The intro page of my grilling cookbook (Just Grill This!) reads:
“Cooking is like riding a bike, the more you do it the better you get”
Well, the reality is almost everything is like riding a bike, and cooking is the perfect example. Occasionally I run into people who tell me they can’t cook – to which I always reply, “it’s not that you can’t – it’s more likely that you don’t.”
The problem non-cooks have... is they make something, it doesn’t turn out and they give up. Period. Done. It’s over.
Make anything once and it might turn out ok. But make it a second time and suddenly you realize it needs more salt, or less salt, or a hotter oven and whatever. It’s just about practicing.
The other problem many have is trying something way above they’re skill level. I think you’d agree that it’s unlikely a brand new, just outta school doctor would perform a heart transplant, right? So, why does a brand new cook take on something complicated? For example, Thomas Keller’s French Laundry Cookbook has a recipe for Braised Stuffed Pig’s Head with Sauce Gribiche which I’ve never made and would never try because it’s over my head. Plus I have no idea what ‘gribiche’ is. Btw, the first line reads: ‘Cut off the ears and reserve’. Gotta love that.
But the point is to try something doable. You can’t learn to walk if you don’t try. And you certainly can’t learn to cook if you don’t get in the kitchen and attempt something. Need an easy suggestion?
You see where I’m going with this?
I’m trying to get you to make something you’ll find success with, because a little confidence goes a long way in the kitchen.
Oh, and further down the Braised Stuffed Pig’s Head recipe it reads:
‘Slice the pig’s head into medallions.’ Great, I’m gonna get on that right now…
Grilled Peanut Butter & Jelly
(you laugh, but it’s ridiculously good & easy)
Or, Pesto Shrimp
with only 2 ingredients:
Or, Tortilla Soup
that starts with jarred salsa: