newfag looking for help

[Anonymous No.16495055]

hello lads, im a newfag from /fit/ whos about to move out to college and i was wondering if you have a board aproved resource for recipes that doesnt take 14 pages of exposition to start the actual recipe. if they can be sorted by difficulty that would be great too, because up until this point i never bothered to learn from my mother who cooks great. any help would be nice since you dont seem to have a sticky.
im not totally disabled tho i can "cook" scrambled eggs and chicken in a pan, but i want to git good at cooking because it seems like a cool skill to have

[Anonymous No.16495059]

If you go to a book store you can browse the books before purchase and choose one to your liking

[Anonymous No.16495063]

>Download: Gordon Ramsay Masterclass Torrent
magnet:?xt=urn:btih:a4f8f51f98b323117ef454a431cf256bb701f270
>Watch: Jacques Pepin Essentials
https://www.youtube.com/watch?v=CshkecuFfMc [Embed]
>Subscribe to KQED
https://www.youtube.com/c/kqed
Make your way through the new Pepin "cooking at home" videos, his older Fast Food My Way series and the Yan Can Cook series.
>Subscribe to Chef John
https://www.youtube.com/c/foodwishes/videos
Just about anything you could think to want to cook he's done a recipe for.

The last guy isn't the same league as above but he does a lot of bbq, burgers & meat cooking that can be recreated on a stovetop frypan or an oven.
https://www.youtube.com/channel/UCxqg1-LTxBXZBPp39SE_Kjw

Between Ramsay, Pepin, John & Yan you should be introduced to a wide variety of techniques from basic all the way to expert tier, ingredient usage from cheap to expensive and give you ideas, and the core techniques of classic French, modern Western/American and centuries old Asian cooking. My one note is use Sunflower oil not Olive oil when you start.

As for utensils, find a commercial restaurant supply store & buy simple stainless steel pots with glass or steel lids:
>Pair of 8 inch chef knives. Start with the cheapest steel then upgrade to Tojiro DP3 once past beginner stage.
>Small pairing knife
>Measuring spoon set
>Small saucepan (4 to 6 eggs)
>Large saucepan
>10 Inch frypan
>Stockpot, 7 or 8 litre/quart
>Oven roasting tray
>Aluminium baking sheet tray
>Bamboo cutting board
>Plastic board for chicken/pork
>Peeler
>Ladle, Spatula, Stirring Spoon

[Anonymous No.16495069]

>>16495063
Is this copypasta or did you just write it yourself? this is a really good post, anyway. I have nothing to add. OP, listen to this anon

[Anonymous No.16495074]

>>16495069
Wrote it myself, a few months ago when the board was getting multiple "help me learn" posts every day I got tired of typing up the same thing over and over so I just saved it into a text file instead.

[Anonymous No.16495076]

honestly bro, pick up a couple of cookbooks for beginners that explain the basics and look up recipes for food you already enjoy.
try something, and if it goes wrong, figure out why it went wrong so you can do better next time. there's usually a lot of trial and error starting out. when you get a feel for a dish and can make it consistently, start experimenting with it. see what works and what doesn't. eventually you'll build up the number of recipes you have memorized and can improvise with whatever ingredients you happen to have on hand and have it turn out alright.

i loved the book Salt, Fat, Acid, Heat when i was starting out, definitely recommend it. it's essentially 'here's 4 aspects that go into nearly every dish, here's what each one is, here's how to use them' along with some recipes and a fair bit of reference. ranges from something as simple as how to dice an onion, to how to break down a whole chicken, to charts detailing when different fruits/veggies are in season and which spices are associated with each culture's cooking. good stuff.
best of luck m8

[Anonymous No.16495086]

>>16495063
holy shit thanks anon, exactly what i was looking for

[Anonymous No.16495090]

>>16495076
also a really nice post, thanks.

[Anonymous No.16495146]

>>16495063
jacques pepin, martin yang, and alton brown taught me literally everything i know about cooking and i fucking slay it in the kitchen. This is a good post

[Anonymous No.16495151]

>>16495069
I would add an instant read thermometer for newbs

[Anonymous No.16495152]

>>16495063
The Ramsey torrent is down

[Anonymous No.16495159]

>>16495063
maybe add a whisk to that
also would recommend a vitamix

[Anonymous No.16495165]

>>16495055
The celebrity chef industry is the same as the celebrity fitness instructor industry - they overcomplicate everything.

