Am I a Better Cook Than My Mother?

Often, as children, we try to outdo our parents in various aspects of life. For me, that aspect has always been cooking. While my mother is a capable cook, I firmly believe that my culinary skills have surpassed hers over the years. Let's explore why I think I'm a better cook than my mother and the journey that led me there.

My Mother's Cooking Abilities

My mother is not a terrible cook, but she has her limitations. There are only a few things she excels at making. Her whipped cream cranberry relish, Tuna Casserole, and homemade cranberry sauce are her culinary highlights. However, when it comes to anything else, her dishes often turn out burnt or undercooked. For instance, whole chickens are supposed to be cooked for 20 minutes per pound, not 20 minutes per chicken, as she prefers. My father, on the other hand, was a skilled cook, while my grandmother was a great baker.

Cooking as Self-Defense

After my parents' divorce, cooking became a form of self-defense. The goal was to avoid food poisoning as much as possible, given the inconsistent quality of my mother's cooking. I started cooking as early as the age of 11, and the skills I learned were not just limited to my mother's recipes but also extended to books, cooking shows, and the works of renowned chefs like Julia Child. Through consistent practice, I developed a broad range of culinary skills.

A Versatile Cook

My repertoire is vast. I can make anything from various types of bread with homemade starter to Greek souvlaki, udon soup, and polish pierogies. I've also mastered the art of making sweet treats like baklava, ice cream cakes, fudge, nut brittle, and an assortment of cookies. Additionally, I specialize in making jams, jellies, stewed tomatoes, pasta sauce, and relish, skills which I have passed on to my daughter and her husband. However, I primarily teach them to be curious and to seek out knowledge on their own.

Generational Cooking

While my mother was a good cook for her time, the culinary landscape has changed significantly over the past 50 years. In the 1960s, the options for home cooks were limited to fried chicken, spaghetti and meatballs, fried fish, and roast beef. Nonetheless, my mother managed to create one of the best tomato sauces I've ever tasted, despite not having an Italian heritage. Fast forward to today, my mother remains a competent cook, capable of making amazing dishes and keeping up with emerging cooking trends and techniques. However, my 30 years of casual study and practice have equipped me with the knowledge to be at least her equal, if not slightly better.

Evolution of Skills

Over time, cooking has become a deeply personal and evolving skill for me. My daughter and her husband now have culinary skills that I do not yet possess. My daughter can make fresh pasta from scratch, while her husband excels in creating authentic Italian meatballs and sauces. He is currently honing his skills in sourdough bread making, learning from my expertise. Meanwhile, I continue to refine my craft, focusing on perfecting the art of the true French baguette alongside my homemade Yukon sourdough boules.

Conclusion

While my mother was a capable cook in her time, I firmly believe that my cookery skills have surpassed hers. My journey from learning to cook out of necessity to mastering a wide range of dishes through personal study and practice has led me to this conclusion. Cooking has not only become a passion but also a source of pride and self-expression for me.