It is now time my blogging come to an end. As this class comes to a close I have learned a new form of writing and even picked up some computer skills. I will admit I probably will not blog again. It is not my style. I think I might have liked blogging more if I was more passionate about my topic. It was hard for me to remember to blog and to get into writing on my blog. I think if it was something I had a lot to say about blogging would be easier.
However, I enjoyed reading everyone else’s blogs. I liked how the blogs were different and how you never knew what people were going to write. I liked seeing how everyone interpreted what they learned and saw in their own way. Blogging allows more of your personality to shine through, especially if you have a topic you truly enjoy. I learned a lot of new information about topics I never really thought about.
I have learned a lot about my topic, one thing is I do not like to cook. I actually have come to the conclusion that I need to become rich so I can afford a cook or to eat out every night. I do not have any patience and cooking needs patience. Cooking occasionally is okay, however I hate doing it daily. I thought I would like it more but once I started I realized I am not chef material. I think the reason I have never been good at it is because I do not like it. It takes up a lot of my time, I can think of a million things I would rather do than to cook. I hope you did learn a lot from my advice and recipes. The food really does taste good; I just wish I had someone to cook it for me. I hope everyone else continues to cook and try new recipes!
Tuesday, December 11, 2007
Tuesday, December 4, 2007
Cooking Safely
Even though this week I made a vegetarian recipe I want to inform you on the cooking meat safety. It is a subject I had touched on earlier but I found more detailed information that I think it useful.
Thawing: NEVER thaw uncooked meat in room temperature. Always thaw it in the refrigerator or in cold water.
Marinating: Marinate meat in the refrigerator. Do not marinate meat on the counter. Always dispose of the marinade afterwards because it contains raw juices which may contain bacteria.
Partial Cooking or Browning: Never partially cook meat; place it in the refrigerator than cook it again later. Doing this would not kill the bacteria on the meat.
Cooking: Use a food thermometer every time you cook raw foods.
Serving: Never leave raw or cooked food out for more than two hours. On hot days hotter than 90ºF only for one hour.
Reheating: Reheat food thoroughly to 165º or until it is completely hot.
I hope this information helps you and alerts you to the proper way to handle meat and food in general. I never knew the longest time you should safely leave food out for. I hope this helps!
Schmutz, P. H. "Cooking Meat Safely." Clemson Extension. Jan. 2007. Clemson University. 04 Dec. 2007. http://hgic.clemson.edu/factsheets/hgic3580.htm.
Thawing: NEVER thaw uncooked meat in room temperature. Always thaw it in the refrigerator or in cold water.
Marinating: Marinate meat in the refrigerator. Do not marinate meat on the counter. Always dispose of the marinade afterwards because it contains raw juices which may contain bacteria.
Partial Cooking or Browning: Never partially cook meat; place it in the refrigerator than cook it again later. Doing this would not kill the bacteria on the meat.
Cooking: Use a food thermometer every time you cook raw foods.
Serving: Never leave raw or cooked food out for more than two hours. On hot days hotter than 90ºF only for one hour.
Reheating: Reheat food thoroughly to 165º or until it is completely hot.
I hope this information helps you and alerts you to the proper way to handle meat and food in general. I never knew the longest time you should safely leave food out for. I hope this helps!
Schmutz, P. H. "Cooking Meat Safely." Clemson Extension. Jan. 2007. Clemson University. 04 Dec. 2007. http://hgic.clemson.edu/factsheets/hgic3580.htm.
Veggie Delight!
This week I decided to cook a vegetarian recipe. I am not a big meat eater myself, in fact I have to take protein supplements to make up for it. I am however a huge fan of vegetables. I have tried vegetarian recipes that call for meat substitutes before and I feel that it is a hit or miss situation. It is either extremely delicious or tastes wretched. I decided to avoid that risk and make something that did not require a meat substitute.
I choose a California Grilled Veggie Sandwich recipe. This grilled zucchini, red onions, yellow squash, and red bell peppers on focaccia bread with a mayonnaise mix topped with feta cheese.
