Wax-On Wax-Off, the Kitchen Edition

My friend and Time for Dinner co-author Pilar Guzman has a theory about cooking from recipes (as opposed to improvising with what you've got in front of you). She calls it the Wax-On/Wax-Off theory. Remember how the Karate Kid had no idea he was developing muscle memory for defensive blocks until Mr. Miyagi took away the car-waxing cloth???  Pilar believes that there is a whole world of capable cooks out there who are still waxing cars...I mean, still relying on recipes even though their highly developed culinary muscles have fully prepared them to start winging it in the kitchen.

That person was me until a few years ago. I remember the recipe that turned it around for me — Chicken with Bacon and Brussels Sprouts. I had eaten some version of the dish in a restaurant and for whatever reason decided that this was the meal that was going to be my Crane Kick. I had probably cooked and edited 4200 skillet meals by that point in my life so I knew the basic technique was...

Brown meat in fat. Remove meat. Add vegetables. Add meat back to pan with some form of liquid. Simmer until meat is cooked through.

 
 
Jenny Rosenstrach is a writer, editor and mom of two young girls. She writes the blog Dinner: A Love Story
 
 
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