The chef has the right to lick the bowl and spoon.
When my brothers and I were kids, there were only 3 rules in our kitchen:
1. The chef has the right to lick the bowl and spoon.
2. The chef may decide to share his/her right and offer the bowl or spoon to someone else.
3. If there is debate about who gets to lick the bowl and spoon, please refer to rule number one.
As the chef, it was your right to lick the bowl and spoon. Of course, if one of us was feeling very generous, we could offer the spoon to someone else, but the chef always had first dibs.
Since those days, we’ve all grown up (mostly), moved to different parts of the country, and have our own lives. We take more liberties in the kitchen and experiment more with recipes, but “chef’s rights” still only means one thing: who gets to lick the bowl and spoon.
This blog is about my adventures in the kitchen, with my friends and family.
No offense, but using other people’s recipes is boring. Usually when I cook or bake, I look at lots of different recipes for the same item, take my favorite parts of each, and try to make my own. I’ve found that not only is cooking much more rewarding this way, but it becomes an adventure. And I end up with more food that tastes the way I like. (I’ll do my best to show you where I got the different parts, but sometimes I just wing it!)
Don’t be afraid of spices and extracts. I almost always double the amount of vanilla called for by a recipe. (Note: Don’t double the amount of vanilla in my recipes because I already have. You may end up quadrupling the amount of vanilla, which is just craziness!) The amount of spices called for is also often too skimpy, especially in desserts – every time I make ginger snap cookies I add more ginger, and it never seems to be enough!