Ratio: The Simple Codes Behind the Craft of Everyday Cooking

January 5, 2011 at 1:02 am

Originally posted on the Zombie Squad Forum on Wed Jan 05, 2011 1:02 am

I’ve been cooking for most of my life, even though my definition of cooking has changed considerably over the years. When I was young, cooking meant helping my mother in the kitchen with whatever she would let me do. It started out with holding a spoon here and there, to stirring the pots, to actually cutting up the veggies. Cooking was listening to what my mother told me to do, and following her instructions closely. As I grew, cooking became more complicated. I found cook books and cooking shows, which opened up an entirely new world! All of a sudden I had recipes to follow instead of just my mother’s words of wisdom. This evolution continued as I learned to “customize” recipes. Take a little from one recipe, a little from another, maybe change up some spices here and there… This led to some culinary triumphs, like the oddly delicious scrambled pancake, and many culinary failures; pancakes should never have tendrils. The evolution continued as I realized there were different techniques for cooking. I purchased the Culinary Institute of America’s The Professional Chef and worked my way through bits and pieces of it to broaden my horizons and skill base. I watched shows like Alton Brown‘s Good Eats and began learning how ingredients actually worked together. I started to see the patterns in recipes and come up with some of my own. But I was still basing my culinary work on existing recipes in one way or another.