Mirepoix (meer-PWAH) – One of the two most famous “aromatics” and the base to most wet French dishes.

A paste used in French cuisine.

Named after Charles-Pierre-Gaston François de Lévis, duc de Lévis-Mirepoix (1699–1757).

Made by slowly cooking onion, carrot and celery on a gentle heat without colour or browning. Typically with butter, but any fat or oil can be substituted.

Proportions 2:1:1 (In Order of Appearance)

It’s a close cousin to the onions and garlic with red and green bell peppers in olive oil based Soffritto used in Italian cuisine.

Unlike the Soffritto, it doesn’t get its sweetness from the caramelization of the vegetables.

This, like all recipes, can be endlessly customized to suit your taste and the dish being made.

You may only be an Amateur Chef, but, you can still be a Professional Cook.

Soffritto (or Sofrito) – One of the two most famous “aromatics” and the base of many wet dishes like sauces, soups or stews.

A paste used in Italian cuisine.
Literally translating to, 'fried' in Italian.

It’s made by slowly sautéing onions and garlic with red and green bell peppers cut into small pieces in olive oil.

Proportions 2:1:1 (In Order of Appearance)

It’s a close cousin to the onion, carrot and celery based Mirepoix used in French cuisine.

The additional bell peppers in Italian soffritto and the caramelization of the vegetables results in a sweeter, richer paste that goes well with the dish’s sauce.

This, like all recipes, can be endlessly customized to suit your taste and the dish being made.

You may only be an Amateur Chef, but, you can still be a Professional Cook.

Toast, a common breakfast food consisting of sliced bread (, bagels or English muffins) browned by exposure to heat.

Whole wheat or multi-grain bread is high in complex carbohydrates, fiber and protein which helps maintain a healthy digestive system and a stable blood sugar. Luckily, as the process of toasting only removes the water from the bread, the nutrients and calorie content are unaffected, but it does alter the flavor of the bread.

Ingredients:

• Sliced Bread
• Toaster
• Spreads/Toppings

Method:

1. Plug in the toaster.
   “All electronics should be unplugged when not in use.”
2. Insert a single slice of bread into toaster slot.
   “More than one slot can be used at once.
3. Set tasting level
   “I recommend medium-low or ¼ of the max setting. Or ½ from the ½ setting if math is your thing.”
4. Lower the lever and wait...
   “For some reason toasters with timers haven’t been invented yet.
5. If you survived the mild heart attack from the bread popping up, then remove from toaster and onto a plate. (Do not use a fork or other metal utensils!)
6. Done!

Toasting bread makes it firmer, so it's easier to apply any spreads or toppings you desire. Such as butter, jams or jellies, peanut butter and yeast extracts like vegemite "If you're weird" and avocado "If you're basic". This can also be made in a pan on the stove or quickly in an oven set to broil.

N.B.: “Remember to unplug the toaster after use.”

You may only be an Amateur Chef, but, you can still be a Professional Cook.

Important Information!

There are a few health concerns...

Scientific studies have found that toast may contain acrylamide, a carcinogen created when some foods, particularly starchy foods like potatoes and bread, are cooked for long periods at high temperatures, such as when baking, frying, grilling, toasting and roasting.

The concentration of acrylamide is increased the darker the toast is. Thus, the British Food Standards Agency recommends that your bread is toasted lightly. Or as their campaign with Olympian Denise Lewis says, 'Go for Gold'.
Though, I just scrape off the burnt bits...

Scholarly sauces...

No ketchup (none). Just sauce (saucy), raw sauce.

You’ll be a saucier after this.

A sauce is a liquid, cream, or semi-solid used in the preparation of other foods or served on food to give them a particular flavour or add aesthetics. Note, it’s not an excuse to serve dry food.

The most basic of sauces:

A White Sauce, or Béchamel Sauce, if you’re feeling fancy (or looking to show off. I won’t judge you) is a milk-based sauce. It’s made with a white roux (flour and a fat such a butter, lard or vegetable oil cooked together until the raw flour taste is removed), thinned with milk which can be infused prior to its addition to the roux with spiced and herbs such as bay leaves, peppercorns, star anise etc.

