Sticking only to a recipe doesn’t truly allow your creativity and your inner chef come out. Here’s why I suggest you ban your recipes.If you learn a recipe, you learn how to make that dish. However, if you learn technique, and acquire skill – then you have a larger repertoire to choose from. Recipes are merely a guideline. They are there to help you along the journey. Like a traveler who wants to explore the country as a tourist by riding on public transportation and taking the back roads, so does a chef cook without his “map”.
For example, if you learn the techniques and basic foundation of making a braise – then you can essentially braise anything. You start by searing your meat or poultry. Next, you saute your aromatics (onions, garlic, etc) and then add some type of liquid (get creative here) to pull up all the “juicy bits” – also called “fond”. Then, add your meat or poultry back to the pan and cover about half way with liquid, (wine, broth, etc) cover and cook slowly until the protein is fork tender. This can be applied to any type of braise, because the process is the same, only your ingredients change!
When I first started cooking, I felt confined to the recipes in my cookbooks. I felt uninspired. After learning the techniques through school and in the field – I realized that I was learning the right way to cook. Well, at least what felt right to me. You start immersing yourself in the ingredients and flavors and you can taste things in your mind and feel your way through with your heart.
When I first started cooking, I felt confined to the recipes in my cookbooks. I felt uninspired. After learning the techniques through school and in the field – I realized that I was learning the right way to cook. Well, at least what felt right to me. You start immersing yourself in the ingredients and flavors and you can taste things in your mind and feel your way through with your heart.
Not long ago, I heard a program on NPR radio with a guest chef, and although I turned it on without hearing who it was – I immediately was pulled in by the conversation. She called it “death to recipes” I couldn’t believe it! for the longest time, I felt the same way and was almost disappointed that I didn’t come up with that first.
I have cooked now for more than 15 years, and while there is plenty more to learn along my travels, I can safely say that I have found what works best to create culinary creations. It does take time, but it’s worth understanding the concept of cooking. Think of it as an equation where you just “plug in” the ingredients. It will soon become second nature to you.
I have cooked now for more than 15 years, and while there is plenty more to learn along my travels, I can safely say that I have found what works best to create culinary creations. It does take time, but it’s worth understanding the concept of cooking. Think of it as an equation where you just “plug in” the ingredients. It will soon become second nature to you.
If you love to eat, are a serious cook and have a passion for food – I hope that you will take on the road like a traveler without a map and cook recipe-less.
Cooking Recipe-less, so what can i do ?
farida
http://www.kitchensuperfood.com
I love your terminology and metaphors in this one. I totally agree that if you learn how to think, and gain the skills, you are much more likely to succeed than if you just follow guidelines!