Recipes for college cooks who are more Top Chef than Top Ramen
Published: August 25, 2011
These recipes were tested in a 950-watt oven. To find out what wattage your oven is, check the label inside. (It may be in kilowatts – mine says “0.95 KW.”) Lower wattage means lower power and requires a longer cooking time; higher power means less time in the oven. Experiment in 30-second intervals until you figure out what works. And remember: Things keep cooking after they come out of the oven, so err on the side of slightly underdone.
Pro tools: Basic equipment for the dorm gourmet
• two sets of measuring spoons
• two glass measuring cups: one 2-cup, one 4-cup
• 9-inch glass dish (square or round)
• set of glass custard cups or ceramic ramekins
• two mixing bowls
• mesh strainer
• silicone “spoonula” (spoon/ spatula hybrid, can be used for mixing or scraping bowls)
• chef’s knife
• cutting board
• oven mitts and hot pads
Not burning down the house: Safety tips
Look, you shouldn’t be cooking if you can’t follow directions. (You probably also shouldn’t be in college, or living on your own.) So don’t take raw meat, eggs or dairy out of the fridge until you’re ready to cook, don’t eat food with expired use-by dates, be extremely careful with sharp knives, and use an oven mitt, hotshot. When you drop that hot bowl of soup, who do you think will have to clean it up off the floor? Also:
Stinky things will make your floormates hate you – so take it easy on the curry, kimchi and fish.
Wash your hands. A lot. If you’re using hand sanitizer instead, make sure it’s not scented or your food will taste like perfume.
If you don’t know how to chop an onion, look it up. There are roughly a million YouTube tutorials.
Unless you poison them, only jerks don’t say thank you when you cook them a meal.
> Email Jessica Bryce Young