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For me, cooking has always been fun. I started cooking
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Cooking schools and Culinary Academies can give you
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cookware is copper, aluminum, stainless steel, cast iron,
glass, ceramics, plastic, and enamelware. Pans lined with
enamel should not be used for cooking. The enamel may
chip or crack. Having a variety of sizes for cookware
makes the cooking process much easier. A good set of
kitchen knives is a must, also. They should be kept sharp
for both safety reasons and easier to use. Use the correct
knife for the specific job being done. A paring knife
wouldn't work to well trying to cut through bone.
Being educated in food safety should also be a
consideration. You don't want your family to get Vibrio
parahaemolyticus Gastroenteritis from eating raw oysters.
(Spelling or pronunciation is not a priority for cooking.)
You don't need to get a ServSafe Food Safety Manager
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melon, meats, and poultry.
Bob Boeck is a Premier Member of the United States Personal Chef Association. Visit for more articles on cooking and recipes.
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COOKING - Is it an Art, a Science, or a PainArticle Summary: For me, cooking has always been fun. I started cookingin my younger day back in Nebraska. Luckily, my mother was patient enough to teach me. For my wife, she's glad I have fun doing it. What is your vote? Do you cook for pleasure, or necessity?
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