As in all arts, cooking is imitation. You try and recreate what you have seen, tasted or smelled before.
It is not easy and often times leads to miscalculations. This is why understanding recipes and how they can be so helpful works.
Always read then reread recipes. In all sources for recipes there are differences. The one constant is measuring. For first tries, be as accurate as possible. Then develop your own take on it as you make it a number of times.
Start a recipe file for winners and attempt to be consistent with your final presentation.
It is this consistency that will be a bright spot in your repertoire. You will be able to hone your culinary skills so that even the most difficult recipes seem doable.
My sources for recipes vary but I find most by looking through cooking magazines at the checkout counters. Multitasking on the cheap.
My cooking theme for this season: Bold Flavors – No Borders.
Cuban Sauce
2 cup heavy Mayo
3 tbls Heinz 57
1 tsp each: gran. garlic, gran. onion, white pepper, cayenne, Lawry’s seasoned salt
3 Tbls. smoky BBQ sauce
3 dashes Tabasco
~AC
