I enjoy cooking. And I like food. These things are important to me; they ensure my survival while not breaking my budget.
While I’d like to be a better cook, I don’t profess (or aspire) to be a professional chef. Further, I don’t prescribe to the recipe method of teaching. That’s like learning Spanish by listening to a voice recording of “¿Donde esta la biblioteca?” over and over again.
Until I’ve got enough time to settle down and work on mastering my craft (and boy, oh, boy do I love having a lifetime subscription to rouxbe.com for just such an occasion), here’s what I want: MakeFoodBetter.com. (Go Daddy is currently parking on the domain.)
Here’s how it works: Short, simple blog posts that can be read in two minutes or less. Each post concerns one food I already make: Steak, Chicken, Eggs, Rice, whatever. And each post follows the same format:
- You already make steak. Good! Red meat is high in protein, and a good way to impress a date.
- Next time, before your steak hits the grill, try sprinkling salt & pepper on both sides.
- This brings out more of the natural flavor of the steak, and makes it juicier and tastier. Don’t worry too much about the salt affecting your diet; much of it boils off during cooking.
Or even:
- You already make steak. Good! Red meat is high in protein, and a good way to impress a date.
- Next time you’re steak shopping in the supermarket, pick out the piece that has the most marbling.
- During the cooking process, this will make your steak much more rich in flavor. Many people confuse this for making the steak fattier. This is not correct.
That’s it. Easy steps to follow (with a little more detail; again, I’m no professional), remember, save for later. And apply across the board: Hmm, if sprinkling salt & pepper on both sides of my steak makes it cook better, perhaps I’ll try this with my chicken, too.
You won’t find any recipes here. Use whatever ones you want (Mom’s family secret is always better, anyway)—your skills will probably check out. And just like that, you’re a better chef.