Cooking
Welcome to LW Cooking, a community for discussing all things related to food and cooking! We want this to be a place for members to feel safe to discuss and share everything they love about the culinary arts. Please feel free to take part and help our community grow!
Taken a nice photo of your creation? We highly encourage sharing with our friends over at !foodporn@lemmy.world.
Posts in this community must be food/cooking related. Recipes for dishes you've made and post picture of are encouraged but are not a requirement. Posts of food you are enjoyed or just think like food are welcomed as well.
Posts can optionally be tagged. We would like the use and number of tags to grow organically. Feel free to use a tag that isn't listed if you think it makes sense to do so. We encourage using tags to help organize and make browsing easier, but you don't have to use them if you don't want to.
TAGS:
- [QUESTION] - For questions about cooking.
- [RECIPE} - Share a recipe of your own, or link one.
- [MEME] - Food related meme or funny post.
- [DISCUSSION] - For general culinary discussion.
- [TIP] - Helpful cooking tips.
FORMAT:
[QUESTION] What are your favorite spices to use in soups?
Other Cooking Communities:
!bbq@lemmy.world - Lemmy.world's home for BBQ.
!foodporn@lemmy.world - Showcasing your best culinary creations.
!sousvide@lemmy.world - All things sous vide precision cooking.
!koreanfood@lemmy.world - Celebrating Korean cuisine!
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Cookbooks are a great option if you have a bit of time and like reading. I started out this way, simply reading books and watching YouTube for fun. I've found many books at my local bookstore and thrift shops for very cheap (like $1 - $10). I would keep an eye out for these specifically, especially older editions that are cheaper:
The Professional Chef, Culinary Institute of America
Professional Baking, Wayne Gisslen
What's a Chef to Do?, Anthony Bourdain
Gear, Alton Brown
On Food and Cooking, Harold McGee
Basics with Babish, Andrew Rea
The Flavor Matrix, James Briscone
The Flavor Equation, Nik Sharma
All of these go over essential principles and skills that every cook needs; if you read and understood even just one or two of these cover to cover, you could easily master cooking essentials in just a couple days/weeks accompanied with some practice