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DEL.ICIO.USAre you a free spirit?
The Atlanta Journal-Constitution
I recently taught a cooking class and was struck by two divergent approaches by the participants. I like to call them “the free spirit “ and “the perfectionist.”
The free spirit thinks that measuring spoons and recipes are great for decoration or inspiration, but that’s about it. The perfectionist follows the recipe closely, measuring ingredients and keeping a close watch on the timer.
While there is certainly no “right” or “wrong” way to cook, it is interesting to see how people’s personalities color their approaches to preparing food. I guess the free spirit attitude is gaining recognition. I recently saw a fun way to communicate to that type of cook on chow.com, a great web site that provides lots of tips and recipes. It now features a “recipe-free method” which although not quite recipe free, provides general guidelines for preparing dishes in a fun, illustrated method. Check out their recipe for garlicky spaghetti to see what I mean.
How would you describe yourself in the kitchen? Do you wing it or prefer the comfort of following in someone’s tested footsteps.
Or, are you like me, somewhere in the middle?
Comments
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By Becky
March 12, 2008 2:18 PM | Link to this
I’m about half & half. I measure some ingredients, but not all of them..If I ‘m making something new, I might have 2-3 cookbooks out & mix from all of them..
By Family Affair
March 13, 2008 11:17 AM | Link to this
I think when you make it like a task that has one way of getting accomplished it becomes daunting instead of enjoyable. My cooking varies and is dependent on many things. If I bake, it is like science precise and not altered. When I cook meals it changes on what I have in cupboard (seasonings), or in the fridge. I do not think I have ever made my spaghetti the same way twice, yet it gets raves each and everytime. I like experimentation of creating a meal with the direction of just my palate or nose. I have always admired the chefs who are aware of flavor profiles and know what spice will compliment a dish based on what it is. So I am a free spirit, yet I long to know it like a science so that I never have to serve a travesty disguised as a masterpiece.
By FCM
March 13, 2008 12:26 PM | Link to this
As the great food goddess (of the AJC of course) has pointed out several times: Baking is an exact science. Cooking allows for a more flexiblity.
Therfore, as a cook I am more free spirited. However, with the majority of family being in the food industry, learning to be a GREAT cook was required. When I learned to make Bernaise…my Dad purposely made me break the sauce and show him how I would bring it back….This was fun b/c my (then) b/f was going to Johnson & Wales (SC) and had not mastered it yet…However, once I showed him what I did he aced it on the exam!!
When it comes to baking if its not a cake or cake like being (brownies, muffins, etc) or a bread then you do not want me to make it for you. My mother is a wonderful baker…She measures twice, mixes once….everything turns out wonderful. As a cook she does ok….she doesn’t get the ‘feel or flow’ of cooking…for her its still science, like baking.
I am definately a free form cook. Most things I make turn out well, but seldom turn out the same way twice.