Would you mind sharing what you used to learn cooking? My main struggle is recipe books that teach you the recipe rather than cooking. But I'd love to learn HOW to cook, not WHAT to cook.
* It gives you successful experiences early in the process. It can be really disheartening to spend hours making a mess of your kitchen and end up with something unpalatable. Following tried and true recipes gets you to that amazing feeling of "I created something delicious" as quickly as possible, and I think you need that to keep motivation up.
* There are definitely many systematic aspects to cooking. Things like the French mother sauces, the role of acid, Maillard reaction, etc. But also, a lot of cooking really is just "we put these ingredients together because we've always put them together". When you think of food you love, part of the reason you love it simply is history and cultural association. Rote learning of that lore is an important part of the process and recipes are good for that.
* Much of cooking is technique—literal physical and low-level skills. Knowing how much salt to add to meat based on how the salt feels in your fingers and eyeballing the size of the cut. Knowing whether your onions are a little smaller than usual so you need 1 1/2 of them instead of just 1. Developing good knife technique so you can cut veggies efficiently and safely, which makes all cooking easier. How quickly to stir a sauce to prevent it from burning. How much to mix a batter to get it smooth but not tough. Recipes give you a safe space while you learn all of those important fundamentals. We tech nerds tend to assume all knowledge is discrete and encodable in words and concepts, but so much of cooking is not that. The nonverbal intuitive techniques are a huge aspect.
* Humans are incredible generalizers. Trust that as you "blindly" follow a few recipes, your brain is hard at work spotting patterns and commonalities. Without even realizing it, before long, you'll start seeing connections. Once that happens you'll begin tweaking recipes, and then making bigger changes, and before too long you won't need them at all.
Don't feel that you need to reinvent the entire culinary arts from first principles. There's a reason that generations of cooks have used recipes and watching each other cook as the primary ways of passing down that knowledge.
If you start making enough dishes, you will start to see the similarities. You start realizing that making something like chicken marsala is just like cooking almost any other protein and making a "pan sauce"- First you brown the meat with some oil (causing Maillard reactions) in a pan, then take the protein out and brown some onions, and maybe soften some garlic, then throw some liquid in the pan, typically chicken stock and/or wine, to get all the brown bits stuck to the pan up and unlock that flavor (called deglazing), then throw in other things to make it flavorful, whether it be herbs, mushrooms, veggies, whatever, and then you let that reduce down to a much thicker consistency, and then thicken with a fat like butter or cream, or maybe even mustard or roux- butter and flour mixed together and cooked briefly (finishing).
This is the basic process for making a pan sauce, and you can start experimenting from there.
For more specific advice, after cooking a bit, you can read a book like How to Cook Everything by Mark Bitman or Ratio by Michael Ruhlman that goes over some of the fundamental ideas of cooking. One interesting thing I have learned as I have gotten more adventurous is that many ingredients are often thrown together because of climate, geography and history- Tomato and Basil are like peas and carrots because they thrive in the same climates and are naturally harvested at the same time. Thyme rosemary and tarragon are heavily used in French cooking because they grow like weeds there, particularly in the south. With our modern supermarkets, you can get a lot more creative. But that's for later and you have to prepare yourself for a lot of failure in that process :)
They have a couple of "Basic tips & tricks everyone should know" type videos and I definitely recommend those. It's stuff like, "pat down your chicken before cooking it or the water will make it steam instead of sear", "tenderize your meat so that it cooks evenly", "salt your veggies to reduce the water content, it will cook better and faster", "adding salt to boiling water doesn't just season it, it makes it boil faster too".
Lots of good stuff that you definitely won't get from recipes.
The thing I most appreciate about Mike's work with Pro Home Cooks is that he shows what _doesn't_ work and what he would do different next time. I find that's the most important skill to hone when learning to cook.
He also does a ton of improvisation during his videos. Things like, "I was going to put broccoli in this but all I had was kale, but I still want a little more substance so maybe I'll make kale chips and roast some cashews too." Creativity in the kitchen is a huge part of the fun, and I haven't seen other cooking education sources that demonstrate it effectively.
I suppose you mean to add salt after the water boils instead of at the start? Why would the water boil faster without salt with any significance to cooking?
I looked it up again and apparently
The temperature needed to boil will increase about 0.5 C for every 58 grams of dissolved salt per kilogram of water
How long does it take a regular stovetop to heat 4l of 100C water to 100.5C?
