Denise from Do you have that in my size shares a honest story about learning how to cook and how the quality of some of the tools involved matter and make the job easier, faster, or more bionic. I relate because I was in a similar boat myself once upon a time.
I don't cook. I know a lot of people say that they don't cook when what they really mean is that they don't cook often or don't cook well but I, very literally, do not cook. My family and I either eat out every meal or we throw something pre-prepared on the barbecue or in the microwave. I confessed to this terrible secret on my blog not too long ago and then resolved to make changes, so I signed up for a 5-week Basic Cooking from Scratch class which started last Wednesday.
As I was chopping a carrot for my first assignment, my teacher came by and stopped to give me a correction in how I was doing it. When she picked up my knife to demonstrate proper technique, she quickly wrinkled her nose and pronounced, "This is a bad knife."
Great, so not only am I a complete failure as a mother, wife, and woman because I can't/don't cook, but now my knife is sub-par, too. Over the weekend, after discussing my in-class experience with my husband, we tootled off to a local cooking store - where I also registered for an upcoming hands-on cooking class - to choose a new chef's knife. I thought this would be a simple and straightforward task but I learned there are several things to consider before making a purchase.
