As an amateur home cook I love the process of preparing and cooking a meal. It appeals to my sense of organization and (on the other end of the control / chaos spectrum) within each effort a number of mistakes are invariably made providing invaluable learning opportunities that also remind me that the only certainty in cooking (as in life) is uncertainty. And on the rare occasion when the stars and grains of salt accidentally align and all components work together to create a shared harmonious experience, I take a moment to enjoy the sights and sounds and smells and tastes and textures, then I remind myself that it is not my best effort …yet.
Definition: Command Performance - a recipe for which a taster has graciously acknowledged its potential.
Sure, I could follow a recipe exactly, each and every time, and potentially practice enough to where my efforts are nearly duplicated, and there are a select few command performances in which I (for the most part) do; but then I also think, where’s the fun or opportunity in that? So, often instead, before I begin I study the recipe, then look at notes I may have made from previous critiques, then I tweak it and/or (if it is not a command performance) make wholesale changes and/or note mistakes and anxiously anticipate the outcome. The result ranges anywhere from (sometimes) horrendous to (mostly) incremental to (on rare occasion) glorious. All that said, many of my frequent recipes are command performance works in progress, meaning I ask for (and listen to) criticism and from there I more consciously make incremental rather than wholesale changes.
Definition: Process - A systematic series of actions focused on an end result and with an eye towards improvement from effort to effort.
Definition: Preparation - Plan, gather, wash, rinse, scrub, drain, peel, chop, cut, slice, dice, mince, grate, shred, sift, knead, add, whisk, beat, stir, mix, fold, spoon, puree, layer, pour, scoop, scrape, grease, top, turn, rest, cool, chill, pickle…
Definition: Cooking - Preparation with the addition of heat; simmer, grill, smoke, bbq, boil, saute, toast, roast, reduce, warm, melt, fry, wilt, blanch, caramelize, soften, broil, steam, stew, baste, sear, poach, braise, bake…
The process starts with a single thought, typically a base thought like “I'm hungry” or perhaps a slightly more advanced thought like “for dinner tonight…” Once I move past instinct or need, preparation begins with a plan first in my mind, often followed closely by a perusal of my pantry, fridge, food stock and stores, and perhaps a trip to the garden or the grocery. Once resources are gathered and I have reviewed the recipe(s) and laid my hands on the first ingredient, the fun begins - I am now moving across the spectrum from preparation to execution and from control to chaos; and I will continue to move back and forth like a ship tossed about in a storm until I reach safe harbor at the dinner table to notate course corrections and adjustments for next time.
Definition: Skill - Competence strengthened with practice.
Definition: Talent - Natural ability or aptitude; opportunity to strengthen one's skill.
My smoked salmon is a wonderful example of this food preparation process. Declared by one in-law friend and family member (over 65 like me) as one of the top five things she has ever eaten in her life, I have to wonder - which version? Was it the time I brined it for 4 hours, cured it in the fridge for 2 hours, used a greater proportion of cherry wood to charcoal, left it on the smoker for 2 hours and 15 minutes, and let it rest in a warm oven for 45 minutes? Or was it the time I brined it for 5 hours, cured it for 3 hours, Used a lesser proportion of hickory wood to charcoal, left it on the smoker for 2 hours and 45 minutes, and brought it directly to the table? Was it the windy day with low humidity? Or was it the warm day with high humidity? And was it the 2.5 pound filet or the 3.25 pound filet? I promise you, each one was different and I suspect that in a room with ten tasters there would be disagreement as to which one might be worthy of a top 5 consideration. Even on the same filet the thinner portion will be a different experience than the thicker serving. Though skill and talent may play a small part, this all substantiates my belief that (especially for the home cook) good food is far, far more a result of planning and preparation on the control end of the spectrum and acknowledgement ahead of time that there will be a chaos end of the spectrum, and the more I practice the more I am also reminded that when my food sings, I am far, far more lucky than I am good or talented.