College life and cooking are two words that rarely find themselves paired with one another. College life and Canes — now that’s is more like it.
Cooking isn’t often a top priority on the average college student’s to-do list. And let’s face it, not only does it take time and money to gather the goods necessary, but there also is some common knowledge necessary if the kitchen is to be conquered.
As a college student, I know just how hard it is to be a culinary whiz. It’s not as easy as it looks!
But the important thing to realize is that there are shortcuts and ways to cook more effectively, efficiently and healthier!
I am out to make escapades in the kitchen a positive experience for all you rookies.
First thing’s first, take-out is not your friend! I don’t want to knock it completely, but I think too many of us utilize this luxury.
Take-out and drive thru’s only make us lazier and fatter.
They are convenient, but when you have the numbers to take out joints programmed in your cell phone and a collage of ads on the fridge, there’s a problem.
Of course, I am no expert, so I had to go elsewhere to get some good, solid advice on the do’s and don’ts in this foreign world in which we venture-The Kitchen.
I talked to both students and faculty here at LSU, as I tried to gather tips. Autumn Douglas, a dietician at the Student Health Center said that there are not only tips to encourage students to cook, but also easy ways to healthier.
Rochelle Crawford, a mass communication junior said she enjoyed cooking and often turned to cookbooks for recipes.
“I don’t get to cook very often because I don’t have time, but when I get a chance I love it,” Crawford said. “I have an Emril cookbook I love, and my roommate has a Rachael Ray 30 Minute cookbook. I think they’re both really good.”
Other students said they used their parents in lieu of a cookbook.
“I cook every night; I’m really comfortable in the kitchen,” said Claire Capitelli, a mass communication freshman. “If I ever have any questions, I just call my dad.”
For me, my mom has been my source, “the all-knowing.” She said the first area to master when cooking is concerned, are conversions.
You’re making dinner for yourself and your roommate, but the recipe normally feeds your entire family back at home.
Waste not want not, so you decide to cut the recipe in half but get lost amidst the tablespoons and quarter cups.
It’s important that you know what you’re doing when it comes to dividing and multiplying ingredients. One small mistake can ruin your dish, and we wouldn’t want that to happen now would we.
Most cookbooks have a section in either the front or the back with conversions. For those who don’t have the pocket change to spare on a cookbook, I’ve included some of the basic conversions.
Regarding cookbooks, it’s important for students to know which cookbooks are best suited for them, regarding their experience in the kitchen.
I looked over three different books and found that each offer something different to its readers.
Betty Crocker’s Cookbook: Everything You Need To Know To Cook Today
This cookbook has everything! I was really impressed with it.
This book is ideal if you’re a beginner and anticipate lots of questions. If you have a question, chances are you will find the answer somewhere between pages 1 and 576.
The book is organized into sections, each packed with pictures. The information is easily accessible and clearly presented.
A glossary is included which is ideal if you’re not too experienced.
Along with the glossary, the book contains lots of charts of conversions and substitutions.
And in case you were unclear on how to affectively grate your cheese, have no fear, they have a picture to demonstrate! It seems the guys over at Betty Crocker really didn’t miss a beat!
While it starts at square one, it also includes more advanced recipes for the more seasoned cook.
A cool feature that I found were the low fat options that are included. Some recipes have suggestions on how to make the dish more appealing to you calorie counters.
Betty Crocker’s Cookbook is available at Barnes & Noble or may be purchased online. For around $20, it can be yours. Money well spent, I’d say.
Rachael Ray’s 30 Minute Meals 2
For those of you auditory and visual learners, this cookbook may be ideal for you. For those of you who don’t know, Rachael Ray hosts her own TV show on Food Network.
If you need clarity or need to actually seen how it’s done, tune in.
While I’ve heard nothing negative about the cookbook’s content, I thought it could be organized a little better.
Personally, I need a cookbook to be explicit. If I want to make say, spinach and artichoke calzones, I want to know exactly where I can find it in the book.
Without a clearly cut table of contents, I found myself a little lost.
In addition to being a little disorganized, there are very few pictures.
Pictures are something I personally feel are a must have. I want to see what my dish is supposed to look like when all is said and done, with emphasis on supposed.
Another issue I had with the book was a lack of step by step procedures. First, I warm the skillet. Second, I add the butter. Third, I throw in the onions.
Of course Rachael Ray and her followers are a bit more advanced in the kitchen than me and may not require the same baby steps.
Rather than a numbered, step by step procedure, the book presents the process in paragraph form.
A nice feature of the book is its suggested meals. Cookbooks always provide readers with the recipes, but rarely suggest what dishes compliment the main course. Have no fear, Ray has it covered.
With each included dish there is an accompanying menu. This menu includes side dishes, and often desserts.
This cookbook is however not a beginner’s ideal choice.
With some dishes requiring ingredients such as cumin seeds and capacolo, these meals may not be on the typical college student’s menu.
However, if you are a more experienced cook looking to refine your skills and impress or actually know what capacolo is, this is a good choice.
Rachael Ray’s 30 Minute Meals 2 is available at Target for around $15 and also online. And just for your information, capacolo is an Italian ham.
Campbell’s Collection 3 Cookbooks in 1
One can of Campbell’s soup, a few odds and ends, pop in the oven, and you’re done! Sounds ideal if you ask me.
Campbell’s cookbook is a collection of quick meals that just about anyone can do.
The cookbook is organized into a few sections, all of which include additional tables of contents.
Most recipes include a can of a particular Campbell’s soup and most don’t exceed four steps. Of course the desert recipes don’t call for any Campbell’s! The book appeals to both the hands-on types, as well as those who like to spend the least amount of time in the kitchen as possible.
For those of you who often opt for the microwavable meals so you can watch TV or do homework while you “cook,” pay attention to this section.
It’s titled “Slow Cooker Creations.” Within this section are recipes in which you literally chop some ingredients, add a can of soup, dash of this or that, throw it in your slow cooker, and viola. Go shopping, come home, and dinner is ready!
While there are quick, easy meals included, I would not advise this book for any carb-counters.
The majority of the recipes included involve pasta, potatoes, or breaded crusts.
For a beginner who is interested in cooking fast, cheap, and aren’t interested in getting too fancy, Campbell’s Collections looks to be a good pick. I found it at Target for $15.