After spending the last several years developing my own cooking skills, learning new tricks, and trying to write down everything before I forget, I've finally started a food blog. If you knew me before I started down my culinary journey, you probably find this as ironic as I do. You see, I wasn't always known for, ahem, great cooking....
In fact, the first dish I ever made for my boyfriend Tim (over four years ago) was disastrous. It was basic chicken and sauteed spinach, and I only had sea salt in the house. Chicken seemed OK (though in hindsight, it wasn't seasoned or brined), and I grabbed a handful of sea salt and threw it on the greens before serving. I remember hearing Tim's *crunch* and *crack* as he pretended that our dinner wasn't too salty. In short: he did most of the cooking back then.
But a year later, I was desperate to learn how to contribute in the food department. I started reading books and blogs, watching the Food Network and YouTube videos, following all sorts of foodie Instagram accounts. I signed up for the occasional Sur La Table cooking class, learning how to make everything from coq au vin to pad thai. I quickly became obsessed.
It's not just about making something that tastes good. It's the why. Why do these flavors taste so good together? Why does temperature and timing matter? Why can't I "eyeball" measurements when baking? Why do I sometimes need to chill my dough or let meat rest to maximize flavor?
And the answer to all of my "why" questions is "because SCIENCE." It's just riveting. And realizing that chemistry and physics played crucial roles to cooking made me feel like more than a cook -- I felt like a scientist. The kitchen became a lab. And the possibilities in cooking now seemed endless.
Basically, if you've ever seen Ratatouille, I am the rat, and the world is my mushroom. And yes, anyone can cook!
There's also something satisfying about making people feel good through food. One of my favorite things is how many of my friends and family enjoy whatever I bring to dinner, or are willing to stop by and taste a new recipe I'm trying out. It makes me happy to bring joy and comfort to others through food, and I think that's why I am even more obsessed, years later.
Anywho, I've since spent the last few years learning, trying new things, repeating and perfecting the same recipes, and now I feel ready to start cataloging everything into a blog. While I don't expect to grow a large following, if this blog helps even one person to learn something new, just as so many resources helped me, I'll be a happy blogger.
Hope you enjoy what I'm sharing here, and please leave me comments so I can continue to improve the blog (and the recipes I share!).
rosie
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