Love Is A Lot Like Cooking Chicken
Strolled through my kitchenette and procured today’s seed (the title simile).
It’s better to cook chicken at a lower temperature than a higher one because, despite the additional tastiness that comes with a crisp exterior, thicker chicken cooked in a hot pan will not be as fully cooked in the middle. It looks done, and it looks good, but it is not done or good.
Cooked slowly, chicken has time to warm up internally, some would say emotionally, without visible doneness giving the impression of viablility. Cooked slowly, the inner and outer components evolve – are heated – more equally and a more centered, more fulfilled piece of chicken is the result.
And this is not to mention seasonings, which color each experience, and make it possible within every relationship for the ordinary and pedestrian to exist – bookended between spicier experiences. Plain chicken’s fairly boring, if you have it every night; season it with herbs tonight, then have plain chicken tomorrow, and that plain dish is the same as it was, but different, and missed, and tolerable.
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