Culinary Basics: Intoducing a New Blog Series

culinary basics title

Let me start with an acknowledgement: I am thankful to have a family as a source of unvarnished truth when it comes to my blogging. If it weren’t for them, I may have not recognized that in several of my previous posts I used culinary terms without realizing there might be some of you who are probably not familiar with the vocabulary. Major bummer!

And it’s not because you guys missed the smart train or something… I totally wasn’t born with the knowledge either, nor were my first words in French culinary lingo. So to take appropriate measures righting my wrong, I’ve decided to start a new blog series that will acquaint you with the vernacular. Not the fine-dining-everyday douchebag expletives, but just enough to find your way around common kitchen jargon. How about that!

Disclaimer: I am not a professional cook by any means. Making and serving a good meal is a crucial part of my love language though. Culinary art is my passion, something I enjoy a great deal. I am an information sponge when it comes to cooking and baking, these things interest me largely. I don’t want to impart wisdom, just would like to infect you all with my enthusiasm and love for food.

That said, here’s the deal. Every now and again I will post about Kitchen 101 exploring the fundamentals of cooking and baking, entries with information covering everything you need to know on a non-professional level. Think cooking methods, principles, techniques and terms, explained with plain and simple descriptions you can refer to whenever in need.

Learning to cook (and/or getting better at it) is a life long process that is both rewarding and challenging. Let’s broaden our knowledge, sharpen our skills and become serious home cooks together. And most importantly: enjoy time spent in the kitchen, be confident, create and eat good!

It’s gonna be so much fun!

Fruzsi

Illustration featured in title image © Freepik

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