Humphries - Cant Cook Want to Learn

At last! A book that actually tells you not only what and how to cook but exactly when to cook it so that you produce perfect main meals with all the trimmings. Most cookery books you look at are full of technical jargon, complicated methods and lists of ingredients as long as your arm. Whats more, they tell you to serve your masterpiece with umpteen vegetables and a sauce, but they dont explain how and when are you supposed to prepare them.

This book is designed for anyone and everyone who wants to prepare complete, everyday meals. It tells you exactly what youll need, shows you how to prepare the ingredients and guides you step by step through the cooking method so that everything is ready to dish up all at the same time. There is no fuss and no frills, just your favourite meals and many more besides ready to be tackled with ease.

This book is about cooking, starting from scratch. So, in Your Storecupboard, we show you how to build up a collection of useful ingredients you should keep in your kitchen cupboard, ready for whenever you want to make a meal. The list is intended only as a guide you are bound to find other favourite items that you will want to add.

Most cookery books assume that you have some knowledge and experience of cooking. But not everyone does, so in this book we devote a whole section, Basic Cooking Skills, to giving you step-by-step instructions on simple techniques that you will need to use over and over again.

Even with a recipe book in front of you, it is not always easy to understand exactly what is meant, especially if you are a bit hazy about cooking terminology; and a small mistake in a crucial stage can make a meal inedible. Our Notes on the Recipes provide you with some useful hints and tips to help you follow each recipe correctly. The section on Simple Food Hygiene gives you the essentials to follow to ensure healthy cooking and eating make sure they become second nature too.

In the recipe section, each recipe is organised in the simplest possible way and includes everything you need to do to create a complete meal, in the order you will do it. So, no more getting to the last stage and finding you should have boiled the pasta 20 minutes earlier!

Once you have chosen your recipe, you will find that it contains two lists of ingredients: the first one includes items you will probably have in your storecupboard, and the second is a shopping list of extra ingredients and fresh produce you may need to buy. Make sure you assemble all these items before you start.

Equipment

Of course, you will need some cookery equipment. There are dozens of kitchen utensils and appliances on the market, but only a small number of basic tools are really necessary. Make sure you always have the following to hand:

• chopping board
• sharp kitchen knives
• scales
• wooden spoons
• fork, tablespoon and teaspoon
• tongs
• can opener
• foil, kitchen paper (paper towels) and clingfilm (plastic wrap)
• cups, plates, serving dishes and bowls

Where other items of special equipment are required in a recipe, you will find a reminder at the beginning.

In the final chapter, you will learn how to turn some of the recipes into impressive three-course meals with very little extra effort.

With all the help in this book, you will quickly learn just how easy it is to put complete meals together. Soon you will be confident enough to begin to experiment with your own ideas and discover how you can mix and match the basic elements of my recipes to create your own range of new meals. There really is no excuse any more for saying you cant cook.

A hygienic cook is a healthy cook and an unhygienic cook may make everyone ill so please bear the following in mind.

• Always wash your hands before preparing food.
• Always wash and dry fresh produce before use.
• Dont lick your fingers.
• Dont keep tasting and stirring with the same spoon. Use a clean spoon every time you taste.
• Never use a cloth to wipe down a dirty chopping board and then use the same one to wipe down your work surfaces you will simply spread germs. Always wash your cloth well in hot, soapy water and, better still, use an anti-bacterial cleaner on all work surfaces and chopping boards as well.
• Always transfer leftovers to a clean container and cover with a lid, clingfilm (plastic wrap) or foil. Leave until completely cold, then store in the fridge. Never put any warm food into the fridge.
• Dont store raw and cooked meat on the same shelf in the fridge. Put raw meat on the bottom shelf, so it cant drip over other foods. Keep all perishable foods wrapped separately. Dont overfill the fridge or it wont maintain a low enough temperature.
• When reheating food, always make sure it is piping hot throughout, never just lukewarm.
• Dont re-freeze foods that have defrosted unless you cook them first. Never reheat previously cooked food more than once.

Its a good idea to keep a selection of basic ingredients always to hand it gives you more choice and it makes life much easier! However, theres no need to go out and buy everything on these lists. Build up your storecupboard gradually, to include your favourite items. Dont forget to replace them as you use them.

cans, jars, bottles and packets

• tuna fish
• corned beef
• hot dog sausages
• chopped tomatoes
• carrots
• sweetcorn (corn)
• baked beans
• pulses, including red kidney beans and lentils
• fruit in natural juice, including pineapple rings
• condensed soups: tomato and mushroom
• condensed milk
• evaporated milk
• passata (sieved tomatoes)
• caster (superfine) sugar
• plain (all-purpose) flour
• self-raising (self-rising) flour
• cornflour (cornstarch)
• shredded vegetable suet
• baking powder
• bicarbonate of soda (baking soda)
• long-grain rice
• pasta
• dried fruit
• sunflower or good-quality vegetable oil
• olive oil
• wine vinegar, red and white
• lemon juice
• clear honey
• golden (light corn) syrup
• black treacle (molasses)
• jam (conserve)
• marmalade
• stuffing mix
• flaked (slivered) almonds
• desiccated (shredded) coconut
• walnut pieces
• toasted, chopped mixed nuts

herbs, spices, seasonings and flavourings

• dried herbs, including oregano, basil, mint and mixed herbs and bouquet garni sachets