The most used in my kitchen is a 14" stainless clad pan (SignatureWares). It’s hefty, but holds heat very well. Second would probably be a 12" cast iron. I have pretty much the same preferences as you, but I found a carbon steel pan doesn’t quite hold the heat as much as I’d like on an induction cooktop. That, and the one I have is 10.5" and I’m often cooking more than one serving so it gets crowded fairly quick.
Stromboli from scratch is amazing but can take a few hours to make. I like to use this recipe as a base but I’ll change up the fillings depending on what sounds good.
Fucking shoyu ramen, from scratch with all the trimmings. It’s practically a two day affair, between the broth, the onsen tamago, the noodles and the pork belly. Worth every minute spent making it, and almost worth the excessive sodium intake.
Taste as you go and taste everything! Understanding how the components of your meal taste is a great way to make yummy things. It also helps you learn how ingredients manifest in the end result and will help you expand your cooking versatility
pay attention. stay with what you are cooking as you are cooking it. don’t let yourself become distracted. taste as you go. take notes. use unsalted butter. know your equipment and its pros/cons. shop at different stores for the best ingredients. fresh herbs are waaay better if you can swing it.
I cannot stress this one enough. This turns simple white rice in practically a risotto. And if you REALLY want to make a risotto, you’re just three steps away from this.
Bake bacon on cookie sheets at 375 for about 20 minutes. You can make a ton of bacon very quickly, with almost no mess, and all the bacon is perfectly flat. We have a double oven and we can make about 4 pounds of bacon in about 30 minutes this way. :)
And then save the bacon grease in a jar to add to gravys! I add a tablespoon or so to my sausage gravy for biscuits and gravy and it is freaking delicious. Can also use it to grease a cast iron pan before making a pizzookie for a little extra flavor.
You can make a delicious, calorie dense chicken noodle soup on an extreme budget with canned chicken, chicken broth, and ramen noodle packages. That meal kept me from going hungry on multiple occasions during college.
Boil spaghetti in a small amount of water in a frying pan. You won’t need to push the pasta down and you’ll have lovely starchy water to finish off your sauce — perfect for something like a carbonara!
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