I am a Mongolian.... in my head.
Aug. 22nd, 2008 03:37 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
zanthessSo breaking down barriers in my head isn't easy. It's like I have a bunch of chinese people building all these damn walls, and I have to keep going on raids and knocking them down. I think they're getting tired of building walls because every day as I try new things, I gain more confidence and get more excited about life. This has really shown in my cooking.
I know I've talked about this many many times before, but *gives raspberry* it's my journal and it's nice to look back and see how my thoughts change.
When I first started cooking as a kid, measurements had to be exact. I wouldn't do a recipe if it required a pinch or a dash of something. Everything had to be measured perfectly. If a recipe called for mixing for 45 seconds, I had a timer running.
This is not a healthy way to cook, and it pretty much doubles prep-time.
A few nights ago, I decided that I "needed" some cheddar biscuits, like the ones at Red Lobster. Unfortunately, the only measuring cups I could find were in metric. I began to panic, wondering how in the hell I was going to make something with metric measurments and a recipe in non-metric.
It's at this point that I either panic and give up, or push ahead and discover new things about myself. Luckily, I was feeling adventurous.
I realized that there was an exact same percentage difference between 1 cup and 1/2 cup, and 100ml and 50ml, it was all about ratios of ingredients! I know it's kind of a "duh" thing, but didn't occur to me until this moment.
The biscuits turned out fantastic as always.
The next night, I was hungry for them again, but this time the measuring cups were currently being washed in the dishwasher, so I eyeballed the entire recipe... and it turned out just as delicious! I was pretty damned proud of myself.
Now I'm gearing up the Mongolians in my head for another attack tonight. I've been craving some grilled drumsticks with a special sauce that my dad made when I was little. I remember most of the ingredients, and I'm hoping the rest will come to me as I make it.
Funny thing is, I don't feel afraid like I normally do when I cook something myself for the first time. I'm excited, and will be so thrilled if I can get the flavor like my dad used to.
A lot of this is really to help me gear up for the baconfest next weekend. Almost everything I'm making then will be done with really no recipes, and I could use more confidence.
Will post an update on how things go tonight. 'Ta.
I know I've talked about this many many times before, but *gives raspberry* it's my journal and it's nice to look back and see how my thoughts change.
When I first started cooking as a kid, measurements had to be exact. I wouldn't do a recipe if it required a pinch or a dash of something. Everything had to be measured perfectly. If a recipe called for mixing for 45 seconds, I had a timer running.
This is not a healthy way to cook, and it pretty much doubles prep-time.
A few nights ago, I decided that I "needed" some cheddar biscuits, like the ones at Red Lobster. Unfortunately, the only measuring cups I could find were in metric. I began to panic, wondering how in the hell I was going to make something with metric measurments and a recipe in non-metric.
It's at this point that I either panic and give up, or push ahead and discover new things about myself. Luckily, I was feeling adventurous.
I realized that there was an exact same percentage difference between 1 cup and 1/2 cup, and 100ml and 50ml, it was all about ratios of ingredients! I know it's kind of a "duh" thing, but didn't occur to me until this moment.
The biscuits turned out fantastic as always.
The next night, I was hungry for them again, but this time the measuring cups were currently being washed in the dishwasher, so I eyeballed the entire recipe... and it turned out just as delicious! I was pretty damned proud of myself.
Now I'm gearing up the Mongolians in my head for another attack tonight. I've been craving some grilled drumsticks with a special sauce that my dad made when I was little. I remember most of the ingredients, and I'm hoping the rest will come to me as I make it.
Funny thing is, I don't feel afraid like I normally do when I cook something myself for the first time. I'm excited, and will be so thrilled if I can get the flavor like my dad used to.
A lot of this is really to help me gear up for the baconfest next weekend. Almost everything I'm making then will be done with really no recipes, and I could use more confidence.
Will post an update on how things go tonight. 'Ta.