What is cooking? 'Cooking' is a loose term. It's understanding energy or the lack thereof.
My mom has a rare talent for being able to open up the refrigerator, and with the peas, the leftover eggs, the cream, the spinach, the cheese, and a little rice, she can just whip up incredible risotto.
I got this powdered water - now I don't know what to add.
You don't have to be a chef or even a particularly good cook to experience proper kitchen alchemy: the moment when ingredients combine to form something more delectable than the sum of their parts.
Baking makes me focus. On weighing the sugar. On sieving the flour. I find it calming and rewarding because, in fairness, it is sort of magic - you start off with all this disparate stuff, such as butter and eggs, and what you end up with is so totally different. And also delicious.
You don't have to be a chef or even a particularly good cook to experience proper kitchen alchemy: the moment when ingredients combine to form something more delectable than the sum of their parts. Fancy ingredients or recipes not required; simple, made-up things are usually even better.
Balance is key in cooking - you want a little acid, a little sweet, a little savory - the flavors should be harmonious.
I don't have any specialties. Anything I cook, I just make it special.
In my case, vertical food was less about standing things up than layering things: more an attempt to gain texture by weaving things together.
All I know is that you can chop up all the onions and the whatevers you want and put it on top of caviar, but you still can't disguise the fact that you're eating fish eggs. Ugh!
It is important to experiment and endlessly seek after creating the best possible flavors when preparing foods. That means not being afraid to experiment with various ingredients.