[Anonymous No.16495197]

>>16495159
>>16495152
Hmm. I'll see what I can do for next time I use this post.

[Anonymous No.16495216]

>>16495197
I'd also add non-stick or ceramic to the frying pan, because a noob using a stainless steel or cast iron is going to have a bad time. When you're learning how to cook, you don't want to be wrestling with the material you're using as well.

I'd also heavily recommend a soft silicone spatula, those are an absolute GODSEND for anything that involves sauce, being able to stir into every nook of the pot and scrape out every last drop.

[Anonymous No.16495233]

>>16495055
It’s not just a cool skill OP. You eat 2-3x a day for the rest of your life. You can cook for others, women love a good cook, my friends are jelly of my skills, and love my food. We never eat out anymore. It is a huge money saver, it’s fun, and it’s utilitarian. Just don’t be afraid of trying something new and fucking it up. Trial and error brother, that’s how you perfect recipes. Get into BBQing snd Smoking and make sure you get some good sharp knives!

[Anonymous No.16495242]

https://mega.nz/folder/VrgHmQTT#HEXDgmzBWRgSt-_M4hZhiA
pdfdrive.com as well

[Anonymous No.16495402]

>>16495233
yeah, it seems to also go hand in hand with a healthy lifestyle and as a student the money save is huge, which is why i wanna get good at this. surprised that the board is actually helpful, some really good advice overall itt.

[Anonymous No.16495427]

>>16495152
it worked well for me, just finished downloading actually because i was on my phone earlier. should be 1 more seeder now, so try again

[Anonymous No.16495451]

>>16495402
Hang out here more. You'll learn a good deal and see a lot of silly shit. People are generally willing to help or give advice.

[Anonymous No.16495459]

>>16495055
Someone posted this on /pol/ the other day and while its not top end cooking from what I have looked at, its just the ingrediants and method and not pile of shit derp about how this recipe reminds them of Aunty Janet and how we should be singing kumbaya whilst buying the world a coke - https://based.cooking/

[Anonymous No.16495591]

>>16495055
https://www.bbc.co.uk/food/recipes
Thousands of well formatted recipes here by actual cooks.

[Anonymous No.16495702]

>>16495216
>being able to stir into every nook of the pot and scrape out every last drop
why is my penis becoming erect

[Anonymous No.16495763]

>>16495402
/ck/ is split 5050. Actually a lot of decent cooks and of course shitposts because it’s 4chan but game respect game.

Lots of people here just post about chicken nuggets though— It’s actually impressive at this point. What else is left to talk about it’s a fucking chicken nugget. I swear to Christ some of these people have an encyclopedia knowledge of every fast food chains entire menu. Ignore these people unless they post dank memes

[Anonymous No.16495786]

>>16495402
Ask your mom to teach you and buy some kitchen stuff to help you. Slow cooker I would suggest. Lots of YouTube videos as well if you don’t understand a recipe. It’s honestly not that much effort once you get decent at it which is what I believe to be the barrier to why half this country is a bunch of lazy shits who eat fast food or take out every day. The first time I cooked lots of shit I fucked it up. I started in college to save money while everyone got cafeteria horse shit or jimmy johns every day. I learned and now I’m no Gordon Ramsey but I can hold my own

[Anonymous No.16495793]

>>16495055
https://www.youtube.com/user/foodwishes
you literally dont need anything else. just do what he does and people will think you're amazing at cooking.

[Anonymous No.16496692]

>>16495451
yeah im about to. also got my licence and hang around /o/ more. actually cool boards (except the 4chan shit), but /fit/ really got overrun with incels recently. dunno how much /pol9k/ is leaking into other boards, but at least theres some good advice on here and /o/. also obligatory /wg/ shoutout because its comfy
>>16495763
noted
>>16495786
yeah i wanna get myself some basic stuff, what the anon with the gordon ramsay torrent sugested, but on the cheaper end to start, then buy better stuff as i improve and can make use of it.
i also asked my mom to show me some of the quick stuff she can whip out like pasta(she makes amazing pasta) or quick pan stuff like chicken or even salmon/tuna recently, and we are making cheesecake and sushi next week. stuff is looking good and cant wait to learn to cook at least decently

