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Recipes are tyrannical, often
intimidating, and even though thousands had been written about them, the
question of their effectiveness in teaching people how to cook is still
not being answered. Techniques, on the other hand, teach us how to get
the most out of an ingredient and challenge us to use our intuition and
follow our palates.
Techniques are divided into two categories. There are the minor ones,
which make life in the kitchen smoother and more efficient, examples
like tips for quick peeling, stemming and chopping. And there are the
big ones that turn you into a cook. Of these, there are surprisingly
few.
Once you've gotten a
handle on roasting, poaching, grilling, frying, steaming, sautéing, and
braising, you'll know how to cook most foods, and if you understand the
logic of how these techniques work, you'll be able to improvise
intuitively and give your own special style and identity to your
cooking.
Therefore, it is our sincere hope
that by having this cooking guide section, it would be able to help you
to become a better and well equipped cook.
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