I have observed that a lot of traditional Greek cooks put together their dishes "by feel". I have learned that this is called "me to mati". I got some really good advice that said to follow a good Greek cookbook and trust my instincts as I get familiar with the recipes.
Does anyone have anything to add? I was thinking of choosing 2-3 recipes or so to start with to put in rotation and add recipes as I get more and more familiar. I have a feeling this technique will translate to other cuisines, as well!
Does anyone have anything to add? I was thinking of choosing 2-3 recipes or so to start with to put in rotation and add recipes as I get more and more familiar. I have a feeling this technique will translate to other cuisines, as well!