• ShittyBeatlesFCPres@lemmy.world
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    5 months ago

    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.

    • Ziggurat@sh.itjust.works
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      5 months ago

      Is it even a life hack, or an essential life skill. Most us didn’t formally learned, but have seen/helped our parents from an early age and one day, we ended up in a student room meaning it was time to cook

      • ShittyBeatlesFCPres@lemmy.world
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        5 months ago

        When the pandemic happened, there were people who didn’t know how to make the easiest meals. I was shocked. So, my rule on recipes is that nothing is too basic.

    • diegantobass@lemmy.world
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      5 months ago

      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.

      • ShittyBeatlesFCPres@lemmy.world
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        5 months ago

        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, 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.

        • memfree@lemmy.ml
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          5 months ago

          This is the way.

          You start frying an onion and then figure out what you’re making for dinner.

    • norimee@lemmy.world
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      5 months ago

      I just found a japanese comfort food staple: Ochazuke - green tea rice. It just needs a couple of ingredients and is super quick. I was blown away by how good and comforting it was. Its Comfort in a quick bowl. And it’s super adaptable. You can basically add anything as tipping.

      This is the blogpost that inspired me https://rasamalaysia.com/green-tea-rice/

      • HonkyTonkWoman@lemm.ee
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        5 months ago

        I started watching Babish & Weissman’s channels on YouTube during the pandemic. Both of them put out easy to follow videos, but they also include links to recipes in the video description, so you don’t have to write it all down.

        The Basics with Babish videos are great because they show multiple dishes with a given protein.