Well shits to expensive and I’m finally home enough so I’m learning to cook. Turns out when your not being constantly criticized for existing, cooking isn’t nearly as terrible! (Trauma made me hate cooking).

So far I’ve been keeping it very simple. Store bought pasta, store bought sauce, put them together, that kind of thing. I think I’m getting ready to branch out and learn more.

I’d love to hear some things from those of you who know your way around the kitchen. If you have a recipe you love or, a story to tell or, a warning you learned the hard way or, a great website/cookbook/youtube channel or, anything else you feel like sharing.

I’m just here to learn some stuff, hear some stories and get some ideas to try. Thanks for having a fun cooking convo with me!

  • mnemonicmonkeys@sh.itjust.worksEnglish
    2·
    9 hours ago

    Sorry to post a second time, but wanted to mention something else:

    Yeah, baking is a science, not an art. To get my favorite cookie recipe exactly how I want, I literally stand by the oven with mitts ready so I can take them out exactly when the timer goes off. Being off by as little as 10 seconds has a noticable effect on the texture.

    Unfortunately, if I ever move I’ll need to relearn the proper timing and temperature again. This is because ovens have slight variations in temperature sensors, convection patterns, preheat times, etc.

    EDIT: Extra note - if a recipe calls for room-temperature eggs, you really should have the eggs you need out 30min ahead of time. That also has an effect