Wednesday, March 17, 2010
There is no one way to cook- Preface
“…There is no one way to cook. For every level of work there should be a consciousness of doing that work well and constantly striving for the next level of quality and enjoyment of the process.
All people are different and have different goals. But if there was a common goal among us, let it be that we focus on the enjoyment of the process.”
Chef Scott Monteverde ( in response to a Chef Mike “CheffyBabble”)
I have gotten in this conversation more times than I can remember. Whether I was talking to Knoxville Harry about the simplicity of food and the importance of technique or if I am talking to Chef Scott about the depth and the layering of flavor or Suzy/Sammy Home-Maker about some recipe or method they would love to try …my answer is all the same…
Basics, Basics, Basics!!!!
In order for culinary art to become a craft one must perfect the basics.
“There is no one way to cook…”
The basics of cooking never change, never have, never will. In this set of articles I am going to include some of the basic principles in order to become a good cook, once these principals are understood and we can become efficient in their methods then ( and only then) will we become better cooks and culinarians.
I am briefly going to touch base on what I feel like are the most important techniques, to attain more knowledge on any of these techniques please visit your local library, hang out in your favorite bookstore, or (thanks to today’s technology) simply conduct a web search, the amount of information available from any of these sources on any of these subjects is endless.