Tue, 30 January 2018
Good cooking is art and science. You’re measuring, you’re tasting, you’re following recipes, you’re following intuition. You’re adding a dash of this, a level teaspoon of that. It’s clinical and sensual at once. For this kind of good cooking to occur, pleasurable cooking, the kitchen needs to disappear. It must get out of the way and become an extension of your body. You shouldn’t have to think about what to use or where to grab it; you just know it. A messy, disjointed lab or workspace is hell.
(This Mark's Daily Apple article was written by Mark Sisson, and is narrated by Tina Leaman)