Fine Old Recipes

When I was a child, I always watched my mother cook diverse dishes at home. I would certainly know that there would an upcoming occasion because I could smell something excellent  cooking within our kitchen. She would certainly always cook pasta and meat stews, along with other local delicacies that made us really excited over the flavorful aroma that the air inside our home was filled with when she cooked.

I’ve always been curious as to how her dishes were made, and I wanted to be able to cook like that when I grew up. My grandmother would also cook the same dishes as my mother, but I think my mother’s cooking tasted better. Maybe because we got used to it, and my grandmother’s way of cooking is very traditional as compared to my mom’s modern method with all the new kinds of ingredients. I thought to myself that I would like to cook something better to impress my mother and my grandmother when I am old enough.

As I was growing up, I managed to get numerous instructions and tricks from my mother as she was she cooking something. There weren’t any secret recipes or any secret herbs and spices involved. It’s all in the technique of how you cook it. Patience really pays off when you’re cooking an excellent meal, because you simply can’t rush if you would like it to come out perfect.

That also applies so much more to baking. You cannot over mix your cake batter, because you will be pushing a too much air into your cake batter and it will come out too flat or too fluffy. You can’t force your cookies to come out of the oven immediately because you are so impatient to taste them.  All you can do it wait and to make sure that you time the baking process according to the instructions.

Baking is so much different from cooking a meal. Once you cook your meals, you may add more spices to taste if it is a bit bland or you could just add more ingredients or more water if it tastes too strong. In baking, everything should be calculated, and all the ingredients need to be measured exactly as it’s indicated in the recipe. If you’re baking bread and you put too much flour in it, it can either be too difficult to eat or too crumby to cut. If you put a bit too much water in the dough, it might turn out just like a soggy and tasteless cake. It is really difficult to experiment with baking, unlike cooking.

Given the fact that baking is so complicated, I’ve really found my niche in baking with much effort, as it gives me a special feeling of accomplishment when the pastry I’ve baked turns out extremely well, and everyone appreciates it so much more. I’ve managed to master the art of baking cookies and brownies, and I’ve concluded that baking is so much easier if only you possess the patience and willingness to strive for the results that you desire to attain.

I know that the results of your first attempts may be disappointing, but if at first you get a flat, tasteless piece of bread, do not be troubled because you are generally on the right track. Next thing you know, you may be baking your way into the pastry industry, and you certainly will say that it is only a piece of cake.

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