WAITING
cooking means “biological transformation of the nutrients” in most of cases by the action of the heat, sometimes by the mechanic movement, sometime by the action of chemical agents, like salt or acids.
For instance: the expansion of the globules of starch : they can hold ten times their volume in liquids, transforming your mixture in a cream . Chia seeds do the same without the assistance of the heat. A similar behavior is visible also with other seeds or nuts: the Sicilian Pesto with oranges and almonds becomes thicker and creamier with a little ”waiting”. Waiting is fundamental in pasta making: once the pasta dough is done – compact, elastic, with the gluten developed -, the “wait” will relax it, making the dough gentle for the stretching.
What to say about long cooking at low temperature? And fermentation? Waiting is the key.
TALKING:
: for sure it is the best cooking approach. When you sear chicken rolls – or any other meat – in a skillet, you know if they are ready to be flipped or not by the noise. If they are ready they would come off easily, without opposing resistance”, so that you would not tear them , breaking the nice brown “Maillard” crust. If you feel they are stuck on the pan, just stop and wait a little longer. Do not insist, don’t use “violence”, just talk with them : the chicken rolls – or other meats – would come off easily as they are ready to be flipped. Talking is always better than being aggressive.
Also going to market can be the excuse to start a conversation with the fresh produce: talking with them, admiring their shapes and color, would inspire you the meal of the day.
I go even deeper: when I don’t find a certain food in the refrigerator, I start to call it loudly. It shows up any time.
LISTENING:
sounds and noises are fundamental. When you are making a “soffritto” as base for a sauce, you know what is happening by the noise it makes. If it is “bubbling”, the mixture is watery and it is simmering : it doesn’t need anything, not even the lid, as it contains water that must evaporate; if it is sizzling it is still cooking correctly, but the yellow light is on and you have to pay attention; when it is “frying”, with a heavier “frrrrrrrr”, you know that water is all over and the oil is becoming too hot and the vegetables are drying and that soon they will burn. So, the sounds would tell you if you have time to put on lip stick watching the rearview mirror, if you have to put the lip stick back in the handbag, if you have to go as someone is horning behind.
When you make a caramel and you start with water and sugar, as the water boils – 100° c – 212 F – it transforms into a steam that goes up. The noise is “pouring rain”: it is a rain that goes to the contrary direction, but the noise is the same. As the rain gradually stops, the noise will reduce: exactly like when the pouring rain stops becoming sprinkling rain. Then also the noise stops: it means that there is no more water in the pan as it has all gone up. No noise means: it’s time to start check the remaining sugar in the pan. Since the rain is pouring, you can stroll around in your kitchen sweeping the floor.
BEING HAPPY
If it is true that a good result makes you happy, itis truer that being happy gives good results.
It seems that cooking has the same recipe of Love.