Cooking

Magic it isn’t. It is possibly art or science depending on your viewpoint. If you are creative and artistic, then cookery can be an art. If you are methodical, then treat cookery as a science. Whatever approach you adopt, you can achieve it by using a few rules. If you are artistic then these rules are probably even more important

Starting to Cook successfully.

The first thing you should know is that cooking has it’s own language which you must learn. (This applies to most things in life). Get a good old fashioned cook book and you will find a list of meanings in the front - what a teaspoon or tablespoon means in terms of weight, likewise fluid ounces  etc. It may also often tell you how to boil, simmer, braise, roast or bake. It will also have conversions from Gas to electricity scales. The more modern cookbooks by T.V. chefs will not have this information. You need a basic old fashioned book!

Starting to cook.

Start with something simple the first time. Once you have mastered fried eggs you can start to separate eggs and make meringues etc.
Before doing anything, read the recipe through - twice. Don’t start until you understand it. If you have any doubts about the meaning of any terms, refer to your reference book. Never take chances - it will probably be incorrect - and important.  Now lay out all your ingredients. At this point you should measure the quantities you want and place them on plates or cups. Always weigh and measure everything, don’t guess. If it turns out well, you can duplicate it . If it doesn’t taste exactly how you want, you can then change the quantity of an ingredient to make the difference. (Quite often salt or sugar, but maybe other ingredients such as flour).
The key to success is to start with basic home cooking recipes

Once you have success with simple recipes such as scrambled eggs on toast, take the next step, try omelettes or soufflés. Much the same ingredients - just other (and more difficult) cooking methods. Whatever they say, nobody makes a perfect meal at their first attempt, practice makes perfect and although often the dish does not turn out the way it should it will generally be edible.

Once you have become proficient with some recipes, experiment slightly, so they become personalised. change flavourings and see how you like it. Many times it will be magnificent, sometimes it will flop. Again, always measure and keep a note of what you do so that you can repeat a recipe that is successful.

Presenting your Meal.

It is very important to present your dish to please the eye and nose as well as the taste buds. It is proven that people with no sense of smell do not enjoy food as much as those who have this sense. Therefore if a meal looks good you are more inclined to expect to enjoy it and are more likely to try it. This is where creative people find it easier to produce an enticing dish than those less artistically gifted.

And Finally, cooking should be enjoyable. If you like what you are doing, it will show.