Different Doesn’t Mean Worse
August 5, 2008
As I have been cooking more, I’ve realized that different doesn’t mean worse. For most foods there is a range of things you can do that will alter the flavor, but not necessarily change how good it tastes.
For example, one of my favorite foods is pasta with fresh tomato sauce. I’ve made it many different ways, but there isn’t one that I keep coming back to as the best. Last night I made an arrabiata (literally meaning ‘angry’ in Italian, but it means it is spicy) sauce with crushed tomatoes, garlic, parsley, and red pepper flakes. It was delicious. Could I have used onion instead of garlic? Or both? Of course, and it would have changed the flavor, but it probably would not have made it better or worse.
Sometimes I just use onions and thyme. Other times basil and garlic. Or sometimes I’ll mix them all. There isn’t a perfect tomato sauce and making it different from a recipe doesn’t mean it is better or worse - just simply different.
Right now I don’t feel this sort of confidence when cooking other foods, but it is fun to try new combinations in my tomato sauces and see how they taste, without the pressure of trying to make the best one.
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August 5th, 2008 at 3:28 pm
It all comes down to what you like and feel comfortable doing. Yes, there are so called “standards” for most things, but it’s creativity that really counts. You’ll find in time that your comfort zone will expand as you become more familiar with certain foods and their “usual and customary” preparation. Adding your own “touch” is what makes it unique and “stand alone.” Keep experimenting. You’re doing fine.
August 5th, 2008 at 3:44 pm
That’s what I’m hoping for and the little bit of experimenting I’ve done has been fun so far.
August 5th, 2008 at 5:54 pm
Yes yes yes tomato sauce is one of the first and most wonderfully fun things to experiment with. I seem to make it differently every time, depending on my mood or what it’s being used for.
August 6th, 2008 at 3:51 pm
Exactly so! You learn to make a dish “by heart” and you tweak it a little: that’s how you expand your repertoire using the same “recipe” (or guideline if you prefer) and what you have on hand. No need to run to the store to buy one more esoteric thing that no other recipe calls for, or just no need to run to the store if you can substitute. That’s how you build your confidence!
No leeks? use onions. Or shallots. No dry cherries? how about dried cranberries or apricots? No bread crumbs, but old bread? make your own! No sweet potatoes on hand for a lamb and sweet potato stew? how about pumpkin?
Taste and have fun!
August 6th, 2008 at 8:09 pm
Now THAT is true home cooking–never the same thing twice, preparing supper with whatever is on hand and desired for that meal. You’ll never be tired of the same old meal when no two meals are exactly the same!
August 7th, 2008 at 7:56 am
Event with standards recipes, variations are simple. The chicken curry I like the most is not one my wife likes much and vice versa. We will eat each other’s but have different ideas of what chicken curry is.
August 7th, 2008 at 2:16 pm
It’s great to have recipes that you feel so comfortable with and change a bit every time, enjoying most if not all of the variations. For me it’s something not quite as healthy that I enjoy modifying - macaroni and cheese! (Homemade of course.)