Somewhere along the way, people got convinced that cooking is like defusing a bomb. They think if you add 1/4 teaspoon too much chili powder, or if you eyeball the onions instead of weighing them to the gram, the whole dinner will explode.
If you are baking a soufflé, sure, grab the scale. Baking is chemistry.
But cooking? Cooking is jazz. It’s improv. It’s tasty chaos.
Here at Wasipes, we use measurements in our recipes because we have to give you a starting point. But they are just that—a starting point.
When I’m in the kitchen, I rarely measure spices. I don’t get out a tablespoon for oil; I just "glug" it into the pan until it looks right.
Don't worry about the exact weight, quantity, or measurement of every single ingredient. You have the best tools right there with you: your eyes, your nose, and your tongue.
If you are scared of experimenting, here is the golden rule: You can always add more, but you can't take it out.
Are you worried that the Chapli Kabab mixture will be too spicy? Start with half the green chilies. Fry up a tiny test patty, taste it, and see what you think. Needs more kick? Throw the rest in.
That’s not failing; that’s cooking.
If you are looking at a pot of curry and your gut tells you it needs a little brightness, squeeze a lime into it. If it feels about right, it probably is about right.
Don’t be afraid of the food. The worst thing that happens is you learn something for next time. The best thing that happens is you discover something amazing that wasn't in the recipe.
Now, put down the measuring cups and go make a mess.
Read Next: Stay tuned for more tales from the tasty chaos!