Why microwave?
Boil pasta in water and salt then just add some sauce
I have no idea how that even happens
Cooking is not rocket science
What these two are saying. Seriously. Cooking isn't hard.
Also, if you're fucking up microwave food it's because you're not following the instructions properly.
I've never understood the difficulty of cooking. It's literally addition. Like you have the recipe that tells you exactly what to do and when. How can you mess that up? Outside of technique for like complicated gourmet shit, cooking is ABC's 123.
Here's a simple recipe.
Ingredients:
- Salt & Sugar
- All purpose Flour
- Onions (4 or 5 medium sized white onions.) Dice them up. (Chop them into small bits. Like you would get on a hamburger.)
- 2 TBSP of butter.
- 4 Cups of Beef Stock (Can buy in a can, can boil water and add cubes of Brovil, or can Reduce beef stock from bones and vegetables over a few hours.)
optional: Garlic, Red Wine 1 Cup. (Replace 1 cup of Beef Stock, or add in without replacing.) optional: parsley / Thyme. Swiss cheese, French Bread.
this is like plain and simple skipping most optional ingredients. Garlic is also optional.
Put your soup pot over heat, medium. Put butter in the bottom of the pot with your onions. Let them cook for a few minutes stirring occasionally. You want the onions to turn light brown and start to smell good. This is called caramelizing. You can pinch sugar to help the process along. Don't use too much literally pinch it between your fingers and sprinkle the onion.
Once they're all mostly brown and before they start to burn, put in 2 tablespoons of Flour to coat the onions. The flour will help thicken the soup up. You want the heat low for this part so you don't burn anything and the flour doesn't stick to the pan. (butter should help as well.)
Once you've coated the Onions in Flour, you can add the liquid. (Beef Broth, Optional Wine.) And add a teaspoon of Salt. You can add pepper too if you want to your own preference. This would also be where you add in shit like Thyme, Bay Leaves, herbs in general.
You can cover this now, bring the soup up to a boil. (Bubbles will be violently popping at the surface of the liquid in the pot.) Bring the heat to a low setting. > 50% of whatever it was at. If you have a dial from 1-10, you want to be around 2 or 3 or lower depending on your stove. If it's a flame, use your eyes, you want a small flame barely there.
Cover the soup and let it simmer (low boil) for 30~40 minutes.
Bam. You're done. You've just cooked a soup. If you got the optional cheese and bread (it's really necessary but the soup's good without it.) - put bread ontop of the soup and cheese ontop of the bread and put that bowl in the oven under the broiler for a few minutes to melt the cheese and toast the bread. Fucking Delicious.
