I believe in order to become a good through a very skilled cook, professional or home cook, is to understand the craft as thoroughly as possible and take it on as an apprentice would.
I agree with that and have the utmost respect for culinary art, as well as for any other profession.
On a personal note, I am nowhere near a cook, just a home cooking Mom, and I do tend to experiment and jungle away (if such a verb exists), but I understand what it is that I am missing and try to learn the basics of so many things, and this forum has helped me a lot. A lot.
My boyfriend also teaches me a lot, with basics and some basic nuances in cooking that I somehow missed or did not learn or whatever...
unsure if I followed all of the omelette discussion, but still, it was eye-opening, so thank you all.
I love both the proper learning material and the freedom to do whichever is doable at that moment, in regard to time, ingredients, skill etc. Speaking as a home cooking Mom. Professional chef, is an entirely different domain. Much respected and admired, to be honest.
And it is only now that I became aware that I love omelette, most days, as plain as it gets, only eggs, whisked, no salt or pepper, or some days hard boiled eggs, while my daugther loves scrambled eggs, often with sauteed onions or ham stripes. In my dairy days I used butter, now I use olive oil or sunflower oil. In my vegan times, none of the above
.
I came to accept that nutritional needs change. And it is fascinating to me how the human body has so many abilities to survive and thrive on so many different diets...