It is the base for a Mornay sauce (a Béchamel sauce with any single cheese or combination of several), most commonly used to make Macaroni and cheese and also lasagna.

A Red Sauce, or Sauce Tomate, is a tomato-based sauce. Translates to ‘Tomato Sauce’. Who would have guessed…

This refers to any of the various sauces made predominantly with tomatoes, usually consisting of onions and garlic sweated or sautéed before the addition of the tomato, or puréed altogether and cooked. Served as part of the dish as opposed to a condiment. Though, in Australia, New Zealand, South Africa and the United Kingdom, the term ‘tomato sauce’ is used to describe a ketchup-like condiment.

When you hear ‘Tomato Sauce’, you likely think of Italian cuisines, such as pasta dishes. However, tomatoes are a relatively recent entry in Italian cuisine. Introduced from the Spanish New World to European botanists in the 16th century first appearing in Antonio Latini's cookbook Lo scalco alla moderna (Naples, 1692) and first being paired with pasta in the Italian cookbook L'Apicio moderno, by Roman chef Francesco Leonardi, edited in 1790. They do however have some of the best tomatoes in the world. Grown in the small town of San Marzano sul Sarno, near Naples in volcanic soil in the shadow of Mount Vesuvius. San Marzano tomatoes have flesh that is much thicker and with fewer seeds, they have a stronger, sweeter and less acidic taste.

Tomatoes are ideal for simple and appealing sauces, with their rich flavour and their seeds may be removed to avoid their bitterness. They have a high liquid content and can be thickened over time when cooked down to the desired consistency and adjusted with water, stock or wine. Also, their skin is very soft and is easily broken down, but the flesh may be scalded and peeled to adjust its texture (or mouthfeel).

A Pan Sauce is sauces that are made by deglazing the pan.

You know the brown bits of caramelized drippings stuck to the pan after sautéing, roasting or searing meat or vegetables? That’s the fond, from the French word for ‘base’, also called by the French culinary term sucs, translation to ‘juices’ and pronounced ‘sook’ from the Latin word succus (sap), it’s the caramelized sugars, proteins and rendered fats form the foundation of a pan sauce.

And combinations of aromatics such as cloves, garlic, peppercorns, thyme, rosemary, shallots or star anise are added and heated in the fat causing them to release their aromas into the sauce creating a more complex flavour. Using a wooden spoon and a little wine, stock, or in a pinch, juice or water (which is also good if you’re avoiding alcohol) scrape the bottom of the pan until the liquid has thickened with the dissolved fond. Next, the sauce is reduced by gently simmering the liquid in the pan. If you like, swirl in some butter to make the sauce smooth, creamy and enhance its flavour. The aromatics are removed before serving, but mushrooms or other herbs and spices and sometimes lemon juice can be added.

So, think twice before you wash that pan. If you still plan to wash it, think again. Keep thinking until you come to your senses.

Let’s not forget, Salsa. The word salsa is literally Spanish for "sauce", which itself derives from the Latin salsus (salted). The pronunciation between the native Spanish, American and British English differs, but it’s all the same thing.

Usually used when referring to the often tomato-based, heterogeneous mixture typical used in Mexican cuisine. Customarily made using a molcajete (similar to a mortar and pestle), but a food processor can save you a lot of time.

Ingredients vary and could include anything from avocado to zucchini and any number of combinations of herbs and spices and thus can range from "mild" to "extremely spicy".

There are as many different types of salsas as there are sauces. Some of the most common are:

Chipotle Tomato Salsa

Fire-Roasted Salsa

Guacamole*

Habanero Salsa

Mango Salsa

Pineapple Salsa

Salsa Verde

Up next, Szechuan Sauce!

...

Maybe not…

Remember:
You may only be an Amateur Chef, but, you can still be a Professional Cook.

I know what you’re thinking, “Does it even matter which onion I use?” To which I say, “Of course it matters!”

They don’t just vary in shape and colour, but also in their taste.

The onion (Allium cepa L., from Latin cepa "onion"), also known as the bulb onion or common onion (Brown/Yellow, Red, White) and Sweet onions (Brown/Yellow or White), are vegetables and the most widely cultivated species of the genus Allium.

