How to learn how to cook Photo: Dreamstime
Why is it worth cooking at home?Photo: Dreamstime Her choice is expensive semi-finished products in beautiful boxes. Well, that's if she and her family are having dinner at home. But it’s better, of course, in a restaurant. She cares less about the quality of food than the quality of clothes and cosmetics. Although, in principle, good food is the same way to take care of yourself and your body. If we choose expensive cosmetics and high-quality linen, fitness, swimming pools and spas, then why do we allow store-bought dumplings, bouillon cubes, ready-made sauces and other culinary rubbish into our kitchen? There is a good French proverb: “If you don’t pay the butcher, you’ll pay the pharmacist.” Why is the art of cooking considered “unskilled” work, and the cook - people of the rank of servants? Maybe because anyone over ten years old can bungle lunch or something resembling lunch? No special talent is required to fry eggs or boil broth; what is the ability to cook: following the recipes exactly or, conversely, ignoring them? Neither the one nor the other. In the art of cooking, as in all other spheres of human activity, both talent and an intuitive understanding of the process are important, but knowledge and experience cannot be dispensed with. You can, of course, assume that if "the darling ate the rumbling" then this is the highest recognition of your kitchen exercises, and you are already a pro. Or adapt a classic recipe to suit your diet or taste and assure you that you have invented a new dish. But the ability to bake sauces intended for cold dishes in the oven is not a know-how, but a lack of professional skills (or, at best, disposal of sauce that has expired). When I studied at the screenwriting department, they explained to me a lot. a simple thing: before composing masterpieces of auteur cinema, one must learn how to make "stools", intelligible simple genre plots. With the gastronomic art, things are exactly the same. Before experimenting with taste, varying ingredients and skimping on the rules of the game, it would be good to master the most elementary operations. You should not call every culinary failure your “signature dish” with the argument “and my family likes it so much! " Before you cook the "original", prepare the "classic" one hundred times to begin with. Only then will you understand everything about this borscht or about the chops and be able to appreciate what is superfluous and what is missing. Understand the vagaries and characteristics of your stove and oven, learn to vary the ingredients depending on the season or the contents of your refrigerator. I have been professionally in the kitchen for five years. At the same time, I still can't say that I can cook everything, everything, everything. No, I just have an idea about the properties of products and can cook several dishes. But those dishes that I will name in the list of my skills and talents, with them I am really good for you. I can cook them in a foreign kitchen, in a foreign country (from unfamiliar products), on a gas stove, an electric stove and even on a fire. Would you like to learn how to cook? Start your culinary career with a simple and enjoyable meal - but it will surely awaken in you the desire to continue experimenting!
