The Power of Observation

Learning to cook is not all about memorizing instructions on how to hold a knife or what temperature to roast a chicken.  Yes, having a basic idea of those things can help with food preparation, but they are of very little use when any kind of variation occurs.  Maybe your chicken is slightly larger than the traditional 3.5 pounds, how will you know how long to cook it?  Maybe your vegetables are a little waterier than the recipe author’s, how will you know when they are done roasting?

That’s where your senses come in to play.  I will do my best to share my senses as I cook so you know what kind of cues to look for, but just like learning how to hold a knife, your powers of observation are a skill to develop.  You may not know right away what kind of sizzle to listen for when you put a piece of fish in a hot pan, but with practice you will, and it will become innate.

I want you to experience all the senses of a meal- what are you looking for, hearing, smelling, feeling, and, obviously, tasting? Ask yourself as you work your way through food preparation:

• Do your feet hurt from standing in front of the stove stirring risotto?
• Are you getting lulled to sleep by the rhythmic chopping of vegetables?
• Is your infant screaming in his high-chair?
• How amazing does that sauteéd garlic in olive oil smell?
• Do those lentils need a touch of acid to bring them to life?
• Is that dark brown color on the edges of that garlic a sign to pull them off the heat ASAP?

Beyond just becoming more confident in the kitchen, using your senses also increases the pleasure of cooking and eating by bringing a practice of mindfulness in to your actions.  You become more immersed in the process, which in and of itself is enjoyable, but you are also a better judge of how the process is going so you become more efficient.  When you stop wasting time or running around frazzled, cooking is much more fun, but it also is done more quickly.  That means you get to move on to the eating phase faster!

And, when you are using your own senses and not the senses of a recipe author, the food will taste better to you, which is ultimately what matters the most.