These days, I don’t use many recipes. For one, most of my cookbooks are packed away in a storage unit, awaiting their fate in a new kitchen (TBD). There are millions of recipes at my fingertips on the internet, but I’m not using those, either. Instead, I make up my own recipes as I go, also known as “winging it.” Developing the “winging it” technique (mostly a combination of familiarity with basic cooking skills, with a little self-confidence mixed in) has been an interesting evolution in my cooking life. I used to cling to a recipe like a life preserver, now I find freedom in trusting my instincts.
Now, that’s all well and good when you are talking about winging an omelette, vinaigrette, or other simple dish using a few pennies worth of ingredients. If it ends up terrible you throw it away (or give it to the dog) and start over. But the stakes get higher when you are dealing with a pricey steak, or in this case, a veal breast.