[Anonymous No.16496710]

>>16495459
this

https://based.cooking

[Anonymous No.16496745]

>>16496692
>but /fit/ really got overrun with incels recently
go back

[Anonymous No.16496764]

>>16495055
I got’chu senpai

[Anonymous No.16496776]

>>16496764
Something was wrong with this guys hand

[Anonymous No.16496782]

>>16496776

[Anonymous No.16496791]

>>16496782

[Anonymous No.16496822]

>>16496791

[Anonymous No.16496851]

>>16496822

[Anonymous No.16496862]

>>16496851

[Anonymous No.16496863]

>>16496851
So this is the famous Culver's butterburger...

[Anonymous No.16496944]

>>16496862

[Anonymous No.16496960]

>>16495427

different anon, i will keep the ramsey torrent seeding for a while too, as soon as i have it.

[Anonymous No.16496980]

>>16495055
I just cooked myself pasta rice eggs veggies beans and cheeses for 2 years
Worked out alright

[Anonymous No.16497204]

>>16496745
maybe you should go back to your containment board and stop making lookism threads on a board about lifting and improving yourself
>>>/r9k/

[Anonymous No.16497216]

>>16495055
>/fit/

Cringe.

[Anonymous No.16497228]

>>16495063
I fucking hate vtumors but this is a very good post. I'd recommend a larger, french profiles chef's knife especially if you're going to be watching Pepin. I like the workflow better too, and it's more of a multitasker than a German chef's knife

[Anonymous No.16497236]

>>16495055
Don’t worry anon, start at the beginning, simple pasta dishes and curries. By a simple recipe book and eventually you will make something that will impress; for me it was chicken jambalaya, I made it halfway through my first year at college.

[Anonymous No.16497318]

>>16496944

[Anonymous No.16497376]

>>16495074
I wanna marry helpful anons and let them worship my feet.

[Anonymous No.16497406]

>>16495055
I love southern apple tuna salad

I just use this recipe:

https://www.allrecipes.com/recipe/214461/southern-apple-tuna-salad/

Dill Weed has a lot of benefits so I use it on soups as well.

[Anonymous No.16497442]

>>16497216
>>16497204
>>16496692
Oldfag here

What I think happened is when b banned raids and such and it got overrun with tranny porn, coupled with old fags growing up a bit we all spread out to different boards. I go here, out, k, fit, biz, wsg, wg.

4chan was largely apolitical/libertarian (Ron Paul 08 baby) just trolling and lulz up until the rise of bots and shill farms. Then they got trump to tweet a Pepe and we all became alt right white supremacists and 4chan got more popular in the mid 2000s. They were like omg they’re all calling each other fags and nogs as if people don’t do that in everyday life.

Don’t get me wrong, I love memes and trolling and the like still and do it often it is 4chan and we all shitpost after all but we generally try to be helpful to men in their young 20s since we were that kid trying to figure shit out just a few years ago.


Godspeed anon

[Anonymous No.16497491]

>>16497204
never go there and dont even post on /fit/
just kys you buzzword abuser

[Anonymous No.16497542]

I onky posted on /fit/ to trick guys in their 18s and early 20s into posting their naked bodies. I love young meat so much.

[Anonymous No.16497571]

>>16495063
>bamboo cutitng board
I have one, but how do you clean it?
I heard water dries it out, but you cant get all the shit off of it with a paper towel and vinegar really it's easier to just rinse under water then I apply a light coat of mineral oil. Is this okay?

[Anonymous No.16497588]

>>16497571
You vinegar is probably 90% water anyway. Just scrub with hot water, then wipe down with vinegar to disinfect. Most people wouldn't bother with the vinegar, and I don't bother with oil. It's just bamboo, not a fancy wood board.

[Anonymous No.16497633]

>>16497542
hot

[Anonymous No.16497665]

>>16496862
I hate to admit it but this would probably be pretty tasty by frozen food standards.

[Anonymous No.16497668]

>>16497542
you should have become a doctor

[Anonymous No.16497672]

>>16497668
That guy had it made for a long time….prime maroney….whew

[Anonymous No.16498078]

>>16497571
Just hot soapy water and a non-harsh sponge or brush. As long as you don't soak it or put it in the dishwasher, if you clean it as soon as you're done and leave it to dry quickly it'll be fine.

