You know what I’ve learned in 21 years of cooking since leaving the (sigh) amazing flavours and tastes of home?
That nothing ever truly delicious comes from middle ground.
When I first began cooking, I would read a recipe that inspired me, and dutifully preheat the oven to 350 because that’s what pretty much every recipe that I’ve ever seen calls for. The meals were, well, good, but not AMAZING.
You know what?
That’s just plain wrong.
The best flavour and texture comes from either long, low cooking or smoking, or crazy high heats that caramelize and crisp the exterior. This goes for everything from veggies to meats. Okay, so baking is another thing altogether – since it’s more of an exact science than cooking, that 350 setting is there for a reason (although there exceptions to that rule as well)…
(The two above photos shamefully stolen from Smitten Kitchen; I’ve made these many many times but never managed to take a shot – too busy eating).
From roasted veggies to broiled crispy chicken to braised pork shoulders, low and slow or high and fast are totally where it’s at. Who’s with me?
Graphic designer. Daughter. Ex-engineer. Sister. Wife. Mom to three. Obsessed with colour. 
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