I discovered today, after talking to a grandchild, that blogging should be more about things in life than just recipes.
Then I looked back over my own blog, and realized I really don’t have much to say with the exception of the beginning of a recipe, so here goes nothing.
Cooking, is not now and has never been an exact science.
You can give the same recipe to a dozen old cooks and you will get a dozen different dishes.
The reason? Once you have cooked long enough it is extremely difficult not to add your own personal spin to a recipe.
I do it, and if you’re honest you do it, and so does the majority of the cooks out in the world.
Young, beginner cooks get upset when you give them a recipe and when they follow it, it does not turn out right. I have spent a many of times trying to calm a new cook down
and explain to them that yes, the recipe can be the same, but if you changed brands of ingredients, left something out, or added something for your own personal taste, which I absolutely 100% approve of, it is going to change the recipe. Stoves, Ovens, the
water, etc. can all effect a recipe’s final results. A memory of my grandmother’s biscuits cooked in an old wood stove I still would prefer to this day, even if I have used her same recipes for years.
I always tell new cooks to try every recipe they come across.
Many will be awful and not to your taste at all, while some will be a new favorite you never even considered in the past.
If any cook who has been at it a while tells you they have never thrown out a dish BEFORE they let anyone else see or taste it, then I would seriously doubt their honesty
and integrity. I have many failed experiments over the years that never touched anyone’s lips but mine-enough said on that.
If you love to cook, you can become a great cook. If you really do not like to cook, you can become a good cook, but you will never be great.
To be great you have to try new things and get that certain joy and pride that comes from serving something unique and special that only you came up with.
It doesn’t matter if your kitchen is in New York, New Jersey, California, or simply a family recipe from an old Ozark Kitchen.