“Oh, So That’s How Literally Every Fire Ever Started”
But, I do find myself playing around in the kitchen at least several times a week. I’ve found that the repetitive and rote work that comes with dicing an onion or peeling a carrot is incredibly relaxing after a long day of work.
Working in a creative field, I’m often presented with a blank slate, and am challenged to fill it up with narrative. There’s something about following a recipe, step by step, that is so meditative to me.
Not to say cooking isn’t a creative endeavor, because I believe it is. It’s just a different muscle. Knowing when to add a dash of spice or a zing of garlic (who we kidding, always add more garlic) to make a dish personally appealing to you is something that takes years of cooking.
I probably have between 12 to 20 dishes that I can confidently create without consulting a recipe. Whenever I try out a new dish though, I’m one of those people who follows the instructions, down to the exact timing and measurements of spices. It usually takes me two or three run throughs before I can start iterating and making the dish my own.
Walking Kate home from work on Tuesday, she inexplicably tripped and rolled her ankle. After getting home, I insisted that she lay up on the couch, while I make her dinner.
We had some chicken breasts thawing, so I consulted the New York Times cooking section online (highly recommend, the UI is gorgeous), and settled on an easy Lemon Chicken recipe.
The recipe called for breading the chicken and then frying it in a large amount of oil. Growing up in California, my experience with frying food at home was limited to almost zero. The few times I attempted it while we were subscribed to Blue Apron resulted in spatters of oil everywhere, and tiny burns that we wore to work the next day.
Which is why Kate looked up from the couch and saw me frantically turning on the ventilator, opening the windows, and turning on a fan as our house became instantly smoky when the breaded chicken landed in the hot cast iron skillet.
“What’s going on over there?”
“Nothing, don’t worry about it. Just following the recipe”
A discussion ensued, and it was decided that my clean California upbringing left me woefully unprepared in the frying department.
From now on, Kate will be in charge of all hot oil related matters. I’ll stick to peeling carrots.
Frying Food – 1 out of 5 Stars