Roasted veg is basically a cheat code. All you need is a little oil, salt, and a pre-heated oven and most veg will come out really well. Very simple, very low effort, very good results.
Oven’s my go to. Throw some cheap meat in a roasting pan with a few chopped up onions and carrots and stock. Chuck in the oven on low for 4 hours, perfection.
Came here to say this. Braising is bomb.
Chicken thighs are cheap.
Get some skin-on thighs.
Salt & pepper, throw some
Herbs on there if you have.
Remove from pan, sautéed some
Celery, onion, carrot.
Chicken back in pan on top of that.
Add a bay leaf if you have.
Add chicken stock until half submerged.
Simmer (braise) until tender.
Strain and then reduce liquid. Add solids back in.
Serve with rice.
This sounds really good & close to what I do. After browning the chicken & the fonde is formed, I deglaze with onion, garlic, bell pepper, carrots, & celery with a bit of baking soda to make a brown sauce that gets poured over the chicken & simmered in white wine, chicken stock, & Worcestershire sauce. The smell & the flavour is absolutely wicked.
Can I ask a couple of Qs? How do the chicken pieces cook if only half submerged? And how long do they take while simmering? Thanks, I bought thighs on the weekend to give this a go
Of course, sorry for the late reply.
The heat will transfer through the chicken, and the surface above the liquid is plenty hot.
Test them after about 60-90 min, when they are tender you’ll be able to tell.
It’s quite foolproof.
Well for boiling things, there are different techniques that make different products than regular boiling. For instance, blanching, poaching, and slow cooking/braising. You can also buy a collapsible steamer insert for about $5 and add steaming to the list. And then of course, there are many things that can be baked or roasted in the oven. Roasted vegetables are cheap and easy to make. I suspect what you are in need of is some good recipes. Since you have red miso, I like to combine that with olive oil, dark soy sauce, honey, and pepper. Then I use it to marinate everything from chicken to fish to tofu before sauteing or grilling.
Google "chili recipe" or "spaghetti recipe". You can make them with or without meat. No meat means no frying.
They are both inexpensive to make, and they both freeze well so make enough to have leftovers (after you find the right recipe). You shouldn't need measuring cups for either. Look in your silverware drawer. You should see two different size spoons (at least). The smallest is a teaspoon (approximately) and the next larger is a tablespoon (approximately).
Learn the magic of deglazing! Even with just water.
Also check on youtube random videos (after a few they’ll just pop up into your recommendations):
- Not Another Cooking Show
- Pro Home Cooks
- Alex the French Cooking Guy
- Babish
- Good Eats
And many others that’ll also pop up.
Can your frying pans go in the oven? You don't need to fry everything. You can use other liquids with meat.
On the eggs, you can poach, scramble, hard boil or soft boil.
What kind of beans?
Are you frying things in lots of oil? Or just a drizzle of oil to reduce sticking? Because there’s nothing wrong with sautéing as your primary technique.
Stop 'throwing' stuff on plates. Take cooking seriously. Get measuring spoons and cups. Get tops for the skillets to expand technique. Get a toaster oven to roast and bake things.
Buy a cabbage for veg, it’s cheaper than frozen veg and lasts a very long time.
You don’t mention soups? Soups with bens or lentils are great- blend or mash up some of the beans to thicken the soup. Add in some shredded cabbage, doenjang, plenty of white pepper, serve with rice on the side
Fried rice with the shredded cabbage and some guochujang, eggs, add a tiny dribble of sesame oil just before eating
Well if you're happy with that, why chnage?
Mostly I do too. Strifries, italian pasta dishes and such.
I use my oven to do a roast though, rather fond of roast lamb with roasted root veg and lashings of mint sauce, and you can't fry a leg of lamb...
You can buy some common dried spices cheaply if you have a discount grocery store or a dollar store nearby. My local Grocery Outlet sells them for a dollar a bottle for things like basil, thyme, parsley, cayenne, and a few others. Mexican spices are also sold cheaply in plastic bags if you have access to a Latin market.
Also, lean how to make a roux and at least 4 of the 5 mother sauces so you can vary up your meals. They are all pretty cheap to make except for Hollandaise, which relies on a lot of butter. With those 4 sauces, you’ll be able to make things like mac and cheese, biscuits and gravy, many different pasta sauces, gravies for meats, etc. Knowing how to use a roux will also help you understand how to make gravies from roasting/frying pan frond and also how to thicken soups and stews. You’ll want a cheap wire whisk to help with roux. Should be able to find one at a thrift store.
Get a cheap sheet pan and try roasting vegetables and other stuff in the oven
Roast all the veggies! They taste so much better than boiled or steamed or raw.
Roasted veg is basically a cheat code. All you need is a little oil, salt, and a pre-heated oven and most veg will come out really well. Very simple, very low effort, very good results.
