Applying What I Have Been Learning

I would love to say that my few classes on food theory have resulted in tastier food at home. More adventurous cooking, more variety in my menus and more experimenting resulting in the beginning of a well honed skill.

Uh.....no

What I AM doing is watching how I am cooking with a greater degree of knowledge. Rather than cooking better, I am able to explain with a greater degree of knowledge, ( FAR from complete), why my mistakes and errors in the kitchen are happening.  I guess you could say I can explain my mess ups better. I now understand what is going on in the pot when I caramelize onions for french onion soup and why the onions partially burnt.  I know can explain in detail why my bread burnt on the bottom shelf but not on the top. I now know why there is a white film on the bottom of the pot after I cook milk.

Hopefully this knowledge translates into better food.

Hopefully.......

Off to fix my baked beans,.....( I didn't put the meat in with them, so the sweetness had little to balance with, result ....too sweet )

Cheers 

Christine