I don’t like recipes very much, as they restrain my creative process. Try not to depend on recipes (baking excluded): Ultimately, this also helps you to learn to cook by instinct.
#YOUTUBE JIFFY CORNBREAD RECIPE HOW TO#
This teaches you how to manage flavor, saves money, and not to mention shelf space. Work with the base products and flavor or tweak to your liking. Not that all additives are super bad, but do you really need to eat them unnecessarily? Your body will surely appreciate not having the extra work of dealing with them. And some have coloring or suspenders to keep sauces fluid. Since pre-made foods often have additives. If Betty Crocker is helping, then you are not really cooking.Īvoid buying a lot of pre-made or flavored products: You’d be amazed how simple much of the food you eat is to make and further, just knowing it can come in handy when it’s time to be creative. Know what the hell is in your food: For a long time, everything I ordered out or ate, I would ask myself: “How is this made/what’s in it?” I’d look up, say Alfredo sauce, online and read a bit. Here are three rules that I’ve stuck to over the years to really learn to cook and to start really understanding the science of cooking: This is a common theme in the videos I produce on my YouTube channel for Americulinariska.īy Kendra Valentine, AFROPUNK contributor There was no way in HELL I could do without my enchilada sauce, ranch dressing, beef pho or corn tortillas! FORGET ABOUT IT! So, I also started to innovate ways to recreate favorite products in the kitchen from scratch. When I moved to Europe a whole new dynamic added to the mix: I found myself missing certain foods from home, so I had to do research to find out the specifics of what makes a favorite cut or meat or certain flour, and at the same time keep with my promise to minimize eating processed foods.
#YOUTUBE JIFFY CORNBREAD RECIPE FREE#
This kind of thinking has been ingrained in us, and I have been trying to break free from it these past years.
Knowledge was not as available as it is now. They trusted the supermarket and took pride in providing for their family. Many of our parents learned “convenience cooking” out of boxes disguised as real cooking. Yes, you could have made it all along instead of running to the store. Ever really think about what tartar sauce is made of? Well, it’s mayo, pickle relish and a dash of something tangy at best.
It floored me to think that while growing up, when we didn’t have any tartar sauce for our Friday night fish sticks, the whole party was over… my family did not know that we always had the ingredients on hand to make it ourselves.
Why did I start really cooking? There was one crucial moment…Įver since learning how easy it is the make tartar sauce, I’ve been ticked off. Not self-righteous just striving to be self-aware! These same values find themselves motivating how I care for my body overall: from the products I use in my hair to the clothing I put on my body. The moment I started to understand how my food was made and the ingredients which comprise it, my perspective changed and I was able to take more control and make better choices about my cooking. Since I’m an expat living abroad, it was important for me to get the comforts of home no matter where I called home, using creativity and whole food instead of unnatural processed-food short cuts.
Hello, I’m Kendra Valentine and my blog Americulinariska promotes cooking grub for yourself with big flavor and REAL food.
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