...not because I'm claiming to be the better cook. I'm actually referring to recipes being guidelines. I felt it necessary to emphasize on how ridiculous I find recipes to be for preciseness.
"What about in restaurants? Where's the consistency?" Tell me every time you've ordered a porterhouse it has been seasoned exactly like the last one, with the exact same marbleization as the previous.
The exception would have to be baking. No, I'm not talking about measuring by volume either, like we do at home. Baking, dough, and bread making are measured by weight for consistency and preciseness. That doesn't mean that the peach pie in June will be as good as the one in July (peak season for peaches)
Also consider altitude of their crops, and the humidity in a kitchen that needs to be ridiculously controlled.
"I followed the recipe exactly like my mom suggested. It doesn't taste the same."
So many factors here. First of all, does mom measure everything, or is it a guideline based on what she feels is 2 TBS? As a cook or chef, you have a pretty good idea of what 2 oz looks like, but you're still going to be off. It may be 2.03 oz for a pro, or 2.7 oz. for mom! Remember there is a certain nostalgia we have of mom and grandma's cooking, or dad's breakfasts. That is simply the power of cooking and the effect it has on us neurologically. It's an amazing thing. Even as an adult, if your grandma or mom is cooking for you, you feel like that 10 year old little boy or girl again, for a moment. You even have a realization at that moment, you're now an adult, and your mom has aged.
"Okay, I followed a recipe is precisely, so why doesn't my version taste like that of the version I had at the restaurant that was also featured in a super chef's cookbook?"
How old are your spices? This is a huge factor. A good restaurant, and good chef, most likely rotates spices every 6 months. Not only that, but powdered spices are shit. Keep the shit powder nutmeg. Buy the whole nutmeg. Grate a little bit and smell that compared to the crap you were using. It is RIDICULOUSLY different.
Invest in a coffee grinder. When you're in the mood to make that amazing mole`, or curry, toast your whole spices on low heat in a small pan, until you smell them. This releases the natural oils. Bust them in the grinder. It literally takes a couple of minutes.
Do you use real cinnamon? Here in the US, that ain't real cinnamon, babe!
On the left, is true cinnamon. On the Right, is cassia, which is an entirely different plant, not relative to cinnamon, but is sold as cinnamon in the United States. There are similarities, but true cinnamon is no where near as woodsy or bitter. True cinnamon is mild and much more aromatic.
Cassia may be cheaper, but you get what you pay for. Once again, do a comparison when you get the real stuff.
I suggest visiting international markets, or ordering it online from a trusted source. Also, international markets are a great way to invest in whole spices (even in bulk) for a fraction of that McCrap shit at the store. You can find reasonable prices on super cool stuff too that would normally be expensive, and is fair trade. Ajwan seed, saffron, vanilla bean, real cinnamon... all of this stuff is waiting at reasonable prices. Don't be afraid to talk to the store front owners either. They're usually very friendly, and love talking about the spices they grew to love.
"I don't understand why a simple meal in *insert country here* tastes better there than it does here."
In the United States, we unfortunately have to market organic, whole foods and ingredients. Where in MOST parts of the world, it just IS!
Did you know our tomatoes that we magically grow out of season were manipulated by using flounder DNA in the early 90's? We pump with antibiotics, grow shit out of it's natural season and habitat, and wonder why our kids don't like veggies. Okay there is a biological reason, but that excuse only goes so far and is to a specific extent.
Soil, climate, altitude. All play significant roles in production. Wonder why wine makers are so serious about their craft? Wonder why Napa Valley is so popular for wine, or Castroville for artichokes?Your water and rain play a huge factor too! I know it seems like I'm breaking this down to a ridiculous degree, but I'm simply answering questions we've all had at one point or another.
It's the little details that make a meal memorable.
Amber~
"What about in restaurants? Where's the consistency?" Tell me every time you've ordered a porterhouse it has been seasoned exactly like the last one, with the exact same marbleization as the previous.
The exception would have to be baking. No, I'm not talking about measuring by volume either, like we do at home. Baking, dough, and bread making are measured by weight for consistency and preciseness. That doesn't mean that the peach pie in June will be as good as the one in July (peak season for peaches)
Also consider altitude of their crops, and the humidity in a kitchen that needs to be ridiculously controlled.
"I followed the recipe exactly like my mom suggested. It doesn't taste the same."
So many factors here. First of all, does mom measure everything, or is it a guideline based on what she feels is 2 TBS? As a cook or chef, you have a pretty good idea of what 2 oz looks like, but you're still going to be off. It may be 2.03 oz for a pro, or 2.7 oz. for mom! Remember there is a certain nostalgia we have of mom and grandma's cooking, or dad's breakfasts. That is simply the power of cooking and the effect it has on us neurologically. It's an amazing thing. Even as an adult, if your grandma or mom is cooking for you, you feel like that 10 year old little boy or girl again, for a moment. You even have a realization at that moment, you're now an adult, and your mom has aged.
"Okay, I followed a recipe is precisely, so why doesn't my version taste like that of the version I had at the restaurant that was also featured in a super chef's cookbook?"
How old are your spices? This is a huge factor. A good restaurant, and good chef, most likely rotates spices every 6 months. Not only that, but powdered spices are shit. Keep the shit powder nutmeg. Buy the whole nutmeg. Grate a little bit and smell that compared to the crap you were using. It is RIDICULOUSLY different.
Invest in a coffee grinder. When you're in the mood to make that amazing mole`, or curry, toast your whole spices on low heat in a small pan, until you smell them. This releases the natural oils. Bust them in the grinder. It literally takes a couple of minutes.
Do you use real cinnamon? Here in the US, that ain't real cinnamon, babe!
Cassia may be cheaper, but you get what you pay for. Once again, do a comparison when you get the real stuff.
I suggest visiting international markets, or ordering it online from a trusted source. Also, international markets are a great way to invest in whole spices (even in bulk) for a fraction of that McCrap shit at the store. You can find reasonable prices on super cool stuff too that would normally be expensive, and is fair trade. Ajwan seed, saffron, vanilla bean, real cinnamon... all of this stuff is waiting at reasonable prices. Don't be afraid to talk to the store front owners either. They're usually very friendly, and love talking about the spices they grew to love.
"I don't understand why a simple meal in *insert country here* tastes better there than it does here."
In the United States, we unfortunately have to market organic, whole foods and ingredients. Where in MOST parts of the world, it just IS!
Did you know our tomatoes that we magically grow out of season were manipulated by using flounder DNA in the early 90's? We pump with antibiotics, grow shit out of it's natural season and habitat, and wonder why our kids don't like veggies. Okay there is a biological reason, but that excuse only goes so far and is to a specific extent.
Soil, climate, altitude. All play significant roles in production. Wonder why wine makers are so serious about their craft? Wonder why Napa Valley is so popular for wine, or Castroville for artichokes?Your water and rain play a huge factor too! I know it seems like I'm breaking this down to a ridiculous degree, but I'm simply answering questions we've all had at one point or another.
It's the little details that make a meal memorable.
Amber~
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