Here you will be guided through more details, and you
will gain a very clear understanding on the basics of
cooking. This will allow you to develop a solid
foundation from which to go forth and create your very
own original mouth-watering dishes.
Xperimental Cooking
is also about you and the people you are preparing a meal
for. You know that each person has their unique
preferences, so Xperimental Cooking is about
helping you fulfill those preferences. Sounds
complicated, you may think? But actually, it is rather
simple; especially after you develop the basics that
will forever change your mindset on cooking and open up
a whole new dimension of creativity you never knew you
already had within yourself.
Let us share with you the little secrets of Xperimental
Cooking . . . the A, B, Cs if you will . . .
A. INGREDIENTS
– The first key is for you to build on your knowledge of
ingredients, as they are the basic building blocks for a
good meal. You already know of many ingredients, now go
and take a closer look; experience each ingredient
individually and Xperiment with it.
Everything edible can be an ingredient in your creation,
so you need to know and understand each ingredient; from
how it looks and tastes, to its texture, to how it
behaves when cooked in different ways, to which other
ingredients it is compatible with, to what happens if
you add more or less of it to your food, etc.
Since individuals experience things differently, you are
your own expert; find out what you like and what you can
do without. Let’s now take you through a few
examples to get you on your way . . .
a) Apples – Depending on the variety, red apples
are generally sweet, juicy, crisp and crunchy. Green
ones generally taste a little tart. The colors are
bright, so they can be used to enhance the presentation
of what you are preparing.
Apples can be eaten as is, or they can be cooked. Add them with other fruits and
some vegetables to create fruit salads, boil them to
make soup, bake them into a pie, or blend them to a
sauce. Apple juice is not just for drinking, but can be
used to marinade and tenderize meats too. What else can
you think of to do with Apples? They are easily cut
into almost any shape; the skin can be peeled off or
left intact. As you can see, the Apple is a versatile
ingredient that can be used in many of your creations,
from appetizers all the way through to
desserts.
b) Black Pepper – Did you know that Black Pepper
originated from Southern India, in a region known today
as Kerala, more than three thousand years ago? It was
once a highly prized commodity and was used like
currency for such things as paying taxes. Today, it is
inexpensive and comes mainly in three forms; whole Black
Peppercorns, cracked or coarse ground, and finely
ground. Appearing as little black balls, black & white
grains, and grey/brown powder respectively. The taste
is spicy and hot, so you can sprinkle a pinch into your
food to add a bit of flavor, or use it as the main
ingredient to make a lively pepper sauce and fire-up
your taste buds. Usually, whole peppercorns are added
during cooking to flavor the food, but not eaten.
Cracked or coarse ground pepper can be used to visually
enhance food as well as to add taste; the texture of the
grains also adds another dimension to the food when it
is in your mouth. Black Pepper can be used as a
condiment with most foods, especially
steaks, lamb,
soups and salads. It can also be used to marinade meats
and
seafood. You can cook it in any style be it BBQ,
microwave, roasting, stewing, etc. Its flavor will not
be lost even after cooking for extended periods. What
do you already use Black Pepper for, and what more can
you do with it?
c) Chicken – There is regular sized Chickens, and
also Spring Chickens; the little ones.
You can get them
whole, chilled
or frozen.
They also come in parts;
wing, leg, breast, drumstick, etc.
While you already
know the taste of Chicken, notice how each part of the
Chicken has slightly different texture. The breast meat
is tender, with little skin or bone, but may sometimes
be a little dry if overcooked. The wing has more skin,
thin bones, and less meat; rather good when fried till
the skin is crispy. Observe for yourself how the other
parts are like. Chicken is widely used; make salad with
some shredded meat, fried chicken is always popular,
then you can roast, stew, bake, steam, BBQ, or make
soup, etc. Chicken has been prepared in so many ways
already; can you come up with one more new way to do
Chicken? Sure you can!
Now it’s your turn . . . as you have your meals each
day, take the opportunity to study the ingredients.
Involve your family & friends and make it fun as you
experience & Xperiment. At restaurants, and when
you travel, question the chefs if you have a chance and
gain perspectives into new ingredients you come across.
For the computer savvy, you can also surf the web and
quickly gain insight; there is tons of information
online. Try typing the ingredient you’re interested in
on your favorite search engine and discover a wealth of
knowledge at your fingertips.
From time to time, I
will also be introducing you to new and exotic
ingredients from around the world. As you get to know
about more ingredients and become more aware of the
characteristics of each ingredient, you will be able to
expertly combine them to expand the number of new dishes
in your cooking repertoire. There are endless
combinations, so keep Xperimenting; you will
discover many winners to surprise your guests.
Have fun building up your own database of ingredients;
and when you're ready, go to
Page 2
for the second secret to great
cooking !
a) Apples – Depending on the variety, red apples
are generally sweet, juicy, crisp and crunchy. Green
ones generally taste a little tart. The colors are
bright, so they can be used to enhance the presentation
of what you are preparing.
Apples can be eaten as is, or they can be cooked. Add them with other fruits and
some vegetables to create fruit salads, boil them to
make soup, bake them into a pie, or blend them to a
sauce. Apple juice is not just for drinking, but can be
used to marinade and tenderize meats too. What else can
you think of to do with Apples? They are easily cut
into almost any shape; the skin can be peeled off or
left intact. As you can see, the Apple is a versatile
ingredient that can be used in many of your creations,
from appetizers all the way through to 
b) Black Pepper – Did you know that Black Pepper
originated from Southern India, in a region known today
as Kerala, more than three thousand years ago? It was
once a highly prized commodity and was used like
currency for such things as paying taxes. Today, it is
inexpensive and comes mainly in three forms; whole Black
Peppercorns, cracked or coarse ground, and finely
ground. Appearing as little black balls, black & white
grains, and grey/brown powder respectively. The taste
is spicy and hot, so you can sprinkle a pinch into your
food to add a bit of flavor, or use it as the main
ingredient to make a lively pepper sauce and fire-up
your taste buds. Usually, whole peppercorns are added
during cooking to flavor the food, but not eaten.
Cracked or coarse ground pepper can be used to visually
enhance food as well as to add taste; the texture of the
grains also adds another dimension to the food when it
is in your mouth. Black Pepper can be used as a
condiment with most foods, especially 
They also come in parts;
wing, leg, breast, drumstick, etc.
While you already
know the taste of Chicken, notice how each part of the
Chicken has slightly different texture. The breast meat
is tender, with little skin or bone, but may sometimes
be a little dry if overcooked. The wing has more skin,
thin bones, and less meat; rather good when fried till
the skin is crispy. Observe for yourself how the other
parts are like. Chicken is widely used; make salad with
some shredded meat, fried chicken is always popular,
then you can roast, stew, bake, steam, BBQ, or make
soup, etc. Chicken has been prepared in so many ways
already; can you come up with one more new way to do
Chicken? Sure you can!
