Whenever I cook, the ingredients are weighed and measured by sight and feel, rather than with a measuring cup ( except when baking).
The easiest way of making any dish your own is to let go and add a little extra dash of cream or sugar or chilli :) - or even introduce a new ingredient to the recipe.
This gets a little tricky when cooking classics, where it is recommended to stick to the original ingredients in the quantities they are meant to be brought together.
The key to good cooking is being comfortable with the elements you use, in quantities that you think will make it a hit and not hesistating to customise what you read from a cookbook.
No comments:
Post a Comment