The Art of Food
I am a big Food Network Buff. I love to watch people like Rachel Ray cut onions perfectly or whip up egg whites in minutes. I also like to cook on my own but I haven't quite mastered the skills of professionals. I wanted to make a fancy dinner for my boyfriend and I decided to cook lobster. When I went to the Food Network site and searched for a recipe, I came across "Lobster Thermidor." The recipes are assorted by difficulty and this one was an expert level. I have attached a link to this recipe but as you can see, it is very extensive. I would argue that very few people know what Spaetzle is let alone how to make it. The Thermidor Sauce has a huge list of ingredients, many of which may be unfamiliar to knew cooks.
As I have pointed out before, literacy takes many forms and the art of cooking may be just another one. Reading the recipe for Lobster Thermidor feels kind of like reading a dense text. There are unfamiliar words and terms. The material is not intended for the beginner. One must have a strong background in understanding food and cooking before they can attempt to conquer the reading it. Like a text, successfully comprehending a recipe can be rewarding but it takes a couple reads to reach full understanding. I think that I have made my point but never underestimate the routine. Even a skill like cooking can reach expert form.
Here is the attached link: http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_32044,00.html