Learning to Cook

[Tammy]

I love to eat but I cook by smoke detector.  Now it is even worse because I'm having health issues that require that I remove a bunch of foods from the pantry.  I'll looking for a great deal of help.

 

No Alcohol, No Acidic Foods, Diabetic so no or little sugar or starch.  How do I do this?  I'm here to find out.

[gfweb]

Acidic foods? No food is as acidic as your stomach is naturally. Except straight vinegar

Edited March 18, 2017 by gfweb (log)

[Smithy]

Welcome to eGullet, Tammy.  Has your doctor given a list of items that you can eat, or nutritional guidelines? When my mother's kidneys began to fail she was given lists of good foods, foods to minimize and foods to avoid altogether. If you have a list of approved foods you might be able to get some specific and constructive help. As an example, you could post a list of approved ingredients in this topic: Create my meal - the game and see what folks suggest. You may also wish to peruse the offerings in The eGullet Culinary Institute for some good how-to classes.  The courses are old, but still valuable.

 

I like your line "I cook by smoke detector".  Years ago, a friend gave me some napkins that said, "Dinner will be ready when the smoke alarm goes off". 

 

If you have any questions about where to find things or the appropriate place to post, feel free to contact a host by PM (personal messenger), or ask in the Moderation and Policy Discussion forum.

[Alex]

Tammy, is it Type 1 or Type 2 diabetes? What, exactly, are the acidic foods you're supposed to eliminate? (I assume you don't mean acid-producing foods, which is a whole 'nother animal, and a bogus one at that.) I imagine citrus and vinegar, but what else?

 

After you reply, I'll post about "resistant starch."

[IndyRob]

I think there are two things to learn straight out of the gate...

 

1)  To paraphrase Emeril - those knobs on the stove?  They're there for a reason.  Never cook on high - or even medium high - unless you have a specific reason for doing so. 

 

2) Taste your food as you go along - and especially towards the end.  I can think of multiple occurrences from my experience where someone has placed a dish on the dinner table and said "I hope it tastes good..."  Hope is not a good cooking strategy or technique.

 

Ok, and a bonus one...

 

Think small.  As a learning exercise, boil a small portion of spaghetti.  Drain, and over very low  (or maybe even no) heat, add a little pat of butter and mix,  Taste.  Add a little salt and mix. Taste. Add a little pepper and mix  Taste. 

 

If at any step it's to much, throw it out and start over.  Don't make your failures traumatic.  Use them to remember what not to do.  Because cooking well is about adjusting.

 

Edit: Link didn't work.  youtube: "Jacques Pepin Recipes"

 

"

 

Edited March 18, 2017 by IndyRob (log)

[cakewalk]

10 minutes ago, IndyRob said:

Don't make your failures traumatic. 

Wise advice. (And not just for cooking.)

[IndyRob]

1 minute ago, cakewalk said:

Wise advice. (And not just for cooking.)

 

Thanks.  That general Idea came from a drawing class I took in college.  We were drawing a live model and she was told to change positions every two minutes - so we had throw out what we had done and start over.  Again and again.  You simply didn't have time to fix your mistakes.  Just not do them again.

[cakewalk]

1 minute ago, IndyRob said:

 

Thanks.  That general Idea came from a drawing class I took in college.  We were drawing a live model and she was told to change positions every two minutes - so we had throw out what we had done and start over.  Again and again.  You simply didn't have time to fix your mistakes.  Just not do them again.

Or do them again and again and again and again until, somehow, you don't.