Making Your Own Mayonnaise for Cowards – Atkins Induction Day 10 (with 07/05/13 Update)

There’s cooking and there’s cooking.

Throwing some chicken on the grill, over seasoning with a store-bought seasoning mix, then checking that it is cooked enough to avoid salmonella poisoning is cooking of a sort. Throwing everything into a pot and cooking until done is also technically cooking, but ‘cooking’ is a discipline that extends across a continuum from the ham-fisted, knuckle-dragging cooking that I do, through an inspired craft, ending at fine artistry in edibles.

I think cooking is a big part of any success I have had over the years in maintaining my (at the moment) 65 pound weight loss – and I’ve made a number of inspired dishes, though a true gastronomic devotee would be generous in saying that it least there was some creativity and enthusiasm.

But then there’s technique – knowing what your ingredients can do, understanding their properties and the proportions that yield something special – something unexpected. Something rising above mere cooking.

Mayonnaise is one of these things.

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