KitchenCritical

  Most recipes don't need anything more than general measurements, and in fact relying on measurements can be deleterious to those wishing to learn how to cook. The reasons for this are several.  First, it hinders learning because if you simply follow a formula, you can't learn how things work. It's like assembling Ikea furniture hoping you will learn carpentry. You won't learn cooking technique unless you're truly present, observing, engaging with your food, and using all five senses.  Like painting, cooking is simply the art of understanding not only each ingredient's characteristic but how each ingredient interacts with each other.  There are different shades of color which can all be called "red" but you also know that mixing red and yellow create orange. Its the same with cooking except that the chemistry is more complicated, partly due to the reactions caused by heat: a fascinating energy that can solidify an egg while liquefying a tomato.  Then ...

Smell and taste are the most obvious senses relating to both cooking and eating. Our sight is a factor too, and it is often exploited. It has been demonstrated that the lighting, decor, presentation, and even the shape of the plate influences the perceived flavor of the dish. Restaurateurs are well aware of this phenomenon and its ability to bolster the experience of what would otherwise be a mediocre meal. However, when you cook, you are the commander in your kitchen as well as your own senses. Direct and attune all of them to your task, and you'll find the experience of cooking as enjoyable if not more so than eating. You will cook with greater accuracy and insight than if you had mindlessly followed the steps to the recipe. It is only by being present and attuned that you begin to go from commander to master, and this attunement only occurs when you use all your senses to full effect. Your sight is obviously useful, but once again it can betray you, especially as a novice. Food ...