Cooking 101: The No-Stress Guide to Measuring, Tools, Food Storage & Kitchen Confidence
Cooking 101: So you’ve decided to take cooking seriously, or at least want to stop burning toast. Whether you’re a total beginner, a weekend cook, or someone who’s trying to level up their culinary game, this guide is your cheat sheet to doing things right (without the stress).
Let’s make cooking easier, smarter, and actually fun.
👉 1. Measuring Like a Pro (Because “a little bit” isn’t always the vibe)
We’ve all eyeballed ingredients and hoped for the best. But for consistent, non-chaotic results. Let’s measure properly.
🥤 Measuring Liquids
- Use a clear measuring jug.
- Put it on a flat surface (no holding mid-air, we’re not magicians).
- Bend down and check the liquid is exactly at the line. No guessing. No tilting.
🥄 Liquid in Spoons
- Fill the spoon to the top.
- Pour it after measuring—don’t measure it over the bowl unless you enjoy cleaning up spills.
🌾 Dry Ingredients
- Scoop it up, then level it with a knife or flat edge.
- Want perfect baking? Don’t pack flour, just scoop and level.
🍯 Brown Sugar & Butter
- Brown sugar? Press it in tight and firm and level it.
- Butter? Use the wrapper markings or weigh it. Cutting random chunks = chaos.
👉 2. Your Starter Pack: Kitchen Tools That Actually Matter
Before you buy 27 gadgets you’ll never use, start with these basics:
🍳 Stove Essentials
- 3 saucepans (small, medium, large) with lids
- A solid frying pan (non-stick or cast iron)
- A big pot for pasta, soups or “I’m cooking everything in one pot today”.
✅ Nice-to-Have Add-ons
- Wok, sauté pan, omelette pan, grill pan, steamer
🎂 Baking Basics
- 8–9 inch cake tins (round or square)
- Loaf tin, muffin tray, cookie sheet
- Wire rack, oven gloves, oven thermometer (because your oven lies)
🔪 Knife Squad
Please don’t use a butter knife for everything.
| Knife | Use |
|---|---|
| Chef’s Knife (10 in) | Chopping veggies, meat, everything |
| Paring Knife | Peeling, small cuts |
| Serrated/Bread Knife | Bread, tomatoes, cake layers |
💡 Sharp knives = safer than dull ones. Trust the science.
👉 3. Prep Tools That Make Cooking Less Annoying
You don’t need a fancy kitchen, just a few reliable tools:
- Mixing bowls (different sizes)
- Wooden & silicone spatulas
- Measuring spoons & cups
- Whisk, tongs, ladle
- Peeler, grater, colander
- Electric mixer if you bake
👉 4. Storing Food Without Turning Your Fridge Into a Science Experiment
🧊 Fridge Rules
- Keep it between 1–5°C (35–40°F)
- Store food in sealed containers so your cake doesn’t smell like onions
- Leftovers? Chill them ASAP, don’t let them sit out for hours
🍎 Fruit Storage Cheat Sheet
| Fruit | Store At | Notes |
|---|---|---|
| Apples, oranges, bananas | Room temp until ripe | Then refrigerate |
| Berries, grapes, figs | Straight to fridge | Eat within 2–3 days |
| Mangoes, peaches, pears | Ripen outside, fridge after | Soft = ready |
🥕 Veggies
- Cool, dark place: potatoes, onions, garlic, pumpkin
- Fridge: leafy greens, peas, beans, corn
- Don’t wash before storing (except herbs & spinach)
🥫 Dry Stuff
- Pantry should be cool & dry (below 18°C/65°F)
- Store flour, pasta, rice in airtight jars/containers
- Oils & nuts? Fridge makes them last longer
👉 5. Herbs & Spices = Instant Flavor Upgrade
- Fresh herbs? Use them near the end of cooking.
- No fresh? Use dried. Just remember: 1 tsp dried = 1 tbsp fresh
- Grind whole spices if you can. Freshly ground = more flavor, more aroma, more chef energy.
👉 6. Cooking Smart: Timing & Planning Like a Boss
Cooking isn’t just chopping and stirring, it’s also strategy.
✅ Before You Start
✔ Make a shopping list.
✔ Prep ingredients—wash, chop, measure.
✔ Start with recipes that take the longest.
💡 If cooking multiple dishes:
- Check what can be made earlier (desserts, cold salads, sauces).
- Chop common ingredients (like onions/garlic) together.
- Write a mini timeline if you’re hosting or just easily stressed.
✨ Final Thoughts
Cooking doesn’t need to be stressful or super fancy. With the right tools, smart prep, and a bit of patience, you’ll go from “What am I even doing?” to “I got this.”
Start small. Measure right. Store things properly. And most importantly- taste, experiment, and enjoy the process.
