I have a confession to make, my dear readers, and it's a painful one. I don't know everything. No, seriously! I know that reading this blog has made you believe that I am an undeniable, never-ending font of knowledge, second only to the Lord God Himself!! But, alas, I am not. I am the first to admit, that there are whole realms of knowledge that I am not privy to. The current bane to my font of eternal wisdom and know-it-allness (yes, I know that's not a word! Just go with it...) is cooking.
Yes, the arcane and mystical art of food preparation is still very much a mystery for me. I can make cold cereal, scrambled eggs, mac & cheese, and a wide variety of sandwiches... but that's it. To be completely honest, most of my meals have been take out. Unfortunately, I don't have the money to continue that particular style of cooking, and so by necessity, I'm forced to cook for myself. And since I can't live on just the stuff I know how to make, I am also forced to learn how to make actual meals.
Which brings us to the topic at hand. I've learned recently (the last year or so) that you have to pre-season food in order for it to have any flavor. Yet, even with the most vigorous seasoning I could accomplish, I still couldn't get a truly flavorful meal. All my seasoning stayed at the outermost layer of whatever I was preparing. But, I recently got an idea: what if I put seasoning in with the food while it was cooking AS WELL as when I prepare it for cooking?? Last night, I tested my theory. I took my chicken and seasoned it as normal with my old faithful, Goya Adobo, a seasoning mix that is used in practically all latin cooking consisting of garlic powder, onion powder, salt, black pepper, dry orégano brujo, and occasionally dried citrus zest.
I got a pot and put some corn oil in, and then crumbled up a cube of chicken bouillon in the oil. I heated up the oil and put my chicken in. It took about 15-20 min, but I came out with some very tasty chicken. Of course, I also burned the oil/bouillon mix that I was cooking the chicken in, but at least the theory held!!!
Now, I know that the experienced cooks reading this all are shaking your heads at me and grumbling any number of names at me. In my defense, I don't watch cooking shows, I wasn't trained in cooking, nor have I taken any cooking classes outside of high school Home Ec. This is all new to me, so cut me a break! For my next trick: how to get rice to not come out as a sticky mush better suited for sushi!
I think I might be aiming a little high....