First you mix ¼ cup of mayonnaise, three minced cloves of garlic, and ones tablespoon of lemon juice, set it in the refrigerator. Next you must slice the vegetables; I have added a video of how to safely slice them. The amount I used is based on what I liked the most, it is personal preference. Next, brush the sliced vegetables with olive oil. Preheat the grill. The directions say to put the vegetables on the grill, I suggest you put it in aluminum foil, this causes the vegstables to cook faster and evenly. After you remove the vegetables from the grill it is time to assemble the sandwich. Slice the bread horizontally, than add the mayonnaise mixture to the bread. After that add your vegetables and top it with crumbled feta cheese and it is good to eat!
I thought this recipe was delicious and very filling; it is also very healthy and fast to make. I recommend this for anyone, even if you are not a big vegetable person, it is still very good. You could even add grilled slices of chicken if you wanted meat on it but the vegetarian way is definitely worth a try.
Cutting Safety Video
I choose a California Grilled Veggie Sandwich recipe. This grilled zucchini, red onions, yellow squash, and red bell peppers on focaccia bread with a mayonnaise mix topped with feta cheese.
First you mix ¼ cup of mayonnaise, three minced cloves of garlic, and ones tablespoon of lemon juice, set it in the refrigerator. Next you must slice the vegetables; I have added a video of how to safely slice them. The amount I used is based on what I liked the most, it is personal preference. Next, brush the sliced vegetables with olive oil. Preheat the grill. The directions say to put the vegetables on the grill, I suggest you put it in aluminum foil, this causes the vegstables to cook faster and evenly. After you remove the vegetables from the grill it is time to assemble the sandwich. Slice the bread horizontally, than add the mayonnaise mixture to the bread. After that add your vegetables and top it with crumbled feta cheese and it is good to eat!
I thought this recipe was delicious and very filling; it is also very healthy and fast to make. I recommend this for anyone, even if you are not a big vegetable person, it is still very good. You could even add grilled slices of chicken if you wanted meat on it but the vegetarian way is definitely worth a try.
Cutting Safety Video
Tuesday, November 27, 2007
Cooking Tools
There is more to cooking than just the recipes. You have to understand the tools you are using also to be a successful cook.
The first is a colander. A colander allows you to separate solids from liquids, such as pasta from water. It is helpful anytime you need to boil something. Make sure it has a study base to avoid getting burned by hot water when straining things. A bigger colander is always better; it makes it easier to pour.
The next is a box grater that has four different surfaces. Each of the different surfaces grates to a different level of coarseness. You can use it to grate almost anything, from vegetables to cheese. (picture above)
Measuring cups are essential to cooking. They allow you to know how much of something you are adding. Without measuring cups it makes following recipes hard to follow. I suggest you have both a Pyrex measuring cup, the glass measuring cups, and individual measuring cups in increments of 1/8, 1/4, ½, and 1 cup.
It is good to have a good set of knives and a sharpening stone. If you use dull knives you are at as much of a risk of injury than if they are sharp, it makes it harder to cut and may cause you to struggle which can potentially result in injury.
An eight-quart stock pot is another important kitchen tool. It is helpful when making stus, soups, and etc. It makes it easier to keep what you want in the pot and reduces the mess you make.
A two-quart sauce pan. This is good for making gravies. It is also important to have another sauce pan; this is helpful when cooking vegetables or pasta.
I suggest a frying pan. They are universal; you can cook so many different things in them, from eggs to chicken. A good frying pan has a sturdy flat bottom. A deep pan can help prevent splattering from occurring.
A cookie sheet is essential. Make sure the cookie sheet you by will fit your oven. I suggest ones that specify non-stick. This allows you to skip the step of greasing the pan. It also prevents sticking and burning from occurring.
There are many other interesting tools out there for cooking, from steamers to electric frying pans. The more you cook, the more you discover the magical tools. I personally want a wok; I heard they are wonderful to cook in. Although you can cook without these other things, it makes cooking easier. If you do not have something, be creative; find a way to get what you want with what you have!
Bridges, Shelia. "A Guide to Basic Cooking Tools." HGTV. 2007. 25 Nov. 2007 http://design.hgtv.com/kitchen/article_detail.aspx?id=67.
The first is a colander. A colander allows you to separate solids from liquids, such as pasta from water. It is helpful anytime you need to boil something. Make sure it has a study base to avoid getting burned by hot water when straining things. A bigger colander is always better; it makes it easier to pour.
