The Science of Cooking

Cooking

Magic it isn't. It is possibly an art or a science depending on what suits you best. If you are creative and artistic, then cookery can be an art. If you like rules and order, then treat cookery as a science. Whichever you decide it is, you can implement it by using a few rules. These rules must apply even if you are artistic - perhaps they are even more important.

Getting started cooking the right way.

Firstly understand that cooking has it's own language which you must learn. (As with most things in life). With most good cook books you will find a list of meanings in the front - what a teaspoon or tablespoon means in terms of weight, likewise fluid ounces  etc. It may also often describe how to boil, simmer, braise, roast or bake. There may also be conversions from Gas to electricity scales. You may not find all this information in more modern book. The older classic books are often better in this regard

Starting to cook.

If you have never cooked before, choose a recipe which is simple. Once you have mastered fried eggs you can start to separate eggs and make meringues etc.
Before doing anything, read the recipe through - twice. Don't start until you understand it. If you have any doubts about what a term means, look it up. Don't guess - it will likely be incorrect - and important.  Next assemble your ingredients. At this point you should measure the amounts you require and put them on plates or cups. Never guess or estimate, weigh or measure everything. If it turns out well, you can duplicate it . If it doesn't taste exactly how you want, you can then change the quantity of an ingredient to make the difference. (Usually salt or sugar, but maybe other items such as flour).
The key to success is to start with easy home cooking recipes

Once you have success with the basic recipes such as fried eggs on toast, take the next step, try omelettes or soufflés. Using similar ingredients - just different (and more difficult) cooking methods. Whatever they say, very few cooks makes a perfect dish at their first attempt, practice makes perfect and whilst the dish does not turn outperfect it will usually be good enough.

When you have become proficient with some recipes, try changing them slightly, so they become your own. change flavourings and see how you like it. Many times it will be great, sometimes it will not work. If you have kept good notes and measurements then you can duplicate a meal that is successful.

Finishing your Meal.

It has become more important to present your dish to please the eye and nose as well as the taste buds. It has been proved that people who have no sense of smell do not enjoy food as much as those who have this sense. Therefore if a meal looks good you are more inclined to expect to enjoy it and are more likely to try it. This is where creative people find it easier to produce an enticing dish than those less artistically inclined.

One last thing, cooking should be enjoyable. If you like what you are doing, it will show.