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From Trash to Treats: �Upping Your Cooking Game

Telegram: @selindae

Bluesky: selindae.bsky.social

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Disclaimers!��I am…�Not a professional chef.�Not a nutritionist/doctor.��CW - we will discuss:�Textures�Dietary preferences�Eating habits�Vegetables

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The Basics

  • Tools
  • Pantry
  • Techniques

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Tools�

Appliances

Hand Tools

Stovetop or Hot Plate/Burner

Silicone Spatulas

Oven or Toaster Oven

Metal Spatula*

Air Fryer

Ladle

Blender

Metal Tongs*

Food Processor

Serving Spoons

Rice Cooker

Mandolin or Chopper

* If you have non-stick/coated pans get silicone coatings

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Pantry�

Dried/Canned

Spices

Canned Vegetables

Salt

Dry Pasta

Black Pepper

Rice

Garlic Powder

Flour

Onion Powder

Sugar

Sweet Paprika

Broths/Stocks

Cuisine Spices

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Cuisine Spices�

Italian

Dried Basil

Dried Parsley

Dried Oregano

Crushed Red Pepper

Asian

White Pepper

Five-Spice

Sesame Seeds

Red Pepper Powder

Hispanic

Cumin

Smoked Paprika

Dried Oregano

Sazon

Indian

Garam Masala

Tumeric

Coriander

Cardamom

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Pantry�

Condiments

Ketchup

Mustard

Mayonnaise

Soy Sauce

Vinegar

Oil

Cuisine Condiments

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Cuisine Condiments�

Italian

Parmesan Cheese

Calabrian Chili Paste

Pesto

Sun Dried Tomatoes

Asian

Sriracha

Fish Sauce

Oyster Sauce

Chinese Cooking Wine

Hispanic

Sofrito

Mojo or Sour Orange

Chipotles in Adobo

Dried Chiles

Indian

Chutneys

Ghee

Ground Ginger & Garlic

Pickled Vegetables

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Techniques�

Mise in Place – everything portioned/cut/prepped

Thickening Liquids – Roux, Cornstarch slurry

Searing and Sautéing – When to use

Breading & Frying – 3-step dry vs 1-step wet

Stove to Oven – When to use

Roasting and Braising – The differences

Blanching – keep those veggies bright

Purees – Blender, ricer, masher, straining

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Enhancing Food

  • Ingredient Shortcuts
  • Using Leftovers
  • Upgrade Ramen

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Ingredient Shortcuts

Dry Soup Mixes

Rotisserie Chicken

Canned and Dry Potatoes

Frozen Vegetables

Seasoned Cream Cheeses

Vinegar-based Salad Dressings

Salad Bar Ingredients

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Ingredient Shortcuts

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Ingredient Shortcuts

Dry Soup Mixes

Rotisserie Chicken

Canned and Dry Potatoes

Frozen Vegetables

Seasoned Cream Cheeses

Vinegar-based Salad Dressings

Salad Bar Ingredients

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Using Leftovers

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Upgrade Ramen

Pre-cooked Protein

Dried Vegetables or Ramen Toppings

Furikake

Frozen Vegetables

Condiments

Techniques

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Cooking for a Crowd

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Ask about…

Dietary restrictions

Allergies

Preferences (no bone-in meat, sauces on/side)

Frequency

Timing

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Breakfast Egg Muffins

  1. Oven at 375°F, spray a 12-cup muffin tin with non-stick cooking spray.
  2. Beat together eggs, milk, salt, pepper, garlic and onion powders.
  3. Prepare and chop add-ins.
  4. Have everyone add the ingredients they want to the muffin tins.
  5. Cover with egg mixture, try to leave a bit of space from rim.
  6. Bake 10-12 minutes or until puffed up a bit and starting to brown on top.

Add-In Ideas

  • Pre-cooked meats (ham, sausage, bacon)
  • Shredded or creamy cheeses
  • Veggies
    • Pre-cook veg with moisture like mushrooms, spinach
    • For harder veg, lightly sauté, blanch, or chop small so they cook.

2 eggs + 3Tbsp milk or cream per person = 3 muffins for each friend

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Personal Pizzas

  1. If using oven, heat to 400°F, place the topped pizzas on a sheet tray lined with foil, cover lightly with another piece of foil and bake 5 minutes, then uncover and bake another 5 or until cheese is melted.
  2. If using grill, set up charcoal on one side of grill and place pizzas direct on grate opposite the coals. Cover and check in 5 minutes, rotate if one side is getting too dark, take off when cheese is done.

Ingredients

  • Shelf-stable pitas
  • Sauce
  • Pre-cooked meats
  • Shredded cheese
  • Veggies
    • Again, pre-cook harder veggies so they cook through when baking

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Other Group Meal Ideas

Tacos

  • 2-3 Proteins
  • 4-6 Toppings
  • 2-3 Sauces
  • Flour & corn tortillas
  • Optional sides (seasoned rice, beans)

Sample Menu

​

Proteins – ground beef, shredded chicken, pulled jackfruit

Toppings – onions*, diced tomatoes, pico de gallo, cilantro, shredded lettuce, grilled peppers

Sauces – red and/or green salsa, sour cream/crema

​

* Try a variety of onions: diced and raw, sliced thin and caramelize, or slice thin and quick pickle

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Other Group Meal Ideas

Tacos

  • 2-3 Proteins
  • 4-6 Toppings
  • 2-3 Sauces
  • Flour & corn tortillas
  • Optional sides (seasoned rice, beans)

