My Project Icarus consists of me learning how to cook. In my past experience, I have never cooked, especially not on my own. I have always watched from the sides and admired but never took the initiative to do anything about it. From this project, I wanted to learn more about how to cook my own meals. Before I do this, I must gather data and information about my topic first. Since my goal is to make my own meals, I should gather data on the different flavors that mix well together, what cooking techniques do cooking beginners need, and data on how people with years of experience make food from scratch.
Before my interviews, I wanted to learn a little bit more so I looked up websites online that could help me. I wanted to learn what types of spices and flavors worked well with each other and what types didn’t. I also wanted to know if there were any other basic cooking essentials that I needed to know about. From these websites, I studied a couple of flavors that mixed well together. For instance, in rice, fish or seafood dishes, the top ingredients that work well is mint, mace, and saffron. For stuffing dishes, celery, parsley flakes, and sage blend well. In these websites, I learned so much about spices that I tried making something at home. I tried baking a cake using different ingredients and following the baking directions. As beginners luck, I was able to make the cake look semi- decent. It tasted a lot better than how it looked! Not only did spices and ingredients matter, but the color also matters as well! When it comes to presentation, the food must look appetizing. This was something that I wanted to practice on because I always think that presentation is important. Some basic cooking essentials that I found useful was to always change up the heat of your food accordingly because if you leave food on at one temperature the whole time, it won’t cook properly. Another thing is simmering and boiling are two different types of cooking techniques so I shouldn’t get those mixed up or I might end up ruining a meal. There was a lot more that I learned but these are the most important things that I got from the websites.
The first thing I did was get some resources from actual cooks. I took the time to set up dates with the people in my family whose food inspires me the most. I set up a date with my uncle Brian, uncle John and my mom. At first it was difficult to set up these appointments because everyone was so busy but I managed to get the dates set. There were three days that I could come watch and learn how the professionals do it on the spot. I also had the privilege of helping them out in the kitchen. As I sat back, took pictures and listened, I learned a lot of new skills that could help me with my final product. I learned that when baking, everything has to be exact and precise or the meal will not turn out that well. I also learned how to cut and prep my food properly. I didn’t realize how much work and concentration it took to make one dish. The most important thing I learned was to ALWAYS check on your food by stirring so it won’t get burnt and tasting just in case you needed to add anything more. It truly was a great experience and I felt like real line cook! Although my intention for this project was just to learn to cook, I eventually got curious in how the whole system works. I asked my uncle Brian and he told me that chefs have rankings and the more experience you have, the higher rank you’ll be. Executive chefs make triple digits which I have to admit, impressed me. Cooking was something I’ve always wanted to do and I enjoy doing it so maybe if I keep practicing, I could consider doing it professionally.
Overall, I felt like I did a lot of research! I was getting so into my project that I didn’t mind looking up more and more information. I truly want to continue this because I know there is so much more to learn and I want to enhance my cooking skills. I realized that cooking takes so much prepping time and patience. Patience is something that I’ve always needed to work on and somehow cooking is one activity that I could do to raise my patience. Other then the stressfulness and precision, I feel that cooking is also an art. Being able to blend in flavors is like blending in colors. If I wanted to, I could make my entrees into art by the way I present it. There are so many types of cuisines out there that I want to learn how to make and not only from my culture but from cultures all over the world. This project has definitely allowed me to explore my creativity and given me the opportunity to pursue a hidden passion of mine.
Resources:
http://www.electricchef.com/techniques/spicesseasonings.html
http://eblong.com/zarf/flavorwheel.html
http://lowcarbdiets.about.com/od/cooking/a/flavorblending_3.htm
http://www.passionatehomemaking.com/2008/02/mastering-the-art-of-herbs-spices.html http://www.streetdirectory.com/food_editorials/cooking/cooking_tips/some_easy_basic_cooking_techniques.html
http://www.culinaryschoolguide.net/index.php/cooking-techniques-culinary-school/
http://www.associatedcontent.com/article/1534485/five_essential_cooking_techniques.html?cat=22
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