Hey Guys! My grandkids are growing fast. Every person around 14 to 15 years old and up should know how to cook for themselves.
If not, no worries. I am here to help you out. Be it you’re 14 years old or 30 years old, cooking food instead of eating fast food is not only healthier, but delivery can cost you a fortune. So, it is always good to know how to cook the basics.
1. Rice
Forget messing with pots on a hot stove. Everyone just uses a rice cooker nowadays.
The Gear: A basic rice cooker, measuring cup, and a paddle.
How to Make It: Measure out your rice using the cup that comes with the machine, rinse it under cold water until it runs clear, and dump it into the cooker bowl. Use the classic ratio: for every one cup of dry white rice, add water up to the matching line inside the pot (the ratio 2 cups of water or chicken stock to one cup of rice. Put the lid on, plug it in, and press the switch. Walk away. When it pops over to keep-warm, you are done.
2. Eggs
No fancy chef tricks needed here—you do not even need milk or water when making scrambled eggs. Keep it simple and straightforward.
The Gear: A small non-stick pan, a stove burner, and a spatula.
How to Make It: Crack two or three eggs directly into a bowl, add a pinch of salt and pepper, and beat them up with a fork until the yolks and whites are completely mixed together. Warm your pan over medium-low heat with a tiny pat of butter. Take frying pan off heat and spray with vegetable oil ( like Pam ) Turn to low heat — eggs don’t need high heat. Pour the eggs in, let the bottom set for a few seconds, and then gently push them around with your spatula until they form soft, fluffy clumps. Pull them off the heat right away so they do not get dry.
3. Spaghetti
Boiling noodles is easy if you let the water do the heavy lifting.
The Gear: A medium pot, a strainer (colander), and a spoon.
How to Make It: Fill your pot with water, dump in a generous handful of salt, and crank the heat up until it is rolling at a massive, bubbly boil. Drop in a handful of spaghetti. Let it cook for about nine to eleven minutes, stirring occasionally so the noodles do not clump together. Pull out a strand and bite it—if it is tender with just a tiny bit of firm bite in the center, dump the whole pot into the strainer in the sink. Pour your favorite jarred sauce right over top.
4. Ramen Noodles
Stop treating this like a sad dorm snack and upgrade it.
The Gear: A small pot and a bowl.
How to Make It: Bring two cups of water to a boil in your pot. Drop in the ramen block and throw away or only use half of that insanely salty flavor packet. Toss in a handful of fresh spinach or crack an egg right into the boiling broth while the noodles soften up. Cook for three minutes, pour the whole thing into a bowl, and eat it with a fork.
5. Chicken Breast or Thighs
It is faster and easier to cook chicken in the oven or, if you have it, an air fryer. No messy stovetop splatters.
The Gear: Oven (preheated to 400°F), a baking sheet lined with parchment paper, or a tin plate wrapped in tin foil if you are just cooking a single portion for yourself.
How to Make It: Grab your chicken and lay it right on your lined baking sheet or tin plate. Give it a quick spray with veggie oil, then season it simply with salt and pepper. If it is frozen, pop it straight into the oven at 400°F and bake for 35 to 40 minutes. If it is fresh, bake it for 20 to 25 minutes.
6. Steamed Veggies
Stop boiling your veggies into a sad, gray mush. Steam keeps them bright and crunchy.
The Gear: A pot with a steamer basket and a lid.
How to Make It: Pour about an inch of water into the bottom of your pot and bring it to a simmer. Put your broccoli florets or sliced carrots into the steamer basket, set it over the water, and clamp the lid on tight. Let the steam cook them for about four to five minutes. Pull them off the heat the second they turn bright green and poke easily with a fork. Toss with a little butter and salt.
If you get stuck or need a refresher, check out chefbari.com for easy instructions.
Welcome to my digital campfire. I’m Chef Bari, and this is my corner of the internet dedicated to the wild flavours and hearty meals of the Great White North. Join me as we explore the craft of cooking with fire and passion, creating incredible food for any adventure. Let’s get the fire started.
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