My mentor chef’s instructions have led me to some amazing creations and a particular approach to being in the kitchen—what I now call Method Cooking. Likely, you’ve done some of it, but without having a name for it.
All it takes to be Method Cooking is to stop “painting by number” in the kitchen by letting go of recipes others have created. Method Cooking is about using what you have, in different ways and preparations, to create new and delicious dishes. It’s about being led by what you have on hand, what needs to be used and consumed before it ends up in the trash, and by what you have a taste for in the moment. Stop eating the same dishes over and over and make your food fun to create, interesting to look at, and delicious to eat!
You’re in the spirit of Method Cooking if you’ve added, deleted or changed out an ingredient in a recipe—even something small like adding pieces of bacon or chunks of lobster to a mac & cheese. You also get Method Cooking credit for pulling a few simple ingredients together in a way you never have before. If you’ve made a completely new dish using leftover food (vs. warming them up in the microwave), something I call “repurposing food,” you are well on your way!
Why have I given Method Cooking a name? I’d like to see all of us doing more of it, more of the time. To do so, I want to help people adopt the mindset, build some culinary skills, and make meal creation a fun adventure.
Join me in this great recipe escape! Stop wasting food and money—and start enjoying your time in the kitchen.