One of the most challenging and irksome things about writing recipes is that they, like their authors, are imperfect. But unlike their authors, once they hit print, they're static. We humans aren't: We're constantly learning and evolving—and that includes what we do in the kitchen.
The truth is, not one of us is ever completely educated. The only ways we stop learning are by either willfully refusing new information or dying. If we're breathing and paying attention, we're always coming into contact with something we've never seen, thought about, or imagined.
A good cook never stops learning—that's why they are good. Read More