[Anonymous No.16498098]

>>16495159
Vitamix for a new chef is ludicrous. Vitamix is only a worthwhile purchase for a restaurant kitchen or someone who makes a shitload of green smoothies. Anything else the Vitamix does, a food processor and $25 Osterizer will do as well.

[Anonymous No.16498110]

>>16497672
he got greedy because he thought he was invincible

Imagine not being satisfied with this

[Anonymous No.16498136]

>>16498110
Well it’s that time….

[Anonymous No.16499357]

>>16497491
>dyel tells others to kill themselves

[Anonymous No.16500778]

>>16495055
if you want healthy, steam vegetables and bake and/or broil meat

if you want to go beyond that
simmer vegetables in butter/oil with salt [+ spices]. Season meat in salt [+ spices], baste meat in butter/oil, then bake or pan fry

most packages have instructions on them for how long you should cook something. low and slow works best for meat for taste. pay attention to smoke points for oils. oil keeps shit from sticking to the pan. If something seems to be stuck to the pan turn down the temp or just stop and let it sit to cool down for a bit. If you didn't totally fuck it up it'll start to separate from the pan. Don't cook so hot next time

you know I always hated the concept of recipes, Like here's a set of instructions for someone elses ideal dish that's totally removed from it's original context, like how much is "1 box of x ingredient" and what if I don't have "x ingredient" what does a particular ingredient do to a particular recipe and what can I swap it out with?

I find it so much better to just understand how your tools and ingredients work and just keep shit simple, cooking isn't supposed to be complicated like baking

[Anonymous No.16500975]

>>16497571
Why would you care when it's so damn cheap!
Anyways, weren't bamboo boards bad for your knives because they're too hard or something?

[Anonymous No.16501061]

>>16495786
>Slow cooker I would suggest
I couldn't agree more with this. For me it was almost life changing...
>unfrozen meat, I do mostly pork ribs
>dip them in any shit you like overnight, soy+sugar (teriyaki or similar) works well
>put them in the slow cooker while at work
>come home and eat delicious ribs

[Anonymous No.16502496]

>>16500778
i think the intuitive sense you talk about comes with experience, so op should start out following some recipes before trying stuff out on his own

[Anonymous No.16502548]

>>16497318
Needs ranch

[Anonymous No.16504089]

>>16495063
Thanks anon, I'll be using your post as a guide to cook healthy and nutritious food!

[Anonymous No.16504200]

>>16495055
all of these posters are so fucking stupid holy shit. we literally have a booru filled with hundreds of recipes that would be perfect but nobody posted it? what the actual fuck is happening to this place? why are there so many newfags?
https://ck.booru.org/
here ya go /fit/izen there's over 800 recipes on here

[Anonymous No.16504319]

https://www.youtube.com/c/NatsWhatIReckon/videos

Literally this channel. Simple and cheap recipes, no bullshit. Easy to follow. Nice dude.
Example
https://www.youtube.com/watch?v=Sw_Ze9zIafM

[Anonymous No.16504372]

>>16504319
100% reddit

[Anonymous No.16504400]

>>16504372
nearly every post in this thread is.

[Anonymous No.16504418]

>>16504400
Only 80 to 90%. That one was 100%.

[Anonymous No.16504989]

>>16495063
Good post, I would only add a pasta strainer but just because I'm italian and eat pasta once a day. They also are like €2.

[Anonymous No.16505739]

/ck/, being helpful and friendly?
NOT ON MY WATCH, NIGGER

[Anonymous No.16505743]

>>16504200

[Anonymous No.16505749]

>>16505743
??? works on my machine

[Anonymous No.16505753]

>>16495055
better chan's /fit/ is actually better. slow enough so that all information there won't get deleted in a couple of days. in fact, the last 5 years of posting has been moved to and from the transition of its federal bust and shutdown.

i'd seriously recommend you go there instead of this /fit/. also, read the sticky.

