After nearly four decades of cooking for myself, I can’t say that there is much that scares me in the kitchen. I have no problem following a recipe, word for word, in the hope of achieving the expected results.
I will even go so far as to say that I am pretty confident when keeping my eye on two dishes at once.
But it’s when a meal has three separate components (or more) than my anxiety can potentially boil over. In those moments, I start wondering how the talented jugglers I have seen on TV could spin multiple plates on the end of tall sticks, and keep them spinning beautifully.
To me, cooking is very much the same thing. It is the variability of variables that can potentially spoil a meal that keeps me on edge.
Let’s start with the essential work tools, the stove and oven:
I’ll never forget the stove that came with the house in my last place. At 15 years old, it wasn’t an antiquity, but by today’s standards for appliances, it was getting old… and increasingly unreliable.
It didn’t take many under-baked goodies for me to figure out that there was a problem with the oven. After a while, I bought an oven thermometer to get a second opinion on the temperature. Sure enough, the oven was almost always 25 degrees under the temperature I requested. Continue reading