THOUGHTS ON HOW A GOURMET BEGINS
Source of Recipe
Original
Recipe Introduction
Several visitors have noticed that we call for quite a few prepared items (canned, frozen, etc.) in our recipe ingredients and wonder how that constitutes "Gourmet" cooking. The name of our webpage is "The BEGINNING Gourmet" and in it we want to try to get the reader to try new ideas. One way to do this is to make the recipies simple to do the first time by using these prepared ingredients. Then, as you become secure in your abilities, you can move to your own "scratch-made" version. Becoming a good cook takes trial, error, and patience. You might want to consider the following . . .
List of Ingredients
- A: The most basic ingredient of the true "Gourmet Cook" is that they cook for their guest, not their ego!
- B: Buy quality ingredients and store them carefully to avoid loss of flavor.
- C: Finally, never prepare for a guest any recipe that you have not previously cooked to perfection for yourself.
Instructions
- The prime rule of being good at cooking (or anything else, for that matter) is . . . "IF ALL ESLE FAILS, FOLLOW THE INSTRUCTIONS!"
- Believe in the absoluteness of the truth that . . . "You can always ADD seasoning, but you can NEVER take it out." For instance. If a recipe does NOT call for salt. don't add any until the dish is finished and you have tasted it. Also refer to our other note on the subject of taste in this webpage section.
- Learn 'up-front' what each spice and herb tastes like. First, taste them as packed (fresh, dried, grated, sliced, etc.). Then taste them added to a little warm water and finally to a little room-temperature whole milk. Some spices and herbs can change their taste considerably in the presence of fats. By the way, never store any of these items within arms-reach of a stove, oven, sink, or dishwasher. Heat and steam destroy them.
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