This might surprise you, but I haven’t always been a good cook.
In fact, it wasn’t until I was in my early 20s at university that I even began really cooking. And I wasn’t any better (or worse) than my flatmates.
I did have lots of enthusiasm and was willing to try new things. And the more I cooked, the more I enjoyed it, and the more delicious the results became.
There was one problem.
I was a slave to recipes.
While recipes were a good way to learn different techniques and ingredients, they had some frustrating limitations.
Like what happens when you can’t find a particular ingredient? And what do you do with that leftover half bunch of herbs? Or jar of sauce?
Or worse still, what do you do when you need to eat but don’t have time to search through your recipe collection and go shopping for exotic ingredients?
Over the years, with a lot of trial and error, I began to learn to cook more instinctively, on my own.
Without other people’s recipes.
Subconsciously I started thinking of recipes in general terms rather than specific ingredients and steps.
From there, I developed a collection of starting point or ‘template recipes’. So whenever I walked into the kitchen and looked into the fridge to figure out what to cook, I had a head start.
I knew what had worked before to make that soup or stir fry and could use that knowledge as a springboard for a new dish or meal.
And since then I haven’t looked back.
Would you like to learn to cook without recipes?
Then checkout my short course –
Easy Dinners Without Recipes.
After The Reset you’ll:
+ Pull together quick easy dinners WITHOUT recipes (less prep and cleanup so you have more time to relax in the evenings)
+ Feel motivated to cook (even after terrible days)
+ Use what’s already in your fridge (less guilty waste, more savings)
+ Feel better from less toast, crackers or takeout.
Learn More About Easy Dinners Without Recipes
– The Reset.
With love,
Jules from Stonesoup xx
(Your Favourite Australian Food Scientist)
