Tips for a First Time Cook

[Food Network Fan]

Looks good, let us know how it turns out.

[cyberdoc]

Best advise I can give you is don't be afraid to experiment. Great chefs aren't born, they're made through experience and experimentation. My first attempt at an egg when I was 12, more closley resembled Carbon-14 than a fried egg.

[ibcheft]

Best thing I ever found when I started cooking , was just do it what is the worst that is going to happen, over season it, under season it, and always have a back up , a box dinner if it doesn't turn out and you end up pitchin it out. You will find that you seem to waste a lot at first, but you do not get good at cooking by looking at it. Try the dish, buy the ginger root, mine sometimes grows before I can get it used, but if I would listen to the shows they pretty much tell you how to store it, and if need you can always look it up. DO not be afraid, watch your heat as Emeril says use them knobs, that is what they are for and most stuff you can start off on medium heat and increase as needed or lower with out burning. And remember you always have us to ask, we won't yell at you, or scold you, but we will give you hints and help. Remember season and then reseason and in just a little while you will go wow thats not that hard

[BerryBaby]

Originally Posted by isilzha

I can't believe I started this thread exactly 1 year ago. Well I bought some ginger today to try this with, maybe next week when I'm done working at this reading clinic. The only thing is that I bought powdered ginger and not a piece of ginger to slice (because I wouldn't know what to do with a whole thing of it).

From what I've learned on FN, you can put the ginger root in the freezer and it will keep for a long time. I just bought ginger all chopped and in a glass little jar, like the garlic. Haven't tried it yet.

[philthewebguy]

Best tip I can give you is either bring the steaks to room temp or preheat them in a 250 degree oven till they have an internal temp of around 90-95 before throwing them on the grill. It makes all the difference in the world. That way you have a steak that's properly done on the outside and not cold in the middle.

[Food Network Fan]

I have a warming drawer and a heat lamp to adjust the temperature for almost anything. I am prepared.

[ibcheft]

Steaks, if doing them in the house, sear them off first high heat frying pan, then finish in the oven, that way I can pull mine out early and cover, I like mine med rare, the wife likes her's med well, about 5 min difference. If out side on grill I preheat grill to about 500, sear steaks on heated side and then after getting my grill marks, I move mine to the side with no fire, and finsih it there, the others I leave over the heat but turn it down to low and let them finish.

[isilzha]

Suzie, I'm going to come over and use your kitchen.

[Food Network Fan]

That would be fun!! What time can you be here?

[isilzha]

How long do you think it will take me to walk from Chicago to WV?