The Confused Chef
Lately, I have been developing a new Hobby - cooking. You would ask, "Why so late in life, Sarath?" And I would answer "Necessity is the mother of invention". When the going gets tough and eating restaurant food everyday burns a hole in your pocket so deep which even Ambuja cement can't fill, you are forced to develop hobbies.
Before starting this new venture, I did my usual soul searching. Would it be right to expose my internal digestive organs as a guinea pig to the Culinary experiments i was going to conduct. But I tried it 2-3 times and I realized that I was a natural. Sure, Half of the rice stuck to the cooker, the omelet was a dark shade of black on one side, the Batata Poha had more batata than poha but I am still alive.
As I am getting used to the terms in cooking sites, I have a list of doubts which I would like my friends to help me with
- What exactly is a golden brown color?? My onions usually turn black as soon as I turn my eyes away from the pan. It is like some invisible force in the kitchen doesn't like the color Golden brown
- What do you do when you have a spoon that is larger than the tea-spoon and smaller than the table spoon?? What is the ratio like tea:Middle:table spoons?
- if you accidentally spill a small packet full of chilli powder into the pan while cooking ( it only happened like 5 or 6 times the last week i promise), how do you still make the food edible?
- What is a CUP of something???? See the last time i put a cup of rice to pressure cook, it lasted for a week and then I had something left to give to the neighbour's dog..
- Shopping for food is more tiring than cooking. If only it were like Sanjeev Kapoor's show, where all the recipe items were placed in small glass bowls before hand and all you had to do was empty them in the pan
- ek katori baareek kati hui pyaaz, do chamach hara dhaniyaa etc etc..
- How come the Masterchef Australia guys prepare whole meals in half an hour, while we are stuck at the Onion cutting stage.
- Is there any lazy person's guide to cooking? where all the dishes are completed in15 minutes and taste great?
- How much trial & error food(most of it error) can the human body take???
But I am happy to say that I have made good progress. My earlier repertoire of cooking skills included only Maggi and Tea, Now it has expanded to rice, batata with some poha, bread poha (bread with chilli powder - loads of it), onions with some scrambled eggs and my speciality - potato and tomato curry with half a kilo of chilli)
Wish me luck..
Before starting this new venture, I did my usual soul searching. Would it be right to expose my internal digestive organs as a guinea pig to the Culinary experiments i was going to conduct. But I tried it 2-3 times and I realized that I was a natural. Sure, Half of the rice stuck to the cooker, the omelet was a dark shade of black on one side, the Batata Poha had more batata than poha but I am still alive.
As I am getting used to the terms in cooking sites, I have a list of doubts which I would like my friends to help me with
- What exactly is a golden brown color?? My onions usually turn black as soon as I turn my eyes away from the pan. It is like some invisible force in the kitchen doesn't like the color Golden brown
- What do you do when you have a spoon that is larger than the tea-spoon and smaller than the table spoon?? What is the ratio like tea:Middle:table spoons?
- if you accidentally spill a small packet full of chilli powder into the pan while cooking ( it only happened like 5 or 6 times the last week i promise), how do you still make the food edible?
- What is a CUP of something???? See the last time i put a cup of rice to pressure cook, it lasted for a week and then I had something left to give to the neighbour's dog..
- Shopping for food is more tiring than cooking. If only it were like Sanjeev Kapoor's show, where all the recipe items were placed in small glass bowls before hand and all you had to do was empty them in the pan
- ek katori baareek kati hui pyaaz, do chamach hara dhaniyaa etc etc..
- How come the Masterchef Australia guys prepare whole meals in half an hour, while we are stuck at the Onion cutting stage.
- Is there any lazy person's guide to cooking? where all the dishes are completed in15 minutes and taste great?
- How much trial & error food(most of it error) can the human body take???
But I am happy to say that I have made good progress. My earlier repertoire of cooking skills included only Maggi and Tea, Now it has expanded to rice, batata with some poha, bread poha (bread with chilli powder - loads of it), onions with some scrambled eggs and my speciality - potato and tomato curry with half a kilo of chilli)
Wish me luck..
posted by Sarath | Tuesday, March 19, 2013
1 Comments:
Cooking is an art Sarath. You will get there, slow and steady.
My high point in my cooking jouney so far has been to make dosas which can pass off as egg bhurji ;)
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