We might infer from this that making dinner is harder than making great music. More likely it simply shows how far we have to go in teaching our children the basics of cooking.
Pie crust, salad dressing and chicken soup; braising, steaming and baking all were once bottom-line fundamentals for anyone entering a kitchen. Now they are more often seen as higher culinary education. And things are not getting any better. At one time, a beginner could look to elders for cooking guidance; now parents often are as unskilled in the kitchen as their children.
With that in mind, we offer the following kitchen primer for every cook who's been stymied by a recipe, intimidated by an herb, or run off in fear of a sinking souffle. If you tremble at the thought of rolling out a pie crust, or chopping a vegetable, or greeting a list of ingredients longer than the guest list to your dinner party, this guide's for you.
The following collection of recipes, definitions, explanations and tips is organized alphabetically. The list is hardly comprehensive, though we've tried to touch on most things a novice cook would need to know to feel at home with a good cookbook in a well-equipped kitchen.
APPLESAUCE. Combine 3 pounds peeled, cored and quartered McIntosh apples, 1/4 cup sugar, 1 tablespoon lemon juice and pinch of salt in heavy sauce pan; bring to boil, stirring frequently. Simmer 10 to 15 minutes, until apples are tender. Mash with potato masher or run through food mill. Add 1/2 teaspoon ground cinnamon and more sugar depending on sweetness of apples.
BAKING PANS, LINING. To line a baking pan of any size, cut a piece of kitchen parchment or wax paper to size by placing the pan on a sheet of the paper, tracing the bottom of pan on paper, and cutting out with scissors. Grease interior of pan lightly; place paper over bottom of pan, smoothing out any bubbles or wrinkles. Grease paper.
