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[quote=Anonymous]I'm a floundering novice and I really don't even know where to start. I can make specific dishes easily: I learned how to make a good steak, I learned how to bake fish and grill chicken, I can use the microwave to get a baked potato, I can cook rice and make a decent curry if I have a recipe to follow, I can make burritos, I make good scrambled eggs (but wouldn't know the first thing about deviled eggs or poached eggs) and all that basic stuff. I can feed people and not poison them. But there's a difference between knowing specific dishes out of practice, and knowing how to work with [i]any ingredients I'm given.
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I don't know how different, basic raw ingredients balance each other out. How do you use salt in a sweet dish? Because apparently you do. How do you monitor the acidity of an ingredient or dish and why? How do different flavors and types of foods interact with each other? What goes together and what doesn't? How do people bake fantastic breads from scratch or create the most perfect peach cobblers?

For all the dishes I've learned how to cook, I feel I lack a certain basic expertise. And more importantly how long will it take to become a really good cook if I have time to master one concept a week or so?

Thanks![/quote]

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