A Semi-Autobiographical Guide to Cooking Like a Pro: Parts 1-4

Last Updated January 10, 2015
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You’re relaxed. You’ve practiced and looked and listened and smelled and touched and tasted. 

Hopefully you now have some food. Ideally, of course, all of my sage advice has worked wonders and your time in the kitchen was fun and fruitful. You’ve cooked like you’ve never cooked before and turned out some tasty grub. That, however, is for you to decide. As much as you need to relax and not worry tooAs much as you need to relax and not worry too much when you cook (not to mention give yourself permission to fail), at some point between when you’re done cooking and when you serve your creation you need to step back and judge the results. You need to do this in order to follow some of the best advice for cooks ever: Never apologize. ..Never apologize, you say? Yes. I saved this one for last.

A Semi-Autobiographical Guide to Cooking Like a Pro, Part One: Relax

  I’m at my cooking best when I’m closest to fifth-grade me making myself soup for lunch. I’d dissolve a bouillon cube in water,...

A Semi-Autobiographical Guide to Cooking Like a Pro, Part Two: Practice

 It’s true. I’m going to trot out that old adage: practice makes perfect. Or, in the case of cookery, practice makes palatable (...

A Semi-Autobiographical Guide to Cooking Like a Pro, Part Three: Senses

 For those readers following along, so far I’ve urged those who want to cook more, cook better or cook at all 1) to relax and 2) to...

A Semi-Autobiographical Guide to Cooking Like a Pro, Part Four: Judge

You’re relaxed. You’ve practiced and looked and listened and smelled and touched and tasted. Hopefully you now have some food. Ideally, of...
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