The Secrets to Great Cooking

You were introduced to Xperimental Cooking when you visited us at The Xperimental Chef's Ethos ; let us now build on that.

Here you will be guided through more details, and you will gain a very clear understanding of the basics of cooking.  This will allow you to develop a solid foundation from which to go forth and create your very own original mouth-watering dishes.

Xperimental Cooking is also about you and the people you are preparing a meal for.  You know that each person has their unique preferences, so Xperimental Cooking is about helping you fulfill those preferences.  Sounds complicated, you may think? But actually, it is rather simple; especially after you develop the basics that will forever change your mindset on cooking and open up a whole new dimension of creativity you never knew you already had within yourself.

Let us share with you the little secrets of Xperimental Cooking . . .  the A, B, Cs if you will . . .

A. INGREDIENTS – The first key is for you to build on your knowledge of ingredients, as they are the basic building blocks for a good meal.  You already know of many ingredients, now go and take a closer look; experience each ingredient individually and Xperiment with it.  Everything edible can be an ingredient in your creation, so you need to know and understand each ingredient; from how it looks and tastes, to its texture, to how it behaves when cooked in different ways, to which other ingredients it is compatible with, to what happens if you add more or less of it to your food, etc.  Since individuals experience things differently, you are your own expert; find out what you like and what you can do without.  Let’s now take you through a few examples to get you on your way . . .

a) Apples – Depending on the variety, red apples are generally sweet, juicy, crisp and crunchy. Green ones generally taste a little tart.  The colors are bright, so they can be used to enhance the presentation of what you are preparing.  Apples can be eaten as is, or they can be cooked.  Add them with other fruits and some vegetables to create fruit salads, boil them to make soup, bake them into a pie, or blend them to a sauce. 

Apple juice is not just for drinking, but can be used to marinade and tenderize meats too.  What else can you think of to do with Apples?  They are easily cut into almost any shape; the skin can be peeled off or left intact.  As you can see, the Apple is a versatile ingredient that can be used in many of your creations, from appetizers all the way through to desserts.

b) Black Pepper – Did you know that Black Pepper originated from Southern India, in a region known today as Kerala, more than three thousand years ago?  It was once a highly prized commodity and was used like currency for such things as paying taxes.  Today, it is inexpensive and comes mainly in three forms; whole Black Peppercorns, cracked or coarse ground, and finely ground.  Appearing as little black balls, black & white grains, and grey/brown powder respectively.  The taste is spicy and hot, so you can sprinkle a pinch into your food to add a bit of flavor, or use it as the main ingredient to make a lively pepper sauce and fire-up your taste buds.  Usually, whole peppercorns are added during cooking to flavor the food, but not eaten. Cracked or coarse ground pepper can be used to visually enhance food as well as to add taste; the texture of the grains also adds another dimension to the food when it is in your mouth.  Black Pepper can be used as a condiment with most foods, especially steaks, lamb, soups and salads. 

It can also be used to marinade meats and seafood.  You can cook it in any style be it BBQ, microwave, roasting, stewing, etc.  Its flavor will not be lost even after cooking for extended periods.  What do you already use Black Pepper for, and what more can you do with it?

c) Chicken – There is regular sized Chickens, and also Spring Chickens; the little ones.  You can get them whole, chilled or frozen.  They also come in parts; wing, leg, breast, drumstick, etc.  While you already know the taste of Chicken, notice how each part of the Chicken has slightly different texture.  The breast meat is tender, with little skin or bone, but may sometimes be a little dry if overcooked. 

The wing has more skin, thin bones, and less meat; rather good when fried till the skin is crispy.  Observe for yourself how the other parts are like.  Chicken is widely used; make salad with some shredded meat, fried chicken is always popular, then you can roast, stew, bake, steam, BBQ, or make soup, etc. Chicken has been prepared in so many ways already; can you come up with one more new way to do Chicken?  Sure you can!

Now it’s your turn . . .  as you have your meals each day, take the opportunity to study the ingredients.  Involve your family & friends and make it fun as you experience & Xperiment.  At restaurants, and when you travel, question the chefs if you have a chance and gain perspectives into new ingredients you come across.

For the computer savvy, you can also surf the web and quickly gain insight; there is tons of information online.  Try typing the ingredient you’re interested in on your favorite search engine and discover a wealth of knowledge at your fingertips.

From time to time, I will also be introducing you to new and exotic ingredients from around the world.  As you get to know about more ingredients and become more aware of the characteristics of each ingredient, you will be able to expertly combine them to expand the number of new dishes in your cooking repertoire.  There are endless combinations, so keep Xperimenting; you will discover many winners to surprise your guests.

Have fun building up your own database of ingredients; and when you're ready, go to Secrets 2 for the second secret to great cooking !