I am often envious of anyone who grew up in a home where good food was important, particularly if they were actually involved in the cooking. When I started out in my pursuit of producing good food I had so little experience with cooking growing up it was hard for me to even follow a recipe correctly.
Unfortunately most recipes are written for people that already know how to cook.
-- A. Brown
It is amazing how often recipes are filled with cooking terms and procedures that are non-obvious to the clueless cook.
Here are some of my favorites I struggled with. These generally fall in to one of three categories.
- Not really knowing what it means.
- Sweat
- Shock
- Saute
- Sear
- Braise
- Roast
- Blanch
2. Subjective and qualitative decisions.
3. Both #1 and #2
While a little research can help with #1, but #2 and #3 are far more difficult to address. These are the things that the aforementioned people learned at some point during their culinary development and that I needed to learn before I could even successfully wield a book of recipes.
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