marmalady
Executive Chef
I hope this topic will take off - There are a lot of us here who are quite adept at finding, assembling, and cooking from a specific recipe. What I'd like to do is open a discussion on how to get beyond the 'I need a certain recipe for a certain meat/veg/fish' way of thinking, to enable us to get outside that 'box' and be more creative.
As an example, debthecook mentioned some recipes specifically for 'black striped bass'; I suggested that maybe instead of looking for specific recipes for that particular fish, that we look for the 'type' of fish, best methods to cook that 'type', and go from there.
Outside of baking, which does require pretty specific measurements (although some room for play can come in), cooking to me is not an 'exact' science; once you have methods down; the basics of say, different cuts of meat; and what flavors appeal to you and go together, it's only up to your own creativity to decide how you want to prepare an item.
Any thoughts? Please jump in - I think this could be a fun discussion!
As an example, debthecook mentioned some recipes specifically for 'black striped bass'; I suggested that maybe instead of looking for specific recipes for that particular fish, that we look for the 'type' of fish, best methods to cook that 'type', and go from there.
Outside of baking, which does require pretty specific measurements (although some room for play can come in), cooking to me is not an 'exact' science; once you have methods down; the basics of say, different cuts of meat; and what flavors appeal to you and go together, it's only up to your own creativity to decide how you want to prepare an item.
Any thoughts? Please jump in - I think this could be a fun discussion!