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I enjoying making tasty food for people, so last year when I started qualifying for unemployment benefits I decided to use the extra money and the big household recipe book to get some systematic practice in.
What I decided to do was to start at the beginning of the book and as far as possible make each recipe in order. I figured by doing so I would improve my understanding of how cooking works in general and build up a base for myself of things I can prepare and eat for daily living.
I did skip the initial chapter on appetisers, so started at the second chapter, on soups. The first was french onion soup, which was surprisingly delicious considering I often avoid onions. I was a bit miffed that when my sister was persuaded to try some later she decided it needed more substance so dumped lumped lumps of vegetables into the pot like unwanted islands. Don't mind people adding their own seasonings after they've tasted it - currently I only spice and flavour as recipes direct, not 'to taste' since I am trying to learn still what my taste is - but if you are going to take the pot of food I've cooked and add your own ingredients and make it into something else... just don't.
What I decided to do was to start at the beginning of the book and as far as possible make each recipe in order. I figured by doing so I would improve my understanding of how cooking works in general and build up a base for myself of things I can prepare and eat for daily living.
I did skip the initial chapter on appetisers, so started at the second chapter, on soups. The first was french onion soup, which was surprisingly delicious considering I often avoid onions. I was a bit miffed that when my sister was persuaded to try some later she decided it needed more substance so dumped lumped lumps of vegetables into the pot like unwanted islands. Don't mind people adding their own seasonings after they've tasted it - currently I only spice and flavour as recipes direct, not 'to taste' since I am trying to learn still what my taste is - but if you are going to take the pot of food I've cooked and add your own ingredients and make it into something else... just don't.
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Date: 2010-08-29 10:27 (UTC)From:Harumph! The wole point of soupe a l'oignon is that is contains....um....onions! (mind you the french often add a scrape of Dijon mustard to the toasted bread before adding the cheese to toast and that really does wonderful things to the taste buds!