Food preparation has come a long way since someone dropped some meat on the fire by accident, managed to retrieve it a few minutes later, and discovered that it tasted quite good that way. Of course, nobody really knows how cooking was discovered. It is safe to say, however, that cooking methods have increased steadily in sophistication since then, and knowing how to prepare food properly and with the correct equipment is now essential in food preparation.

Understanding the basics of food preparation is essential to getting a meal together, but because it is not an exact science, no matter how knowledgeable and careful the food preparer is, results vary from meal to meal as food taste and act differently depending upon endless factors. Example the many variables that influence the cooking of two pieces of meat. Though they both may be the same grade and size and cooked in the same way, they will not necessarily be identical when they get to the table. Factors contributing to differences in prepared food include the types of pots used, the source of heat, the amount prepared, the fact that a pinch of freshly dried herbs can be stronger than even a larger amount of stale herbs, and that a cup of new leeks tastes more potent than twice the quantity of old leeks. Add to the equation the foibles of human nature and the unique tastes and preferences of individuals, and it is easy to see how two chefs following the same recipe could come up with different products.

Food preparation most definitely approaches art at times, but until its basic techniques are learned and mastered, the results will more nearly resemble preschool finger painting than the work of the Great Masters. The purpose of this blog is to share the basic principles of cooking methods, tips, kitchen guide, food preparation, cutlery techniques, measuring and mixing techniques, the proper use of seasonings and flavorings, and the guidelines of food presentation.