "ingredients to always have on hand" & "technical elements of a good cocktail", & honestly it's just well-written & nice to read.

I use Imagine Vegetarian No-Chicken Broth and it is delicious! My boyfriend is severely allergic to chicken and this has been a literal life saver. It tastes very close to real chicken broth and I prefer it over regular vegetable broth. This link is for a pack of 12 but I’m sure you can buy less Imagine Organic Low Sodium Broth, Vegetarian No-Chicken, 32 Oz (Pack of 12) https://www.amazon.com/dp/B07MTH7RYZ/ref=cm_sw_r_cp_api_glt_fabc_6PD4TQEKD8TBPX0GA2N9

https://www.amazon.com/Professional-Chef-Culinary-Institute-America/dp/0470421355/

This is the primary instructional book for the Culinary Institute of America.

It's big and seems a bit daunting, but if you attempt it page by page, it will explain exactly (and in perfect detail) all of the basics.

Took me about 2 years to make my way through it, but now I actually have skills and can make things "on my own" without needing detailed recipes.

Edit:

> How to cook everything from the best culinary school in America. This is The Mothership for recipes and basic culinary techniques. Anyone and everyone serious about food and cooking should have one in their kitchen.

--Anthony Bourdain

All of these are good tips. I’d just like to add my mom used to do some baking out of this cookbook called the “Cake Doctor”. It’s an entire book dedicated to doctoring cake mixes to make them seem more homemade. She always had really good results.

Like for reference - https://www.amazon.com/dp/1579546927/ref=cm_sw_r_cp_api_glt_fabc_Q58NWSN4ZC3HJ6VA41ZJ?_encoding=UTF8&psc=1

Kosher Salt and a pepper pepper pepper grinder.

A good chef knife and cutting board.

A good non stick and a good stainless pan.

A thin plastic spatula for delicate flippage.

A thermometer that is oven safe (no guess work for meats)

This garlic press. no exceptions.

https://www.amazon.com/OXO-Grips-Soft-Handled-Garlic-Press/dp/B00HEZ888K/ref=pd_lpo_79_img_0/145-8162116-9323404?_encoding=UTF8&pd_rd_i=B00HEZ888K&pd_rd_r=2d8e2529-4636-417a-90aa-244350171552&pd_rd_w=vPeOx&pd_rd_wg=A1MXW&pf_rd_p=16b28406-aa34-451d-8a2e-b3930ada000c&pf_rd_r=6N363V4W41S6F7R4H3NP&psc=1&refRID=6N363V4W41S6F7R4H3NP

A knife sharpener. Now, keeping your knives sharp can be a whole separate hobby, which I partake in myself. I’ve got a couple of pro-quality jigs, along with a strop and an edge-straightener. My knives are like scalpels. But you don’t need to go through all that time and expense just to keep your home knives maintained. A countertop sharpener like this one will keep your knives satisfactory for minimal expense and effort, if you’re not into the sharpening process.

https://www.amazon.com/longzon-Sharpener-Cut-Resistant-Original-Scissors/dp/B08FWNCNH9/ref=mp_s_a_1_1_sspa?dchild=1&keywords=knife+sharpener&qid=1614107869&sprefix=knife+sharpener&sr=8-1-spons&psc=1&smid=A1BN6ARMUBZJGO&...

whisks, tongs, a rotary cheese grater is GREAT to have on hand for shredding a small amount of cheese. great for grating up some parmesan for topping soups, salads etc.

https://www.amazon.com/Pampered-Chef-Mini-Measure-All/dp/B001F0LYDQ/

Hot Air Fryer, dude. Can't go wrong. Just like the restaurants and better.

GoWISE USA 1700-Watt 5.8-QT 8-in-1 Digital Air Fryer with Recipe Book, Black https://www.amazon.com/dp/B0777RJG6D/ref=cm_sw_r_cp_api_glc_fabc_xetaGbPZX36C4

As a chef in the UK this drives me crazy that smoke detectors are often situated too close to kitchen making it very hard not to set them off when trying sear meat at a high temperature, this totally over the top & barmy. I would seek advice from your local fire station ask a fire safety officer to give you advice about moving the smoke detector further away from your stove if possible.

