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The Downfall of the Novice Cook
In recent year's cooking has taken many significant turns in my life, from college life of shoving a mac & cheese containers into a microwave up until present day where my wife and I may be entertaining parties of up to 20 people at our house at a time. I feel that cooking has become more of a hobby in my life than a necessity; something that I can use to decompress after a long and drawn-out week at work. After a few years in front of the burners or by a sweltering grill in mid-July my culinary skills have increased to a fairly high level and I am always willing to try new recipes. Beef, poultry, wild game and seafood all have had their turn on my stove at one point in time or another.
Now you can be a good chef (or amateur) and cook the perfect piece of chicken or grill a steak to designated rarity without a bit of hesitance BUT it's the subtle little things on a dish that can separate you from the average joe. Many times a simple sauce over a piece of meat can turn it from moderate to phenomenal. Penn please oh please can you offer myself as well as others in this group of cooks, who have issues with that perfect sauce some advice and/or some recommended cook books to help us spruce up our dishes a couple of notches?!?!?!
Sweets
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