Four ways to be the collegiate Iron Chef

Cooking may seem intimidating, but you don’t have to be an Iron Chef to do it. Crafting decent meals just requires some creativity and knowing the flavors you like. Considering the average meal out for an American is $12.75, knowing how to cook at home can save you some money. The best part though is, of course, eating your delicious meal and having pride that you made it. With that in mind, here are a few tips from a fellow amateur on what I have found useful when thinking about cooking. All I ask is that you keep the pictures of your finished product off Instagram.

1) Know your palate. My taste buds are fond of strong, savory flavors with a sweet touch. Therefore, I always keep black pepper, ground mustard and brown sugar in my pantry — I usually have some Worcestershire sauce in the fridge, too. With these four spices/condiments, I know I can create a decent rub to give flavor to anything. Think about your own four flavors that you would always be happy eating and learn how to add them to whatever you are cooking. As a strict carnivore, I love using the five for $20 sale at Giant Eagle to grab whatever meat looks good enough to eat, then season it with some of those aforementioned spices to make a meal with which I’ll always be at least satisfied.

2) Cook for leftovers. What if you don’t have time during the weekday to cook those ribs? I certainly don’t. That’s why I tend to set aside a few hours each weekend to cook or at least prepare one or two things that I can throw in the fridge and save for any time during the week. If I use this time to cook a pot of rice, clean some chicken and chop up some lettuce, I’m set for the week. Another good idea is to invest in a slow cooker, which can cook while you are away all day —without you worrying about burning things down. 

3) Find shortcuts to save time and money. Everyone loves Panera and its paninis. If you want them at home, should you run out and grab a press? Nah — just get a brick. I’m serious. Make your sandwich, put it in a pan, and place a brick wrapped in tinfoil on the top. That’ll flatten the bread quite well. If you can’t find a brick, then just use an old textbook, preferably the one your professor had you get even though you used it only once. Don’t spend the money on a single-use appliance that will just take up space. 

Another cool shortcut regards the almighty breakfast sandwich. If you ever want an egg to fit perfectly on your bagel or English muffin, just crack it into a small saucer-like bowl, and microwave it. The egg will cook in the perfect shape, and then you can add some cheese to complete your sandwich. 

One final idea is to get a deep cast-iron cooking pan. This single pan can bake, fry or sear anything. That baby will survive anything you put it through.

4) Be creative. I don’t mean looking up fancy techniques that require a degree from the Culinary Institute of America to reproduce. Instead, feel free to just mess around. Cooking is an art — occasionally you should Jackson Pollock it. My favorite example of this is trying to make my own barbecue sauces. Start with some ketchup in a saucepan at a low heat and then add whatever flavors you are feeling. Garlic powder, hot sauce, honey, beer — throw it in and stir, then give it a taste. Chances are it can’t come out without at least some redeeming notes to its flavor. Regardless of the final result, it’s fun.

Overall, if there is any lesson to home cooking, it’s that you should enjoy doing it. People always say college is the time to let loose and try crazy things. You might as well do it in the kitchen, too. Just one final bit of advice, this one from my mother: avoid any blood or fire.

Email Stephen at sjc79@pitt.edu