In warmer months of course you can cook your steaks in the garden either on the BBQ or a portable stove like this one

https://www.amazon.co.uk/PORTABLE-SINGLE-BOTTLES-CAMPING-COOKING/dp/B00BJGPDZQ/ref=asc_df_B00BJGPDZQ/

I don’t know much about cooking with avocados , but I just watched an episode of America’s Test Kitchen and they rated this tool as the best avocado knife, pitter, and scooper.

I still use my Clueless in the Kitchen cookbook at 36, it taught me the basics and I love it. It really puts it at a level where cooking is accessible to anyone.

https://www.amazon.ca/dp/1770859330/ref=cm_sw_r_cp_apa_i_6Y7-Fb55T4W7W

Ok, I have this one and also bought a 6000 grit to add to it. This will serve every purpose in the kitchen and beyond. Plenty of YouTube videos to help you learn this skill as well.

https://www.amazon.com/dp/B07S19MD44/ref=cm_sw_r_cp_apa_i_i7t-FbAW8KQ7X

Make sure your dorm lets you have stuff like ricecookers and such. Mine let us have our own microwaves, but that was it.

The two cheap ones I got were crap and broke within a few months, so I finally "splurged" and got this one on a neighbor's recommendation; she's had the larger one for five or so years now and it's still going strong.

they now make combo machines that will bake, roast, air fry, and grill foods. it's crazy! I want the ninja foodie because we like grilled foods and it's getting to be more and more of a hassle to grill outdoors.

This is the one I am wanting.

I have a basic air fryer (Philips brand) and have had it now for about 3 or 4 years. still works great. but would like a new one

I love to make fries, onion rings, and anything that could be deep fat fried will cook great in the air fryer.

Yes, they are healthier than deep fat frying.

Some say they can be put into the dishwasher. some don't you will have to read up on the one that catches your eye.

also if you are going to get one that is also a grill. I would suggest this brush for cleaning it OXO Indoor electric Grill Brush worth every penny!

Cast iron is super heavy. You need to be a weight lifter to manage a 12 inch pan with one hand.

I bought the De Buyer carbon steel 12 inch pan. It weighs 5.79 lbs (still heavy) but it has a stainless steel helper handle welded on. It develops a non-stick coating just like cast iron and is much easier to handle.

12 inch pan on Amazon

I believe enameled cast iron does not season like regular cast iron.

Cast iron is difficult at first, but beautiful once you get experience. My favorite part is that I don't have to be sensitive with it.

Get yourself a large thick metal spatula. Scraping with that makes cleaning a whole lot easier.

https://www.amazon.com/dp/B078WKC8B4/ref=cm_sw_r_cp_apa_fabc_j6A0FbW61M41F

I cook with it, then use it to scrape any stubborn stuff off before taking a sponge to it.

I can now cook eggs on my cast iron without it sticking. It's great.

The Cuisinart is the way to go. It is recommended and used by America's Test Kitchen. It is pricey on Amazon right now, check local stores, it may be cheaper.

Two things I used to use a lot when my kids were younger - a pizza pizzazz and a salad shooter. No, I don't have stock in Presto - pure coincidence that they're both made by them.

I love my garlic zoom! I also have a rubbery tube that peels the cloves easily.

Something else that I like are my herb shears snip snip and I have even chives!

If you search spiralizer on Amazon, there's a LOT that you basically place the object sideways and hand crank it. (eg; this) -- my wife likes it a lot. We've used it to shred potatoes for hash browns and for making zucchini noodles/zucchini spaghetti.

I've seen the price range from $20-40, but I'm pretty positive they are all the same product just rebranded, I just linked the cheapest one I saw on my results.

Your answer lies right here. It is a fairly long read but will tell you everything you've ever wanted to know about mac and cheese including which cheeses to use. I'm not sure if this is the ENTIRE preamble to his mac and cheese recipes but will give you a great scientific background as to what works, doesn't and why. If you feel like making his quick mac and cheese just google "The Food Lab Mac and Cheese" and you will find it.

With all that said, the main reason yours turned out the way it did is because you didn't make a bechamel sauce with a roux. Throwing cheese in to a pan will just end up coagulating the cheese.

