Friday, June 16, 2006

Cooking is hard for bakers!

Can't agree more with Meg. I love baking because it is scientific, insanely precise and measuring 1/4 teaspoon makes a difference in the end product...Cooking scares me, a dash of that, a dash of this, OMG too much salt...I wouldn't call baking Germany though, maybe France...Cooking, yeah Italy is written all over it! Ciao!

Becoming an instinctive cook: "Last night I made an entirely 'original' salad. I put original in quotes because once you see the ingredients you'll realize it's a pretty unoriginal combination of ingredients. But it was original to me because I didn't use a recipe of any kind. For many cooks that's not a big deal, but for me it's pretty symbolic. I began my culinary journey as a baker. All through junior high and high school, I baked elaborate cakes, things that required my mother stop at the liquor store on her way home from work to pick up my requested boozy ingredients. When I started cooking in college, I was tied to recipes. If I didn't have an ingredient (even something as simple as 1/4 teaspoon of nutmeg) I wouldn't skip it, I'd dash out to the store and buy it so that I'd have everything exactly right. I was nervous if I diverged from the recipe in any way. I'd see those people who'd just sort of instinctively throw things into a pot and wonder how they did it. Beginning as a baker taught me to be structured and orderly about what went into my pot. "

1 comment:

NihanY said...

Bak Ozlemcigim,
Blogunu okumaya bir basladim pir basladim. Bence de tam tersi. Yani yemek pisirmeye alisik birisi icin baking cok zor. Sanirim her turlu yemegi yapabilirim ama keklerim boreklerim pogacalarim asla yemeklerim gibi olmuyor. Neden acaba.