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Cooking shouldn't be that hard. Bœuf Bourguignon is a very low effort dish. Slow cooking meat in wine and stock. I am going to assume you were not exposed enou
by bombela 2y ago
Cooking shouldn't be that hard. Bœuf Bourguignon is a very low effort dish. Slow cooking meat in wine and stock.
I am going to assume you were not exposed enough to parents and family cooking while growing up. And therefore you haven't built much intuition around it.
Happy cooking!
- clan 2y agoI did. And I always hated the "until it is right" instructions. A thermometer is a key tool which was not used when I grew up. I even commented to an aunt that my mother was a better cook because she did not use one for her roast. I have since learned my lesson. It is a golden kitchen tool. You can up your baking game by using it. Understand proofing temperatures and time. And now our Rye bread comes out perfectly every time as we know to pull it at 97 C. Cooking is not hard. But good cooking can be achieved without years of learned intuition.
- bombela 2y agoBaking (bread, pastries, cakes, cookies, etc) definitely requires precision. A scale, thermometer, precise timing, following the recipie carefully. Cooking (meat, veggies, soup, roasts, quiche, etc), is much more forgiving and works well free hand. With that said, I certainly use a thermometer whenever I want to be sure, I wouldn't want it any other way.