For one, I cannot chant, Yes chef Yes, every ten minutes.
I also cannot praise the main chef there, some renowned chap apparently who has a restaurant in NY, since I have never heard of him before.
I also don’t think I’ll be able to stomach the insults that the other two rotund chefs dish out regularly. Like who have they been taking classes from? Reality show judges?
And wait, I won’t be able to make world class ravioli with the three of them breathing down my neck.
Neither will I be able to make a mousse from yams. And top it with caramelised apple. And get one of the chefs to promise to make it a dish in his restaurant. Yiikes.
I also won’t be able to tell them a sob story about how my kids need me and how I might just go back home so they will present me an apron and ask me to stay back.
Oh and I don’t think I can pronounce ‘ape-ron’ as ‘app-rawn’ either.
But the best thing that could happen if I ever went on Masterchef India and got kicked out? I could come back home and tell everyone, ‘I told you so. Don’t let me cook. All of India knows how pathetic I am.’
Perfect excuse. I might just try and go next time.
more often than not...
Showing posts with label Cooking. Show all posts
Showing posts with label Cooking. Show all posts
31 October 2011
30 October 2011
Cooking - Art or Science?
I'm a very impulsive cook. Also a lazy one. When I do decide to cook something, I usually make sure it's a dessert. Or a cake. Somehow a cake seems very easy to me. You just mix everything together and pop it in the oven and watch it a bit carefully and in sometime, voila, something impressive emerges out of it. Most of the time atleast.
Which brings me to the question, do you think cooking is an art or science? I'm of the opinion that it's more of an art. I somehow love the image of myself sprinkling some salt randomly into a dish or throwing together a couple of things and seeing it emerge into a tasty dish. Of course, the reality is usually very different. I find the whole process of painfully measuring out everything rather boring. Also, as I said, I'm lazy. So I usually make do with approximate measurements and find that it works just fine. I mean, does it even matter if I use ten grams less butter?
On the other hand, if I have to replicate a recipe, then it doesn't usually turn out the same way each time. Which is where I should be thinking of cooking as a science. I remember teaching Sabs about why accuracy is important in science because the experiment has to have the same result each and every time.
I made a coffee cake a couple of days ago and since I didn't have my weighing machine with me, I used approximate measurements and it came out just fine. I made it again today and it wasn't the same because I think there was a little more sugar in this one. Never mind the fact that it got over in minutes. Still, it got me thinking about whether cooking should be considered an art or science. I'm all for art but I think science wants to butt in too.
The recipe for the coffee cake? Oh the usual sponge but I just had to add three tablespoons of instant coffee mixed with hot water. I used a little less coffee and maybe that was why the flavour wasn't that intense. Also Geetha (www.fragrantkitchen.blogspot.com) tells me that I should sieve the coffee powder with the flour or use Narasu's Coffee which is stronger.
Of course to those who eat and enjoy, the question is hardly important. But I'm just curious. Also, I have no books to write at the moment and I'm not just feeling lazy, I'm bored.
[polldaddy poll=5626182]
Which brings me to the question, do you think cooking is an art or science? I'm of the opinion that it's more of an art. I somehow love the image of myself sprinkling some salt randomly into a dish or throwing together a couple of things and seeing it emerge into a tasty dish. Of course, the reality is usually very different. I find the whole process of painfully measuring out everything rather boring. Also, as I said, I'm lazy. So I usually make do with approximate measurements and find that it works just fine. I mean, does it even matter if I use ten grams less butter?
On the other hand, if I have to replicate a recipe, then it doesn't usually turn out the same way each time. Which is where I should be thinking of cooking as a science. I remember teaching Sabs about why accuracy is important in science because the experiment has to have the same result each and every time.
I made a coffee cake a couple of days ago and since I didn't have my weighing machine with me, I used approximate measurements and it came out just fine. I made it again today and it wasn't the same because I think there was a little more sugar in this one. Never mind the fact that it got over in minutes. Still, it got me thinking about whether cooking should be considered an art or science. I'm all for art but I think science wants to butt in too.
The recipe for the coffee cake? Oh the usual sponge but I just had to add three tablespoons of instant coffee mixed with hot water. I used a little less coffee and maybe that was why the flavour wasn't that intense. Also Geetha (www.fragrantkitchen.blogspot.com) tells me that I should sieve the coffee powder with the flour or use Narasu's Coffee which is stronger.
Of course to those who eat and enjoy, the question is hardly important. But I'm just curious. Also, I have no books to write at the moment and I'm not just feeling lazy, I'm bored.
[polldaddy poll=5626182]
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