I like to think of myself as a good cook. I like to do challenging recipes and try new techniques. One of my secrets in the kitchen is staying cool under pressure.
We all make mistakes now and then. When I discover that I forgot an ingredient for a recipe, I’ll use a substitute if possible. If that isn’t possible, I’ll see what kind of a work around I can do. Under most circumstances, I won’t admit there’s a problem. Instead, I’ll improvise.
To that end, I keep a number of staples in the kitchen. One or more of these are lifesavers when it comes to fixing a recipe. Among my basics are:
- Lemon
- Dry vermouth
- Onions
- Chicken broth
- Fresh herbs usually parsley and thyme
I avoid asking the hubby to run out for something if at all possible. He’s very sweet in that regard though. Taking up the challenge of a missing ingredient has made me a better cook. I rely on my past experience and good ole’ Julia Child if I need a fix. The point is that it doesn’t have to be a disaster. Someone on one of the recipes sites I read I think said it best. Her take was that a recipe is merely a set of guidelines and the basis for inspiration. If a challenge gets thrown in the mix, so much the better for your skill set.
