From Oh No! to Om Nom.
Posted: March 07, 2014 by sabrina
Last night dinner was late.
And partially overcooked.
But, it did taste good.
Later that night, after joking about what we’d call the mess of a side-dish I had unceremoniously slopped on to our plates, my man-friend suggested I write a food blog.
“Why would I do that? I get recipes for all the food I make online.”
But he noted that although I was “following” a recipe, I messed it up and fixed it by adding in what I knew it was going to be missing. And per usual, I didn’t use the all the same spices nor the amounts listed. I got to thinking this morning that maybe I should document my cooking trials and tribulations.
A brief history:
My mom isn’t exactly a culinary artist. We were raised on a lot of hamburger helper and ready made or dried soups and stews. As far as I was concerned, veggies were a thing you had to eat but didn’t enjoy and most food came from a box.
Fast forward to my sophomore year of college. I had my own apartment and was fully stocked in kitchen hardware thanks to my grandma. I soon learned that aside from making killer cookies, I was a disaster in the kitchen. I ate a lot of salad because I didn’t know how to cook meat without it becoming dry and tough. I learned that the smell of burnt eggs makes your apartment a very unpleasant place to be (I also learned that the burnt egg smell can last for over a week). A baked potato was my lunch and dinner almost every day. Luckily, I joined a sorority and moved in to the house and had breakfast, lunch and dinner served daily.
It’s been 12 years since I graduated from college and had to start making my own food, but I really only started cooking about 3 years ago (yes, that’s 9 years of pretty much only potatoes, salad and pasta). I finally figured out why I could perfectly replicate my grandmother’s cookies, but was incapable making chicken that wasn’t dry and gross. In baking, recipes are very specific. A good baking recipe will even tell you what direction to stir and the material of mixing bowl to use if it’s important. As a molecular biologist, I know a good protocol when I see one and baking recipes are often just that. I’m hoping that through my cooking wins and losses, I can come up with some tasty protocols anyone can repeat. Maybe someday I’ll even take the time to learn and discuss the chemistry behind it all.
Posted by Sabrina at 1:26 PM