>I was recently watching this documentary about a zen priest who happened to be a chef — it wasn’t actually a good documentary…at least to me. The guy was kind of full of himself and really impatient with the folks he was teaching.
He did though, share some interesting thought on the art of cooking.
It was at least something I felt the need to remember.
He said something along the lines of, “When you cook, you put yourself into the ingredients…in the end, it becomes a part of you..”
Set aside the cheesiness and you have something good to work with.
I think for the most part, people who love to cook feel somewhat therapeutic about it all.
There’s the cutting, the mixture of spices, the attention to detail and the timing.
Somehow, this works in my head. There’s that challenge of having three for four things cooking at the same time, and determining how to make them come out evenly.
However, because I like to cook doesn’t mean I’m great at it.
I have my things, like everyone, that I’m good at cooking. Mostly because I cook them so often, I’ve gotten better and better. This goes the same with cooking in general. I believe the more you do it, the better you’ll get. There’s so much out there to learn from…cook books and those addictive food network shows. If they inspire you to cook, do it!
This past weekend, I had loads and loads of free time. I decided to try my hand in making bread. Baking, unlike most stovetop cooking, requires careful measuring. It involves yeast and warm water. Timing and mixing. Resting and kneading.
All are so very crucial to the final product. My first few attempts were epic failures. The bread did not rise and tasted like salty flour. Of course, I was trying to make my favorite kind, ciabatta, and there’s a lot that goes into it.
The recipe I found that showed the best results [and had creepy Youtube commentary], called for the dough to sit for 18 hours. Good bread is definitely something you should think about a good day and a half before hand. It takes time, and that’s what is important.
There’s something quite humbling about baking bread. The elements of time and temperature – all for something so simple as a loaf of bread.
This is something that has become so dear to my heart.
Knowing that whatever I’m cooking, I’m putting myself into it. In turn, it is feeding others.
No, I’m not feeding others my soul, that sounds mostly creepy, but I am putting love and who I am into what I cook.
And I hope for your sake, it tastes good.