1. As technology continues to advance and people’s lives continue to become more on the go it is hard to say what the future of cooking at home will look like. That is, if it still exists. When cooking a pot dish, it will always commence with some variation of chopped up vegetables and herbs that will give the dish an underlying cultural identity. An example would be the mirepoix, which was made famous by the French. A mirepoix incorporates a combination of onions, celery and carrots sautéed in butter. Although, if you mince the onions, add some herbs like garlic, fennel and parsley, and sauté the mixture in olive oil you’ve created a soffritto; the staring point to any Italian dish. It may not seem like a big difference, but these small modifications really make a difference in the aroma that is produced while cooking.
2. Over the years, the definition of “cooking,” has changed drastically. One main point of this chapter is that, the advances in technology have had a corresponding advance in the culinary industry. By saying this, I most generally mean that people are not willing to do things that they do not necessarily have to do in the kitchen. In the past women were responsible for cooking at home to feed their families, but now there …show more content…
“Great cooking is all about the three P’s: patience, presence and practice.” In order to achieve the three P’s simultaneously all aspiring cooks must find balance and stay well relaxed. Patience comes with confidence. Too often chefs will take a dish out that is undercooked because they are too scared of overcooking it to the point where it cannot be served or enjoyed by their guests. Presence requires attention to detail. Good chefs will know the difference between when it is okay to walk away from a dish and when they have to constantly monitor a dish. Practice simply comes with time. If you do not take the time to practice your skills you will not improve. Smalls amounts of improvements are better than remaining
2. Over the years, the definition of “cooking,” has changed drastically. One main point of this chapter is that, the advances in technology have had a corresponding advance in the culinary industry. By saying this, I most generally mean that people are not willing to do things that they do not necessarily have to do in the kitchen. In the past women were responsible for cooking at home to feed their families, but now there …show more content…
“Great cooking is all about the three P’s: patience, presence and practice.” In order to achieve the three P’s simultaneously all aspiring cooks must find balance and stay well relaxed. Patience comes with confidence. Too often chefs will take a dish out that is undercooked because they are too scared of overcooking it to the point where it cannot be served or enjoyed by their guests. Presence requires attention to detail. Good chefs will know the difference between when it is okay to walk away from a dish and when they have to constantly monitor a dish. Practice simply comes with time. If you do not take the time to practice your skills you will not improve. Smalls amounts of improvements are better than remaining