Cooking
Magic it isn’t. It is either an art or a science depending on your viewpoint. For the creative or artistic, then cookery is probably an art.
If you are methodical, then you probably treat cookery as a science. Whatever approach you adopt, you can achieve it by following a few rules.
If you are artistic then these rules are probably even more important
Getting started cooking successfully.
Firstly understand that cooking has a language to be learned. (This applies to 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 sometimes describe how to boil, simmer, braise, roast or bake. It will also have conversions from Gas to electricity scales. The more modern cookbooks by T.V. chefs will not have this information. The older classic books are often better in this regard
Getting Started Cooking.
You will make better progress if you start with something simple. Once you have mastered this you can start to separate eggs and make meringues etc.
Before doing anything, read the recipe through - twice. Make sure you understand it. If in doubt about the meaning of any terms, look it up. Never take chances - it may possibly be incorrect - and important. Now lay out all your ingredients. At this point you should measure the quantities you want and place them on plates or cups. Never guess or estimate, weigh or measure everything. If it turns out well, you can duplicate it . If it isn’t exactly right, you can then increase or decrease the ingredient which makes the difference. (Quite often 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 mastered the basic recipes such as scrambled eggs on toast, take the next step, try omelettes or soufflés. Much the same ingredients - just alternative (and more difficult) cooking methods. Whatever they say, very few cooks makes a dificult meal the first time they try it, practice makes perfect and although often the meal does not turn outperfect it will generally be edible.
When you have mastered with a few meals, experiment slightly, to make them your own. change seasonings and see how you like it. Many times it will be magnificent, sometimes it will not work. If you have kept good notes and measurements then you can duplicate a recipe if it works.
Presenting your Meal.
It has become more important to present your dish to please the eye and nose as well as the taste buds. It is proven 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 pleasing 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 gifted.
One last thing, cooking should be enjoyable. If you like preparing your meals, it will show.