The light is slowly, but surely turning on in my brain.
I have been making some significant, for me anyway, Mexican dishes lately. I’ve twice made menudo, and bacalao, then tamales rojos, and pozole blanco.
What I’ve learned from all of that is that there is a basic formula used throughout the cooking experience that once one understands the complexity of those basics, as with any cuisine, you can repeat it, but change it up a bit so it becomes something else that’s a basic.
For example, the sauce used to make the pork tamales is almost identical to the sauce for menudo. The basic ingredients for the bacalao are almost identical, for the beginnings of the tamales, and the pozole blanco.
When I made the gochujang chicken, and the miso chicken recently, it was whilst making those sauces that I noticed the similarities in the ingredients. Yay for me.
It has taken so much of the worry for me when contemplating making any dish that’s got a bit of difficulty to it. Now that I have recognized the pattern of the dishes, using the same ingredients but in different quantities, etc., things have gotten so much easier for me, and it makes me feel ready to branch out, try more difficult dishes that will test my newly acquired knowledge.
What will I be making next, you ask? How will the next dish turn out?
Stay tuned. There’s more to come.
Until then, stay happy, and healthy.