Life on Low Heat
Cooking was a novelty for me in New York City. By the time I got home from work after a long racing day, all I wanted was to satisfy my hunger. I rarely mustered the wherewithal to prepare a meal and wait for it to cook while I was starving. I typically sought 20-minute delivery dinners to satiate my appetite, so I could move on to something I truly enjoyed doing with my precious free time.
Mendoza is not the ethnic melting pot of New York City. There’s very little variety when it comes to cuisine, much less delicious take-out. (Oh, how I miss fresh salad bars, seafood and ramen.) Which, in a way, is a good thing because it is forcing me to cook things I crave, like vegetables.
When I used to cook in New York, it was always on high heat. I wanted it to be done the quickest way possible. Since I have been in Mendoza, I’ve begun to let my food cook more slowly on lower temperatures, resulting in much more flavorful dishes. I’m certain the same richness will reveal itself with a slower pace of life.