Cooking is not hard. I’ve said it before; many times in fact, and yet no-one ever believes me. Can you follow instructions? Can you put an Ikea table together? Of course you can, or you wouldn’t be upright – therefore, you can cook!
I have staple, go-to recipes in my repertoire that I know how to make with my eyes closed so to speak; I couldn’t survive without them. I was pleasantly surprised when watching my favourite Travel Channel show, No Reservations on Monday night, that Anthony Bourdain has his own list of must-knows; and I do a good rendition of all but one! Tony and friends, including Thomas Keller & Jacques Pepin among others, proceeded to do a “how-to” show.
Unfortunately, as most of us have no doubt experiences at one time or another, not all cooks out there can cook acceptable versions of the following:
Boeuf Bourgignon
Roast Chicken
Grilled Steak
French Fries
Boiled Lobster
Hamburger
Omelet
Spaghetti in Tomato Sauce
I was glued to the TV for the full hour, nothing was distracting me here! Out of these I learnt some valuable lessons, or tricks to add into my own version.
1. I had no idea how to boil a lobster, let alone pick a good one; I admit I am massively lacking in the seafood cooking department, however it seems pretty idiot-proof now. A good lobster will have a very hard shell, which apparently means they’re done “shedding”; soft shell means it’s a new shell and you’ll get more water weight and less meat – huh! Fascinating! Female lobsters have smaller claws and larger tails, males vice versa; who knew?! Then for cooking, you should cook the lobster 8 minutes for the fist pound and then 2-3 minutes for each pound thereafter. Easy peasy!
2. Roast Chicken – I would have tuned out of this one for sure if Thomas Keller wasn’t the chef presenting this segment; I can roast the heck out of a chicken, easy as can be. BUT I learnt something! If you cut out the wishbone before you cook the chicken, it’s super easy to slice the chicken into portions when it’s done! No hacking! Cool.
3. The last thing was not for me, but for my wonderful husband who thinks I’m crazy when I cook steaks or burgers by feel…see the scene at minute mark 08:45 my friend; crazy like a fox! Ha.
Anthony, please keep doing these shows! People need to know it’s so easy to prepare delicious, restaurant quality meals at home; too many people are so frightened of picking up a knife and dicing an onion that they buy pre diced for 3 times the price at the supermarket. Ludicrous!
For me it's not fear that keeps me out of the kitchen… it's a complete lack of interest!
I was just having this conversation with a friend last night who hates cooking just as much as I do. I can think several hundred other things that I would rather be doing than chopping & sweating in the kitchen. But I can appreciate those who have a passion for it just like any other hobby that I'm not into. 
I don't think everyone who doesn't like cooking is afraid of being in the kitchen, there are plenty of people, like yourself, who don't enjoy it regardless of fear.
However, in my experience talking to people who are (in my opinion) over-awed by my prowess in the kitchen, they seem to be more often than not, scared of screwing it up or just overwhelmed. Unnecessarily!
I did not know the trick with the chicken wishbone either! I have to practice the omelet, though, that's the one I've never been able to get. Any suggestions?
My only tricks are; absolutely a non stick pan; i use a cupcake frosting silicone spatula (its super skinny and gets under the edge easy); and I dont mix any cheese into the egg mix – just into the middle once it starts to set.
Amen, V. If I had a nickel for every time I have tried to tell someone that cooking can be as simple as following directions, I'd be a millionaire.
And, while eating out at a excellent restaurant is one of my greatest pleasures, who wants to spend their hard-earned cash on mediocre meals every night, just because they're afraid to get in the kitchen!
Absolutely Diana; I would love to have the money to eat out at excellent restaurants all the time, but alas it's not to be; at least for the moment!
If I can recreate something at home for my friends and family, that I love to eat in a restaurant for a fraction of the cost (not to mention do it on a regular basis), then that makes me very, very happy. (that was a very long sentence, but you know what I mean!)