Some Basic Rules Of Cooking

Love, alone, doesn't make a great meal!

The food with which you cook plays a very big role in how you cook, as well as how good it all tastes at the end. For instance, the less fresh the vegetables, the longer they have to be cooked, as water will have been continuously evaporating through the skin leaving the vegetables dryer and dryer. Fresher vegetables also tend to be sweeter and better tasting.

So we have the first rule: Cook with the freshest possible ingredients

Another important point is the fact that most ingredients have a seasonal period when they taste best, are cheaper and are also plentiful. Cooking with seasonal ingredients will give the best results.

So the second rule is: Cook mainly with the produce of the season.

When you are learning to cook in a new style, I highly recommend that you focus on doing simple meals, but very well and in accordance with the general principles taught in the book or the ebook you are using; rather than going overboard (to begin with), buying very expensive ingredients to make a very complicated meal that might not turn out right. For instance, the best lobster or the best duck liver will be a nightmare to eat if badly prepared by overcooking, or if too salty. On the other hand, a piece of good meat, with well prepared sautéed potatoes and a salad with an olive oil and aged red-wine vinegar dressing may make a wonderful meal! A good meal is just a question of preparing food while respecting the "rules of the culinary art", even if these rules are very simple.

So here is the third rule: Respect the rules of the art of cooking

It is also incorrect to say or to think that very good cuisine has to be complicated and/or expensive to be good... even French Cuisine.




Many ebooks are available on the internet free to download or for cheap with photos or not. Many are good while others may be not as good. Make sure you get the best. I will always be happy to help you.
Jean-Louis Vosgien www.photos-and-recipes.com