Give me some time – as I start to make my dishes I want to take picture and make it easy for people to follow.
If you have anything you want me to try or research let me know.

“Anyone Can Cook” – – Have you heard that before? Apparently not true because only the Rat could cook and Linguini couldn’t.

Anyone really “can”, it’s a matter of slowing your mind down of anxieties to get things right, and simply “do right”. How so?

Step 1 – Read

How does reading help to prevent failed cooking? Take for example “cookies” – you take the basic Toll House recipe < yeah click on it and see the recipe.

  • Notice the ingredients? These always list in order of use (nice tip) but if you don’t read everything you’ll not get the best result.
  • You’ll hear of words like “Combine”, “Blend” in baking a lot. What’s the difference you ask? Just remember this > Dry Ingredients, just mix the nonsense out of it until you feel it’s mixed evenly. Wet Ingredients use a mixer. Don’t be anxious and spoon stir things – you won’t age 10 years with extra few minutes, or miss out of some exciting moment.


Step 2 – Think

Most people don’t think before they talk and it gets them in trouble. Same thing with cooking – we must think first. Most who follow recipes tend to mess up because they don’t study the recipe first, they just measure and pour and stir…’or is it mix?…blend?… whatever they all go together sometime right?’ – – Not exactly.

  • Take a simple concept of grilling chicken – – you figure you just unwrap and toss it on the grill? That can work – but chick is thick on one side and thin on the other – so what do you think will happen? Right – you burn one end to a crisp or dry it out completely while only the thick part can be eaten once you chisel your way to it… THINK LOGICAL – – that hammer looking thing in your drawer is a meat tenderizer. When you level the cooking area – you cook evenly. (make sense?)

Step 3 – Setup “Mise en place”

When I learned this term it made sense only when I tried it. Mise en place means to “put in place”. This is good for working with new recipes you haven’t tried.

Start by measuring them out, put them into small bowls. This way you don’t over-pour into your mixing bowl or pan, or get frantic while something is cooking and you’re trying to race getting ingredients in.

This way it gives you another opportunity to “Re-Read” & “Think”.

Step 4 – “Fear Nothing!”

Who cares if it gets ruined! My friend Tom and I worked on mastering Pad Thai (the American version without the fish sauce <yuk>). We tried a good 8 times messing it up, but we got it down …ish

It does become trial and error with certain things but if you follow ingredients (read), be one with what you’re doing (think), be organized (setup) and JUST DO IT!

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