Cooking I mean. If you watch television, you’d think we’re all obsessed. Everything from the entire Food Network, down to the Top Chefs and Hell’s Kitchens among us, it’s all right there. We think that we can don the white coat and give ourselves three Michelin stars.
When was the last time you actually cooked?
In watching Julie & Julia (for like the 20th time), I pulled out my own copy of Mastering the Art of French Cooking to look through. While the book was written for the servantless American cook, I’m sorry, it’s even too complicated for me. Is our generation too lackadaisical to cook?
Maybe I should reverse a little. When I was in high school, a good time to start learning how to cook, I was too busy with sports, extracurriculars, a part-time job, editing the school paper, and all kinds of overscheduled obligations that any other teen in my group seemed to have. Most often, I would get home from practices or meetings, reheat what was left on the stove, and then run upstairs to do homework.
Needless to say, after college where I had tons of prepared food options, I never really learned to cook.
It’s been a few years since then, and I’ve done a lot of experimenting. I’d like to think I can do some basic cooking, but MtAoFC is even a little much. Screw 30 Minute Meals, I need something in 10 minutes with less than 5 ingredients.
This is such an issue that I had anxiety for weeks before my first Thanksgiving. What if I ruined everything??
So while I can bake up a storm, the part of cooking that requires exact science, I still don’t feel like I can cook. I look at MtAoFC and wonder, could I do it? Could I really cook like this on a regular basis? Without the help of any prepared ingredients?
With so many people looking to go back to basics, I think I can. If we didn’t think about ease so much, we might start realizing that a little extra time can even save cost. Yeah I said it, cost.
For example, when I started breaking down the basic ingredients in most things, while it seemed like a huge investment upfront, spice racks have saved my life. You can do anything with a handful of ingredients if you have spices. No one told me this. I thought you always needed to buy the prepared stuff. Instead, you can find lower cost, higher grade ingredients (like produce) if you know how to spice them right.
Turns out that kind of stuff can be pretty awesome. And pretty good for you.
If cooking didn’t seem so complex, would we learn more? If we weren’t overachievers, would we learn normal life skills like cooking? Does knowing how to cook make a difference anymore?
Photo Credit.
Great post! I cook everyday, and as a food blogger, my thoughts are constantly wandering into thinking/planning the next meal. I don’t think lack of cooking skill is a generational trend, I think it’s a cultural trend in this country sold to us at every turn by the legion of processed food marketers. I could go on all day about that whole mess.
But you are So right – with a decently stocked pantry and spice rack, you can get a good, healthy meal on the table in the same time that it would take you to get takeout or bake a frozen pizza. It doesn’t need to be fancy to be good. I write about food every day, and I still can’t swallow Julia Child’s cookbook…I love her, but it’s a little to decadent and fussy for my everyday kitchen. Getting back to basics and cooking from scratch doesn’t have to be hard or time-consuming!
.-= Jenn Sutherland´s last blog ..Sour Cherry Frozen Yogurt =-.
Jenn, I like the idea of cultural trend. That broadens things a bit, and totally fits. This show wasn’t on for forever, but Tim Gunn had a guide to style show for a bit, and he always talked about wardrobe staples. I think kitchens are the same way. I just had NO idea how much of an impact spices would make. I have them all over, tons of little racks and tubs, and ideally, one day when I’m rich, I want a whole wall of those magnetic canisters. Though, before then, I’d really like to learn what to do with all the spices. Learning what combinations do what, how to balance, and so on. I think I need to keep following recipes and experimenting to get there.
Haha! I love the Tim Gunn analogy – you’re so right…you need the staples in order to make a wide variety of dishes. I’m spoiled in that we have a wonderful spice shop that sells fresh ground spices not far from our house and my spice cabinet (two shelves in a corner turn-around cabinet) is probably a lot like some women are with dozens and dozens of pairs of shoes! 🙂
.-= Jenn Sutherland´s last blog ..Sour Cherry Frozen Yogurt =-.
Shoes!!
Great post!
I totally agree with Jenn on this one. It’s the take-out culture that’s done both our countries in. I know so many gen y’s that find it just simple to get some take away on the way home from work, all the while, we don’t think about what might actually be in that food.
I cook almost every day, and I learned a few years ago from a mother and a grandmother that employ methods of teaching from the old country, including kicking you out if you’re not doing something right. I admit it: I hate cooking. But I love homemade food and unfortunately there’s no way around that except to learn to cook. I’m glad I did learn though. It brings a whole new appreciation for food that I wouldn’t have had before.
With the myriad of resources out there for quick, easy meals, it’s pretty much at our fingertips. We can’t afford not to learn.
.-= mehnaz´s last blog ..People’s Choice: You Asked, I Answered =-.
Hey Mehnaz, it’s so neat that you’ve learned to cook from family. I know my mom has shared some of her favorite dishes, but we don’t really have any family recipes. As I’ve done my own experimenting, I like that I’m getting quicker. I don’t HAVE to stop every second and follow the cookbook. And actually, it starts to make sense the order in which you do things. Like browning onions early or how to combine dry vs. wet ingredients. The one thing I may want to go to a class for, though, are knife skills. I feel like it takes me forever and that I’m pretty clumsy. Maybe that will be a present to myself someday.
