SALLY'S KITCHEN PHILOSOPHY
- Sally Rae Dyck
- Jan 13
- 2 min read
My personal kitchen philosophy for food preparation is pretty straight forward: use pure, fresh ingredients with minimal to no additives.
That means avoid packaged, canned and prepared foods whenever possible.
You may wonder why I so strongly emphasize the use of ingredients with minimal additives and specify sea salt, unbleached flour, granulated garlic and unsalted butter in my recipes—and don’t get me started on the use of fresh herbs and fresh squeezed lemon juice – absolutely no substitutions!
Well, the reason is simple: superior ingredients equals a superior end product.
We all know busy lifestyle presents time limitations, and daily shopping for fresh ingredients is not always an option so, as a time saver, go ahead and substitute frozen or canned ingredients, but it goes without saying that the texture, flavor and nutritional value will not be the same as using fresh.
You’ll taste the difference and soon know the extra effort it takes to get those superior ingredients will be time well spent.
If you’re a beginner, or feeling unsure with a recipe, by all means use the exact measurements and directions at first.
But I firmly believe cooking should not be approached as an exact science, but a rich culinary art to be savored with all of the senses. I like to get my hands into the food; measure with my hands, judge doneness by feel, sound and smell.
This takes experience, of course, but you’ll never acquire the experience or develop the confidence if you don’t trust your inner Chef and experiment yourself. It doesn’t matter if the dish tastes exactly the same every time you make it.
What’s important is that it tastes good every time you make it.
Two tips that will cut all stress and frustration out of your time spent in the kitchen:
Read the complete recipe through at least once– yes, the ingredients and the instructions!
Have at hand all equipment and prepared ingredients necessary for the dish before you begin, and don’t forget to preheat the oven!
By Sally Rae Dyck . First Published in Island Gals Magazine . 2011 . Volume 1 . Issue 1
