After more than a month of thinking about it and nearly three weeks of sitting on the (frozen) supplies, I finally took the time today (a week before this gets posted) to make a little recipe one of my friends prepared for us when I was visiting over Thanksgiving. It’s a relatively simple chicken dish that is basically a simple stir-fry, but it’s a recipe without a card or instructions beyond what he told me since it is entirely of his own devising. You see, over the recent years, he has taken to cooking not like I do (starting with a recipe card and making alterations based on smell or taste until the recipe becomes my own enough that I don’t need a recipe card or instructions any more), but by learning from professionals on YouTube. There’s a lot of great channels out there that cover quite a variety of things, but the best ones aren’t how to prepare a recipe and the background of the recipe, but how the various components of recipes work. Fats/oils, aromatics, various techniques: that sort of stuff. He’s had to rely on them since he lost most of his sense of smell when he caught Covid a while back, but knowing the basics, how things eventually taste, and why it all works the way it does is clearly the superior method to winging it by nose as I do. It allows him to put things together in new ways without needing a starting point like I do and it seems to be working out really well for him and his wife. And, now that I’ve recreated one of his recipes at home, me too.
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Cracking Cooking With A Crock-Pot
One of my recent domestic chores of late has been trying to get myself set up for slower cooker food preparation. I’ve got plenty of good stovetop recipes that could probably be converted into slow cooker recipes, but I’m also trying to expand my game a bit, mix some variety in, by finding some new recipes I can set up in my crock-pot before work so they’re ready by the time I get home. I want to try my hand at different stuff rather than cycling through the same dozen recipes all the time, but I often don’t have the energy to cook every night or to prepare some kind of big, week-of-leftovers type meal on the weekends, so I’m hoping the convenience of a slow cooker will let me do that without delaying my dinner later than it usually is these days. The problem is, I didn’t grow up in a household that used a slow cooker, so I have zero experience cooking with one other than the pot roast I made for my birthday back in 2024, right before the crock of my crock-pot fell off my kitchen counter and shattered on the floor. I get the basics of course, it’s all there in the generic name (slow cooker), but I also know enough to know that very little water is lost during cooking and that the length of cooking means that various seasonings tend to be extra effective. Since my usual method for seasoning things is by smell, I can’t rely on that for any slow cooker meals since you’re not supposed to uncover it while it’s cooking, it’ll ideally be cooking while I’m at work, and the thin scent of food in a slow cooker doesn’t compare to getting a face full of steam from whatever you’re preparing on the stovetop or in the oven.
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