Sunday, February 10, 2013

Basic But Wow Sunday

Basic But Wow Sunday
Week 3 - Toad In The Hole
Week 3 - Toad In The Hole (Photo credit: Wikipedia)

I was chatting with my friend and fellow Blogger Graham Pearson of Entropy Kitchen, we and some others were discussing the virtues of blogging simple and basic recipes. Sometimes it is easy for those of us who have cooked for years and in a variety of styles to forget what it was like to be a beginner Chef. Hopefully not all our readers are experienced Chefs. I like the idea of helping new cooks develop their skills or helping people from different backgrounds discover new types of food.

To that end I am declaring Sundays “Basic but Wow Sunday”. Each Sunday I will feature basic recipes and technics. These may come from anywhere in the world. What is old news to an Italian Chef may be completely unknown to someone from India and vice versa.

English: Tandoor
English: Tandoor (Photo credit: Wikipedia)
To be honest some of my favorite recipes are in my basic box. This is where I go when I want to develop a new recipe. All recipes start with the basics and then it is up to the chef to decide where they will go.

One of the things I have learned in cooking is you never know it all. There is always something new to try, something new to experience. I never claim to know everything there is to know about cooking so I will ask your help with these Sunday blogs. Have a recipe to share or a technic you would like to see featured let me hear from you.  I read every comment and will gladly give you credit for anything put forth.

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1 comment:

  1. One of the most frequent recipes I have been asked lately is for a basic vinaigrette. I have shared simple methods on making quick a vinaigrette and dressings without using a blender or food processor.
    How about walking us through making an emulsified vinaigrette for our fridge and/or a recipe for a creamy dressing such as an herb buttermilk or yogurt dressing.
    I'd like to have some pointers and maybe some spicy twists.
    Thanks for asking us Greg.


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