Wednesday, 22 July 2020

Cooking without recipes (by Chef Kevin Cherkas)

Cooking is tough. Not because transforming ingredients into food is difficult but getting them to taste delicious… is. Any idiot can put a piece of meat on a BBQ and burn it on both sides, but what the hell to serve it with? There lies the challenge. That’s where the skill of cooking begins, in the delicate balancing of flavours and contrasting of textures. That’s where delicious hides, and it's always tough to find. 

The solution to many has either been to stick to what you have always made or be guided by the classic cookbooks that always deliver. The results unfortunately always end with eating the same old thing until, eventually, you end up in a restaurant where flavours explode….but why? What do restaurants know that you don’t? How do they take the exact same ingredients and make wonderful what at home you make worrying?

The solution is more simple than you may think. It’s like, as a child, the training wheels you use to learn to ride a bike or the lines you stay between in a colouring book to end up with a picture. No one is giving a child a blank piece of paper and expecting good results, but that’s what we are doing with cooking, giving you ingredients without the lines and, as you can see, we are not ending up with a picture but a fricken mess.

The good news is I can teach you those tools. I can show you how to create rather than copy, how to craft the tastiest dishes without being dependent on recipes, a valuable skill and one you can use for every meal, for the rest of your life. One hour to begin to understand the mistakes you are making and the solution to delicious. It is free and just a click away!




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