Mar

22

Experimentation in the Kitchen

March 22, 2007 |

I guess another title for this post could be “just try it.” Many times when I have people over for dinner or dessert they will eat and ask how did you learn to do this or that? And my answer is usually the same. I got a recipe and did what it said. No it doesn’t always come out perfect but when you want to do something and you have step by step directions there is not much of an excuse not to at least try it. While we are talking about the cooking in a kitchen this applies to anything whether it be a business or a hobby.

Many times I have also talked to fellow aspiring cooks that say I want to try this but I can’t find a recipe for it. Most of the time it is just a variation on something they already have made. And while early on I fell into this trap there is an easy solution. Just try it. There is nothing wrong with making up a recipe. And unless your recipe requires pounds of lobster it is probably not very expensive even if you screw up. Desserts are the best for experimentation because they are cheap and even if you screw up it probably still tastes good. For instance the first time I ever needed meringue was for a bread pudding soufflé. And while the meringue turned out horrible (I didn’t whip nearly long enough) the dessert still tasted good because the bread pudding part was great.

So don’t be afraid to try and cook new things. Follow your heart and stomach and when you see something you would like to make go ahead and try. And like they say if at first you don’t succeed try and try again.

Happy Cooking,

David

By The Way-If you are interested in the bread pudding soufflé that I mentioned above. It originally came from the Commanders Palace cookbook. I will be doing a full review for this site at a later date but I can say without hesitation it is one of the best cookbooks I have ever bought. And here is a link.


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