Thread: How did you learn how to cook for yourself?

Yes, even a scientifically-minded bald monk needs a nice hobby.

Ok, while I'm here, I'll share something I've learned about food - almost everything is better warm. Keep fruit and tomatoes etc out of the refrigerator and at room temperature. Get cheese out early and let it warm before eating. Get steaks out a couple hours early and let them warm up before cooking so you don't end up with the outside scorched and the inside still blood read and cold. Let milk warm for a while before drinking. Even after cutting a tomato, don't put it in the fridge - I keep a small corningware dish with a lid and after cutting a slice off a tomato I place it cut-side-down in the dish, which seals the cut end quite well, put the lid on, and just keep it in the pantry. I've kept tomatoes from drying out or going mushy for as long as 4 days this way. And my latest discovery - I now heat bologna in a skillet gently and halfway toast the bread. This brings out so much flavor and just makes it 150% nummier!! Oh, and if I'm putting tomato on a sandwich I'll also heat that in a skillet - not until it's scalding hot, just enough to warm it up and make it start to release all the aroma/flavor.