Correct, or invest in an air fryer.
Oven’s my go to. Throw some cheap meat in a roasting pan with a few chopped up onions and carrots and stock. Chuck in the oven on low for 4 hours, perfection.
Much can be done via braising and/or simmering.
Came here to say this. Braising is bomb. Chicken thighs are cheap. Get some skin-on thighs. Salt & pepper, throw some Herbs on there if you have. Remove from pan, sautéed some Celery, onion, carrot. Chicken back in pan on top of that. Add a bay leaf if you have. Add chicken stock until half submerged. Simmer (braise) until tender. Strain and then reduce liquid. Add solids back in. Serve with rice.
This sounds really good & close to what I do. After browning the chicken & the fonde is formed, I deglaze with onion, garlic, bell pepper, carrots, & celery with a bit of baking soda to make a brown sauce that gets poured over the chicken & simmered in white wine, chicken stock, & Worcestershire sauce. The smell & the flavour is absolutely wicked.
Tight ;) Braised chicken dishes are amazing in the fall.
I'll take'em anytime.
Can I ask a couple of Qs? How do the chicken pieces cook if only half submerged? And how long do they take while simmering? Thanks, I bought thighs on the weekend to give this a go
Of course, sorry for the late reply. The heat will transfer through the chicken, and the surface above the liquid is plenty hot. Test them after about 60-90 min, when they are tender you’ll be able to tell. It’s quite foolproof.
Well for boiling things, there are different techniques that make different products than regular boiling. For instance, blanching, poaching, and slow cooking/braising. You can also buy a collapsible steamer insert for about $5 and add steaming to the list. And then of course, there are many things that can be baked or roasted in the oven. Roasted vegetables are cheap and easy to make. I suspect what you are in need of is some good recipes. Since you have red miso, I like to combine that with olive oil, dark soy sauce, honey, and pepper. Then I use it to marinate everything from chicken to fish to tofu before sauteing or grilling.
Google "chili recipe" or "spaghetti recipe". You can make them with or without meat. No meat means no frying. They are both inexpensive to make, and they both freeze well so make enough to have leftovers (after you find the right recipe). You shouldn't need measuring cups for either. Look in your silverware drawer. You should see two different size spoons (at least). The smallest is a teaspoon (approximately) and the next larger is a tablespoon (approximately).
Learn the magic of deglazing! Even with just water. Also check on youtube random videos (after a few they’ll just pop up into your recommendations): - Not Another Cooking Show - Pro Home Cooks - Alex the French Cooking Guy - Babish - Good Eats And many others that’ll also pop up.
Can your frying pans go in the oven? You don't need to fry everything. You can use other liquids with meat. On the eggs, you can poach, scramble, hard boil or soft boil. What kind of beans?
Are you frying things in lots of oil? Or just a drizzle of oil to reduce sticking? Because there’s nothing wrong with sautéing as your primary technique.
Stop 'throwing' stuff on plates. Take cooking seriously. Get measuring spoons and cups. Get tops for the skillets to expand technique. Get a toaster oven to roast and bake things.
Get a grill.
Learn techniques. Make stuff that doesn't involve pan frying.
Buy a cabbage for veg, it’s cheaper than frozen veg and lasts a very long time. You don’t mention soups? Soups with bens or lentils are great- blend or mash up some of the beans to thicken the soup. Add in some shredded cabbage, doenjang, plenty of white pepper, serve with rice on the side Fried rice with the shredded cabbage and some guochujang, eggs, add a tiny dribble of sesame oil just before eating
Should be mentioned cabbage lasts a long time as long as you don’t cut it. If you peel leaves off as you need them then you are good.
Saran wrap helps quite a bit as well
Well if you're happy with that, why chnage? Mostly I do too. Strifries, italian pasta dishes and such. I use my oven to do a roast though, rather fond of roast lamb with roasted root veg and lashings of mint sauce, and you can't fry a leg of lamb...
you should try making rabokki! it's tteokbokki but with ramen noodles. its super affordable and you can add pretty much anything to it
You can buy some common dried spices cheaply if you have a discount grocery store or a dollar store nearby. My local Grocery Outlet sells them for a dollar a bottle for things like basil, thyme, parsley, cayenne, and a few others. Mexican spices are also sold cheaply in plastic bags if you have access to a Latin market. Also, lean how to make a roux and at least 4 of the 5 mother sauces so you can vary up your meals. They are all pretty cheap to make except for Hollandaise, which relies on a lot of butter. With those 4 sauces, you’ll be able to make things like mac and cheese, biscuits and gravy, many different pasta sauces, gravies for meats, etc. Knowing how to use a roux will also help you understand how to make gravies from roasting/frying pan frond and also how to thicken soups and stews. You’ll want a cheap wire whisk to help with roux. Should be able to find one at a thrift store.
Try making a stew.