TL;DR
One-liner: Cooking is just applying heat to food - master a few techniques and you can make almost anything.
Why it matters:
- Save money - eating out costs 3-5x more
- Eat healthier - control what goes into your food
- Impress others - everyone loves a home-cooked meal
- Creative outlet - experiment and make it your own
Fundamentals
Heat Levels
- Low heat: Simmering, melting butter, slow cooking
- Medium heat: Most cooking - eggs, vegetables, sauces
- High heat: Searing meat, boiling water, stir-frying
The 5 Basic Techniques
- Sautéing: Quick cooking in a little oil over high heat
- Roasting: Dry heat in oven, great for vegetables and meat
- Boiling: Cook in hot water - pasta, eggs, vegetables
- Pan-frying: More oil than sautéing, lower heat
- Steaming: Gentle cooking, preserves nutrients
Essential Ratios
- Pasta water: 4 quarts water + 1 tbsp salt per pound
- Rice: 1 cup rice + 2 cups water
- Vinaigrette: 3 parts oil + 1 part acid (vinegar/lemon)
Getting Started
What You Need
Basic equipment:
- One good pan (10-12 inch)
- One pot
- Sharp knife
- Cutting board
- Spatula
Pantry essentials:
- Oil (olive or vegetable)
- Salt and pepper
- Garlic and onions
- Butter
Your First Dish: Pan-Fried Egg
- Heat pan over medium heat (2 minutes)
- Add a pat of butter
- When butter foams, crack egg into pan
- Season with salt and pepper
- Cook until white is set (3 minutes)
- Slide onto plate
Common Mistakes
Food sticking to pan
Problem: Pan wasn’t hot enough
Fix: Preheat properly. Add oil, wait until it shimmers (moves easily when you tilt the pan).
Vegetables are soggy
Problem: Pan was overcrowded
Fix: Cook in batches. Food releases water, too much food = steaming instead of browning.
Burned outside, raw inside
Problem: Heat too high
Fix: Lower heat and cook longer. For thick items, use oven to finish.
Bland food
Problem: Under-seasoned
Fix: Salt in layers as you cook, not just at the end. Taste as you go.