I’ve reached the point, in my autoeducation as a cook, where I no longer really measure spices or indeed many liquids. This is great for saving time and for not having to rinse a measuring cup every time I need a quarter-unit of something. It is less great when something I make turns out well and I want to write down the recipe for the future. “A bunch of white pepper,” I find myself writing. “Like, as much as a good cook would put in but then also some more.”<\/p>\n
If I could always trust myself to make the same judgments based on words like that I wouldn’t have any problems, but I have no faith in Locke and therefore I am not even sure I’m the same person who started this post, much less the one who cooked a pretty good spaghetti nonbolognese earlier tonight. Also it is probably going to be unhelpful in my inevitable cooking blog.<\/p>\n
The (thoroughly hidden) point I wanted to record here is that I’m kind of a good cook now? I’m still working in a very small range, but I keep trying new things and they keep turning out pretty okay. I think cooking is, like kissing and biking, essentially a matter of confidence. The food will believe you’re in charge if you act like it.<\/p>\n
I learned to cook spaghetti in ten-gallon vats, almost exactly ten years ago, when Jeremy Sissle got me a job at Fazoli’s. He was also the one who trained me on pasta-cooking rotation. We got to the end, and he hauled out the hose, sponges and soap. “Turn on the hot water,” he said, “and fill the bucket, add about this much soap, and… I mean, you know how to clean stuff.”<\/p>\n
I still recite that sentence to myself in scary and uncertain places. It sounds stupid, but I did<\/i> know how to clean stuff, and remembering that snapped me out of the standard lost-and-seasick feeling that everybody gets from new jobs. (At least, I assume everybody else gets it too.)<\/p>\n