Something You Should Know
Everyone should know how to cook a few tasty dishes and use a couple different ingredients.
My two opinions on why we should all know how to cook a couple dishes is the following: 1) Since people are learning about newer diets, newer products and newer flavors, a need to cook becomes more necessary and 2) I think that with newer lifestyles and scattered work hours, it makes sense to be able to cook when you can.
I’ve had this debate with a couple a people now and it seems that we’re all on the same page. I'll take an extra step further by saying that everyone should know how to use a couple different ingredients. This is because if you only know how to cook certain dishes, that doesn’t really mean you know how to use the ingredients. Knowing to add 3 tablespoons of salt to a dish, doesn’t really teach you why more or less salt isn’t the best choice for said dish. Also, when you buy ingredients for a recipe you follow, most times you’ll be left with extra ingredients and it would be great to know how to use those ingredients for other dishes.
It’s a beautiful feeling being able to cook a dish for a group of people or for you.
Sharing your food art really does bring a lot of joy, before and after the meal. Knowing how to utilize those ingredients whenever you want is almost empowering. This thought came to me the other night at 9:30pm as I made an omelet with leftover vegetables and a potato salad from 2-day old potatoes with bacon while I tried to connect my AppleTV and send off late night emails. I just couldn’t imagine doing that while hungry and thinking of where I could drive to eat a healthy, non-fast food meal. I thought to myself that everyone should know how to cook simple meals with simple ingredients.
I think it’s in our DNA to eat better and cook better.
With all these new flavors, ingredients and techniques coming across borders, we should learn how to utilize as much as we can. As humans, we’ve always strived to eat better food. This means tastier food through flavors or technique. Caveman use to eat raw meat or simple berries and now we use sous-vides for hours. It’s a sensation. This need to eat and cook better must be a reason as to why we advance in newer culinary practices.
Fortunately enough, for me, my brand and my colleagues, consumers are becoming more conscious with what they eat. Actually, it’s more fortunate for the consumers becoming more conscious with what they eat. They’re ditching out old brands for more inspirational and transparent foods.
And at an age of constant sharing of what we’re doing, eaters can experience new flavors and dishes. It’s truly a beautiful thing.
It’s great going out to eat and it is very convenient ordering take-out, but there will be many times in your life when those options won’t be so viable. I could go into detail about when this would happen, but I’ll leave that up to you.