Advice You Can Chew On: Basic Kitchen Essentials & Errors

Welcome to Advice You Can Chew On! Where you ask your most mind boggling culinary related questions and receive accurate, descriptive answers you won’t find on standard search engines. On the last installment of our column, we discussed ways to pan fry cutlets correctly which sparked curiosity in our readers who are now eager to learn the proper way to fry battered food as well. Our final question comes from a young man who until now has not had the right tools and ingredients present in his kitchen.

Beer Battered Cod Fish (Courtesy of ClosetCooking.com)

Dear FreeSpiritEater:

I attempted to deep fry cod fish and followed a battering recipe with directions I found online. I drop the fish into the oil, but it always sinks to the bottom and completely falls apart by the time it reaches the plate. What am I doing wrong?

Danielle G, Bronx, NY

Dear Danielle:

It’s frustrating when following a recipe and not understanding what went wrong. No worries! I’ve already pointed out where the procedure went sour. When I first began working as a line cook, my chef attempted to teach me how to deep fry battered fish (unaware of my prior experience with deep frying). I observed his movements as he removed a piece of cod from the fridge, rolled it in flour, dipped it in the batter, and from about eye level dropped the fish into the oil. He jumped back while the sizzling drops showered around us. Minutes later, he removed the fish which had completely fallen apart and attempted to plate it. I took a step forward, and retraced all of his steps until I reached the fryer. I took the battered cod, and lowered it into the hot oil (thicker side first) and GENTLY swayed it back and forth for a few seconds and slowly let go. Minutes later, the fish emerged a bright golden color, crisp, and fully intact. The purpose of the batter is to encase lean fish protecting it from the intense heat, while creating the eye appealing golden contrast. When dropping the fish you rupture its protective barrier allowing the oil to break it down, hence the unappealing final result. Be gentle with your lean fish. When a product is loved during the cooking process, you can see and taste the difference.

Dear FreeSpiritEater:

I am a 20-something male living with 2 other 20-something ‘(culinary delayed) males. We’re getting pretty sick of take out, but I don’t know who to ask about the kitchen essentials. Like basic tools and food. Having been “babied” for so long I don’t know even know where to begin. Help! 

Mama’s Boy, NY,NY

Kitchen Tools & Utensils (Courtesy of GourmetEureka.com)

Dear Mama’s Boy,

I applaud you on taking the first step in a culinary crisis. Asking for help! Well luckily I have just the list of ingredients and tools to get you started on your path to culinary enlightenment. We have all been at that “Where do I begin?” stage. It can be overwhelming at times hearing kitchen terms and even vegetables you’ve never heard of. Cooking can be fun, and in no time the three of you will be making mouth watering meals. When it comes to basic ingredients, I would first suggest a spice rack. (If I named every spice essential for making great dishes we’d be here for a while). Other dry ingredients would be

• all-purpose  flour
•  corn starch
• baking powder & baking soda
• salt & pepper
•  beans & or lentils
•  sugar and brown sugar
• your favorite pasta
• vegetable oil
• beef & or chicken broth
• your favorite type of nuts, for topping dishes or adding to desserts (these are all ingredients that may come in handy and will last in your pantry).  In your refrigerator I would suggest…
•  milk
• eggs
• butter (CANNOT forget the butter)
• your favorite spreadable or shredded cheese
• puff pastry sheets in your freezer. (Puff pastry can be used to make both sweet and savory dishes, appetizers and snacks.) Shop for some standard vegetables such as…
•  potatoes & tomatoes
•  red & green peppers
•  onions & garlic

If you’re willing to be adventurous, shop around to see what other veggies and fruits are in season. (Fruits can be drizzled with honey for a quick fruit salad, mixed with ice and alcohol for fresh adult drinks, cooked with sugar to make syrups for drizzling on your pancakes, (pancake ingredients are included in the list) and even for concocting savory sauces.) Go to a specialty store or even the mall to find cooking sets complete with measuring cups and spoons, strainer, peelers, graters, cutting board, whisks, etc. You can never underestimate the power of a good chef knife (you don’t need to be one to own one), it will even do the job of other appliances. The best way to learn is to practice; and practice makes (almost) perfect. Watch a cooking show, or video online and give it a try. Do not be intimidated by this list, it is just to get you started, but hopefully you will propel from here. There are many cookbooks, websites, food blogs, and television shows to help guide you on your culinary adventures. Happy eating (and creating)!

Thanks for stopping by and taking the time to read Advice You Can Chew On. Send in your culinary related questions here or e-mail them along with your name and town to FreeSpiritEater@Bromography.com to be featured on our column! Come back next week for more tips, recipes and advice. Until then, remember to never settle for anything less than delicious. =]