Finally, it would VERY highly recommend picking up this book off Amazon. It's not that expensive and may be the best cookbook you ever own IMO. It is about 800 pages and feels like it. Best way I can describe it is the "Alton Brown School of Cooking Textbook".

Either an Asian market, or this one on Amazon should work:

https://www.amazon.com/Qian-Chinese-Shaohsing-Rice-Cooking/dp/B01N19E6GF/ref=sr_tnr_p_2_6485908011_1_a_it?ie=UTF8&qid=1491483410&sr=8-2&keywords=chinese+cooking+wine

Seems like a lot, but it can last a few months without going bad =)

Oh, I knew I was forgetting a piece of information! It's "heavy-gauge" aluminum, non-stick. Ordered it off amazon, everyone says they make all kinds of stuff with it and nobody has commented against using high heat.

https://www.amazon.com/gp/product/B000GWK33Q/ref=oh_aui_detailpage_o00_s01?ie=UTF8&psc=1

Thanks for helping me out!

A great cook book I found for beginners and those on a budget is called cooking light, a dinner time survival guide.

This book uses common ingredients that you should already have on hand.

Here is the amazon link.

Cooking Light, Dinnertime Survival Guide

The book is about 15 dollars and even covers topics such as kitchen tools and appliances and even shopping and budgets. All the recipes are nutritious, tasty and easy to make in a short time.

Are you talking about the 13 piece stainless set? Because that's about $50 cheaper than you paid for it on Amazon right now. https://www.amazon.com/Cuisinart-89-13-13-Piece-Professional-Stainless/dp/B00NAU8VYE?th=1&psc=1

I just picked this one up on Amazon. It was voted best by America’s Test Kitchen. I think it works great!

Braun MQ505 Multiquick Hand Blender, Black https://www.amazon.com/dp/B01EA5ZI2U/ref=cm_sw_r_cp_api_i_c4h3CbZFF0W5H

Just in case your goodwill blender doesn’t work out 🙂

Learning to cook for the first time in college, my standard was:

2 pots (1 big, 1 small w/ lids), 2 pans (1 big, 1 small), tupperware (super important!), a spatula, 2 tongs (1 big, 1 small), measuring cups, cutting board, can opener, peeler, oven mitts, colander, dish/kitchen towel, paper towel rolls and holder, baking pan, a chef knife, and a knife sharpener. You can upgrade your kitchen as you improve/explore your cooking venture.

Keep in mind none of this has to be top notch quality when starting out. Most of my kitchen stuff was from Dollar Tree and lasted throughout my 8 years of college and graduate school. I actually still use the same peeler now I think about it lol. Anything Dollar Tree didn't have, thrift stores, garage sales, and HomeGoods clearance like everyone else suggested!

My one suggestion to splurge on is the knife; it will be your best your friend. I LOVE this affordable one from Amazon for $31. Or you can do what I did and buy a decent $10 one from the local Asian store. Both have lasted me many years with good maintenance. Get yourself a cheap knife sharpener and never let the knife get dull to the point of no return. Again, you can get more/better tools as you improve.

Last tip: All the basics you need to learn can be taught by YouTube.

Hope this helps!

What variety of rice are you using and how are you cooking? Usually you want rice to water 1:1.25 by volume of rice measured dry then well-rinsed and drained. Some California Calrose take 1:1.3 water. It is traditional to fan it in a big wood bowl after adding the seasoning.

This press from Japan https://www.amazon.ca/Daiso-Sushi-Roll-Mold/dp/B01LX22UI5 will help make round rolls. If you zoom the image on the product page you will see the method shown on the package. There are YouTube videos showing how to use them https://youtu.be/fFimt3cUBOY They come in big fotomaki and small hosomaki sizes for $2-$5. A bamboo mat will also help you roll round rolls but with the press it isn’t really needed. You can also place a washcloth in a big ziploc bag to use as a rolling mat.

If you are in the US? just get a good kitchen scale. It all comes down to weight.

and the stick blender/immersion blenders have really gone up in price!! I used to get a Cuisinart for between $30. to $40 dollars. now they are like $70.!

