I realize that this furom is generally filled with not serious conversation some of which is food related and some of which is more life related... I hope i am not getting on anyones nerves as I write about my exploration and discovery of various things food.
Having stated my cathersis
I am begining to see the whole crux of stove top cooking is in the relationship of time temperature and proximity.
If you use enough heat your meat never cooks through, to much heat and cooks or even burns on the outside and maybe rare or even raw inside, cook it to long and it gets dry, cook it to close and you burn the outside, to far and you are little more than playing with it...
It seems that part of the skill or talent in cooking and one of it's a fundamental aspects is getting a feel for how your cooking team...
The source of heat, the conductor of heat and your ability to gauge when a given thing is properly done , how those things work together. Clumsy sentence.
But it seems that the greatest food on earth is cooked in pans from the resturant supply store and stoves that look like they've been through a war by people who don't measure anything.
And all those international dishes we struggle to reproduce are cooked by folks with one pot, one pan, one knife and a fire
It seems you need a few pans that are good enough not to get on your nerves a few cook books so you can get a basic idea of what goes with what and from there the money needs to be spent in the software of cooking.
Stuff from the vege, meat and fish aisles of your favorite food emporium.
But tell me if i am right on that heat proximity time thing is on the right track cause i think i am getting the hang of stove top cooking and begining to get a style... basic foods with spices...
Having stated my cathersis
I am begining to see the whole crux of stove top cooking is in the relationship of time temperature and proximity.
If you use enough heat your meat never cooks through, to much heat and cooks or even burns on the outside and maybe rare or even raw inside, cook it to long and it gets dry, cook it to close and you burn the outside, to far and you are little more than playing with it...
It seems that part of the skill or talent in cooking and one of it's a fundamental aspects is getting a feel for how your cooking team...
The source of heat, the conductor of heat and your ability to gauge when a given thing is properly done , how those things work together. Clumsy sentence.
But it seems that the greatest food on earth is cooked in pans from the resturant supply store and stoves that look like they've been through a war by people who don't measure anything.
And all those international dishes we struggle to reproduce are cooked by folks with one pot, one pan, one knife and a fire
It seems you need a few pans that are good enough not to get on your nerves a few cook books so you can get a basic idea of what goes with what and from there the money needs to be spent in the software of cooking.
Stuff from the vege, meat and fish aisles of your favorite food emporium.
But tell me if i am right on that heat proximity time thing is on the right track cause i think i am getting the hang of stove top cooking and begining to get a style... basic foods with spices...