General Cooking Tips:
No matter if you are experienced with cooking or if you are just beginning to cook, there are basic things we have to pay attention when cooking. I´m used to cook (I cook every day for my family) but when I plan a meal - even when I´m preparing a simple meal just for me and my husband - I always check if I have all the ingredients, if I have the necessary quantity, if some ingredient that I have at home (for instance vegetables or fruits) are still fresh or in case of ingredients that I don´t use so often, if it has expired, and very important (!!!) if you are using some frozen product, remove it from the freezer on time.
When I prepare a recipe for the first time, I also make sure that I have the right utensils (or that I can substitute it for something else) and that I can get all the ingredients (in case I intend to prepare some exotic recipe). I also never prepare a recipe for the first time when I have guests. Some recipes may sound tasty but when you prepare it, it is not so delicious as you expected. I think that testing recipes before you prepare for some guest is also important because you can be sure about how much time you need to prepare that dish – some recipes instructions may give the impression that is not so time consuming (and it may be true when prepared by a professional cook), but when you prepare by your self you see that it takes much more time than expected. And imagine the situation that you have hungry guests waiting to eat !!!!
Well since I´m talking about guests, another tip I would give you when cooking for guests is: pre-prepare in advance everything you can (peel vegetables; wash salad; chop vegetables, fruit, meat when necessary; measure the ingredients you are going to use; pull out the utensils you'll be using). I personally choose some starter and dessert that I can prepare in advance and some main course that do not demand so much time to cook, so when my guests come I can give them more attention and enjoy the occasion. Well, but this is my personal preference.
For you that are just starting cooking, I would advise you to choose easy preparing recipes, with ingredients that you know and preparation method that is not difficult. Make sure that you understand the preparation instructions before you start cooking, and of course pay attention to the tips and recommendations already mentioned above. And never stop trying – you will see that with time you will improve your cooking skills.
Buying the Ingredients: You realize you must buy some ingredients, so the first thing you should do is to make a list what you're missing and how much you need. If you're just cooking for one or two, don't get the family packages of perishables unless you can freeze the extra and use it up before it gets freezer burn. Most dry spices keep quite a while, but can lose potency if stored in warm, damp areas.
Check for products that are on sale. There's no sense in paying more than you have to. Consider how many people you're cooking for and how much refrigerator and freezer space you have. Nothing is a bargain if you can't store it long enough to cook and eat it. A large roast, for example, can be chopped into meal-sized pieces and frozen, or you can cook the whole thing, eat what you want, and save the rest for sandwiches, stews, casseroles, and snacks--if you have the refrigerator or freezer space to store it.
Sometimes the larger package costs less per pound, ounce, kilo, or whatever unit is used. Sometimes the smaller package is actually the better buy. Small calculators are so inexpensive nowadays that getting one to take shopping with you can save you money, especially when one brand, for example, lists the price per pound and another shows the per ounce price.
With foods that have to be frozen or refrigerated, or fresh fruits and vegetables that spoil quickly (known as "perishables") only buy as much as you can use before they perish. The fresher it is, the better the flavor and nutrition, so, even though you can keep a lot of stuff in the freezer for long periods, it's better not to keep it for more than a few weeks. (Keep track of what's in the freezer--date everything as it goes in--so that nothing gets buried in the back or bottom for years at a time.)
Are national brands worth the price? Are house or generic brands just as good as the national brands? All of the major chain supermarkets have house brands or plainly packaged generic products. Some chains have both. Check out your local chains, try the house products, and decide for yourself when (or if) you want to spend a little more for the national brand. If you really prefer a national brand, especially in non-perishables, watch the ads, and when it goes on sale, stock up. Many of the house brands are made by the same companies that make the national brands. The only difference is that the supermarket chain buys in quantity, and the manufacturer has no advertising expense.
Stocking Products: Stock products that every kitchen needs: all-purpose flour, cornstarch (for thickening gravy), assorted noodles and pasta, rice, oils (vegetable, olive, peanut), vinegar (white wine, red wine, apple cider, plain distilled), canned soups (beef broth, chicken broth, tomato, cream of mushroom), assorted spices and flavorings. Buy small quantities on new items and test the taste before stocking up.
Other good things to keep on hand are canned meats and vegetables, mayonnaise, mustard, ketchup, favorite salad dressings, horseradish sauce, ready-to-eat cereal, quick cooking oatmeal, Cream of Wheat, Cream of Rice, grits, gravy mixes, drink mixes, any other favorite foods.
With these basic pointers you should be well on your way to having a great cooking experience. Just click on the links below to choose one of the delicious seafood recipe.
Go to Shrimp Recipes Page
Go to Scallops Recipes Page
Go to Lobster Recipes Page
Go to Crab Recipes Page
Go to Clams and Mussels Recipes Page
 Share your favorite seafood recipe with other seafood lovers
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