Culinary Arts

Purpose and vision for culinary-arts

health-and-fitness
skills-and-resourcefulness
be able to compose a meal out of nothing or around some theme
be able to create a meal out of anything available
- e.g. not letting something go to waste that you had lying around
- learn versatile ingredients
  - e.g. you can make 20 different pasta based dishes
have a decent collection of recipes that I have mastered and could always rely on
- put together a cook book
friendcatchers

seasoning the steel wok
- each time I fry bell peppers the seasoning is slowly coming off
- heating a wet wok to dry it off leaves an orange sheen
  - is it the iron in the water or does it rust so quickly?
figure out a a flow and water amounts for cooking various types of rice
- I used to be able to make perfect rice, then started cooking rice as part of a dish and now cannot consistently cook it on its own anymore
- use a much larger pot?
- 100g rice to 125g water is 1:1 by volume
a basil plant on the windowsill
organizing a dinner for 5 - 10 people
make Medovik
handmade pasta

cook every single recipe in some well known cookbook
- claire saffitz’s dessert recipes
making kombucha