Its close relatives, also in the onion genus, Allium, include chives, garlic, leeks, scallion, shallots, etc.

Brown Onions (or Yellow Onions, depending on where you're from) is the most common, versatile and cheapest onion you'd find in any farmer's market or supermarket. It's the 'all-purpose' onion. If a recipe does not specify which type of onion to use, this is what you'd go for. Its high Sulphur content is what gives it the recognizable deep, complex flavor and pungent odor.

Along with its high Sulphur content, it’s also high in sugar. This makes it the best for caramelizing. They turn translucent when cooked then become sticky and sweet the longer they're cooked as the sugars are caramelized.

Red Onions, probably the second most common. They're the ones right next to the brown/yellow ones. I know they look kind of purple, but their flesh is red... ish... Ok, that's purple too, but I didn't name it.

They contain less Sulphur and sugar than their more widely used counterpart and thus has a similar yet milder flavour and does not caramelize as well. However, this does make them better in raw recipes (i.e. salads, salsas and burgers).

If it's still too strong for you, soak them in water prior to use as cooking caused them to lose their pretty red* colour and reduces its crunchiness. If you do prefer to cook them for a sweeter taste, note, their cooking time is shorter and they're great grilled.

White Onions, possibly the least common of the common onions.

Has a thin, papery white skin, white flesh and a sweet, shape flavour (but not as strong as brown/yellow onions) and somewhat cleaner taste. 

The crunchiest of the three, it is great raw and cooks well. Able to be used as a substitute for both Brown/Yellow and Red onions. However, they don't store quite as its high sugar content makes it more perishable.

Sweet Onions, sometimes called Vidalia, which is the most common type.

Low in sulfur and high in water when compared to other varieties of onions, its odor is not as pungent and it lacks the sharp taste but lives up to its name. 

Great raw in salads or on burgers or cooked to caramelize and increase its sweet taste. Found in both white and brown/yellow variations, they have a squashed appearance. "The flatter the shape, the sweeter the taste." Its low Sulfur content results in it having a short shelf life.

Brown/Yellow	Red	White	Sweet Onion
Cheapest and most common	Best for raw recipes like salads and burgers	Good substitute for Brown/Yellow and Red onions	Flattened shape
Best for cooking	Short cooking times	Sharp flavour, second to brown/yellow	Great for cooking and can be eaten raw
High in sulphur	Less sulphur	Crunchiest	Low sulphur
High in sugar	Less sugar	High in sugar	High water content
Best for caramelizing	Does not caramelize well	Shorter shelf life	Shorter shelf life

Flatter = Sweater

Stored in a dark, dry and ventilated place at room temperature as moisture could lead to rot and heat would lead to sprouting. Wrapped in wax paper or plastic wrap and placed in the fridge for long-term storage. If already cut or peeled they will last a few days wrapped in the fridge.

N.B.

The stinging sensation you get in your eyes which makes them water when you cut into an onion is caused by the release of the lachrymatory agent, syn-propanethial-S-oxide (C3H6OS), which stimulates nerves in the eye creating the sensation.

The eye irritation can be circumvented by refrigerating the onions before use, cutting onions either submerged or under running water and avoiding cutting the root end as it contains a higher concentration of sulphur compounds. If you want to go extreme, may I recommend some laboratory goggles?

Little known fact, Ogres are like onions.

#Layers

Remember:
You may only be an Amateur Chef, but, you can still be a Professional Cook.

Between wax paper, parchment paper, plastic wrap and foil. It can be hard to know when to use which. Specifically between wax paper and parchment paper.
I mean, foil and plastic are pretty easy to differentiate between. You've likely figured it out on your own.

PARCHMENT PAPER:

(A.K.A. bakery paper or baking paper)

Cellulose-based papers coated with a release agent (a chemical which is used to inhibit the bonding of other materials to its surfaces), usually silicone.
This gives it non-stick or release properties and the capability to resist high temperatures allowing it to be used for baking, roasting etc.
It's a Reusable and disposable non-stick surface available in white or brown (bleached and unbleached respectfully).
It can be used in most situations where wax paper's non-stick surface is needed such as Lining a Cake Pan or Baking Sheet to keep them from sticking. Butter is sometimes used to stick the paper to the pan.
It's used to cook en papillote (a technique where food is steamed or cooked within closed pouches made from parchment paper) or a cartouche (a piece of parchment with holes for ventilation cut to cover the surface of a stew, soup, stock or sauce while still in the pan to slow the rate of evaporation, prevent the formation of skin and distribute heat evenly and steadily.).

