The beginning is here Last time, we discussed in detail the reasons why cooking without reference to a recipe is more convenient and correct than going around one store after another, monotonously mumbling the remaining products from your list under our breath. However, theory is theory, but how to apply the knowledge gained in practice? In order not to be unfounded, let’s first analyze the example mentioned in the previous part.
So, walking around the market on Saturday morning, you put your eyes on the fragrant leg of lamb, which immediately appeared to you as the center of everyone’s attention during Sunday dinner. The problem is that you don’t remember a single recipe for leg of lamb. How to be?
First of all, let’s think logically and start from what can be done with this leg after you bring it home. The option to simply fry is no longer possible, it is possible to cook, but this will be a clear disrespect for the product, but from the variety of remaining cooking methods you can choose any one to your liking: bake, stew, free from bone, spread and grill or stuff, chop into minced meat … laboriousness, we listen to our inner desires and, importantly, we examine the meat itself (and the butcher at the same time): will the leg of lamb turn out to be too tough if baked? If there is the slightest doubt, it is better to stew the leg of lamb in wine or broth away from sin.
Having decided on the cooking method, we recall in which company the mutton will look the most advantageous? Rosemary, thyme, cilantro, parsley, garlic, salt, black pepper, juniper berries, cumin, coriander – and here it is important not to overdo it. Let’s stop at the rosemary-thyme-garlic trio. Salt and pepper at home, I hope you have it? Oil is better than olive oil, but ordinary vegetable oil will do – is there? Do not ignore such trifles – I myself, sometimes, I get into a mess: I seem to have bought everything, except for some nonsense, which costs a penny, and without it there is nothing, so again your feet in your hands and forward, in the sense, back to the market …
Now we estimate the time at our disposal – ideally, it is better to marinate the meat overnight or at least a couple of hours, and it is necessary to plan the serving in time so that guests and homemade spoons do not knock on the table. So, have you forgotten about the side dish? What is the logical combination with baked lamb? It’s clear that not steamed broccoli. Option one – root vegetables. Whether it’s just a baked potato, or a carrot-turnip-parsnip, you can toss it on a baking sheet next to the leg of lamb and go about your business. Option two – the same root vegetables, only in the form of mashed potatoes. The third option is couscous. Then think for yourself.
And, finally, last in order, but by no means by importance: did you forget to grab a bottle or two of dry red? ..
So, walking around the market on Saturday morning, you put your eyes on the fragrant leg of lamb, which immediately appeared to you as the center of everyone’s attention during Sunday dinner. The problem is that you don’t remember a single recipe for leg of lamb. How to be?
First of all, let’s think logically and start from what can be done with this leg after you bring it home. The option to simply fry is no longer possible, it is possible to cook, but this will be a clear disrespect for the product, but from the variety of remaining cooking methods you can choose any one to your liking: bake, stew, free from bone, spread and grill or stuff, chop into minced meat … laboriousness, we listen to our inner desires and, importantly, we examine the meat itself (and the butcher at the same time): will the leg of lamb turn out to be too tough if baked?
If there is the slightest doubt, it is better to stew the leg of lamb in wine or broth away from sin. Having decided on the cooking method, we recall in which company the lamb will look the most advantageous? Rosemary, thyme, cilantro, parsley, garlic, salt, black pepper, juniper berries, cumin, coriander – and here it is important not to overdo it. Let’s stop at the rosemary-thyme-garlic trio.
Salt and pepper at home, I hope you have it? Oil is better than olive oil, but ordinary vegetable oil will do – is there? Do not ignore such trifles – I myself, it happens, I get into a mess: I seem to have bought everything, except for some nonsense, which costs a penny, and without it there is nothing, so again your feet in your hands and forward, in the sense, back to the market .Now we estimate the time we have at our disposal – ideally, it is better to marinate the meat overnight or at least a couple of hours, and it is necessary to plan a timely serving so that guests and homemade spoons do not knock on the table with spoons. So, have you forgotten about the side dish? What is the logical combination with baked lamb? It’s clear that not steamed broccoli.
Option one – root vegetables. Whether it’s just baked potatoes or carrots, turnips, parsnips, you can toss them on a baking sheet next to the leg of lamb and go about your business. Option two – the same root vegetables, only in the form of mashed potatoes. The third option is couscous. Then think for yourself. And, finally, last in order, but by no means in importance: did you forget to grab a bottle or two of dry red? .. Well, is it really difficult? But this is just a rough diagram, an ordinary stream of consciousness – if you clothe it in a stricter form, with lists, recording of previous experience, and so on, you can plan a whole gala dinner with several changes of dishes … So, stop!
Isn’t that why we strive for culinary improvisation to get rid of all this hassle with lists, recipes and other jurisprudence? I dare to assume that one and the other may well get along together: leave pure inspiration for those evenings when you can afford to calmly create in the kitchen, without looking at the clock and hungry eaters, in other cases it should be seasoned with a little order to save time. nerves, if not money. The second example of how sometimes the addiction to improvisation can save face, I recently brought in a recipe for pudding, which was supposed to become pancakes. I have nothing to be ashamed of – everyone makes mistakes, including professional chefs and top bloggers, and if any of them deny it, it’s not because of great intelligence. Errors are given to us in order to analyze them and draw conclusions – but it is doubly pleasant when conclusions are drawn and a culinary idea is implemented, albeit in a slightly different embodiment.
I don’t think I’m the first one who came up with the idea to turn failed pancakes into Yorkshire pudding (or rather, its likeness) – but the thought “In the end what do I have to lose? As a last resort, I will stain one more vessel, but what happens can always be thrown away»Worth taking on board in case something goes wrong in your kitchen.
By the way, about the kitchen. In addition to her, there is only one room in your house where you can completely surrender to your imagination, improvise and do what you want – this is the bedroom. And if we talk about the bedroom some other time (although you can find out 10 reasons why chocolate is better than sex right now), the kitchen does not accept rules and restrictions in the same way.
There are only, let’s say, socially permissible norms – like that you shouldn’t bake meat, smearing it with mayonnaise, or shamelessly digest pasta – but another rule works in the same way: everything is allowed if no one finds out about it. ? Many people who know a lot about cooking and have a sophisticated taste sometimes confess to the most unexpected addictions, so do what you like and do not be afraid of anyone.
And then, like it or not, you have to improvise – after all, the hidden corners of your taste are available only to you and no one else. To summarize all of the above, here are three more reasons why you should cook without a prescription:
1. You can cook whatever you want, following only logic and common sense.
2. You can to fix a mistake that was not even suspected of being possible.
3. You can indulge your taste, even if you want something strange.Finally, let me draw a not entirely unambiguous, but definitely noteworthy conclusion: practicing repetition of other people’s recipes can become a good artisan; practicing improvisation – a good artist… Choose what you like.