Think about how many cooking shows, networks, books we have and you bring up a good point- who cooks in today’s busy life? There is a science to cooking that makes people feel like you have to seriously dedicate time to it- like it’s a hobby (and how many people actually say that cooking is a hobby?)
Cooking has a bad rap over it’s perceived complexity, that’s why we have so many books, shows, and websites about it- because it all makes something we think is hard, look easy.
.-= Dmbosstone´s last blog ..Bringing The Social Back To Social Media Part II: Changing How We Find Jobs =-.
Hey Patrick, you’re right, it doesn’t necessarily need to take forever. I made tuna fajitas in about five minutes tonight, and I was so surprised that not only was the dinner filling, but how quick I made it! I think the best part was that I was SO tired from work, but still did a real dinner. It’s totally possible, you just need to figure out what works. Someday, though, I kind of want to play chef and give myself a Quick Fire Challenge. Or be like Down Home with the Neelys…
Love this, Emily.
I’m a huge cooking fan myself. (Not an expert–but I enjoy it and want to learn more.) I do think it’s important–it’s one of the basic life skills, something that’s expected (even though I don’t know many people that cook, either). Yet, I know so many people who do not know how to cook more than the basic spaghetti or boxed macaroni and cheese, and many of them seem perfectly content.
The problem I’ve seen is that a lot of people assume cooking is not just time-consuming, but expensive. So many don’t realize that by keeping the “kitchen staples” mentioned above, many of which can be put in dry storage and last months (spices, rice, garlic, etc), you can make healthier, more nutritious meals without buying $50 worth of groceries every time you try a new recipe. These people end up resorting to boxed mac and cheese and fast food, because it’s cheap.
Convenience is another huge issue, as you mentioned. So many of these recipes and cooking shows are NOT practical. They’re ridiculously elaborate. I can’t make half the stuff they show on TV! They really need to just show more simple, money-saving recipes. One of my favorites is whole chicken–spend around$5 for a chicken, throw it in the oven with some oil, salt, and pepper, bake it… instant meal. (The baking is the only time-consuming part of this; for the next week, you’ll hardly have to prepare the chicken.) There’ll be enough left for sandwiches or stir fry dishes later. And even after all the meat is gone, you can boil the bones for at least a few day’s worth of soup. As long as you have some kitchen staples, it’s easier to create meals that are practical and affordable!
I hope your cooking adventures are going well–and thanks for a great post!
Natalie, good tip with the chicken! I do think about how to cook for the week now. For example, if there’s something that I think will take a long time, that’s a Sunday recipe. If there’s anything else I want to pre-prepare, I’ll do that Sunday, too. Roasted veggies are good to prepare ahead of time, they don’t need too much during the week. Plus, I buy lots of stuff that can go in tortillas: peppers, corn, tuna, chicken, beans, and I’ve even put in fruit.
I will say, if I stick only to cookbooks, it does get expensive. I’ve learned that there are easy substitutes, but I have to figure those out. Also, it is easier to cut down recipes the more I practice. It’s just me, so I often only need half. No reason to waste, especially if things don’t freeze well. But freezer bags are my friend. Thanks!!
[…] When Was a Last Time You Did It? […]
So this is weird, I know, but I actually cooked more in my college days than I do now – I think it’s a product of my fiance and I being stuck in this nonstop whirlwind of transition and change over the past two years – and it’s easy to neglect that “me” or “we” time – but it’s something I and we have to discipline ourselves to make more time for.
Also, Food Network is such a sham – I’d cook every day if I had all of the top-of-the-line cookware, every ingredient at my disposal, and a crew to clean up my mess after I was done. Hell of a set up if you ask me (albeit not realistic) 🙂
.-= Matt Cheuvront´s last blog ..Have You Already Peaked? =-.
Matt, it’s so funny you say you cooked more in college. The only cooking I really ever did was when we had sorority dinners, and then you’re trying to arrange meals for 50 people. I don’t exactly need to cook for 50 anymore…
I’ll watch the cooking shows on Food Network, but my favs are the cake challenges (cause I LOVE cake) and the shows about restaurants like Diners, Drive-ins, and Dives. I just wish that we got to a point where you could watch something on tv, press a button on the remote, and the food magically appears. That would be awesome.
You know, it’s so funny that you wrote about this because I lamented the same thing recently and got a slew of helpful advice (none of which, unfortunately, I’ve taken yet): http://blog.vickiboykis.com/2010/02/15/accidental-chicken-tikka-masala-or-recipe-websites-are-awful/
.-= Vicki´s last blog ..We, the Russians =-.
Vicki, thanks for sharing the tips! I’ve done the same thing, tried to cook one thing and ended up somewhere else…I’ll read through some more of those comments and try to take the advice. Good luck with your own cooking!