/ck/ - Food & Cooking

Here's another recipe site: bbc.com/food/recipes
Be wary of sites that let any random person submit recipes, 90% of them are godawful.

Get a good knife and look up some absolute basic "how to prep x" videos for each ingredient, you'll only need to do it the first time you use them unless you have a broken memory.

If you really don't cook at all, you probably need some shopping advice. You want "pantry" items that you have a constant rolling stock of to use in most meals, then more specific / perishable ingredients that you want for individual dishes. Pantry stuff includes:
cooking fats (oil, butter, lard, etc.),
staples (pasta, rice, potato, etc.),
salt,
sugars (white sugar, honey, etc.)
acids (vinegar, lemons, etc.),
milk,
eggs,
flour,
herbs, spices and aromats you like (pepper, chilli, parsley, bay leaf, garlic, ginger, etc.),
vegetables you frequently use (onion, carrot, celery, etc.),
sauces, pickles, preserves and other cured stuff you like.

You just check the pantry stuff before you go to the store and mindlessly replace anything that's run out, then you can pick a handful specific proteins and vegetables for the next few meals.

Everything probably needs more salt than you expect.

>>9970440
Buy things individually over time. I'd recommend starting with a stock pot and a 10" non stick skillet if you are beginning with nothing and don't have much liquid cash. Later on you can add a stainless steel saute pan, sauce pan, and a 10" skillet.

Here are some links
http://www.seriouseats.com/2013/12/gift-guide-essential-pots-and-pans-presents-for-home-cooks.html
https://www.centurylife.org/is-all-clad-worth-it-is-it-still-made-in-america-why-does-it-cost-so-much-what-are-some-alternatives/

>>9515182
https://www.bbcgoodfood.com/howto/guide/25-skills-every-cook-should-know
https://www.youtube.com/user/foodwishes

Find some videos of simple recipes and copy them, there's an insane amount of information available for free now. If you're just starting out, you're probably going to need more heat, more salt and more oil than you expect for everything. If your food isn't cooking, turn the heat up and cook it longer. If it burns or the outside cooks too fast, turn the heat down. That sounds like I'm taking the piss, but I'm just trying to reassure you about common sense solutions when you're in trouble in front of the stove.

>>9265441
It wouldn't hurt to go through most of these:
bbcgoodfood.com/howto/guide/25-skills-every-cook-should-know
There are also plenty of recipes there.

You can find videos on youtube for nearly every common "how to prepare [ingredient]" and "how to cook [ingredient]" query, so that's a reasonable first step when you want to make something new. foodwishes is a good channel in that he generally makes it clear where recipes can be variable.

>>9011500
First and foremost:
>Chef Knife (https://www.amazon.com/Victorinox-Fibrox-45520-Frustration-Packaging/dp/B008M5U1C2))
>Cutting Board (https://www.amazon.com/Midori-Way-Bamboo-Cutting-Grooves/dp/B010A5JP5K))
>Stainless Steel stockpot (https://www.amazon.com/Farberware-Classic-Stainless-6-Quart-Stockpot/dp/B000058AKA))
>Cast Iron Pan (https://www.amazon.com/Lodge-Seasoned-Cast-Iron-Skillet/dp/B00006JSUB))
>Wooden spoon
>Spatula

Here's some chart someone on /ck/ made a while ago. Don't take it as gospel though. I survived all year with just the things I listed.

I bought a wok recently, and I'm seeing some discoloration around the rim of it. How do I tell the difference between rust and just normal discoloration?

>>7701884
You've convinced me, it's going to the top.