Inspiration for startcooking.composted in Applause by Kathy MaisterThe inspiration for startcooking.com actually came from my husband, David, my nieces, and many other people I met who, when asked: "Do you know how to cook?" would reply by saying "What do you mean by cooking?" In the fall of 2005, David was developing a new website for his management consulting business, with fabulous business advice videos . David had also just shown me his latest plaything — his video iPod. (Any other video iPod fans out there?) As I was watching the filming I started thinking about all the people who are really smart, well educated and clueless about how to cook. I kept thinking "cooking" - "iPod" - "cooking" - "iPod." Then it suddenly dawned on me and I said - why not? I realized that, in spite of the existence of hundreds of TV cooking shows and thousands of cookbooks, there was nothing out there that really helped smart people learn the basics. I also realized that there was a fresh way to share what I knew. I couldn't get the iPod cooking idea out of my mind. You know how something only becomes real once you say it out loud? Well, a few weeks later, as a result of David's work, we were in, of all places, Estonia, and I told David about my idea.
Tallin, EstoniaImmediately, the idea became totally real. I could see it happening. Once again, the teacher in me came alive. If you are new to startcooking, or are a regular visitor here, please consider subscribing for free. 10 commentsKathy (Maister) I have always loved The Joy of Cooking. If you have not already bought the updated version, I highly recommend it. My new cooking videos are going to be for the absolute beginner. The lesson on scalding milk probably won’t be until video #654! Welcome to the blogsphere! I think I will enjoy your blog, and will put you on my blogroll! Jon Sacker Kathy, Good luck, a great idea. I think that DBK is onto a really important point. So many cook books use basic terms without really explaining what they mean: saute v fry. chop v dice, I am sure that explaining and showing these will give may starting out cooks more confidence to actually try the recipes thye see in books. Stacey We have enjoyed so many excellent meals over the years prepared by Kathy. Now, the rest of you can share in our delicious experiences. Kathy (Maister) Thanks Stacey! (I swear this is not a paid endorsement, but Stacey, the check is in the mail!) Chris Gosler Startcooking.com is an excellent resource for people in their early 20's, myself included, especially considering that after 23 years of existence; the best meal that I can whip up is a mean peanut butter and jelly sandwich. Besides, the beef stew and portabella mushrooms Kathy brought in for us trainers at BodyScapes Fitness were to die for and very nutritious I might add. I am looking forward to learning that recipe and many more! I never saw how to make soup on TV. I wonder why do those chefs always cook the strangest weirdest things? I don't think I'm ever gonna cook escargot at home. Ni Ni I love to cook and become bored with the same old recipes. Your website has broadened my horizon in the kitchen. The methods are explained to a T! Keep it going. Thanks Everyone! I try really hard to keep it real! Many TV and internet cooks share really complicated recipes that often require tons of ingredients - many of which are difficult to find in your local grocery store. startcooking.com is all about learning the basics. Post a Comment0 trackbacks |
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DBK
This is an excellent idea. I am a foodie of long standing (just returned from ten days in France where, among other things, Mrs DBK and I took two cooking lessons from some top chefs in Avignon). When I first started cooking I would read things in recipes like “scald the milk”. I had no idea what scalding milk meant until I got a copy of The Joy of Cooking, in which the author describes that basic. Many recipes include terms like “scald” but never explain what that term means.
By the way, I had heard this before but one of the basic instructions I received at one of my two recent lessons was not to salt meat before you sear it or roast it. Salt it afterwards because the salt will draw out the blood if you do it before you cook it, thereby drying the meat.