I spent a mammoth amount of time in the kitchen – reading up, experimenting, tasting and recording of those experiences. So you would expect that the kitchen would grow with time ( i.e. more equipment & crowded).
I paused one day and examined my favourite area in the apartment and realised the change. Three months on and it has grown and I, too, in terms of my culinary experience.
I also observed another habit of mine – borrowing a lot of books to read up even though I might not have the time to do so. I have this habit since my school days. I would look up on a lot of books and research papers, have them on the table before I could start my assignment. So, in those days especially near to the end of the semester/modules, the dining table belonged to me and no one was to disturb the orientation of the materials because I know exactly where to find certain information and articles. In the same way, I have borrowed and purchased a lot of cookbooks to read up on and they have been helpful for me to understand how certain food reacts to different levels of heat and how various methods of cooking work. Of course there are a lot of resources online but I belong to the old school; I prefer a book. And you could have imagined – I occupied a larger proportion of the table in the kitchen. Poor Ken has only 1/4 of it most of the time. =p
James Peterson of the book ‘Cooking’ shared on his experience:
“Everytime I cook, there’s something a little new- something that makes the process interesting. …each dish involves a discovery, which means I rarely make the same thing exactly the same way twice. In other words, learning to cook well requires a willingness to experiment and to be less than perfect. It also demands repetition. Proficiency and, ultimately, perfection require trial and error in the kitchen until you get a feel for how dishes go together. Most cooking is based on a handful of basic techniques that, once understood, will allow you to discover your own cooking style and find confidence in the kitchen…”
On good cooking, he said that it is based on doing lots of little things correctly without taking shortcuts and by a profound reverence for ingredients – for letting them express their own character. And as a teacher, he always tells students, especially the ones who want to become chefs, to read, read and read.
I love cooking and baking and each day it delights me when I learn new things about the craft. My recent bread baking attempt thrilled me and there is so much to learn about food and cooking.
I am only at the beginning of this culinary journey.