since moving into the house, I mean.
Which is odd as the kitchen is impossible. Horrid small electric stove, no counter space, only one oven.
And yet my cooking lately has been fantastic, if I do say so myself. Simon has even noticed, commenting that this dish or that is the best I’ve ever made.
I think it is because of the impossible kitchen. With a good kitchen, you can let the equipment do a lot of the work. You know, with a gas stove, that if you turn the burner down to a simmer, the flame will instantly lower and the temp of the food will adjust accordingly.
With my stove, going from high to low takes about 15 minutes. I wish I was joking. But if a recipe says ‘heat the pan on high, cook for 5 minutes, and then reduce to low’ I now heat the pan on high, put the food in and immediately turn it down. By the time the burner is cooled down enough, the food will be where it would be if turning the burner down had immediate affect.
There has been a lot of trial and error on this method for the past year. And some real disasters.
But there have been some amazing successes as well.
And that’s what counts.