Mashed/Baked Potatoes

  • Pre-prepared potatoes
  • 4-6 Mix-ins
  • 2-3 Sauces
  • 1-2 Big proteins

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Other Group Meal Ideas

Mashed/Baked Potatoes

  • Pre-prepared potatoes
  • 4-6 Mix-ins
  • 2-3 Sauces
  • 1-2 Big proteins

Sample Menu

​

Mix-ins – Bacon bits, shredded or cream cheeses, corn, broccoli, scallions or diced onion

Sauces – Gravy, sour cream, chili

Proteins – Diced chicken, shredded pot roast

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Other Group Meal Ideas

Tacos

  • 2-3 Proteins
  • 4-6 Toppings
  • 2-3 Sauces
  • Flour & corn tortillas
  • Optional sides (seasoned rice, beans)

Mashed/Baked Potatoes

  • Pre-prepared potatoes
  • 4-6 Mix-ins
  • 2-3 Sauces
  • 1-2 Big proteins

Pasta

  • Noodles cooked al-dente
  • 4-6 Toppings
  • 2-3 Sauces
  • Shredded & grated cheeses
  • Salad or garlic bread

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Other Group Meal Ideas

Pasta

  • Noodles cooked al-dente
  • 4-6 Toppings
  • 2-3 Sauces
  • Shredded & grated cheeses
  • Salad or garlic bread

Sample Menu

​

Toppings – Grilled/roasted chicken, roasted peppers, sauteed onions, peas, artichoke hearts, sun-dried tomatoes

Sauces – marinara, alfredo, pesto

Cheeses – shredded and fresh mozzarella, grated parmesan, gorgonzola crumbles, feta crumbles

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Other Group Meal Ideas

Tacos

  • 2-3 Proteins
  • 4-6 Toppings
  • 2-3 Sauces
  • Flour & corn tortillas
  • Optional sides (seasoned rice, beans)

Mashed/Baked Potatoes

  • Pre-prepared potatoes
  • 4-6 Mix-ins
  • 2-3 Sauces
  • 1-2 Big proteins

Pasta

  • Noodles cooked al-dente
  • 4-6 Toppings
  • 2-3 Sauces
  • Shredded & grated cheeses
  • Salad or garlic bread

Soup

  • 1-2 Broth options
  • 4-6 Diced vegetables
  • Pre-cooked noodles, rice or barley
  • 2-3 Shredded/diced proteins

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Other Group Meal Ideas

Soup

  • 1-2 Broth options
  • 4-6 Diced vegetables
  • Pre-cooked noodles, rice or barley
  • 2-3 Shredded/diced proteins

Sample Menu

​

Broths – chicken, miso

Vegetables – Mirepoix, bok choy, spinach, tomatoes, corn, diced potatoes

Noodles – tiny shape pasta, ramen, wide egg

Proteins – chicken, tofu, beans

Mirepoix = diced carrots, onions and celery sautéed until tender

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Final Tips

  • Salt, Fat, Acid, Heat
  • Balance Your Food
  • Watch Cooking Shows

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Salt, Fat, Acid, Heat

The Book – both a cookbook and instructional/informative with �great stories

The Netflix Mini-Series – One episode per topic, condensed but still very informative and entertaining

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Salt, Fat, Acid, Heat

Sea Salt

Kosher Salt

Things from the sea (dried shrimp, canned fish)

Bouillon/Stock Powder

Soy Sauce

Cheese

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Salt, Fat, Acid, Heat

Oils

Animal Fats (lard, tallow)

Butter/Ghee

High-Fat Dairy

Cheese

Natural Fat on Meats

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Salt, Fat, Acid, Heat

Vinegar

Citrus Juice/Zest

Pickled Vegetables

Buttermilk-brined Meats

Yogurt/Sour Cream

Dry Wines

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Salt, Fat, Acid, Heat

Sautéeing

Searing & Browning

Braising & Stewing

Baking & Roasting

Frying

Grilling

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Balance Your Food

  • When enhancing prepared foods, watch the sodium level
    • Use unsalted broth or no salt canned vegetables.
  • Try to get at least one non-starchy veggie somewhere in your meal.
    • Hate the full taste or texture of veggies? Try blending them in to your broth or sauce.
    • If you only like one veggie that’s fine – embrace it! One is better than none.

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Balance Your Food

  • Small changes over time are the best way to improve your eating.
  • Don’t eat a lot of different things? Ask your friends to sample their foods when dining out.
  • Every once in a while, you just need a �Ham & Cheese Hot Pocket.
    • Denying cravings can often be worse on you mentally. Eat the food, then make a plan to balance it out with your next meal.

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Watch Cooking Shows

Cooking Techniques�& Recipe Inspiration

Cooking History & Notable Figures

Exploring Food

& most of Andrew Zimmern’s shows

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YouTube Channels

Actual Recipes

​

Sam the Cooking Guy

Chef Billy Parisi

Guga Foods & Sous-Vide Everything

Not Another Cooking Show

You Suck at Cooking

That Dude Can Cook

America’s Test Kitchen

Food Inspiration/Infotainment

​

Tasting History with Max Miller

Action Bronson (F*ck That’s Delicious)

Mark Weins

Strictly Dumpling

Best Ever Food Review Show

Eater

Insider Food

​

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Happy Cooking!

Tristis the Chef art created by L.James

https://l-james.com/

Telegram: @selindae

Bluesky: selindae.bsky.social

No AI was used in the creation of this presentation.