I have had one for about 7 or 8 years. Works Great!

here is one for a pretty good price!

https://www.amazon.com/Cuisinart-CSB-175-Smart-Stick-Blender/dp/B079NXBWDR/

There is no such thing as a nonstick pan that is BIFL. They will ALL fail eventually. You can maximize its life by treating it like a princess, hand-wash only, never use metal utensils, never stack anything inside it, never use high heat, whisper sweet nothings, etc. But it will eventually fail.

So you can go two routes...

Buy the cheapest ones possible, abuse the shit out of them, and replace when needed. Rinse & repeat.

Or, buy a good one, treat it like a princess, and get maybe 3-5 years out of it, YMMV.

As for specific brand recommendations, search YouTube for America's Test Kitchen nonstick reviews. Buy their favorite. The OXO nonstick Pro is the good one.

https://www.amazon.com/dp/B00PCI71TS/ref=cm_sw_r_cp_apa_i_7.azFbW7TT2N9

that is mostly oils and cooking sprays. get yourself a silat type sheet and use those for the cookies. or parchment.

https://www.amazon.com/Silpat-Premium-Non-Stick-Silicone-Baking/dp/B00008T960/

Bento box lunches are popular in Japan and some people find them very relaxing to prepare. I have the Just Bento cookbook which, as a nice feature, gives a preparation timeline for when to start what component of it. Search for bento recipes and you will find so many variations.

https://www.amazon.com/dp/1568363931/ref=cm_sw_r_cp_apap_fazXsCJvL9gur

You can also find some great bento lunch boxes intended to pack several small servings as opposed to one large one. This is one I have.

https://www.amazon.com/dp/B000246GSE/ref=cm_sw_r_cp_apa_i_zDAlFb8VR3N92

I like an aluminum rimmed half-sheet pan, I use it almost daily. Hand-wash only. It's pretty standard, these are one of the most-used tools for many home cooks. Nordic Ware is a good brand.

if you don't turn them over the bottom with be VERY soggy and not even close to the texture it is. because the moisture and fats render off into the pan. if you want it crispier. put a cake cooling rack over your baking pan, lay the coated chops on the rack and bake as directed. still Turing over half way through. but this will allow the fats to render off and the chop will not be laying in it.

Like this

https://www.amazon.com/Cooling-Nonstick-Stainless-Willow-Eva/dp/B088PRNXHL/

A vented lid makes it easier to remove a lid that has gotten stuck due to pressure changes caused by temperature. This tends to be an issue with containers that were frozen, refrigerated, or microwaved while covered. If she has a microwave, I would consider getting her a few storage containers with Vented lids. Otherwise, I'd follow everyone else's suggestions.

If you want lids that are really easy to open, try a Silicone Stretch lid . They're still air tight, but deform easily, making them much easier to open. The downside is that they tend to stack poorly. If your containers are square, you'll want to find similar, square lids.

​

As for clip lids:

In my experience, the clips on clip-style lids are very easy to open, but the lid itself is sometimes a bit stuck after the snaps have been opened, since clip lids tend to have strong seals. If you notice this issue yourself, remove and reapply the lid after the food has fully cooled in the refrigerator/freezer. The lid will be easier for your grandma to remove later.

i was just going to post about the tom yum creamy shrimp! The best. It really tastes like a fresh lime has been squeezed into it.

Yeah You can buy compressed disposable towels on Amazon. The price goes up if you want them individually packed or not. They’re often found in camping supply stores or emergency supply sections. I’ve even found them at the dollar store.

QIK-LABS 100pc Compressed Towel Tablets, Paper Towel Tablets, Towels Wipes 100 Pack Tissue Tablets, Compact Expandable Disposable Biodegradable Compress Coin Wipe Pod for Travel, Camping, Emergency https://www.amazon.com/dp/B086ZM8VJT/ref=cm_sw_r_cp_api_fab_.B.FFb8YXNJ4E

I’m sorry, I hope you are able to find an Asian store nearby but I imagine some parts of the country don’t. Amazon has a brand I recognize but you have to buy a 5 pack. https://www.amazon.com/Golden-Curry-Sauce-Medium-8-4-Ounce/dp/B00VEJCJSC/ref=sr_1_5?dchild=1&keywords=Japanese%2Bcurry&qid=1601441160&sr=8-5&th=1