The other day I made lentil mush.
Completely overcooked and, my water : lentil ratio must have been off. I was going for relatively firm; what came out was basically porridge.
Why is this a cooking tip?
Because it was my first time making lentils outside of a soup.
You’re supposed to mess up your first time.
I ended up eating it, but, even if I had to throw it out, the point is, it would not have been a loss.
There’s no such thing as a cooking ‘loss’, if you choose to see it as a lesson learned for next time.
That’s what cooking (and, coincidentally, nutrition) is all about: trial and error.