WAX PAPER:

(A.K.A. waxed paper or paraffin paper)

Paper coated with a thin layer of wax on each side (Natural or Manufactured), usually paraffin.

The application of the wax gives it moisture-resistance and non-stick properties.

Wax paper, unlike Parchment paper, is not oven safe as it will smoke when the non-heat-resistant wax melts and could possibly combust.

It can, however, be used in the microwave to prevent splatters by covering the food as the paper is, under normal usage, mostly unaffected by microwaves and thus won't melt like plastic wrap or spark like aluminium foil.

it less-expensive than parchment paper and can be used as wrapping for storing food, such as cheese to prevent it from drying and cracking as it keeps water out (or in). It can also be used as an impromptu funnel or piping bag and to catch drippings when using drizzling chocolate, caramel and more.

Parchment Paper	Wax Paper
Coated With Silicone	Coated With Wax
Non-Stick	Non-Stick
Heat-Resistant	—
—	Moisture Resistance
Oven Safe	—
Microwave Safe	Microwave Safe
—	Cheaper

Or, you know, you can always just buy a Silicone Baking Mat…

Made of Silicones, (A.K.A. polysiloxanes) it is heat-resistant and rubber-like. Though more expensive than both options, and comes with its own set of advantages and disadvantages, it will last you many years once used correctly.

Remember:
You may only be an Amateur Chef, but, you can still be a Professional Cook.

Pancakes (also called flapjacks, griddlecakes or hotcakes and not to be confused with waffles.)

As a university student, I created this recipe to provide the greatest taste with the least amount of ingredients and thus at the lowest price.

Introducing my... Basic Pancakes (with an Oatmeal variation)!

Ingredients:

• 1 Cup All-Purpose Flour

(For Oatmeal Pancakes use:

• 1⁄2 Cup All-Purpose Flour
• 1⁄2 Cup Quick Oats)

• 1 1⁄2 Tablespoon Sugar
• 1 1⁄2 Teaspoon Baking Powder
• 1⁄2 Teaspoon Baking Soda
• 1⁄2 Teaspoon Salt
• 3⁄4 Cup Milk
• 1 Tablespoon Vinegar
• 1⁄2 Teaspoon Ground Cinnamon
• 1⁄4 Teaspoon Nutmeg
• 1 Teaspoon Vanilla Extract
• 2 Tablespoons Butter, Melted
• 1 Egg

Method:

1. Mix Wet ingredients:-
1. Mix vinegar and milk and let rest for 5 minutes while you prepare the other ingredients.
   "The curdled milk will be used as a buttermilk substitute."
2. Beat the egg with melted butter and vanilla.
2. Mix Dry ingredients:-
1. Add the flour into an appropriately sized bowl. (Sift the flour if you have the necessary utensils.)
   “If you’re adding oats, don’t sift them…”
2. Add the baking powder, baking soda, cinnamon, nutmeg, salt, sugar and mix well.
   "Don't tell me sugar is a wet ingredient!"
3. Make a well in the dry ingredients and slowly add the wet ingredients whisking until desired thickness is achieved.
4. Add butter or oil to heated frying pan, griddle or pancake maker/waffle iron (if you don't trust their nonstick capabilities).
5. Pour in a reasonably sized amount of the batter and flip when bubbles begin to emerge at the top. Cooke the other side until brown.
6. Done!

I can’t say exactly how much they make though... My serving sizes are bigger than the average bear.

Plate and serve with sweet sauces such as maple syrup, honey or jam. Or toppings like blueberries, strawberries, bananas and other fruits. As well as whipped cream or bacon!
You can basically add anything.

N.B.: “The fruits and bacon can be added directly to the batter right before cooking them.
The recipe is basic, so the possibilities for customization are endless.”

You may only be an Amateur Chef, but, you can still be a Professional Cook.