We're all different. No two individuals are exactly alike; however, there are some general categories that seem to hold true. For instance, there are the Morning People and the Night People. I am definitely of the latter variety. About 9:00 p.m. something kicks into gear-a burst of energy, creativity, and feeling totally alive-and I could work until daylight, and have done so many times. Mornings are an entirely different story-for the first 30 minutes of the day I hardly know which planet I'm on. There are some Morning People in my family. They awake with the birds, happy, cheerful, and ready to meet the day with a smile-it's disgusting! Suffice it to say, we just don't understand each other.
In the culinary category there are also two basic classes of people as I see it: the Bakers and the Cooks. Baking is a very precise science. Flour, sugar, salt, baking powder, soda, milk, buttermilk, flavorings, shortening, oil, butter or other ingredients are used in a variety of ways in baked goods recipes, but they interact with each other in very specific ways. Measurements have to be precise or it's disasterville in the kitchen. Commercial bakers even weigh their ingredients to assure they're using just the right amount. Cookbooks have recipes that are tested and re-tested until the directions shown, if followed, will result in a tasty dish. There is very little room for personal variations unless the baker has a great deal of experience. When we see a famous chef on TV appearing to simply mix in this and that in a somewhat carefree manner, it's just because he or she has put in a great deal of time learning basic measurements and techniques that yield that mouth-watering masterpiece.
Tag: Indian Vegetarian Cooking Cooking Software Cooking Program Cooking Ingredients Cooking Guide Camping Cooking Cooking Mixer Cajun Cooking Low Salt Cooking Cooking Steak Cooking Club Cooking Magazines
No comments:
Post a Comment