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Old 05-30-2007, 01:26 PM   #11
Master Chef
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,973
I love it! If I had a dime for every time someone asked me for a recipe, I'd be rich (haha). people who don't know me well think I'm being coy and don't want to part with my recipes. H--- no, I just don't do it the same from one time to another, and I only measure some recipes (which I am happy to part with). But, yes, I cook stuff until it is done, then keep it warm (or cool it down). I honestly couldn't in a million years tell you how long it takes to cook a potato or boil an egg. This after a half dozen years of home ec and 30 years of practical cooking. When someone sincerely wants to know how to cook something, I simply invite them over for the afternoon and show them. We sit and sip wine and go through the steps together. For example, after my husband started having blood pressure problems, I started minimally salting things, because I'm a salt-a-holic. I now ask him to taste the dish before I put it on the table for company, and put extra salt cellars on the table. I recently lost much of my sense of smell, so I'm depending a lot more on him to taste as we go along. But I still can't reliably come up with a recipe for something I've cooked. I often read three cookbooks or magazines, then wing it. But ... you salt it until it is salty enough. You cook it until it is done. I think a lot of young people simply do not have cooking confidence. And that really only comes with experience (I'm 52 and have been cooking more or less since I was in the single digits)

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