Q&A

The ultimate purpose of Home Cooked is to help. I am trying to reach out, to teach those who don't know the first thing about cooking, as well as help those who are skilled home cooks to broaden their skill set as well as their culinary horizons.

To that end, ask me some questions, seek my suggestions. See if my advise is beneficial.

Whats for dinner tonight? What is your favorite food? Why is it your favorite? is it a particular flavor, texture, smell? once you learn what it is about your favorite food that makes it your favorite food, you can then use that knowledge, plus some technical help to replicate that thing, that makes it your favorite, in other dishes.

It is my theory, that there is no food that is a "bad" food. On the contrary, it just hasn't been cooked and served to you in a way you like it, but it could be. Yours is a very specific palate, IE the way you taste things. Every person on the planet is different, and as such, every palate is different. What is awesomely great to your best friend, you might find vaguely reminiscent of poo. 

That"s what I want to teach you. How to cook for your palate. Recreate those flavors, those textures, that you find leasing, as well as cooking for those close to you.

I will not post any recipes, though you are welcome to leave any and all you'd like in the comment sections of the blog. The reason that I will not be sharing recipes on my blog, is that I for the must part don't like em.

If you are cooking someone else recipe, chances are pretty even that no matter how particular, how exacting you are in your technique, and measurements, the end result will not duplicate theirs. Why? Simple. There can be a 1teaspoon variance between tablespoons, of varying models, and manufacturers. Not to mention huge difference of flavors and textures between competing brands as far as ingredients, That plus the huge degree of fluctuation in qualities of home cooking equipment, the odds are stacked against us.

That's where I can help. You can watch a cooking show, or even go to a cooking class in some some restaurant kitchen. When you get home and try to duplicate it you get discouraged. You need to learn how to use the equipment you already have, to use it to its fullest potential. This is where i can come in.

Please leave me some feedback, questions, whatever you feel necessary, for me to know.