The next is a box grater that has four different surfaces. Each of the different surfaces grates to a different level of coarseness. You can use it to grate almost anything, from vegetables to cheese. (picture above)
Measuring cups are essential to cooking. They allow you to know how much of something you are adding. Without measuring cups it makes following recipes hard to follow. I suggest you have both a Pyrex measuring cup, the glass measuring cups, and individual measuring cups in increments of 1/8, 1/4, ½, and 1 cup.
It is good to have a good set of knives and a sharpening stone. If you use dull knives you are at as much of a risk of injury than if they are sharp, it makes it harder to cut and may cause you to struggle which can potentially result in injury.
An eight-quart stock pot is another important kitchen tool. It is helpful when making stus, soups, and etc. It makes it easier to keep what you want in the pot and reduces the mess you make.
A two-quart sauce pan. This is good for making gravies. It is also important to have another sauce pan; this is helpful when cooking vegetables or pasta.
I suggest a frying pan. They are universal; you can cook so many different things in them, from eggs to chicken. A good frying pan has a sturdy flat bottom. A deep pan can help prevent splattering from occurring.
A cookie sheet is essential. Make sure the cookie sheet you by will fit your oven. I suggest ones that specify non-stick. This allows you to skip the step of greasing the pan. It also prevents sticking and burning from occurring.
There are many other interesting tools out there for cooking, from steamers to electric frying pans. The more you cook, the more you discover the magical tools. I personally want a wok; I heard they are wonderful to cook in. Although you can cook without these other things, it makes cooking easier. If you do not have something, be creative; find a way to get what you want with what you have!
Bridges, Shelia. "A Guide to Basic Cooking Tools." HGTV. 2007. 25 Nov. 2007 http://design.hgtv.com/kitchen/article_detail.aspx?id=67.
Football Snacks
My dad’s alma mater is Boston College and my brother is about to graduate from Virginia Tech, this combination has caused my family to be huge football fans. Our Saturday’s consist of football game on top of football game and what is a football game without the snacks?
This past Saturday I made my famous nachos. First you need to preheat the oven to 350ºF. I take Tostitos Bite Size chips and layer them on the bottom of a glass casserole dish. I than put a layer of medium salsa on top of the chips, you can use any kind of salsa depending on how hot your preference is. After the salsa comes my favorite part, the cheese. I grate a layer of Monterey Jack cheese on top of everything, than I go back over with a layer of Monterey Jack and Jalapeño cheese. I love cheese so I make it extra thick. Than you place the dish in the oven and allow it to cook for fifteen minutes. Once you take it out be sure to allow it to cool off, and enjoy!
It is the perfect dish for any football weekend especially for the Super Bowl!
This past Saturday I made my famous nachos. First you need to preheat the oven to 350ºF. I take Tostitos Bite Size chips and layer them on the bottom of a glass casserole dish. I than put a layer of medium salsa on top of the chips, you can use any kind of salsa depending on how hot your preference is. After the salsa comes my favorite part, the cheese. I grate a layer of Monterey Jack cheese on top of everything, than I go back over with a layer of Monterey Jack and Jalapeño cheese. I love cheese so I make it extra thick. Than you place the dish in the oven and allow it to cook for fifteen minutes. Once you take it out be sure to allow it to cool off, and enjoy!
It is the perfect dish for any football weekend especially for the Super Bowl!
Tuesday, November 13, 2007
Mediterranean Diet
I had recently heard something about a “Mediterranean Diet” and how the people living in the countries have a higher life expectancy due to a better diet. After I did some research I found that there was some truth to this.
There is no exact “Mediterranean Diet” because there are many countries surrounding the Mediterranean Sea, all differing in what they eat but they do have some healthy similarities according to the American Heart Association:
• high consumption of fruits, vegetables, bread and other cereals, potatoes, beans, nuts and seeds
• olive oil is an important monounsaturated fat source
• dairy products, fish and poultry are consumed in low to moderate amounts, and little red meat is eaten
• eggs are consumed zero to four times a week
• wine is consumed in low to moderate amounts
The Mediterranean-style diets follow closely to our dietary recommendations. “More than half the fat calories in a Mediterranean diet come from monounsaturated fats (mainly from olive oil). Monounsaturated fat doesn't raise blood cholesterol levels the way saturated fat does.” (American Heart Association) This means that the risk of heart attack or heart disease is lower resulting in a lower mortality rate.
"Mediterranean Diet." American Heart. 2007. American Heart Association. 12 Nov. 2007. http://www.americanheart.org/presenter.jhtml?identifier=4644.
