Quote:
Originally Posted by Jesus
Besides the recipe, a lot has to do with the cooking method (stove, oven, underground dirt oven, etc) and utensils used (pot, glassware, clay pot, banana leaves vs. aluminum foil, etc).
And also the "Sazon" which translated would be something like the "special touch of each cook".
Sorry for not being of much help in this particular question.
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Banana leaves make quite a difference and the underground oven is the best since it is almost airtight. Cochinita prepared the non-traditional way doesn't come close to the original method of cooking. It can be very delicious, but it'll lack those special flavors. Also, as you mentioned, the sazón has a lot to do with it as well.
I can prepare rice using the exact same recipe as my mom but no way does it compare. She was one of those cooks that didn't use measuring spoons etc. She just threw things together and would come up with some wonderful food.