"Better tasting from the same food
When you cook food or estimate the amounts of it's substances, and if
you have earlier cooked the same or something quite like it, then you
have an emotionally felt estimate of when it is fried or with which
amounts of substances, it would have been at it's best or just as
certain type at it's best. And when you take to be your guidelines those
emotionally felt estimates about time lenghts, cookedness, amounts of
food substancies, about which elements fit well together, etc, then with
the same amount of labour, time, money and foods you get better food.
Likeise if you have skills in other skills, ten rythming your actions
according to emotionally felt estimates you can reac your best.""
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Another cooking tip from my text about healthy ways of living and doing things http://finnishskills.blogspot.
"264. If one does something in rigid ways as if work all the time, one's understanding does not develop into as good as via more complex rich ways of doing even the same work, much less than life skills at large would give. That is why it would be good to instead of a very detailedly followed single perspective, give room for a taste of life, for one to see where one is going and for skills to develop. So for example when moving food while cooking it one would not mix it to completely even but instead leave it more uneven, so as to have in sight some of how one worked, so that one can then notice that if I would have for example cooked thicker, would the taste and feel have been better, so that there is a richness of options in sight and one can see where in it would be good, so that one learns all the time new things, even if otherwise one would not have learned anything else otherwise than remembering past times and comparing to them in one's memory, but at those time maybe one needed different amount of different kind of food because od´f different things done, weather etc."
*
Another cooking tip from my text about healthy ways of living and doing things http://finnishskills.blogspot.
"264. If one does something in rigid ways as if work all the time, one's understanding does not develop into as good as via more complex rich ways of doing even the same work, much less than life skills at large would give. That is why it would be good to instead of a very detailedly followed single perspective, give room for a taste of life, for one to see where one is going and for skills to develop. So for example when moving food while cooking it one would not mix it to completely even but instead leave it more uneven, so as to have in sight some of how one worked, so that one can then notice that if I would have for example cooked thicker, would the taste and feel have been better, so that there is a richness of options in sight and one can see where in it would be good, so that one learns all the time new things, even if otherwise one would not have learned anything else otherwise than remembering past times and comparing to them in one's memory, but at those time maybe one needed different amount of different kind of food because od´f different things done, weather etc."
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