The good enough answer to that is that it's not noticeable for you even if you had wasted this much salt on your pasta or potatoes or rice or whatever. Never mind that nobody would/should eat this food any longer as you've just cooked your food in saltier than ocean salinity level water. With the proper amount of salt it would be even less noticeable of a difference. Less time than it takes you to get the salt and put it in.
Just to make it more clear, in case I wasn't, the 'common wisdom' as also perpetuated in the parent's statement is indeed about the faster boiling time. It's all over the internet too (and youtube).
The 'problem' with it is that it it is actually factually true. That water will definitely boil faster without salt added to it at the start. It can be calculated to the T if you know all the input parameters, like initial temperature, power output of your heating element, amount of water and salt. The fact remains that it's only by maybe milliseconds for common water and salt amounts used in cooking. So pedantically, whoever mentions it, is right, but it doesn't matter and is not how it's commonly referred to. It's more used to throw around your knowledge about cooking, giving 'tips' etc. I don't doubt that many of the other 'common wisdoms' of cookery are similarly unfounded if pedantically true. Not all of them probably.
I've not read Salt, Acid, Fire, Heat so I can't comment, but I assume it takes a similar approach.
Highly recommend anything Kenji does (previously he was the main force behind seriouseats.com) and also does a lot of first person point of view cooking videos on YouTube where he explains why he is doing things while he is doing them.
The Flavor Thesaurus does the same for ingredients -- you want to do something with figs, what dishes have figs in them, what complements them? The books cover the Western world, and Niki is the most witty writer among the dozens of culinary books I have.
Outside of that I like the "Perfect" columns by Felicity Cloak in the Guardian. Felicity takes a well-known dish and analyses all the differences in recipes, e.g. 6 cookbook authors have 6 different takes on coq au vin, what works best and how do they end up differently to each other? Like on Serious Eats, there's always well-spirited discussion.
ATK's best recipes and maybe some of Alton Brown's books (though I'm less enthusiastic than some are) are probably better than most at breaking down the steps and the reason for doing certain things.
1) The Professional Chef - This is the textbook used in culinary schools. It’s advanced but it starts out from first principles assuming no prior knowledge and just methodically walks through literally every concept one could ever encounter. Not for everyone but if you’re the type that likes to just RTFM this is it.
2) Cooked by Michael Pollan - This is basically the opposite of the textbook I recommended, it’s all high level and narrative and conceptual but as someone who was just starting to cook seriously I found it life changing, it did so much to contextualize what I was doing, so it wasn’t just procedural recipies. This helped me a lot in learning how to open up the fridge pick some ingredients and just know what to do next. Also it’s a breezy read.
It's a great book. Most of the recipes do need to be scaled for home purposes (eg. soup recipes are one US gallon, mains are "makes 10 servings").
One of the neat things about the book is that many of the techniques illustrated end with "evaluate the quality of the finished product," which serves as a reminder to check what was done and how it can be improved.
In the "How To Cook The Perfect"..., series, she tackles standards. She gathers the opinions and recipes of various authors and chefs, and tests them against a tasting panel. She then settles on her chosen recipe; but you get to decide whether you prefer to go with chef X or author Y, in respect of (e.g.) the capers.
I've learned a lot from Cloake. And her writing suits my cooking style - I don't like to be tied to a recipe past the first attempt.
1. Cook what you love
2. Continuously sample stuff before/after adding spices so you get a feel for what each spice does
3. Follow the recipe closely the first time. Make the same thing again several times and make small tweaks that you think will be better
After a while I gained a really good intuition for what worked and what didn't, how things would be affected by stuff, etc. 3.
https://www.amazon.com/gp/product/1584790830
The other recommendation I could make would be to "Cooks Illustrated" magazine. It's a monthly magazine but they're the kind of thing you could keep around for years as a reference. Besides the usual recipes also lots of "how to" and they usually have a seasonal focus so you can learn to cook things in season.
I'd be surprised if these programmes can't be found on e.g. Youtube.
I strongly suspect there is a book or two in print with the same title.
Delia's recipes work. She's not a purist; she does shortcuts (but always from-scratch - no tinned Cambell's Soup).
If "How To Cook" is too basic for you, her website is full of well-explained recipes for all kinds of standards.
[Aside: One of the things that pisses me off about online recipes is the fifteen paragraphs of gush that seems to be required if you want to be a paid food "influencer"; Delia doesn't do that.]
https://chrome.google.com/webstore/detail/recipe-filter/ahlc...