There is no exact “Mediterranean Diet” because there are many countries surrounding the Mediterranean Sea, all differing in what they eat but they do have some healthy similarities according to the American Heart Association:
• high consumption of fruits, vegetables, bread and other cereals, potatoes, beans, nuts and seeds
• olive oil is an important monounsaturated fat source
• dairy products, fish and poultry are consumed in low to moderate amounts, and little red meat is eaten
• eggs are consumed zero to four times a week
• wine is consumed in low to moderate amounts
The Mediterranean-style diets follow closely to our dietary recommendations. “More than half the fat calories in a Mediterranean diet come from monounsaturated fats (mainly from olive oil). Monounsaturated fat doesn't raise blood cholesterol levels the way saturated fat does.” (American Heart Association) This means that the risk of heart attack or heart disease is lower resulting in a lower mortality rate.
"Mediterranean Diet." American Heart. 2007. American Heart Association. 12 Nov. 2007. http://www.americanheart.org/presenter.jhtml?identifier=4644.
Healthy and Easy
This week I decided to go to friends for a recipe. My best friend’s mom had introduced me to an easy to cook meal that is healthy too. I decided to try it on my own. The dish is cabbage and ground beef casserole, but I decided to no make it a casserole and just add rolls as a side.
The first thing you need is an electric frying pan, my new favorite invention. The frying pan is really easy to use and even easier to clean, my least favorite part of cooking. You turn the frying pan on to 300º F and allow it to heat up. You than slice up the head of cabbage into skinny strands about a half-inch wide and seven inches long. You put the cabbage in a bowl and add olive oil, ground pepper, and salt, to your desired taste. That was hard for me to do, being an analytical thinker I like things to be precise but I have come to learn cooking is far from precise. You than mix it all together and place it in the pan and allow it cook. While that is cooking you cut up a red onion into tiny pieces and add it to the pan too. Once the cabbage is soft you take it out and put it in a bowl. You than put ground beef into the skillet to let it cook, I use 93% lean beef but you can also use lean ground turkey which also happens to work with the South Beach Diet. After the meat is brown you put the cabbage and onions back in the pan and allow everything to cook together for about five minutes. It is then ready to eat!
The first time I cooked the beef first, but I learned cabbage takes a lot longer to cook and results in the meat being over cooked and dry. However, if you cook the cabbage first it turns out wonderfully. I was proud of myself this week because I figured it out on my own after only seeing someone cook it once. The recipe is quick, easy, and delicious!
The first thing you need is an electric frying pan, my new favorite invention. The frying pan is really easy to use and even easier to clean, my least favorite part of cooking. You turn the frying pan on to 300º F and allow it to heat up. You than slice up the head of cabbage into skinny strands about a half-inch wide and seven inches long. You put the cabbage in a bowl and add olive oil, ground pepper, and salt, to your desired taste. That was hard for me to do, being an analytical thinker I like things to be precise but I have come to learn cooking is far from precise. You than mix it all together and place it in the pan and allow it cook. While that is cooking you cut up a red onion into tiny pieces and add it to the pan too. Once the cabbage is soft you take it out and put it in a bowl. You than put ground beef into the skillet to let it cook, I use 93% lean beef but you can also use lean ground turkey which also happens to work with the South Beach Diet. After the meat is brown you put the cabbage and onions back in the pan and allow everything to cook together for about five minutes. It is then ready to eat!
The first time I cooked the beef first, but I learned cabbage takes a lot longer to cook and results in the meat being over cooked and dry. However, if you cook the cabbage first it turns out wonderfully. I was proud of myself this week because I figured it out on my own after only seeing someone cook it once. The recipe is quick, easy, and delicious!
Thursday, November 8, 2007
Top Blogger in Cooking
A top blogger in the field of cooking is bfeedme.com. The site has many different recipes and pictures of what the recipes turn out to look like. It is easy to maneuver around the site and to find the perfect recipe. It has a wide variety of recipes fitting every kind of genre. It is also informative in every aspect of cooking. It talks about cook books and common technical difficulties. It covers junk food addicts to Indian food to vegan recipes. The writing style is to the point but does not leave anything out. It informs you without boring you. It also has a lot of different writers which gives the blog a wider range of perspectives and advice. However you do not feel the contradiction, it flows as if it is one single writer. It allows readers to have an active role in the recipes and makes it easy to share experiences. The website is appetizing and grabs your attention.
