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Help me learn to cook dinner
Ladybug:
See, the thing I don't get about steaks is that people say the pan should be sizzling hot, but you should also not turn it until there is blood appearing/gathering on top - I don't get how you make it not burnt on the bottom when doing it like this.
phooey:
I think simple is really the best option in this case. I don't eat particularly good, filling meals, but with a few simple staples you can have some really good, delicious food every night. Soup is godsend in this regard. If you make a surplus of soup, you can freeze the extra into portions for later on, and it will keep until you are no longer tired of the soup. Same goes for pasta sauce, and one of my favorite freezer tricks is to make pesto and then freeze it into ice cubes, so if you think a meal is boring, just pop a pesto cube into it. Couscous is also idiotproof. Most have preparation information on the side, but it's a pasta, and you said you already know how to cook that, so you're good to go. Throw a few tomatoes and chive on that motherfucker, and you're good to go.
It's really easy to eat right!
This, coming from someone who is content to have spinach in broth and hummus on pitta with tomatoes several nights a week, might lack a little credence. But this is how I eat, and So Should You.
On that note, why are you telling the man to buy a meat thermometer? That's a fucking bizarre first addition to cooking dinner. I'd recommend baby steps, like maybe learning how to cook before learning how to cook right. If I were to construct a syllabus for Learning to Cook Dinner, steak would be maybe the last class, especially because it's not really a versatile meal that you can have very often by yourself. I would have a hard time rationalizing a meal of steak for one.
Professor Snuggles:
--- Quote from: Ladybug on 11 Mar 2009, 04:36 ---See, the thing I don't get about steaks is that people say the pan should be sizzling hot, but you should also not turn it until there is blood appearing/gathering on top - I don't get how you make it not burnt on the bottom when doing it like this.
--- End quote ---
I mostly do steak in a broiler, which helps. It's just an issue of timing then, since it's getting heated on all sides at once. You also end up with an incredibly tender piece of meat. I want to start pan searing them, but my cast-iron isn't big enough for the steaks I like to eat.
Also, a meat thermometer is a waste of money, completely. You can sort of just tell when things are done by looking at them, or knowing even a little bit about food.
clockworkjames:
Grill the steak until it stops moo-ing, then you turn it for 30 secs and eat it.
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