Article by Rosemarie De Martino
COOKING GUIDE FOR BEGINNERS PART.1
BEFORE STOCKING UP, think about the meals you are most likely to cook, then buy only those things that you know you are going to use. For storing food, use a cupboard that is in the coolest part of your kitchen – against a north – facing wall is best, but certainly not next to the radiator, boiler or oven. Make sure the cupboard is dry, and line the shelves with wipeable material. Pack the shelves logically- bags of flour together, alongside packets of rice and pasta, i.e. with the things that you use most often at the front. Regularly check the use-by dates on packets, bottles and cans and also check for foods that need to be refrigerated once opened.
EQUIPMENTBuy the best equipment you can afford- it is false economy to save money at the outset because cheap equipment simply will not last. Good equipment will make preparation of ingredients and cooking easier for you and it will also save you time. Think hard about the equipment you will need to start with and buy the bare minimum, then collect more pieces as and when you need them, gradually building up a batterie de cuisine!This will spread the cost and prevent your kitchen cupboard and work surface being cluttered up with things you don’t use.
DRY GOODSPasta, grains and pulses should form the backbone of your pantry. They keep well in a cool, dry place and provide the building blocks for an infinite variety of nutritious meals.
SPICES, SEASONINGS & HERBSFreshly ground spices are intense in flavour, but quickly lose their pungency, so buy them as you need them in small quantities and store any leftover powder in airtight containers in the dark.
OILS & VINEGARSRows of different bottles of glistening oils and vinegars make a spectacular display, but only a few of the more versatile types are really necessary to bring out the best in your cooking.Sunflower Oil, Olive Oil, Extra Virgin Olive Oil, Wine Vinegar & Cider Vinegar.
FLOURBuy small bags to start with, unless you plan to do a lot of baking, because most flours are best used within 6 months. Wholemeal flour should be kept for 2 months only, after which time it can become rancid.
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Rosemaire is the CEO of Love2Shop Online and has been in the retail sales training business for 25 years. Born in Naples, Italy she has a natural talent for authentic Italian Cuisine.Visit the website,www.love2shoponline.com
Cooking Guide Apron
- Adult apron which has helpful cooking guides printed on the front
- Includes conversion tables, defrosting times, portion guides for rice and spaghetti, boiling and roasting times for poutry & more
- 100% natural unbleached cotton. Machine wash warm. Do not tumble dry
- Info is printed upside down, so all you need to do is lift it up to read it
- Measures approx 90 cm long x 86 cm width
Ditch the cookery encyclopaedias and use this detailed apron as your sous-chef of information. If you fancy yourself as a culinary master chef but aren’t quite au fait with the actual technicalities of cooking such as weight conversions and defrosting times, simply pop on this handy apron and have the answers at your fingertips (well waistline actually). Pop on your apron and prep away. When you need a conversion or cooking time, simply lift your pinny (easy!) and look it up. There’s even a hand
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