Now that you’ve retired and your nine-to-five isn’t spoken for, you can finally enjoy those early bird specials that have long been a hallmark of the American retirement experience.
Regardless of how impressive the discount may be, however, eating out too often can quickly wreak havoc both on your monthly budget and on your waistline. And, if you’re being honest with yourself, you know the novelty of a $10 dollar steak dinner will wear off sooner or later. You always get what you pay for!
Why you should become a master chef in retirement
It’s fairly common knowledge that preparing your own meals at home is one of the easiest ways to save money. And the impacts of nutritious eating on your health are equally as beneficial. But if you’re not much of a cook, the idea might not be very appealing. Especially if the most complicated recipe you feel comfortable with is sold in a box or pulled from a freezer.
You may have been able to survive off of peanut butter and jelly sandwiches in your younger days. But it’s safe to say that these bad eating habits won’t serve you well as you get older.
As a recent or soon-to-be retiree, now is the perfect time to get more comfortable in the kitchen. As you learn more about the basics of good cooking, the importance of fresh ingredients, and how transformative the right seasonings and spices can be to the flavor of a dish, you’ll grow to love your own cooking just as much as the meals served at your favorite restaurants.
You don’t need to take an expensive cooking class to get a handle cooking creatively. (Though you may find yourself itching to learn more advanced techniques once you master the basics!)
Here are just a few time-tested tips, tricks, and techniques for making delicious, healthy meals at home.
Read the recipe. Then, read it again.
Before you start chopping, marinating, or even preheating the oven, make sure to read the recipe in its entirety. Twice. As obvious as it may seem, even the best chefs have ruined a meal by skipping this step. After all, if the dish you’re making calls for 1 ¼ cups of spinach in step 5, but you only read up to step 3, you better hope your neighbor has some extra to spare. If not, you’re going to have to pause the entire process to make a trip to the store. Otherwise, you’ll have to sacrifice flavor by proceeding without the missing ingredient or abandon the recipe altogether.
Cooking is far from the most dangerous hobby you could take on in retirement. However, that doesn’t mean it doesn’t come with some risks. Accidents happen in the kitchen all the time, and they are made by even the most experienced chefs. Make sure to take your time and exercise proper caution when using knives and other sharp tools, and always use an internal thermometer to ensure that your proteins are brought to the correct temperature before serving. Keep your kitchen clean, and quickly wipe up any spills as they happen to avoid slips, falls, and other accidents.
Prep and place
You’ve probably heard the phrase “mise en place” before. What you may not know is that this is a French culinary term. It translates to “everything in its place.” When it comes to cooking, it always pays to prep. Especially when making more complicated recipes. Defrost your proteins. Chop your vegetables. Weigh out your oils and other ingredients. Pull out all of the necessary seasonings before you start cooking, arranging them neatly on your countertop for easy access once the heat is on. Things move fast in the kitchen; if you’re rushing to slice onions in the three minute window you have between moving your proteins from the burner to the oven, you’re more likely to make a mistake. If most of your experiences in the kitchen have been high-stress scenarios, you’ll be surprised how much more manageable cooking can be with just a little bit of planning and organization.
Invest in your toolkit
If you’ve never owned a professional chef’s knife or a proper set of pans or utensils, you probably aren’t aware of how revolutionary the right tools can be for your cooking game. You can save a bit of money by buying some of your more standard tools at the 99 cent store. However, you’d be smart to pay a little more for quality when it comes to your knives, skillets, and pans. They’ll last longer, cooking will be easier, and the food you make will likely taste better, too.
Get a handle on the basic techniques & best practices
Did you know that stirring in a figure-8 pattern can help protect sauces from burning at the bottom of your pot? Or that you should always bring a steak to room temperature before bringing it anywhere near an open flame?
There is a specific technique for nearly any action you could take in the kitchen. Nobody is going to walk into your kitchen and slap the spatula from your hands if you should be using a whisk. But best practices have been established as such for a reason. Ignoring the hard-earned lessons of the great chefs that came before you could have adverse effects on the taste of your food and on the lifespan of your equipment and tools. Some techniques are fairly common sense. Always cut away from your body. Turn the handles of your pots and pans to the side to avoid knocking them over and burning yourself or a loved one.
You can pick up more advanced techniques by learning from the professional chefs on the Cooking Channel and Food Network. And if you’re really serious about improving your skills, you can subscribe to popular cooking channels on YouTube, like Binging with Babish or The Victorian Way.
Have your own cooking tips to share?
Have a cooking hack that has made your time in the kitchen more enjoyable? We’d love to hear from you. Join our new Facebook group, Renew Retirees, to share yours!