The Art of Substitution

One of the beautiful things about cooking is learning the art of substitution. While I love the scientific method, substitution is much less precise and involves the development of a certain flair for flavor combinations and using what is available at any given moment. When you transition from following recipes to being comfortable adapting and creating them you are well on your way to culinary heights. One basic principle for success is of course trial and error. Another is to build your tool chest of tricks by reading cookbooks and watching cooking shows. Often times when I am unsure if something will work, I section off a portion of the food I am working with, and experiment with that versus risking failure on the whole thing. While dabbling with the untested may not always be successful, each failure teaches you for your next experiment. It's important to remember that even the best chefs in the world create food that doesn't always work. Learning when and how to substitute ingredients will allow you to maximize what's in your pantry and create fabulous foods that are all your own.