Comments on: Intuition in Cooking

By: Sarah Caron

Sarah Caron — Wed, 15 Oct 2008 11:49:43 +0000

Maris, I once was so nervous about cooking chicken that I baked strips for like 40 minutes, creating a stinky mess. Blech. Live and learn.

VF, I had wondered what tartare was like…might have to ‘accidentally’ order it myself sometime!

Candelaria, you are so right (and I say this as I recall all the times I have experimented on guests … lol).

By: Candelaria

Candelaria — Mon, 13 Oct 2008 16:09:24 +0000

Intuition, experimentation and necessity have all led to great culinary (and other) discoveries. The other night because I hadn’t gone cooking and the refrigerator was down to the bare basics, I put together some fresh green beans, fresh broccoli, frozen corn. After steaming these, I sauteed onion in a little olive oil with fresh garlic, added the veggies, seasoned and served. It was incredibly tasty. And all because I just hadn’t gotten around to food-shopping.

I must say, however, that I won’t experiment with various combinations except on my husband. Unless you’re really certain, a new dish when you’re having people over is a crazy, zany thing to do.

By: Virtual Frolic

Virtual Frolic — Wed, 08 Oct 2008 03:30:52 +0000

I am the worst – I always overcook chicken because I’m so paranoid. It’s true though – sometimes your risks can turn out gross or they can be fantastic. Also – it’s worth trying new things too! I had steak tartare because I got it confused with tataki which is slightly cooked – but MAN – from a reputable restaurant, tartare is AWESOME. You can’t even tell it’s raw.

By: maris

maris — Sat, 04 Oct 2008 22:23:55 +0000

Sounds delicious! I’m ALWAYS afraid of undercooking chicken too – haha! Sometimes our biggest “mess ups” can lead to good ideas though.

I have a chocolate chip biscotti recipe that I once underbaked and though it wasn’t as crispy as biscotti should be, it was still delicious!