Have you ever had one of those ‘aha!’ moments in the kitchen, where something that once seemed utterly nonsensical suddenly becomes the cornerstone of your culinary practice? For me, it was the humble, often-overlooked starchy pasta water. I remember the first time I encountered it in a recipe as a young teen. I completely forgot about it, and as a result, my sauce turned out watery. In my infinite wisdom, I thought, “Well, water would make it more watery. This recipe is clearly not very good.” Oh, how wrong I was! It turns out that starchy pasta water is a secret weapon in achieving that silky, restaurant-quality sauce that clings to your pasta in a way that’s nothing short of magical.
Basic Dishes for Beginners
Let’s not get ahead of ourselves. Before we dive into the transformative power of pasta water and other culinary revelations, let’s talk about the basics. Every beginner cook should start with a few key dishes to hone their skills and build confidence in the kitchen. Star chefs from all over the country have weighed in on this, sharing their recommendations for the best dishes for novice cooks to practice essential techniques and base recipes.
First on the list is the cream-based soup. According to Portland’s St. Jack chef Aaron Barnett, it’s all about the basics: garlic, onions, your vegetable of choice, your liquid of choice, then cream and butter. But the real lesson comes at the end. Barnett emphasizes the importance of tasting and adjusting the salt and acid levels. This is how you work out your palate, by tweaking a soup to taste the best to you.
The art of roasting a chicken with vegetables, as suggested by the legendary New Orleans chef Emeril Lagasse. He talks about the importance of seasoning, the use of herbs, and the art of cooking vegetables alongside the chicken so everything comes out perfectly. It’s about mastering the basics of roasting and learning to trust your instincts when it comes to timing and flavors.
Pizza is another dish that encourages you to get your hands dirty. Chef-consultant Matt Jennings of Full Heart Hospitality recalls pizza nights with his dad, turning the kitchen into a disaster zone but learning that cooking is about jumping in and enjoying the process. It’s about tactile learning, experimenting with dough, and embracing the joyous mess of creation.
Pasta Carbonara is a dish that chef Michael Tusk of San Francisco’s Quince and Cotogna holds dear. With few ingredients, it allows you to focus on the quality of each component and the steps involved in bringing them together. It’s a dish that’s quick to make but requires attention and precision, making it a great test for any cook.
Whole roasted fish is another dish that’s simple yet rewarding, as pointed out by chef Chip Roman of Blackfish in Conshohocken, Pennsylvania. It teaches you about even cooking times and how to tell when fish is perfectly done. It’s a lesson in simplicity and subtlety, where the natural flavors of the fish are the stars of the show.
Risotto, recommended by Miami chef Michelle Bernstein, is a dish that requires patience and attention. It’s easy to make, but you have to stay focused and resist the urge to multitask. Bernstein’s advice is clear: stay off your stupid cell phone and pay attention to your risotto.
A garden salad might seem too simple to be a lesson in cooking, but chef Nico Monday of Short & Main in Gloucester, Massachusetts, begs to differ. The key is in making a really good vinaigrette, which is a foundational skill for any cook. It’s about balance and understanding how to dress a salad without overpowering it.
The BLT fried egg-and-cheese sandwich is a lesson in temperature control, as Hawaii chef Robert McGee points out. It’s about learning not to burn the butter, how to caramelize properly, and mastering egg cookery. It’s a dish that teaches you the basics of cooking on a stovetop.
Apple pie, as described by chef Joey Campanaro of Little Owl in New York City, is a foray into baking that teaches you about the tactile aspects of cooking. From peeling and preparing the apples to getting the crust just right, it’s a dish that’s forgiving and still tastes good even if it doesn’t look perfect.
Marshmallows might not be the first thing that comes to mind when you think of baking, but pastry chef Stella Parks of BraveTart.com suggests it’s the perfect starting point. It’s a simple process with a high work-to-reward ratio, and it’s a fun way to impress your friends with homemade treats.
The Magic of Pasta Water and Culinary Lessons
Back to that starchy pasta water. After my initial blunder, I learned that this seemingly silly ingredient is actually a game-changer. The starches released from the pasta into the water help to emulsify and thicken your sauce, giving it that glossy, velvety texture that elevates your dish from home-cooked to haute cuisine. It’s a trick that many professional chefs use, and it’s one that I now swear by in my own kitchen.
It’s not just about the pasta water. Each of these dishes teaches a fundamental skill or concept that, once mastered, becomes part of your culinary DNA. Whether it’s understanding the importance of seasoning, getting comfortable with dough, or learning the delicate balance of a vinaigrette, these recipes are more than just meals—they’re lessons in the art of cooking.
As you embark on your cooking journey, remember that every mistake is a learning opportunity. That watery sauce I made all those years ago? It taught me to question, to experiment, and ultimately, to understand the science behind the recipes. Cooking is a constant process of discovery, and even the most seemingly silly or insignificant details can lead to your next great culinary revelation.
Whether you’re a beginner cook or a seasoned home chef looking to refine your skills, embrace the process. Get your hands dirty, taste as you go, and don’t be afraid to make a mess. After all, cooking is as much about the journey as it is about the destination. And who knows? That starchy pasta water might just become your secret weapon too.
Related posts:
10 Dishes Every Beginner Cook Should Learn
Why I’ve Never Learned How to Cook
Funny things that happened while learning how to cook