Another person in this thread mentioned the Master Classes with Gordon Ramsey and Thomas Keller and I can concur that both of those are really great in teaching technique that is reusable across just about anything you cook.
Cooking is pretty easy once you get enough of it under your belt and are confident with different techniques. It's also quite liberating as many things go with each other and it isn't a mystery if something will work. You can begin to target "profiles" you want your food to take on.
https://www.amazon.com/Professional-Chef-Culinary-Institute-...
Thomas Keller explaining his techniques is more than worth the entire price.
I recommend you check out Ethan Chlebowsk's channel in particular. His recipes are pretty damn tasty, while remaining approachable to the average joe.
Essentially, you learn one dish really well. To the point where I'd understand every action perfectly. Say it was a dish with chicken breast fried with some veggies, sauce, then tossed with pasta. They'd show you what the chicken should look like before you add the veggies, then how the veggies should be cooked before the sauce is added. Then the rest would be adding the sauce, pasta, and plating.
Once you had one dish down, you'd then learn the dishes which are permutations on that one dish. So chicken with peppers and onions in a garlic butter sauce, chicken with onions and mushrooms in a red wine sauce, chicken with tomatoes and peppers in a spicy sauce, etc. You get the picture. So every night for a week or so, whenever those four dishes would be called, I'd take them, that's all I did.
Most proteins pan fry about the same, the biggest difference will have to do with thickness and appropriate doneness determines how much heat you use. But for the most part, food is forgiving, especially when served with a sauce.
Veggies are tough. Cooking a veggie correctly is mostly in the prep and cutting, with moisture being the other big consideration (wet veggies macerate initially when fried). The good news is, you probably eat like five veggies regularly, so focus on learning how to cook your Big Five veggies first and you'll be good. You can use frozen steam veggies to supplement your diet while you learn.
Baking dishes is fairly straightforward. Generally small things require lots of heat and short cooking times, while large things like casseroles require lower heat for a long time.
Grilling is easy-ish. Commercial gas grills are hot up front, cool in the back. So you'll generally first oil the grates with an oil rag, then put a protein on the grill for 4 minutes, after which you turn it 90 degrees for another 4 min. This will produce grill marks you get in nice restaurants. Then flip it over and move it to the cool side of the grill until it temps out. Very large proteins (like pork tenderloins or thick cut chops) will be finished in a hot oven or covered with a cloche to get to temp without burning.
Pastries, breads, cakes, etc are their own specialized domain. If line cooks were JS devs, pastry chefs would be doing C++. My advice is to buy Duncan Hines and focus on decorating.
Learning to cook is not that different than learning most other skills. Start with simple things to develop fundamentals, then slowly add more fundamentals to your repertoire.
It is 100% okay to follow recipes. In fact, i highly recommend it because most recipes will use fundamentals. America's Test Kitchen is great. As is Serious Eats (the website), especially for foreign/fusion cuisine. I do a lot of cooking out of the Better Homes and Gardening cookbook as well, especially backed goods. If you're an American mid-westerner whose mom/grandma was a great cook, there's a good chance she was making dishes from that cookbook.
Edit: oh yeah, buy a probe thermometer! Seriously, it's the best cooking investment you'll make. 90% of the compliments I get on my cooking are because I'm cooking meat to the appropriate temperature.
The recipes are designed and written so that they are hard to screw up.
It was a least effort path that worked for him: no videos or books (so a different option than the majority of answers so far!). Mostly I believe it is just the desire to cook - even if just making one _favourite_ dish. Good luck!
Most of those don't really describe me, especially pre-pandemic, and the one time I tried Blue Apron it just didn't work for me. About half of three recipes were OK. Another one was incredibly fussy for a burger.
I know there are a million services out there and some probably better align with my preferences though they're all pricy.
A much more accessible source is Harold McGee who wrote "On Food and Cooking - The Science and Lore of the Kitchen". McGee reviews the science but also some history. He also reviews some of the cooking tips your mom gave you and why they work or don't work.
For beginners I'd instead recommend his book Keys to Good Cooking. It takes all the information in On Food and Cooking and distills it down to the practical lessons a cook will need to improve their cooking.
He's good for sous vide. You don't need much to do it at home (just an instant pot) and he's basically just telling you how to program it and leave it sitting for two hours. Not hard.
Most other cooking is imprecise and you have to learn to read the spirit and not the text of the recipe, or something. (Not baking though. You have to actually get that right.)
Things like don’t put things into cold oil/pan, don’t over mix dough, here is basics for gravy etc