One of the hardest things to do when you take up a new hobby or job is keeping at it when you have failures. If you start cooking or baking, you’re going to have failures, and it’s going to be hard to keep trying the same thing when it won’t work. Many recipes are pretty complicated and can take multiple times to get it right, but it’s important not to get discouraged and keep at it. I know I’ve had times where I can remember, and I hope to go over a few with you that I just want to give up or not make it and just buy it, but it ended up working out in the end. Not knowing how to cook is no reason not to cook, and now is the perfect time to start making those dishes that you’ve always wanted to attempt.
I remember when I spent a week trying to make good maple fudge, and it took me about seven tries to get it right. After about the third attempt, I was pretty annoyed with the whole thing, but I looked at different YouTube videos and other blogs to get ideas of what I was doing wrong. After sticking with it, I was able to get that flavorful maple fudge with that perfectly creamy consistency. The one nice thing about the maple fudge was I could reuse the same base and reheat it, so I wasn’t wasting any ingredients. It was just a matter of getting the temperature, the timing, and some other little tips to get that creamy texture versus the coarse separated sugar. I have attempted to make it since, and it works great every time now that I was able to put in the practice and increase my skills.
Another thing that took me a while to master was understanding how to make a juicy chicken breast that was not underdone or overdone. I have to say I did eat many dry chicken breasts before figuring out the timing and the temperature that would ideally cook with the best result. Reading about this is a great way to get an idea before moving to try a new recipe or cooking a new dish, but you won’t get to better your skills until you go out and try it. When it comes to cooking that ideal chicken breast, make sure you have a thermometer and that you let that chicken come to room temperature for 20 to 30 minutes before you cook it.
The best cooks have to start somewhere, and I think it’s important not to get discouraged when you’re initially starting. Do your research, take your time, and you can end up with dishes that you couldn’t even believe you made. So, let’s go out there and start practicing and cooking these fantastic meals that we all know you’re capable of doing. Share those internet worthy pictures of those finished dishes on my Twitter page, and hopefully, we can keep it cooking.