Everyone gets all hot and bothered about cooking, [treating it like some crazy skill] what with [all the crazy stuff on the food network]. Look, preparing food consists of three things: break the food down, flavor the food, apply heat the food (okay, four things: eat the food!).
I mean, honestly.
Sure, there’s all kinds of neat techniques out there, and subtleties that improve quality, but the four categories listed below are really all you need to start preparing meals.
I HIGHLY recommend the book “Six Basic Cooking Techniques” by Jennfier Clair. Easy to read, full of [pictures, lists, guides, real useful advice – the kind of stuff they teach you on your first day in a professional kitchen, when they say “oh you went to culinary school? Congratulations; now we’re going to actually teach you to cook.”] [great for everyone, but particularly for neuro-atypical or learning disabled]
Start reading here{hyperlink}, or jump ahead by clicking on any of the topics below
Knife Skills
[links to page 1 with videos]
Cooking Meats
[basic info, followed by link to in-depth page 2]
Cooking Vegetables
[basic info, followed by link to in-depth page 3]
[roasting, blanching, and cooking veg should all go here]
Making Pan Sauces
[basic info, followed by link to in-depth page 4]