How To Make Homemade Food: 11 Steps (with Pictures)

Learn about cooking. As it happens, what makes cooking the hardest is when you don't actually know what to do, or how to do it. Many avoid the kitchen because they don't want to make a mistake and waste food and feel guilty about it and not having that "knowledge" makes people have low confidence about cooking.

Softening and browning. Moderate heat, such as that applied by Use a Microwave or steam, breaks down the internal structure of food, softening it (and removing life such as bacteria by a certain temperature) and sometimes drying it out. High heat, such as that applied by frying oil breaks it down further, partly into materials causing the familiar toasted or burnt flavor. The rate of heat application controls how cooked the inside of large items (which can't conduct heat above the boiling point until entirely dried out) will be when the outside is "done" or even a little burnt.

]); high heat, past a point, cooks only the outside faster. Cooking with circulating hot water, oil or air, such as simmering, roasting or smoking, cooks from all directions more or less evenly with little or no stirring or turning; some other methods cook unevenly--often desirable (browning a side, for instance). You can experiment here too.

If something is not cooking on the inside, or is soggy due to excessive water, when the outside seems done, turn down the heat and let it sit, or microwave it. Special reactions. Some foods combine to form new and special things under the right conditions: for instance, flour-water-fat "roux" gravy, egg-white meringue, or a yeasty, soda- or powder- rising bread shortbread or cake. Some changes can make these unsatisfactory or complete failures.

The specifics would depend on the chemistry of the particular cooking technique . It's generally OK to add items in small quantities such as spices or that do not mix in thoroughly such as nuts. Use caution adding items that are widely reactive, often having strong chemical tastes such as sour lemon juice or salty salt, or that affect overall consistency such as oil or shortening.

Please note that this page contains affiliate links. I only link to products I trust and wholeheartedly recommend. Thank you for your support. Here are the basic steps to set up a self-hosted WordPress food blog that is both beautiful and functional. Your blog will have your own domain name and your own distinct look, and it will be able to scale with you as your blog grows. When you’re starting a food blog, I recommend following these steps for a greater shot at success.

Name your blog and buy a matching domain name. 15 per year elsewhere. Find a reliable web host. A web host stores your website and makes it accessible to the world wide web. In other words, your website “lives” on your web host’s servers. 2.95 per month and up. WordPress is top-of-the-line, industry standard blogging software.

Install a WordPress theme. Your WordPress theme will determine the look, feel and functionality of your website. Set up Google tools. Google offers invaluable tools and services like Google Analytics, Search Console and Feedburner. WordPress plugins extend the functionality of WordPress in certain areas. For example, one of my recommended free WordPress plugins helps prevent spam comments. Publish those recipes, stories and photos. Step 1: Name your blog and buy a matching domain name. Coming up with a name for your new blog might be the hardest step.



You can start brainstorming by coming up with a short mission statement or by listing words that describe your cooking style, your lifestyle, your background, etc. Throw in your name and/or your dog’s name. Talk it out with friends. There are tons of great names out there that aren’t yet taken, I promise!