When I first started learning how to cook, I googled recipes like any resourceful university student does. After a school year of cooking I had a good enough arsenal of recipes that I could make something edible with any meat you could find at your average grocery store. I felt accomplished.
In the summer of my sophomore year I got hooked on the Food Network, in particular Micheal Smith’s Chef at Home. I soon realized that the reason why I liked it so much was because of how much I was learning. Before that summer I was a recipe copier. After it I became a cook. Michael Smith didn’t just tell you the steps and ingredients that went into making something, he always specified why he chose to do those steps and use particular ingredients. This obsession with why anything is done in cooking has possessed me. Looking at the “whys” of any recipe is how I’ve been approaching cooking and, coincidentally, life ever since.
In all my posts I’ll be including many general cooking tips can be applied no matter what ingredients you are using.