Hi, I’m Evan. I’m in Management Consulting, I live in New York City, and my kitchen is tiny.
is the way I approach cooking (I know, my blog has a philosophy but bear with me). I’m not professionally trained, but I’ll tackle any ingredient or recipe because food isn’t intimidating when you understand what you’re cooking.
I’ve been cooking as long as I can remember, but not always successfully. One of my earliest kitchen memories is an atrocious attempt at making taffy with my friend Darroch. I’m not entirely sure what went wrong – I think it was the substitution of key ingredients with less interchangeable ones – but we ended up making glass, which, in case you were unaware, is the opposite of taffy. Glass ≠ taffy. It was many years later when it hit me. If I want to make great food it isn’t about meticulously following recipes. It was about breaking down recipes into manageable components and understanding the ingredients.
So, I did what I do best and consulted the crap outta things. I read recipes, read versions of recipes, and made the connections between ingredients, ratios, and technique. That’s when things started to “click”. I found myself more confident in kitchen because I understood what I was cooking and how to cook it.
That’s why I started this blog: to document my progress and share what I’ve learned about cooking through ratios and research.
I also do handstands.
Contact me at email@example.com or here. I try to respond to each email I receive but sometimes life gets in the way. Please be patient.[shareaholic app="share_buttons" id_name="post_below_content"]