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I make most everything from scratch when cooking. Make my own stocks to be reduced down for sauces. I think when it comes to cooking people try to over do it by trying to use too many ingredients which complicates the flavor of the meal. The one rule you should use when cooking is that every ingredient should enhance the main ingredient and accentuate the flavor of the main ingredient.
For example, if you are going to cook a filet mignon it should be pan seared and finished in the oven. A filet does not have enough fat in it to be grilled. Choose ingredients that will enhance the flavor of the meat (Caramelized onions, sauteed mushrooms and a nice demi-glace for the sauce). Don't rub it with over powering spices so that when you taste the meat all you taste are the spices.
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