RE: Home and Living general advice thread
08-25-2014, 06:28 AM
Cook more! You'll get it with practice. If you have people in your family that are good cooks, they'll probably be happy to give you tips or help you practice. I haven't met a grandma yet who rolls her eyes at being asked how she makes such good pies or tamales. Just try to find a new recipe or two a week and make it; if it talks about a technique you don't know or aren't good at, ask someone you know or read an online tutorial. There's loads of videos out there about practical cooking skills, too.
In terms of rice, if you don't want to season it or make it fancy, just try using different rice. Long grain and wild rices (and especially blends thereof) often have a nice, nutty flavor and can be eaten on their own. White rice is going to be pretty bland without fixins, and brown rice is often tough and starchy. Quinoa is also a tasty rice-alternative; I love the stuff.
Pasta is mostly a matter of sauce and preparation. If you boil it too long, it'll be gummy and flavorless; test a strand (or whatever kind of pasta you're using) every few minutes, and drain it when it's just slightly firm in the middle. Jarred pasta sauces are mostly pretty good, but I generally recommend making your own or adding your own ingredients to really make it good; buy or make a simple Alfredo or cream sauce, then sauté some mushrooms and tomatoes and spinach until they're soft and add that to the sauce, then top with pine nuts. Stuff like that.
In terms of rice, if you don't want to season it or make it fancy, just try using different rice. Long grain and wild rices (and especially blends thereof) often have a nice, nutty flavor and can be eaten on their own. White rice is going to be pretty bland without fixins, and brown rice is often tough and starchy. Quinoa is also a tasty rice-alternative; I love the stuff.
Pasta is mostly a matter of sauce and preparation. If you boil it too long, it'll be gummy and flavorless; test a strand (or whatever kind of pasta you're using) every few minutes, and drain it when it's just slightly firm in the middle. Jarred pasta sauces are mostly pretty good, but I generally recommend making your own or adding your own ingredients to really make it good; buy or make a simple Alfredo or cream sauce, then sauté some mushrooms and tomatoes and spinach until they're soft and add that to the sauce, then top with pine nuts. Stuff like that.