When I first started cooking, I was really big on following the recipes to the letter. My wife, who’s been cooking much longer would razz me about this a bit, but I took the same approach to cooking that I’ve read about comic book editors gave to new artists: do it a very specific way until you get the craft down, then branch out and do what you want. In the case of comic artists, they were often given a set number of panels to work with per page. For my cooking, I stuck super close to the recipes.
Now that I’ve been playing with food and recipes for a while, though, I feel like I can play around a little more. It’s good that I have that confidence now because my attempt to make Food Network’s recipe for Veggie Burgers With Mushrooms wound up not working out quite as planned. I don’t quite remember why my veggie burgers didn’t hold together. The only real swap-out I made was to use Panko crumbs instead of regular bread ones. Could that have had something to do with it?
Anyway, after making the patties and starting to cook them in the pan, I realized that these guys were not going to stick together. So, I broke down the burgers and cooked the whole thing as a kind of stir fry or hash, adding a little more Worcestershire AND low sodium soy sauce to boost the flavor.
For dinner that night, we ate it as is, but my wife suggested eating them with eggs, like a breakfast dish. I didn’t feel like cooking up some eggs at that point, but I did remember the idea the next morning and had myself a nice breakfast of sunny side up eggs and veggie hash. I gotta say, the eggs really brought the whole thing together and made for a much more interesting and tasty dish than it was as a plain old dinner.