Go By Feel

Go By Feel

One of the best ways to learn how to cook is by not using recipes.  Of course, when you’re trying something new, you’ll want to at least refer to the recipe.  I mean, you have to know what’s in it right?  But, once you know basically how the dish goes, what’s in it, stop measuring every little thing that goes into the dish.  If you’re making gravy, just make the damn gravy.  Stop worrying about all the technical stuff.  You should basically know what flavours go together, so just use your imagination and rely on your instinct.  Would rosemary go with a chicken gravy?  Of course it would, so add some.  How much?  I don’t know, you decide.  However much you think you should add.  It’ll be fine.

I can’t remember the last time I used my measuring spoons other than when I’m baking.

The only time I really measure anything is when I’m baking.  And, even then, there are some things I bake, like pizza dough for example, where I just “go by feel.”  I acknowledge that I’ve made the same pizza dough for a while now and I know what’s in it.  But, what I mean here is if the recipe calls for 1 teaspoon of yeast, I just simply pour what I think is about a teaspoon of yeast into my hand.  If it looks like a teaspoon, it’s close enough to a teaspoon as far as I’m concerned.  Now, for the water, yes, I would measure that.

A pastry chef instructor would likely disagree with my “sloppy” approach, but believe me, you’ll learn this way.  Anyone can read a book and assemble ingredients.  Put it this way – could you imagine a restaurant chef measuring how much salt goes into a dish?  Are you kidding?  They taste it and go from there.

“Pound ‘er down!”

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