Tips for The Realistic Cooker: Frozen Olive Oil

Olive oilDon’t Store Your Olive Oil Where It Can Freeze Into a Solid Mass

Now, you probably didn’t know this could be a problem, until it happens to you. I didn’t realize this was a thing. The conundrum was thrown at me when I opened my cabinet to find a frozen bottle of olive oil. Apparently the cabinet I keep my oil in is very cold because my olive oil was frozen solid. Faced with the problem of having a salad with just balsamic vinegar, I needed to act quickly.

How to Thaw Your Olive Oil

1. Boil Water

You might think this is the first logical solution, but who has time for that? Plus, it would create more dishes. You have a salad waiting and you’re starving! However, if you’re looking for a fancy solution, this is the one for you.

2. Body Heat

Why boil water when you have a natural source of heat at your fingertips. Take your bottle of frozen olive oil and hold it close like it’s your child, your frozen child who’s on the verge of hypothermia.

3. Warm Running Water

Still frozen, eh? Take that bottle and run it under some very hot water. That should release enough for you to enjoy your salad. Wala! A salad is born.

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Yeah, I Cook!


BobsBurgers_Kitchen_1Some people cook because their wallets demand it. Others cook for the sheer enjoyment of creating something so delicious they almost don’t want to devour it, but come on, it’s food. I find myself in some middle camp where I want to learn to cook just in case I need to some day. I also just want to be able to say that I can. I mean, I can cook. It’s just easier to convince others if I have concrete proof to point to.

Needless to say, my cooking adventure continues! In this ongoing adventure, I have made a few observations. Observations that I would now like to share with you.

Confidence is Key

Basically, just make it look easy and it will be. This is a classic case of “fake it until you make it”. I’ve also learned that you can throw pretty much anything you want into a bowl, as long as you do it with confidence.

Cooking Should Be Faster

It takes far too long to turn ingredients into food. More people would cook if it was faster. Just look at how popular the microwave is. As a side note, I’m pretty sure that most cooking tools are unnecessary and promote laziness. I mean, who really needs a garlic press? Can’t people just chew it?

The Oven Can Be Your Best Friend

The best recipes involve the oven doing most of the work. Throw it in a dish. Throw it in the oven. Wait. Done. Cooking shouldn’t have to be hard. Why do people choose complicated recipes when there are easy ones that taste delicious?

People eat lemon zest?

I’m pretty sure you’re supposed to throw out the skin when you’re finished with the lemon.

The Realist Cooker

stove-fire1

So, I’ve decided to become a cooker. This is not to say that I don’t already know how to cook. I just haven’t had the need to in the past. Cooking elaborate dinners for one is not economical,  and frankly, I’m perfectly satisfied with a humble chicken and salad. Also, how difficult is it to pick up a dessert on the way to a party? It all disappears the same, maybe even quicker if it’s store-bought. With home-cooking comes possible illnesses. Personally, I’d rather go with the FDA approved option. But I digress.

Although I haven’t recently developed the need to cook, there’s no harm in practicing, in the event that, one day, individuals become dependant upon me for their nutrition and wellbeing. That, or I get bored with my current menu. I mean, how hard could it be? People on TV do it all the time.

How to Get Started

If you would also like to become a cooker, but don’t know where to begin, I am here to help. As someone who already knows…er…has recently decided to cook…more…I have the answers. Here’s what you do:

1. What do you want to cook?

Personally, treats and things are less overwhelming. No one’s livelihood is dependant on it.  If you don’t like it, you spit it out. Easy peasy. No pressure.

2. Find a Recipe

I like to look for simple recipes with roughly five ingredients or less. I don’t want to get caught up in long lists of items I’ve never heard of. If I already have all of the ingredients in my kitchen, automatically approved.

I also stick to recipes with a prep time of 15 minutes or less. I want to get in, bake, and get out. Who has all day to spend in the kitchen? However, this time limit does not include the time in the oven and/or stove. If I don’t have to be in the kitchen when it happens, it doesn’t count.

Also, if you know how to get a dose of TV magic, do it! Myself, I’m still figuring out how to enter my kitchen with all of the needed ingredients already measured out in convenient glass bowls. That Martha Stewart, how does she do it?

For some added inspiration, here is a link to my Eats Pinterest Board.*

3. Equip Yourself

If you expect to tackle your kitchen and win, you need to have the proper tools. You know, bowls, spatulas, a dough whisk, etc. For this, you can either raid your mom’s kitchen, or be adventurous, and explore a cooking store.

Side Note: 

Now, be careful who you share this news with. If you start announcing that you’ve become an avid cooker, people might start expecting dinners and fancy cakes at parties. I prefer the surprise approach. Like, “I brought a cake to your party. Yeah, I made it myself. What do you mean I don’t bake? Yeah, I bake!”

Stay tuned for more adventures as I explore the world of cooking/ refine my skills as a cooker.


*I feel the need to disclose that I am in no way affiliated with any of these recipe sources. Also, if you end up getting spammed and/or poisoned, I apologize. I haven’t actually clicked on all of these links/ made these recipes. I merely thought the pictures looked delicious.