I'm starting to get into the inexactness of cooking
For the longest time, I have railed against the vagaries of cooking. I hate the fact that you have instructions like "add a dash of X" or "simmer on med or med high until done" or "bake until just right". Just give me a number of minutes, an exact temperature, and don't make me guess.
However, I am coming to find the utility of the vagueness, at least for certain things. My current repertoire consists mostly of pasta and some sort of red sauce, thai curry, stir-fry, and lasagne. In all of these cases, I'm getting used to the idea of adding "some onions and garlic" and simmering "for a while", or baking "until it's ready". Sometimes this just means that I get really hungry and declare it "cooked", and hey, so far it hasn't caused any illnesses. 8] Now if only I could get good ingredients for enchiladas, I would be a happy man. . .
However, I am coming to find the utility of the vagueness, at least for certain things. My current repertoire consists mostly of pasta and some sort of red sauce, thai curry, stir-fry, and lasagne. In all of these cases, I'm getting used to the idea of adding "some onions and garlic" and simmering "for a while", or baking "until it's ready". Sometimes this just means that I get really hungry and declare it "cooked", and hey, so far it hasn't caused any illnesses. 8] Now if only I could get good ingredients for enchiladas, I would be a happy man. . .