[Anonymous No.16505754]

>>16496764
as someone who is always hungry and eats everything, this looks great and i would eat it
i love canned corn, and mayo, and cheese
ugh

[Anonymous No.16505758]

>>16495055
taco bell

[Anonymous No.16505759]

>>16505749
weird, it worked the second time i tried.
anywho, thanks for the link

[Anonymous No.16505762]

>>16505759
yeah it's on gelbooru not booru project.

[Anonymous No.16505789]

>>16504200
>we literally have a booru filled with hundreds of recipes that would be perfect but nobody posted it? what the actual fuck is happening to this place? why are there so many newfags?
In case you didn't realize, the moderators for the /ck/ booru stopped accepting new users years ago and the site is basically locked down and dead. It was a great idea, but now it's more of a time capsule than an active resource because nobody can update or improve the tags.

[Anonymous No.16505792]

>>16495063
>>16495086
it's great advice, but if you're going to be staying in a dorm and sharing a kitchen then you better adjust your expectations.
You'll have a VERY limited amount of space for your shit if you're not careful. I got by with two pots, two pans, a cutting board, one knife, a small holder filled with essential utensils. I had no room for my blender, coffee maker, microwave, or whatever else. Just be careful you don't blow a bunch of money on stuff you won't have space for.

And adjust your expectations somewhat to compensate for the food you'll be eating outside of your dorm that you don't make. You can waste a lot of money on food if you're not careful as well.

[Anonymous No.16505807]

>>16505789
yeah I know, but it's still a great collection for basic stuff and a simple place to point lurkers and newfags so they don't clog up the board with stupid questions.

[Anonymous No.16505901]

>>16505789
>>16505807
Damn, that's nostalgic, there's stuff I remember making on there from seven years ago. Does anyone bother making verticals any more?

[Anonymous No.16505908]

>>16505901
I see them every once and a while

[Anonymous No.16507409]

>>16505753
what would the better chan be? i only know of 420chan,and 8 i cant access at all

[Anonymous No.16507416]

>>16505792
ill have my own (insanely small) kitchen, but i think i can make it work. dont wanna get a lot of vear before i actually see i need it, so ill slowly build up my collection. also hoping i can make the most out of my space, its like 1 sq meter in there

[Anonymous No.16507494]

are there any good resources on pans? I've subsisted on some really trash nonstick but I want to invest something quality like stainless steel

[Anonymous No.16507513]

>>16507494
Many, but here's a good start.
https://therationalkitchen.com/all-clad-vs-demeyere/
http://www.cookingforengineers.com/article/120/Common-Materials-of-Cookware

[Anonymous No.16507517]

Gonna be real anon, if youre a fitfag youre mostly going to be eating extremely easy to cook stuff that looks like shit (example, my morning 6 egg 1.5lb veg 1/2 lb meat scramble). Foodwishes is a good resource for recipes, as far as books it varies a lot and few are of good value. If you really get into cooking id suggest a copy of The Professional Chef which is basically a culinary school text book but does have decent recipes, and Julia Childs books.

>>16507494
A cast iron can do almost anything once seasoned, doesnt really matter which unless you get extremely interested in cast iron. A nonstick is a nonstick, and a stainless is a stainless,bjust look up what brands reataurants use

Also i dont think you asked but you should've, for knives as a beginner I would ALWAYS go mercer, imo theyre much netter than victorinox which is the other usual recommendation

[Anonymous No.16507577]

>>16507494
>http://www.cookingforengineers.com/article/120/Common-Materials-of-Cookware
I have a revere saucepan from my mother, are there any pans like that? it's really reliable.

[Anonymous No.16507808]

>>16495055
My advice is to learn to enjoy your food. If you pick up the habit of cooking, you'll just naturally get better at cooking over time. Try to pick out individual details you enjoy in your food, and try thinking of what you might improve next time. You'll give yourself feedback on how you did, improve your palate, and get a better direction on how to improve your technique, all at once. And learn to enjoy cleaning. It's an unavoidable part of cooking.

>>16507494
I don't think hardware matters that much to a newbie. A big cutting board and reasonably sharp knives are all you really need. Most pots and pans are very similar to each other. Nonstick really isn't that bad, just don't overheat it or use metal tools on it. I went through college using a cast iron pan and a small nonstick saucepan. Pick a couple things that look alright and stick with them, you'll figure it out with time.

[Anonymous No.16509533]

Very interesting indeed