The Art of Cooking

Cooking

Cooking is not magic. It is possibly an art or a science depending on your viewpoint. For the creative and artistic, then cookery is probably an art. If you like rules and order, then treat cookery as a science. Whatever approach you adopt, you can achieve it by following a few rules. These rules must apply even if you are artistic – perhaps they are even more important.

Getting started cooking successfully.

The first thing you should know is that cooking has it’s own language which you must learn. (This applies to most things in life). With most good cook books you will find a list of meanings in the front – what a teaspoon or tablespoon means in terms of weight, likewise fluid ounces  etc. It may also sometimes describe how to boil, simmer, braise, roast or bake. It will also have conversions from Gas to electricity scales. The more modern cookbooks by T.V. chefs will not have this information. You need a basic old fashioned book!

Getting Started Cooking.

If you have never cooked before, choose a recipe which is simple. Once you have mastered this you can start to separate eggs and make meringues etc.
Before doing anything, read the recipe through – twice. Make sure you understand it. If in doubt about what a term means, refer to your reference book. Don’t guess – it will probably be incorrect – and important.  Next assemble your ingredients. At this point you should measure the quantities you require and put them on plates or cups. Always weigh and measure everything, don’t guess. If it turns out well, you can duplicate it . If it doesn’t taste exactly how you want, you can then increase or decrease the ingredient which makes the difference. (Quite often salt or sugar, but sometimes other ingredients such as flour).
The key to success is to start with a basic cooking recipe

Once you have success with the basic recipes such as fried eggs on toast, take the next step, try omelettes or soufflés. Much the same ingredients – but alternative (possibly difficult) cooking methods. Whatever they say, nobody makes a perfect meal the first time they try it, practice makes perfect and whilst the recipe does not turn outperfect it will generally be edible.

Once you have become proficient with some recipes, experiment slightly, to make them your own. Experiment with seasonings and see how you like it. Many times it will be magnificent, sometimes it will not work. If you have kept good notes and measurements then you can duplicate a recipe that is successful.

Presenting your Meal.

It is very important to present your dish to please the eye and nose as well as the taste buds. It is proven that people with no sense of smell do not enjoy food as much as those who have this sense. Therefore if a dish looks good you are more inclined to expect to enjoy it and are more likely to try it. This is where creative people find it easier to produce an enticing dish than those not so artistically inclined.

And Finally, cooking is meant to be enjoyable. If you enjoy preparing your meals, it will show.