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Men are the best cooks, ,,,,,hence the reason that some of the best and famous chefs in the world are men,,,lol |
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yep you right with the above,,,we does get spoil and lazy |
I am a really good cook. Like with baking desserts, and a few italian dishes, and a little bit of southern cooking. Shady cooks better when he grills out on the grill. :D I really love eating his grilled chicken marinated in Italian dressing. But it's been a while since he's grilled that.
So, I would say, that both men and women are the best cooks. As long as they know how to cook. ;) lol
I think alot of has to do with the type of cooking... Women are by far better home cooks and home economists than men are... I think it is genetic... My Mom was the best cook in the world... at home...
Men have traditionally made the best chefs because it was the only venue that a man had for cooking talent... There is definately a gender role issue here...
Aside from all that I believe the reason women are better over all than men... they are more caring and loving than men... as any grandmother what her secret ingredient to make her food tast so good is... and I would put odds that 8/10 will say LOVE...
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as any grandmother what her secret ingredient to make her food tast so good is... and I would put odds that 8/10 will say LOVE |
I think the reason that in the past more professional chefs were men were because women didn't work outside of the home. Nowadays there are just as many women chef's as men I think.
As for who is the better cook? I think the best cooks are the ones who love food, and are unafraid to try new ways to prepare them.
IMO that is.
In all honesty though, I've been reading Bon Appetit magazine since 1983, and seldom miss an issue. It seems that professional chefs are predominantly male. Either that, or Bon Appetit magazine has a sexual bias.
Actually, I think the best chefs are chemists (not British pharmacists). Chemists appreciate quantities and instructions. Not to say that inventiveness will get you nowhere, but at least half the time it will result in something utterly inedible. Especially when baking, where proportions of rising ingredients and time and temperature are critical factors. I remember how my first souffle turned out to be a quiche without the crust, because I used too much cheese in proportion to the amount of whipped egg whites I added. For those who don't understand, it's the egg whites in a souffle that cause it to rise.
Message Edited! MrSmith: please use only the codes designated in the forum. |