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#67 Title
Ask-a-Chef: Start Cooking
Special Guest: Kathy Maister, Founder, Host and Editorial Director of startcooking.com
Description:
If you want to know how to buy, store, peel, chop, juice and dice, then we’ve got the show for you! We are talking about the basics of cooking with Kathy Maister, the founder and host of startcooking.com. Kathy shares quick and tasty meal ideas, plus tips for the cooking skills you need to prepare them.
Duration: 58:14
Index:
00:24 Introduction: Kathy Maister
06:15 Startcooking.com is Born!
10:02 Kathy's Cooking Videos
19:42 Common Cooking Mistakes
26:28 Listener: My Sour Cream Curdles!
28:14 Listener: Using Unsalted Butter
33:04 Recipe Calls for Cooked Chicken
39:36 Common Food Storage Mistakes
46:01 Mushroom Talk
49:42 Top 5 Cooking Tips
54:40 Closing Comments
55:59 Closing Track: Better With You
Click here to see other episodes in
the Ask-a-Chef Series.
Related Podcast: Cooking with Kids. |
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Pasta Salad (Click photo for recipe.)
startcooking.com
Are you a busy, talented person who just never got around to learning the basics of cooking? We built Start Cooking just for you. Start Cooking is all about learning the absolute basics of cooking, with short cooking videos and step-by-step photo tutorials. You’ll learn basic cooking skills in our Tips & Techniques section, like how to wash lettuce. Then use your new moves to make quick and tasty meals from our Recipes section, like a home-made ceasar salad.
With your iPod or mobile phone, you can take the Start Cooking videos everywhere: to the gym, to the market, and even right into your kitchen while you’re trying out a new recipe. Impressing your friends and family with deceptively delicious, home-made meals has never been easier. Get ready to start cooking!
About Kathy Maister
Kathy Maister has been passionate about cooking, food, and teaching for as far back as she can remember. Kathy’s lifelong dream has been to inspire people who have never cooked before to say: “I can do that!”
Born and raised in Massachusetts, Kathy graduated from the University of Massachusetts with a major in Home Economics, then moved to Boston and became a Home Ec teacher. When cutbacks meant no more budget for Home Economics classes, Kathy was afraid her dream of teaching cooking was gone forever.
Fast forward to the fall of 2005. While Kathy watched her husband David Maister film a series of business videos, she started thinking about all the people who are really smart, well-educated and clueless about how to cook. Despite all the TV cooking shows and cookbooks out there, there’s really nothing out there to help smart people learn the basics. Kathy recognized that videocasting could be fresh way to share what she knew, and the teacher in her came alive all over again.
In 2006, when Kathy Maister launched startcooking.com and the Start Cooking Video Cast series, it was her dream come true. Today she’s busy writing the Start Cooking Blog, making the Start Cooking Video Casts, and otherwise living happily ever after teaching cooking basics to her heart’s content.
For More Information
Visit startcooking.com.
For more recipes, tips and techniques. read Kathy's blog.
Subscribe to the Start Cooking Podcast on iTunes.
Contact Kathy Maister with questions, suggestions or feedback.
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Kathy's Quick Tip:
Remember mince is the smallest size, and
then dice, then chop is the largest cut of the three.
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Recipes from startcooking.com
Watch the Video
GRILLED CHICKEN - INDOORS!
4 boneless chicken breasts (5-6 ounces each)
3/4 teaspoon of salt
1 tablespoon of brown sugar (or white sugar)
1/2 teaspoon of garlic powder
1/2 teaspoon of onion powder
In a small bowl mix together the salt, sugar, garlic powder, and onion powder.
Rub the spice mixture over both sides of the chicken.
Add chicken to preheated grill pan and cook on each side 4-5 minutes depending on the thickness of the chicken. Makes 4 servings
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PORK ROAST
1/2 teaspoon of salt
1 tablespoon of oregano
1 tablespoon of olive oil
3 pounds of boneless pork
1/4 teaspoon of black pepper
Put the oven rack in the center of the oven and preheat the oven to 450 degrees. Measure one tablespoon of olive oil in a small dish. Add salt, pepper, dried oregano (or rosemary, sage or thyme) to the oil. Mix this spice rub together and rub it all over the pork roast.
Place the roast on a rack in a roasting pan, fat side up, and put the roast in the 450 degree preheated oven. Roast for 10 minutes, then RE-SET THE OVEN TEMPERATURE TO 250 DEGREES. Continue cooking for about 50-80 minutes or until the meat registers 150 degrees on a meat thermometer.
Remove the roast from the oven and set on a cutting board. Cover the meat with tin foil and let it rest for about 15 minutes before slicing it.
Adapted from: Joy of Cooking. Serves 8.
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Chocolate Fudge Brownie Cupcakes (Click photo for recipe.)
V&J's Ask-a-Chef Survey
What is your favorite cookbook?
I love all of Ina Garten’s Barefoot Contessa cook books.
What is your favorite cooking tool?
My Cuisinart food processor! It is a huge time saver for a busy cook.
What is your signature dish or your specialty?
I love making, serving and eating Quiche. It’s perfect for any meal of the day!
What is your favorite cooking website?
The USDA has some of the best and current information on every aspect of food.
Name one food item that is a staple in your fridge!
Yogurt! Flavored, plain, and Greek style are on my weekly shopping list.
Sausage Balls (Click photo for recipe.)
Basic Cooking Techniques
Kathy’s Top Ten Cooking Tips
1. Have fun.
2. Think small — master one skill at a time.
3. Keep your knives sharp.
4. Think ahead — it's hard to prepare a meal with no food in the house.
5. Add a touch of romance — anything looks better by candlelight.
6. Keep equipment simple. "Gimmicky" utensils and equipment take up storage space and become dust collectors. (Are you really going to make your own dried beef jerky?)
7. Buy one really good reference cookbook. (I like "Joy of Cooking.")
8. Leave some things to the experts. (I have never been able to cook a steak as well as they do at our local steak house!)
9. Learn to cook one thing really well. Everyone needs a signature dish, even if it is just scrambled eggs.
10. Learn all the proper techniques and terminology, and then break all the rules!
Chicken Noodle Soup (Click photo for recipe.)
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Kathy's Quick Tip:
One dish I use over and over again in my recipes is a 9x13x2 inch baking dish.
It will hold 15 cups of ingredients. If you have an unusual shaped dish,
and are unsure about the size/capacity of your dish, measure 15 cups of
water into it, to see if it is big enough to hold this amount.
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