Do you have dreams of becoming a gourmet chef in Paris, but you’re not taken seriously because you’re a rat?
Yeah, me neither.
But the story of Remy from the animated film Ratatouille is one that I’ve connected with in the last few years: With hard work and dedication, talent can come from unexpected places.
Not that I’m suddenly a master in the kitchen after spending most of my 20s relying on the microwave and frequenting the frozen meals aisle in the grocery store. The truth is, cooking still stresses me out. I feel bad for my husband whenever he comes home from work mid-kitchen chaos, when I’m frantically cutting vegetables while garlic is on the verge of burning on the stovetop, or I’m stress-stirring soup and hoping for the best.
But over the last three years of writing food articles for Island Scene, I’ve learned how to roast, sauté, and air fry. I now know why you should salt pasta water (noodles can absorb the seasoning from the inside out), how to store berries so they stay fresh longer (soak them in a bowl of vinegar and water, air dry completely on a towel, then store in an airtight container), and the best way to peel hard-boiled eggs (shock them in an ice water bath immediately after cooking).
My favorite way to eat eggs: Taiwanese tea eggs!
So, like Remy’s idol, Chef Gusteau, says in the film, anyone can cook. You certainly don’t have to love cooking to do it. It’s still not one of my favorite things, but cooking doesn’t intimidate me anymore. When I’m scrolling through TikTok, and a recipe that intrigues me pops up, I’ll save it and actually make it … for fun.
And that’s my mindset when it comes to recipes for Island Scene: healthier, easy-to-make dishes, so that cooking feels less anxiety-inducing and more approachable. Here are a few things I’ve learned along the way to help you build confidence every time you step into the kitchen.
7-year-old me was a pro in the (pretend) kitchen.
1. Have the right equipment.
You can’t make food without some basic kitchen tools. I reach for a 9x13-inch baking pan the most because I love having the oven do all the work. But a skillet, saucepan, sharp knife, and cutting board are also essential. I use wooden spoons as my utensil of choice for my nervous stirring, and a stainless-steel spatula has saved countless roasted vegetables from burning.
2. Stock up on pantry essentials.
We always have olive oil on hand because it’s so versatile. It can be drizzled as a dressing, used to roast vegetables, and added as a finishing touch to dishes. Unsalted butter is a common ingredient in baked goods (and because baking is my ultimate stress-reliever, it’s always in our fridge), but it’s also often found in savory sauces.
Herbs and spices are also staples since they add depth of flavor to dishes! Some of the ones I use the most are garlic powder, onion powder, smoked paprika, and, of course, salt and black pepper. If you don’t have a stockpile of spices yet, I wouldn’t worry too much. You can always buy them when you find a recipe that calls for them.
Our disorganized spice cabinet. Anyone have any tips to clean it up?
3. Master basic cooking skills.
There are so many cooking techniques, but as an amateur home cook, the two most common techniques I use are sautéing and roasting.
- Sautéing: I’m not a patient person, so there was once a time when I would just throw the oil and vegetables into the pan at the same time. The result? A sad pan of vegetables swimming in oil. Not appetizing. Make sure you let the pan and oil heat up before you put anything in. Once the oil shimmers and starts to get ripples in it, that’s when you’re ready to go.
- Roasting: Our oven takes a while to heat up, so preheating it is always the first thing I do. By the time I’m done prepping the vegetables, the oven is just about ready. And speaking of prep, chop vegetables about the same size so they roast evenly. Don’t overcrowd the baking sheet, and don’t forget the olive oil and seasonings.
4. Read the recipe in full.
Once, I failed to read the entire recipe and didn’t realize until halfway through that I needed to stick the dough in the refrigerator for an hour. So, learn from me and read the recipe from start to finish before you even go to the grocery store. You’ll know exactly what ingredients and kitchen equipment you’ll need and there won’t be any surprises in the middle of cooking.
Learning (from a friend) how to cook in college. Pro tip: Don’t hold the spoon like that.
5. Taste as you go.
Sometimes you’ll follow a recipe to a T, but it doesn’t match your tastes. That’s OK! I’ve realized that I’m a bit sensitive to salt, so I’ll either omit or reduce the amount a recipe typically calls for. As you grow more comfortable in the kitchen, you’ll be able to adjust the recipe to your preference.
Confessions of a reluctant home cook
Will cooking ever be fun for me? Well … probably not. I think I’ve accepted the fact that I just get stressed in the kitchen. But there are glimmers of excitement when I’m experimenting and the dish actually turns out pretty good.
Chef Gusteau said that anyone can cook. He didn’t say everyone would love it. For me, the joy isn’t in the cooking; it’s in sharing with family and friends. And when they genuinely enjoy it, it almost makes the kitchen chaos worth it. Almost.
Chef it up
Build your cooking confidence with some of my favorite recipes (trust me, if I can make it, so can you):
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