Been teaching my daughter all sorts of things in the kitchen lately and when I was teaching her how to cook eggs, she got very frustrated. Eggs are hard. There are so many options of what pans to use, what utensils are appropriate, what to put in the pan, how long to cook them, how/when to flip them, etc.
So we now have a project, that I am very excited about - we are going to buy a case of eggs and cook them all up until she masters cooking the egg. We will vary the temperature of the flame, the type of pans we use, the type of spatula, the butter or oil - and flip eggs until she can do it without frustration.
With all cooking, once you know how to make something, it becomes part of your repertoire. The more you do it, the better you become. The more comfortable you become in the kitchen, the more risks you are willing to take and the better chef you become.
I am not a trained chef, but I like to feed people. I do not measure. I am easygoing with ingredients and technique and when things don't work out, it is not a big deal. This is not the case for my daughter, or most people who are new to the kitchen. I realize that most cooking shows only show you how to do it. They do not tap into the frustration cooks feel when they do not do something right.
I am inspired to do a cooking show, that will show you all the various ways you can make things by doing them right, doing them wrong, trying techniques and utterly messing up - because through our mistakes - we can all hope to become better cooks. Bon appetit!
