Steak and chicken are more forgiving. There’s a wider range in which they can be fully cooked and still edible. Even if a bit dry, they can still be OK with a good sauce. Fish isn’t really like that, once it’s overcooked it’s just unpleasant to eat.
Pork chops I think are more difficult, they really have to be cooked far enough to be safe (pork can carry some pretty nasty parasites), but the range between that point and dry/tough is pretty small.
For shellfish I recommend starting with shrimp, they’re cheap and abundant, and they go from properly cooked to overcooked very quickly. You will learn a lot trying to get shrimp scampi right, and it’s an easy meal that you can just serve over noodles.
Steak and chicken are more forgiving. There’s a wider range in which they can be fully cooked and still edible. Even if a bit dry, they can still be OK with a good sauce. Fish isn’t really like that, once it’s overcooked it’s just unpleasant to eat.
Pork chops I think are more difficult, they really have to be cooked far enough to be safe (pork can carry some pretty nasty parasites), but the range between that point and dry/tough is pretty small.
For shellfish I recommend starting with shrimp, they’re cheap and abundant, and they go from properly cooked to overcooked very quickly. You will learn a lot trying to get shrimp scampi right, and it’s an easy meal that you can just serve over noodles.
Mmm, shrimp would be good!
I’ve managed to do pork well in the past, but have to admit about 90% of what I cook is vegetarian, lol
Thanks again, next time I do the food shopping I’ll pick up some fish to practice with, then on to shrimp