Is Cooking really as hard as everyone makes it out to be?

It is if you don’t know what you want. A great cook simply knows what he likes, and uses it in his recipes. Do not be afraid of flavor! Some people say that men make better cooks. I don’t know if this is true or not, but if it is, why? Men tend to be more frugal with flavor and spices. Sorry, a little dollop doesn’t do me any good, I want to BATHE my food in richness and succulence. I want Seasonings dripping off my food, and making my mouth water. Searching for subtle hints of some obscure herb is not my idea of a good time. Don’t work for the flavor, the flavor should work for you!

Once you figure out what spices that you like, there are two major hurdles to ensuring a great success: tasting and timing.

When I post a recipe, or tell someone personally, I try not to give exact measurements. This is where big mistakes can come into play in regards to your own likes and dislikes. NOTE: I am not talking about baking here, those recipes should be maintained as close as possible, until you are an expert. If I give you an exact measurement recipe for let’s say chili, and you don’t like 2 tablespoons of chili powder, then what’s the point? Or what if you don’t like chunks of meat, but instead prefer ground chuck? Everyone has their own ideas of what tastes good or bad, so be flexible when you see a recipe. In time you will automatically know what you will do once you read an ingredients list.

I think that every meal should be a dynamic creation, on the spot, but the key is TASTING along the way. Of course where raw meat is concerned, this isn’t always an option(for most people), but for the most part, keep tasting as you go. Too much salt? Add some water or more meat/vegetables. What if you make a mistake and make something way too hot? Cut the portion in half, and remake a new one. Split the new one in half, and mix each with the hot batches. Now you have diner for two nights. It is so simple, just use common sense. (unless you have read my “stupid is, stupid does” posts)

The next hurdle, but no less important is TIMING. I think the oven manufacturers make each stove to have off temperatures on purpose as some sick joke. No matter what stove I have used to cook something, a recipes’ recommended cook time is never correct. If you decide to cook something, STAY THERE! Keep your fat butt away from the TV, and stay in the kitchen. Plan accordingly so that you can keep a constant eye on your food so that it does not burn. Do not be afraid to open the oven and cut into a piece of meat if you are not sure that it is ready. If blood pours out, then that’s a good sign that it isn’t ready. If your knife breaks, then it’s probably time to take it out.

Trying to have multiple dishes finish exactly at the same time is not always a wise idea either. You can always finish a meat or heavy item like potatoes early, and keep them warm while the vegetables or rice finish. Having four things ready at the same time almost always results in something not pulled off the heat fast enough. Not too many people like 2 inches of char on their food, unless your recipe calls for it… lol.

So in conclusion, know your likes and dislikes and do not be afraid of flavor. Taste your creation constantly, and stay near it to check or stir often.

In my next article, I will go into tips and tricks to tenderizing meats, steaming vegetables, and also rice.

If you are in need of an original style cookbook, try this one.

-bryan j bailey