
Despite having spent many years eating I still have much to learn about cooking. For example, I did not know there was any particular technique needed to fry an egg. When my husband walked my oldest son through the steps of egg frying, it was a night full of revelations—and not just for the intended student. These are just a few of the tips I picked up: sprinkle salt from high above the pan so that you do not get a salt clump; push the oil around with the spatula; do not leave the spatula resting on the hot pan. (Ok, I sort of knew that last one.)
What I can do is read a recipe. I can measure things and follow directions, more or less. Yet I know I am often just skimming the surface, as I did when I memorized things like the times tables and mnemonics like sohcahtoa. The unknowable lies behind the ingredient list, but I am usually hungry enough that I do not really feel like getting to know the unknowable at the time.
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