Tuesday, November 6, 2007
Chicken & Vegstable Stir Fry
This week I mad a chicken and vegetable stir fry on rice dish. First I pounded the boneless chicken to allow for a faster cooking time. Than I cut away the fat and sliced the chicken into strips. I then stir fried the chicken in House of Tsang’s, Sweet Ginger Sesame Grilled Sauce. I cooked the chicken till it was cooked all the way through, about ten to fifteen minutes on high. I also added slices of red, green, and yellow peppers and slices of onions to the pan. I also cooked rice by following the directions on the on the box. I put the chicken and vegetable stir fry on top of the rice and served. My parents were my guinea pigs this week and took the daring steps to try my concoction. Miraculously they actually liked it, now I am fearful that I will be cooking dinner more often.
I conquered my fear this week and touched raw meat, a fear I have always had. It was not as bad as I thought it was. It is more mind over matter than anything. I was also very careful washing everything thoroughly with hot water, because working with raw meat is dangerous and can cause people to get really sick. Salmonella is a dangerous bacterium on raw meat that when ingested into the body attacks the stomach and the intestine. It can cause a person to become severely ill.
That leads me to this week’s lesson: Salmonella is easy to avoid as long as you are conscious of what you are doing. There are a few basic steps to avoiding salmonella:
1. Always wash your hands with warm water and soap before preparing food.
2. Continuously wash your hands after moving from working with one food to another.
3. Wash your utensils properly with hot soapy water.
4. Use a new dish towel everyday and wash dish towels at no cooler than 60 oC.
5. Always store food in the refrigerator, never leave meat out. If you follow these steps you will not have to worry about salmonella. It helped me overcome my fear of touching raw meat.
I only had one injury this week and that was with the knife. I am still getting used to using the knife to slice things. I missed when slicing the pepper and sliced my thumb. Nothing a band-aid can not fix.
Works Cited
Rutherford, Dr. Dan. "Salmonella and Food Poisoning." NetDoctor. 16 Feb. 2005. 5 Nov. 2007.
I conquered my fear this week and touched raw meat, a fear I have always had. It was not as bad as I thought it was. It is more mind over matter than anything. I was also very careful washing everything thoroughly with hot water, because working with raw meat is dangerous and can cause people to get really sick. Salmonella is a dangerous bacterium on raw meat that when ingested into the body attacks the stomach and the intestine. It can cause a person to become severely ill.
That leads me to this week’s lesson: Salmonella is easy to avoid as long as you are conscious of what you are doing. There are a few basic steps to avoiding salmonella:
1. Always wash your hands with warm water and soap before preparing food.
2. Continuously wash your hands after moving from working with one food to another.
3. Wash your utensils properly with hot soapy water.
4. Use a new dish towel everyday and wash dish towels at no cooler than 60 oC.
5. Always store food in the refrigerator, never leave meat out. If you follow these steps you will not have to worry about salmonella. It helped me overcome my fear of touching raw meat.
I only had one injury this week and that was with the knife. I am still getting used to using the knife to slice things. I missed when slicing the pepper and sliced my thumb. Nothing a band-aid can not fix.
Works Cited
Rutherford, Dr. Dan. "Salmonella and Food Poisoning." NetDoctor. 16 Feb. 2005. 5 Nov. 2007
Tuesday, October 30, 2007
Cookies, Omeletes, & Cooking Spray
This week’s lesson is about cooking spray. Always spray a cooking sheet or fry pan before baking cake cookies and omelets. Cooking spray prevents food from sticking from the surface you are cooking it in. Cooking sprays contain fewer calories than vegetable oils because they are applied in a thinner layer. Two of the most popular cooking sprays are PAM and Crisco.
This week I made cake cookies, a recipe I found on the Pillsbury cake box. Everything went relatively well, I was successful with the blender something that had been the bane of my existence for many years. I was able to mix everything together without it all flying around the kitchen making a huge mess. I than evenly spaced the cookies onto a cookie sheet and placed it in the oven. The first time I cooked the cookies for 10 minutes, but I learned that is too long and ended up burning the cookies. The second time I did not cook them long enough. The third time was the charm however, I cooked them the right amount of time. The problem came when I tried to get the cookies off the sheet, they were stuck. Which is where the lesson of the day comes from; you must spray the sheet with cooking oil in order to prevent the cookies from sticking. I also learned that the time on the box is just a general idea and that you need to check on cookies to make sure that they are not burning. All, in all I think I was very successful in making my cookies.
