Some cooks can take the worst material collection and with a little stirring, a little boil and it seems a little magic makes it taste good. Instead there are other chefs who can take the best food, and with lots of spill and even more vow that serves foods that should not be given to family dogs. So, is it food or method that makes or solving food?
Well, it can be one or all three. Or impossible above. Some people have natural gifts for cooking. I think personally that it has many relationships with your role model when you are an adult. Many people who have a great experience in the kitchen with someone they admire or respect can have a big impact on your culinary expertise in your adult years. Those who have very little experience or modeling a positive role in certain areas may not have desires or interest in cooking and so struggle to find out how to “throw” together a good meal without preparatory preparations and details. But what some people do not understand is that there are certain ingredients that do not blend together in certain preparation methods, such as the type of pan you use or whether you roast the verses on the stove. You might not know this if you are an inexperienced cook.
Time can be the key to how well the recipe turns out. Take dishes called “Lemon Infusion Broccoli” for example. This is a delicious little dish if you don’t add lemon too early in the cooking process. If you do it, you will see that broccoli will change very strange brown. But, add lemon to the water while steaming the broccoli in a steamer and throws into some lemon skin when before serving and you will have a delicious and colorful broccoli broccoli dish (right color).
You can also turn on the most boring vegetables as well as peas. They are boring and tasteless vegetables but add some pearh onions and garlic into the mixture while cooking and voila, you have a delicious alternative to your usual vegetable side dishes.
Sometimes you will find that some food choices will need a soft touch with your cooking method. Thinly sliced chicken breast pieces, for example, will not be well coated in large bread crumbs and fry over open flames. But, sauteed softly in a virgin olive oil base with shallots and garlic will be very well present on your dining plates but make sure that you cook the first garlic in oil and remove it before adding chicken or garlic can burn and cause the chicken to have a taste bitter. Olive oil will take the taste of garlic and saute the mixture and coat the chicken breast with bitter tasting. Small changes in the method of making big changes at the dining table.
Use fresh herbs, whenever possible for the best recipes. In fact, many people grow their own concoctions right in their own backyard. This is not as difficult as you think. You can grow it right on the verge of your kitchen window and turn off what you need from various plants when you need to depend on what is called the recipe. It’s natural, comfortable and it feels much better than his synthetic partner in the aisle of the spice of the grocery store. You can start with basic herb plants such as Basil, Rosemary, Sage and Thyme and then add to the collection when you become more experience D with prescription experiments.
