OK, here's an example of the Emerging Foodie™ quest: A few days ago a Facebook friend posted about a curried butternut squash soup she made, and several of us (predictably) made nom-nom-nom noises and asked for the recipe. In response, she posted a simple list of ingredients.
Now, as it happens, this person is a real-world friend, too, so I know I can get a true, detailed recipe from her... but it occurred to me that this is part of what my hoped-for "emergence" is all about: I want to get to the point where I can take just a list of ingredients and understand the proportions and processes I need to turn them into the desired dish.
Or better yet, to work from the two or three key ingredients and understand not only the proportions and processes but also the needed secondary ingredients, herbs, spices, etc.
In other words, I want to be a cook, and not just an executor of recipes. That's where this is heading (however haltingly).
You are on the right track, sir - just keep at it! You have to play, be willing to fail (sometimes a lot) and at least start with recipes. Soon, you will "just know" what goes with what - or sometimes, what MIGHT go with what. Details you can look up (I never really learned exactly when - and how much - to modify baking soda/powder for instance) but the art is in the experience.
ReplyDeleteYou might also see about possible classes at the Lincoln Culinary in Hartford. That would be awesome .... as they say.
JC