The second thing I made was an omelet. I made it on how I thought I had seen my mom make omelets for years. I whisked an egg up and poured it with a little bit of water into the frying pan. I never realized the arm muscle you need to whisk something. I added green and red peppers, onions, and cheese, and allowed it to cook for a few minutes. Than I tried to flip it over, however, I did not use cooking spray, and as we saw from the lesson cooking spray keeps things from sticking. It ended up being a blob of some weird egg concoction. I over cooked it and it was a little burnt. My friend, being a good sport, still tried it. He took one bit and was done. I tried it a second time and using the cooking spray and cooking it not as long turned out much better. I am happy to say I can cook omelets now.
So remember this week’s lesson, cooking spray prevents sticking and cooking time is more of judgment than an actual number.
This week I made cake cookies, a recipe I found on the Pillsbury cake box. Everything went relatively well, I was successful with the blender something that had been the bane of my existence for many years. I was able to mix everything together without it all flying around the kitchen making a huge mess. I than evenly spaced the cookies onto a cookie sheet and placed it in the oven. The first time I cooked the cookies for 10 minutes, but I learned that is too long and ended up burning the cookies. The second time I did not cook them long enough. The third time was the charm however, I cooked them the right amount of time. The problem came when I tried to get the cookies off the sheet, they were stuck. Which is where the lesson of the day comes from; you must spray the sheet with cooking oil in order to prevent the cookies from sticking. I also learned that the time on the box is just a general idea and that you need to check on cookies to make sure that they are not burning. All, in all I think I was very successful in making my cookies.
The second thing I made was an omelet. I made it on how I thought I had seen my mom make omelets for years. I whisked an egg up and poured it with a little bit of water into the frying pan. I never realized the arm muscle you need to whisk something. I added green and red peppers, onions, and cheese, and allowed it to cook for a few minutes. Than I tried to flip it over, however, I did not use cooking spray, and as we saw from the lesson cooking spray keeps things from sticking. It ended up being a blob of some weird egg concoction. I over cooked it and it was a little burnt. My friend, being a good sport, still tried it. He took one bit and was done. I tried it a second time and using the cooking spray and cooking it not as long turned out much better. I am happy to say I can cook omelets now.
So remember this week’s lesson, cooking spray prevents sticking and cooking time is more of judgment than an actual number.
Thursday, October 25, 2007
Top 3
My criteria are that the blog must have recipes on it. It is important to tell what and how you are making the dish. The blog must also have advice on how to cook it due to experience. It has to have an appealing design, learning to cook from a blog must be appetizing or else no one would want to read it. The blog must have many visitors because if people are trying to the cook the recipes and they are not successful at it than the recipes themselves may not be successful.
My top blog is cooking for engineers, it teaches people to cook who “have an analytical mind”. That is how I am. Cooking is more than just math. The other two blogs had appetizing pictures and many recipes.
My audience is mainly women, because they are the ones who take more of an interest in cooking. Young people my age who also don’t know how to cook would be interested. It is mainly anyone who wants to cook but doesn’t know how to .
My top blog is cooking for engineers, it teaches people to cook who “have an analytical mind”. That is how I am. Cooking is more than just math. The other two blogs had appetizing pictures and many recipes.
Tuesday, October 23, 2007
Introduction
My topic for my blog is cooking. Each week I will attempt to improve my domestic skills by learning how to cook something. I am a horrible cook so this will be a good learning experience for me. It is something I have always wanted to learn to do. My mom is a wonderful cook and so was her mom, she always jokes that the cooking gene must have skipped me. She creates her own recipes and they are always successful, however me just following the directions always ends up in disaster. I can do calculus with out a problem, but when it comes to making an omelet I have the toughest time. I think I am the only person who can catch Macaroni and Cheese on fire... three times. My friends joke that I can not even boil water without causing so sort of catastrophe. I have always been afraid of touching raw meet so hopefully I can get over that fear. I think this is a good skill that will help me for the rest of my life. This will help me become more independent and self assured in my cooking. Hopefully I will not catch anything on fire during this process and learn a new skill.
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