Cooking and Baking Truths: Say Fudge This and No Fudge to That


#1 Butter really does make everything better

Don’t try and tell me that imitation butter tastes just like the real thing. It doesn’t. I’d much rather have real butter once a year, and spend the other 300 + days waiting in the wings for my next butter and toast experience, than have fake butter everyday. But if you can’t have butter of any kind, because you’re vegan or for some reason allergic, let me direct your attention to Coconut Oil; It has the necessary fat content, which health experts tell us to run away from. I say this because fat, as we all know, is flavour. So enjoy!

#2. It’s OK to fudge it up!

Nobody knows everything. And nobody is perfect either. All the legendary chefs have fudged up boiling water, or cooking an egg, at one point or another. So give yourself a fudging break! If you fudge it up start again. And if, in the middle of your seemingly major fudge up, you create something amazing…fudge the fudge out of that fudging fudger again and again so you can write that fudging recipe down! One of my best recipes, for meat which I no longer eat, came from from forgetting to put bread crumbs and ketchup in and around a meatloaf. People ate it. In fact, they finished two fudging bread tins within thirty minutes! And as for my vegetarian dishes…I have fudged the fudge out of cooking over this past year. I had to reinvent the wheel that is my cooking game.

#3. It’s good to know the fundamentals of Cooking and Baking.

The fundamentals will give you the foundation you need to become a kitchen great. Your spouse, your children, and your friends will all thank you profusely. You might even be the next Nigella Lawson in the making! Reading great classics, like The Joy of Cooking & King Arthur’s Flour Baker’s Companion Book, will give you all the rules of the game. And that is truly a gift that keeps on giving.

#4. It’s also good tell the rules to go screw themselves.

Once you’ve learned the rules it’s always good to break them; experimentation, and those unavoidable fudge ups that come with it, are what differentiate the fearful from the mighty in the kitchen. Do you think Gordon Ramsay or Cat Cora became the legends that they are by hiding in the culinary shadows? Ask yourself that next time you find yourself behind the wheels of your kitchen stove.

#5. Don’t sweat the small stuff (unless it’s an onion!)

There are bigger fish substitutes to fry! Cooking is an art form. The journey is in the exploration and the fun that comes with it. Of course there will be losses along the way; In the struggle you might waste a bag or two, or more, of produce in your culinary education. But the education is priceless. You have to bend as much as you can to become more flexible. In the kitchen you have to work with what you’ve got. What you have is buildable, and it will become even more profound in time. Never say never!

More later!

– Ada

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