There’s more to the name “On Food and Blogging” than the blatant collection of keywords. While this won’t be clear to many, it’s a little nod to one of the first and most influential food-related books in my collection. Reading Harold Mc Gee’s “On Food and Cooking” was for many, myself included a paradigm shift in how I thought about my cooking.
This culinary-bible didn’t provide recipes to follow, or take you step-by-step through cooking techniques, but rather, it demystified the science of what was going on when you cooked something and the reactions that were taking place. When you’re cooking an egg, for example, knowing at what temperatures the proteins in the white and yolk would start to cook greatly influences the way in which you go about cooking an egg. (Since then my breakfast scramble has never been creamier!) It also provided great information on where ingredients come from, methods of production, different varieties of each and their unique properties. It was this sort of invaluable information organized into a densely packed compendium of culinary knowledge, all written in an approachable manner for chefs and layman alike, that made it such an asset to my education. That’s the sort of value I’d like to pack into the blog.
There will be recipes of course but I want to provide so much more than that. As valuable as the perfect recipe can be, understanding your ingredients and your techniques properly will make you a better cook and free you to cook creatively. It’s these sort of skills that I want to do my best to provide in the content which I upload. There will be a little bit of food science peppered in here and there but the main focus is to provide you with easy to follow guides, tips and recipes to help you to level-up your kitchen skills that develop your ability to cook food that will impress your family and friends without taking much effort.