Chef Woo Can's Cooking Technique!

Chef Woo Can Cooking Technique/No more Measuring!!!!!!


I understand that in these United States, the freedom to make money is an integral part of Capitalism. Our government allows us to make money according to the statutes that are set before us. But following this system of making money, we lose a lot of the traditions that made this country through our immigrant families that came here for a better life. You all witnessed it by going to Grandma's home and she was spending all day in the kitchen making delicious ethnic cuisines. If you were old enough to realize that they didn't have a recipe book in front of them nor did they have recipes on to tiny pieces of paper. For the most part, they combined ingredients based on taste and whether the dish was visually appealing. That art has long disappeared now except for those that looked at cooking as creating a special dish for our warm stomachs. Those that took the time to watch Grandma combine those ingredients while you appreciated that beautiful aroma has now today turned us into robots of helplessness. What do I mean. The mere mention of the word cooking  is identified with grub hub, door dash, fast food, prepackaged frozen food. Anything that can be made quick and easy to eat. That's cooking today. The idea of buying raw food and combining ingredients and getting your hands involved is totally foreign. Look at us when we go out to eat, 99% of the time we don't even touch the food, rarely do we pick something up like a hot dog o hamburger, traditions that are part of the experience. We just raise our forks and spoons and shovel the food in. Or microwave the food in plastic containers and eat.
Do we really know what a good cut of beef taste like or the true taste of chicken, pork etc... and shrimp? These foods are so overwhelmed with flavoring agents namely salt and sugar, we only identify the texture of the meat.
As Chef Woo Can, I talk to people all over. I understand their plight. They work hard every day following guidelines, procedures and this is the way it must be done. The last thing someone wants is to follow a recipe. Recipes require accurate measurements to make the perfect dish. Great and when all is said and done, why doesn't it taste the way they say it should. Remember, they don't really tell you how it should taste and the profession picture of the dish doesn't help. It's a masterpiece shot.
No wonder then mention of the word cooking is shown like its a foreign matter. Why should we follow a recipe based on who says so?
Chef Woo Can says, create your dish based on your taste, quantity, and flavor. I'll only point out how things should be cut and manage the tenderness. I will give you the ingredients and all you have to do is add a little at a time until the desired taste is achieved. I guarantee the idea of cooking will come back and just to let you know ,once you achieve this ability, your halfway to loving this idea of preparing a great meal according to your standards.
Chefs from all over the world that publishing a cookbook is a money maker. BUT is the cookbook user friendly and do they believe it will create more interest in cooking. I say no. If you buy a cookbook with all the measurements and fancy professional pictures, the cookbook ends up on the shelf.
It's kind of intimidating to choose a accomplished chef with Michelin awards for their restaurant providing their take on recipes. I would venture a thought that I don't measure up to their standards, would you?
So, knowing this dilemma, I will be creating a cookbook that simple easy and no measurements. and no pictures. It will be made for you.

Chef Woo Can at www.chefwoocan.com
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