Subscribe to our mailing list

* indicates required
Email Format
Close

On Thia Day On My Word...


2019 - Historical Cooking Books: The physiology of taste; Harder’s book of practical American cookery (1885) by Jules Arthur Harder – 27 in a series
2019 - Illustrator Lets Japan’s Golden Autumnal Leaves Color in His Kimono Drawings via My Modern Met
2019 - Scene from the Cal Poly Pomona Japanese Garden – A Minute in Los Angeles 17 [Video]
2016 - Get this Golden Poppy Hardcover Journal and much more exclusively from Douglas E. Welch via Instagram [Photo]
2016 - Pink azalea via Instagram [Photo]
2016 - Sunflower closeup via Instagram [Photo]
2014 - A windy day and night – End of the Day for April 28, 2014
2014 - Photo: Garden mask and Japanese Maples | A Gardener’s Notebook via Instagram
2014 - Photo: Garden mask and Japanese Maples | A Gardener’s Notebook via Instagram
2014 - What I’m Reading…Mary Colter: Builder Upon the Red Earth (Grand Canyon Association)



Home > Cooking, Education, Food, Recipe, Shared Items > 10 Bits of Cooking Savvy We Picked Up Hanging Out in the Kitchen via Food52

10 Bits of Cooking Savvy We Picked Up Hanging Out in the Kitchen via Food52

April 28th, 2017
I have learned most — if not all – all my best cooking tricks from watching others, whether that is television chefs on the Food Network or Maria Gaetana in Agira — looking over her shoulder while she fried up cotoletta vittelo (Veal Cutlets) for pranza while all the other uomini (men) stood outside on the balcony smoking.
 
So, as a reinforcement of learning by watching, here are 10 great ideas you can apply in your kitchen — hopefully to great success! — Douglas
 
 
In the same way that I’m in awe of friends who have learned new languages by “immersion”—but how do you start, I’ve wondered? And what keeps you from just, you know, staying silent for all of eternity?—I am also confounded by older, wiser, better cooks who tell me that I’ll learn to cook by, well, cooking.
 
But how? It never seemed to add up. I’ve held a brain in biology class, and it really isn’t very much like a sponge.

And yet, when I think back to how I cooked five years ago, and think about the knowledge that I seem to have osmosed, I’m shocked to realize that just the act of cooking is also an act of learning. Nearly every recipe—even those not billed as life-changing—has a valuable tidbit or takeaway that can be applied to other future recipes.
 
Read 10 Bits of Cooking Savvy We Picked Up Hanging Out in the Kitchen via Food52



* A portion of each sale from Amazon.com directly supports our blogs
** Many of these books may be available from your local library. Check it out!


An interesting link found among my daily reading

Comments are closed.