Since we do so much eating, we might as well get it right. Though neither of us has much in the way of formal training, we think we know what we are doing in the residential/semi-pro kitchen. We are not interested in production line cooking, though efficiency and effectiveness are always appropriate. A strong sense of mise-en-place works even for boiling water!
Here are our rules:
- It has to taste good. Life is too short to eat nasty food. There are things that we don’t like – so we don’t eat them. Fortunately there aren’t many and there are usually substitutes. Some things I don’t like are necessities, depending on the recipe. Perfect example: I wouldn’t think of braising without celery (usually the center leafy part) but you won’t catch me putting raw celery in my mouth – it is poisonous and I know it.
- It has to be raised and processed right. The nice thing about this rule is that if the item in question conforms to Rule #1, it has meet qualify – there is no free lunch. Things that are not raised right cannot taste good. Or be processed correctly. The world is a connected system.
- It has to be prepared right. You’d think this would be obvious, but it is more than don’t burn it or be sure there is enough salt. Good cooking does not have to be difficult. But it has to be right. Naturally raised beef is tough if cooked past medium-rare. Pork belly is unappetizing if not cooked enough. Cranberries require a good hit of sweetener. Too much hot ruins anything.
- Moderation in all things. Too much is not better. Enjoy it again at another meal. Spend your money on variety and quality instead of quantity. This rule does not apply to chocolate or shiitake mushrooms… (just sayin’)
The point is to eat well!