Have you ever asked your mother or your mother or other relatives for a recipe for a favorite dish and get the response: "Hmmm. Let me see. I'll see if I, if I remember. .."? Or they said, "I can not explain, you just help me next time? If you heard these words, or variations, it is likely that there was talk of a kitchen" without a recipe.
Cook without a prescription is a genius in the kitchen. He or she can set a mealmade with materials at hand, and often it's fast, easy and seemingly without thinking too hard to use what spices, how this or that is in a bowl, or what the exact temperature of the stove or oven should. Some of us have had the opportunity to grow in the homes of cooks without a prescription, and were constantly on how they are used for the same ingredients recombine always surprised, but somehow in front of us one delicious meal and are similar , but placedhas never been exactly the same as what we had before consumed.
The ingenuity and creativity to become a kitchen without a recipe as hard as learning to think. The ability to improvise in the kitchen can successfully through the control of a clear set of principles and practices that can be used for cooking in almost all cases, be acquired from a modern kitchen, well equipped, a bonfire in the desert. A good understanding of the roles of the different ingredientsTaste of Spice-end groups, and some basic cooking techniques, you can expand your horizons beyond the pages of a cookbook in the field of culinary adventure. The time required to learn the basics of cooking recipe-much better is free to make time spent in a recipe by heart, and you will never be embarrassed when the Unexpected Happens in the kitchen.
The three most important elements of cooking recipe free:
Know yourIngredients
Cooks without prescription food categories that contain "family" of ingredients that can be exchanged in order to obtain similar effects. There are ingredients that give consistency (solvents, thickeners, coarseners and planing), ingredients, offers a taste (strong flavor - to make - or unique tastes and needs - for example, duck, oysters, mushrooms) ingredients in bulk ( all, adding the substance to a dish of rice, cabbage cutThe meat, flour) ingredients that stimulate the receptors in our taste (sweet, sour, salty, bitter) and ingredients that some chemical reactions (yeast and flour, yeast, gelatin) involved. Many of the ingredients can be divided into several categories, such as eggs in bulk can add (for a quiche or omelette) and a significant portion of a chemical reaction (the bread) and a smoother sauces and thickeners (or cream).
A kitchen without a prescription does not need to know the specific qualities ofeach ingredient - one on which he uses frequently. Understanding the properties of tomato opens a world of possibilities because it can be used in sauces, soups, stews or be killed, sliced and served fresh, or clothes, or dried to intensify flavor. A little 'cooked or raw tomatoes are a thin shell, or can be cooked and mashed to thicken be decreased. Cut into pieces, make a pot of a plot and write a bowl melts, is another. If you know the potential of the materialThe food can transform a part of dozens of cooking.
Get to know your tastes
The spices are almost as old as humanity, at least 50,000 years. Flavor develops geographic groups that people have studied the properties of plants available locally. spices have been developed new trade routes, as introduced resettled peoples and nations conquered and colonized. The spices are associated with particular dishes, the result of history and circumstances. Long beforeWe believe that the modern global economy, spices like cumin, nutmeg, cinnamon, pepper and the world was with the explorers, travelers and traders still an integral part of the cuisine of the country beyond the point of origin.
cooks understand that a group without a prescription as a color palette of spices and learn how to combine the spices, the colors correspond to "taste" of their favorite ethnic cuisines. For example, an array of Mexican spices includes achiote, annatto, Chile, coriander, cinnamon,Coriander, cumin, garlic, onion, oregano and tarragon. greek food could also have chili, cinnamon, coriander, cumin, garlic, onion and oregano, but substitute differ on this point, allspice, anise, cardamom, cloves, curry leaves, ginger, mustard, nutmeg, olive ' olive oil and sumac for the rest of the "Mexican" ingredients. All cultures have their own palette of spices and a simple change of two or three flavors your taste buds take you across the world.
You know your techniques
The free recipe, a leader must understand the difference between a variety of different cooking techniques. As for the sauce and cook just need to know all the technical, But all cooks need to learn different techniques to open the menu changes and a myriad of options for their final results. The same exact ingredients, grilled, roasted, fried, grilled, boiled or braised will be very different. Consider the differences between Fried Chickenbetween the chicken and potatoes and fried potatoes, cooked and mashed, grilled vegetables and butter in a frying pan.
Your choice of cooking technology determines, in large part, the texture and flavor of the dish. If you fry the onion, garlic and meat, before the final result is very different than if you added up all the raw materials and cooking and the broth. remain in the first case, the flavors are clear, with a touchHeaters Browning. In the second case, the flavors blend harmoniously. Everyone is desirable under the right circumstances. A recipe without knowing how you can determine which method is right for the occasion.
As an exercise to extend your capabilities without revenue to assemble your favorite ingredients and spices ten lists five favorites. See how many different dishes and combinations, can create. Be adventurous. Experience! You'll be amazed how easy it is to be and to achieve excellent resultswith improvisation.
To Links : staub 9.5 inch saute pan
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