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My Philosophy to the Kitchen
Before you browse my recipes take a moment to understand my
philosophy of cooking.
- First a kitchen should be clean.
- We are preparing food, our counters, utensils, and
appliances should be absolutely clean .
- Clean as you go: your cooking experience will be more
enjoyable if you do not have a pile of dished to wash at the
end.
- Remember ingredients makes the difference. Fresh ingredients
makes for a fresh taste
- Texture is a large part of the eating experience.
- Eating a Food is an individual experience and how a
person perceives the taste of a food can differ. Texture
plays an important roll in the perception of taste. Take a
potato for example. Many people enjoy a baked potato but
find mashed potatoes unpalatable. Even if both forms of the
same potato are plain with no added flavors. So remember
this when you prepare your recipe. My apple pie is a perfect
example of using texture in a recipe. I use three or more
different apples with varying textures. Then I slice the
apples to best take advantage of this texture. The granny
smith is a tart apple with a snappy fine texture. I cut
these apples into medium to large wedges then slice the
wedges into 1/8" slices. The delicious apples are grainy so
I cut them into small chunks, and the Fuji or Macintosh
apples are soft meaty apple I cut larger chunks. Learn to
experiment with the prep of your recipes to develop a food
experience that works for you.
- Finally experiment: Do not feel you must follow a recipe to
the letter. Try different spices or sweeteners that you may
prefer. I love the flavor of Ginger, Tarragon and honey so I use
them often in my cooking but try some variety to keep taste buds
guessing.
- And always have fun.
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