IIRC, lard is actually BETTER for you than other fats, because you don't use nearly as much to cook with, plus it is all-natural and relatively unprocessed. Still not GOOD for you, but no fats are really great unless you look at hydrogenated/unhydrogenated oils, which have their own issues.
BUT...
I'm pretty sure I have ADD or ADHD, undiagnosed because the doctor I had didn't like how often it was being diagnosed back then, and I'm a chef by trade. Don't have a degree (yet), but I'm reasonably experienced without it. Been working in the kitchen since I was old enough to push a chair up to the counter and demand to crack eggs, then worked in a small scale as a short order cook for a retirement village, then in the military as a cook preparing massive quantities, and now as a prep/line cook for a restaurant near me.
As a short order cook, you have 5-6 orders going at once, and are bouncing back and forth through them making sure they are all right, cooked correctly, and taste perfect. Large quantities sit on a line for an hour or two and have to be backed up constantly, while my current job I have 10-20 products I have to make in 8 hours, so I will usually have soups, entrees, prep for dinner and lunch, plus food for the employee cafe going all at once, and I'm constantly busy watching everything and trying to be sure I have everything I need.
As for at home, get everything you need for a recipe ready before you even start heating a pan. Separate the ingredients out into bowls, grouped by steps. Only after your prep is done should you start cooking anything, this helps ensure you aren't leaving things to burn while distracted by prep work. Stay by the stove (10 minutes isn't that hard to manage, especially when you use a timer and have a book on hand) and don't wander around the house. If you really can't pay attention, get a slow cooker. Seriously, that thing is AWESOME. Throw a good roast in a hot pan, sear it on all sides, toss it in the slow cooker with celery, carrot, onion, and a bit of salt and pepper, then fill the slow cooker with water to cover everything without spilling. Put the lid on, set it to low heat, and go about your day. 4-8 hours later, pull the meat and veggies out, thicken the liquid with a 50/50 flour/water mix or cornstarch slurry, and heat until slightly thickened. Instant, delicious gravy.
All you have to do is find a recipe, have the materials, and have the time to do it and you can be a cook. Doesn't matter if you have ADHD, ADD, ODD, or any of those other acronyms, anyone CAN cook, they just have to practice.
(Oh, and for eggs? Check the pan with a bit of water, when the water dances around on the surface its hot enough to cook on. Don't turn your stove top on high, on a dial with 8 settings you should have it on a 6. Butter is your friend, and a non-stick pan helps a ton too.)
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Topic: Beginner cooking suggestions. (Read 6328 times)